Capabilities and facilities related to Leartiker

Strategic Facilities

Leartiker's strategic facilities include:

• A fully equipped pilot plant for processing and food preservation.

• Physicochemical and microbiological laboratories to validate the quality and safety of developed food products.

The microbiological laboratory at Leartiker is accredited by UNE-EN ISO/IEC 17025, ensuring competence in testing and calibration. Key capabilities include:

• Detection of Salmonella spp. using an internal method based on SALMA® One day.

• Detection of Listeria monocytogenes using an internal method based on ALOA® One day.

• Plate count of Listeria monocytogenes using an internal method based on ALORA® Count.

• Plate count (film) of aerobics at 30°C using 3MTM PetrifilmTM (AC) Aerobic Count Plate.

• Plate count (film) of enterobacteria at 37°C using 3MTM PetrifilmTM (AC) Enterobacteriaceae Count Plate.

• Plate count (film) of Staphylococcus coagulase positive using 3MTM PetrifilmTM (AC) Staph Express Systems (STX).

• Plate count (film) of E. coli β-glucuronidase positive using 3MTM PetrifilmTM (AC) Select E. coli Count (SEC) Plate.

Additional capabilities

• Protein quantification: Utilizing Kjeldahl method, BCA, and Bradford method.

• SDS-PAGE electrophoresis: For determining protein size.

• Techno-functional characterization: Assessing alternative protein ingredients before their incorporation into various food matrices.

• Pilot-level production: Incorporating alternative proteins into new production processes for product development, such as crackers, bread, other bakery products, meat analogues, or other market-demanded products.

• Product optimization and design: Based on technical considerations and consumer preferences, including focus groups, participatory events, show cooking, and general communication.

• Shelf-life evaluation: Assessing the longevity and stability of products.

• Physico-chemical and nutritional characterization: Including assessments of color, texture, and nutritional content.