Murcia FOOD 2025

20–21 May 2025 | Murcia, Spain

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ExpertiseUpdated on 22 April 2025

Development of functional food based on the idea of clean labels.

Joan Roig

International Area Manager at LEITAT - Technological Center

Terrassa, Spain

About

Extraction and isolation of ingredients from alternative sources or agrofood by-products and formulation of functional ingredients for specific targeted groups with special needs.

Identification of agrofood by-products and innovative bioresources (micro/,macroalgae, insects). Extraction of active ingredients by physico-chemical technologies, functionalization of ingredients by enzymatic technologies, isolation of functional ingredients by downstream processes (examples: polyphenols, bioactive peptides, omega-3). Formulation of innovative food with optimum nutritional profile for specific target groups.

Innovative aspects & main advantages:

  • Identification of alternative sources of healthy ingredients

  • Extraction and isolation of functional ingredients considering the most suitable and nutritional profile to offer beneficial and added value ingredients - Development of innovative formulations

  • Characterization of ingredients and final products

  • Sensory evaluation and shelf life studies

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