Laboratory

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Laboratory

In 2015 we created a new Application Lab. This consists of a fully equipped kitchen which enables us to offer a comprehensive service and more specific support, adapted for every project. It also enables us to develop new ideas and innovative concepts together with our customers.

The purpose of this new department is to help food and drink manufacturers, by offering them new concepts, ideas, developments, knowledge and assistance related to the use of our products.

Objectives

Knowledge
Outsourcing I + D
Adapted applications
Efficiency

 

Technical service
Project Development
Solutions
Innovation

 

     

Services

CONSULTING

Competitive improvements: saving time and resources.

New Product Development.

Replacement of ingredients:
• Allergens
• Organoleptic improvements
• Improvement of nutritional profile.
• Clean label.
• Application of innovative ingredients.

 

TRAINING

We also offer our customers the opportunity to participate in our in-house Technical Seminars, which combine theory and practise under the guidance of our expert staff, held in our own facilities.

We can offer training in a range of different areas of food ingredients: texturizers, flavourings, enzymes and other product categories.

 

 

 

 

 

Alifarma is a member of the RIS3CAT Community INNOÀPAT Alimentación, and is developing the project PERFILS from 2016 until 2019.

The project PERFILS (FOOD WITH IMPROVED NUTRITIONAL PROFILES ADDRESSED TO GROUPS WITH SPECIFIC NUTRITIONAL REQUIREMENTS) is a consortial entrepreneurship as a response to the growing demand of food, food supplements and ingredients with a nutritional profile that can adapt to people that, for different physiological determinants (allergies, intolerances, diseases, etc …), require of nutritional demands and for who there is little variety of adequate and safe food products.

Alifarma, through the project PERFILS has focussed on obtaining new ingredients and new formulations for achieving food consumption products with a modified nutritional profile that, without affecting the organoleptic characteristics of the product, are suitable and beneficial for individuals with the above mentioned physiological determinants.

This project has been co-financed by the European Union through the European Regional Development Fund (ERDF).

  

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