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12 May

Be Balance: new personalized drinks through nutritional genetics

by miriam.vendrell
in Notícias – AZTI
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[vc_row][vc_column][vc_column_text] Abstract [/vc_column_text][vc_empty_space][vc_column_text]Be Plus, the healthy eating brand of Vicky Foods, presented at the Alimentaria Be Balance fair, an innovative project that offers consumers a drink designed according to their needs and with the latest advances in nutritional genetics. A genetic study, one of diet habits and another of lifestyle are carried out to, according to the variants of each individual, create a drink with the nutrients...

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12 May

INDYA revolutionizes nutrition for athletes with a predictive nutrition app

by miriam.vendrell
in Notícias – AZTI
Comments

[vc_row][vc_column][vc_column_text] Abstract [/vc_column_text][vc_empty_space][vc_column_text]INDYA is a personalized nutrition app that offers recommendations tailored to each person and optimizes the nutrition of athletes to enhance and improve their sports results. The Bankinter Innovation Foundation interviews the founders of this Valencian startup to learn more about this innovative solution.[/vc_column_text][vc_empty_space][qodef_button size="" type="" hover_animation="" target="_blank" icon_pack="" font_weight="" text="More information" link="https://www.fundacionbankinter.org/noticias/indya-revoluciona-la-alimentacion-de-deportistas-con-una-app-de-nutricion-predictiva-ultrapersonalizada/?_ADIN=02021864894&_adin=11551547647" color="#ffffff" background_color="#0033a1" border_color="#0033a1"][/vc_column][/vc_row]...

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27 Apr

The food of the future arrives thanks to the new Be Balance personalized drinks

by miriam.vendrell
in Notícias – CNTA
Comments

[vc_row][vc_column][vc_column_text] Abstract [/vc_column_text][vc_empty_space][vc_column_text]Be Plus, the healthy eating brand of Vicky Foods, has presented this week at the Alimentaria fair, Be Balance, an innovative project that offers consumers a drink totally designed according to their needs and with the latest advances in nutritional genetics.[/vc_column_text][vc_empty_space][qodef_button size="" type="" hover_animation="" target="_blank" icon_pack="" font_weight="" text="More information" link="https://www.retailactual.com/noticias/20220406/be-plus-bebidas-nutricion-personalizada-be-balance-vicky-foods#.YmkrgNpByUm" color="#ffffff" background_color="#0033a1" border_color="#0033a1"][/vc_column][/vc_row]...

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27 Apr

Why Creatine Monohydrate Should not be Missing in Any Dairy Alternatives

by miriam.vendrell
in Notícias – CNTA
Comments

[vc_row][vc_column][vc_column_text] Abstract [/vc_column_text][vc_empty_space][vc_column_text]Supplementing dairy substitutes with creatine monohydrate offers two benefits to these types of foods. The first is that the nutrient profile is completed and the difference with respect to a dairy product is closing. The second advantage is that the consumer consumes creatine within a plant-based diet in a simple and natural way.[/vc_column_text][vc_empty_space][qodef_button size="" type="" hover_animation="" target="_blank" icon_pack="" font_weight="" text="More information" link="https://vegconomist.com/food-and-beverage/ingredients/sponsored-post-why-creatine-monohydrate-should-not-be-missing-in-any-dairy-alternatives/" color="#ffffff" background_color="#0033a1" border_color="#0033a1"][/vc_column][/vc_row]...

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27 Apr

Tree nuts: Treasure mine for prebiotic and probiotic dairy free vegan products

by miriam.vendrell
in Artículos científicos – CNTA
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[vc_row][vc_column][vc_column_text] Authors  Chinthu Tharayil Udayarajan, Kavya Mohan, P. Nisha  Abstract  Some parts of nuts such as the grain, the skin or the shell are a potential source of prebiotics and probiotics. Physical stability or sensory acceptance are some of the challenges faced by this class of foods, which could be solved with techniques such as microencapsulation, microfluidization, among others.  Relevance of the article for the Red Tecnomifood  Identifying probiotics or prebiotics...

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27 Apr

Use of banana peels as bioactive ingredients and their potential application in the food industry

by miriam.vendrell
in Artículos científicos – CNTA
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[vc_row][vc_column][vc_column_text] Authors  Hana Mohd Zaini, Jumardi Roslan, Suryani Sallah, Eliseo Munsu, Nurul  Shaeera Sulaiman, Wolyna Pindi  Abstract  Banana peel is a source of bioactive compounds. These elements can help fight against different diseases or infections, which justifies a greater depth in the investigations. In addition, this class of product shows great potential as a source of functional ingredients and packaging materials in food products.  Importance of the article for the...

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20 Apr

Eurecat showcases the Red Tecnomifood at the Transfiere forum

by miriam.vendrell
in Nota de prensa
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[vc_row][vc_column][vc_column_text]Eurecat technology center, coordinator of the Red Tecnomifood, participated in Transfiere, the multisectoral forum for science, technology and innovation, where it showed success stories, prototypes and research in development in the scope industrial, energy and nutrition, celebrated from 16th - 17th of February. During the session organised by the Spanish Federation of Technology Centers (FEDIT) on opportunities for business access to research lines and projects of...

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13 Apr

Vegetable proteins and their health benefits

by miriam.vendrell
in Notícias – ANFACO
Comments

[vc_row][vc_column][vc_column_text] Abstract [/vc_column_text][vc_empty_space][vc_column_text]Changing eating patterns to reduce meat consumption and include more plant-based protein can bring great benefits to both health and the planet. In addition to having a smaller environmental footprint, whole plant foods, such as legumes and greens, often provide more fiber and antioxidants.[/vc_column_text][vc_empty_space][qodef_button size="" type="" hover_animation="" target="_blank" icon_pack="" font_weight="" text="Read more" link="https://thefoodtech.com/nutricion-y-salud/proteinas-vegetales-y-sus-beneficios-a-la-salud/" color="#ffffff" background_color="#0033a1" border_color="#0033a1"][/vc_column][/vc_row]...

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13 Apr

This is how children’s consumption of ultra-processed foods affects their long-term health

by miriam.vendrell
in Notícias – ANFACO
Comments

[vc_row][vc_column][vc_column_text] Abstract [/vc_column_text][vc_empty_space][vc_column_text]A study led by researchers at Imperial College London (United Kingdom) has confirmed the relationship between the consumption of ultra-processed foods in 9,025 British girls and boys with worse adiposity trajectories in early adulthood.[/vc_column_text][vc_empty_space][qodef_button size="" type="" hover_animation="" target="_blank" icon_pack="" font_weight="" text="More information" link="https://www.agenciasinc.es/Noticias/Asi-afecta-el-consumo-infantil-de-alimentos-ultraprocesados-a-su-salud-a-largo-plazo" color="#ffffff" background_color="#0033a1" border_color="#0033a1"][/vc_column][/vc_row]...

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13 Apr

Urinary metabolic biomarkers of diet quality in European children are associated with metabolic health

by miriam.vendrell
in Artículos científicos – ANFACO
Comments

[vc_row][vc_column][vc_column_text] Author  Nikos Stratakis et. al.  Abstract  Urinary metabolic profiling is a promising powerful tool to reflect dietary intake and can help understand metabolic alterations in response to diet quality. Here, we used H NMR spectroscopy in a multicountry study in European children and identified a common panel of 4 urinary metabolites (hippurate, N-methylnicotinic acid, urea, and sucrose) that was predictive of Mediterranean diet adherence (KIDMED) and ultra-processed food...

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