ABOUT THE PROJECT BccInnovation participates in the development of a project to reappraise the value of traditional and rarely used vegetable species, in collaboration with Azurmendi restaurant, Makro and Neiker. The varieties to be studied are agricultural products that have an important cultural background in the Basque Country, but which have fallen into disuse or stopped being cultivated for d...

ABOUT THE PROJECT Our research project on wild edible plants is a journey towards gaining knowledge and to discover our natural surroundings. BCCInnovation, through its initiative BCulinaryLAB, has been working since 2017 on cataloguing and documenting wild edible plants. Since then, botanists, food scientists and chefs, have worked together in establishing a common language and ongoing dialogue a...

ABOUT THE PROJECT INARSALUD is a project being developed by a consortium led by BCCInnovation team, in collaboration with Jakion and Ibermática. The project focus on improving the nutritional quality of the foods and meals which can be found in the market and restaurants nowadays. A new advanced and intelligent solution will be developed, an algorithm with the capacity of recommending different in...

ABOUT THE PROJECT Lately, consumption of products with a high content of added sugars and sweeteners has increased considerably, and this has been related to the increase of different food related diseases such as obesity. Also, an increase in the sweetness acceptance threshold has also been identified. Human being show an innate preference for sweet substances, and therefore the solution to reduc...

ABOUT THE PROJECT GASTRO-MICRO: when microorganisms cook. BCCInnovation is known for one of its most popular initiatives, BculinaryLab, and its ongoing research conducted in the field of by-product upcycling, especially by-products generated in the catering industry. Through BCulinaryLab initiative, BCC promotes the paradigm shift towards considering by-products as “new ingredients” to develop inn...