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...

ABOUT THE PROJECT BCCInnovation is testing technology to determine the response of the brain (electroencephalography – EEG) to olfactory-gustatory stimuli (aromas & tastes). BCCInnovation sensory analysis team is developing a project to study the implicit response to basic tastes such as sweetness, and natural aromas (e.g. vanilla), with the aim of identifying the emotional impact and brain re...

ABOUT THE PROJECT On February 24, the 1st meeting of the LABe Digital Gastronomy Lab Network of Experts was celebrated. Some of the members of our international network of professionals got together with the aim of sharing their perspectives on technology, gastronomy, innovation and entrepreneurship. This committee has been created to promote knowledge exchange, connection, international collabora...

ABOUT THE PROJECT BCCInnovation participates in the development of JAKI 60+ project, which aim to develop new food matrices, high in protein content, and which are easily chewable and attractive to the senior population. JAKI 60+ is an R&D project focused on developing and implementing new products and specific culinary techniques to promote a healthier diet for seniors. The project aims to co...

ABOUT THE PROJECT LABe inaugurates a digital platform at the service of the Horeca sector to observe, monitor and disseminate new technology solutions, trends and needs. Professionals in hospitality, related businesses and the public can request access through the LABe-Digital Gastronomy Lab page and will have at their disposal a tool to keep up to date with trends relevant to the gastro-food and ...