ABOUT THE PROJECT The objective of BEGI DIGITALA is to study, using eye tracking technology, the impact that the information on different foods and preparations presented in a menu has on diners’ choice at a restaurant. Our current society is closely linked to an “eating-out” model in which leisure and social life, together with the work-linked-meals, represent an important part of a food engaged ...

ABOUT THE PROJECT BURU(T)SEN is a project being developed by a consortium led by BCC Innovation team, in collaboration with Be Food Lab and Ibermática. The main objective of the project is to generate knowledge on the relationship between the implicit (neuronal and physiological) and explicit response elicited by the different sensory properties of new foods, as well as some concepts related to th...

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 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 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...