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 collaboration, as well as to broaden LABe and BCC Innovation scope.

ABOUT THE PROJECT

BCCInnovation is testing technology to determine the response of the brain (electroencephalography – EEG) to olfactory-gustatory stimuli (aromas & tastes).

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 about the gastronomic wealth and value of wild edible plants.

ABOUT THE PROJECT

BCCInnovation participates in NUTRACEUTICAL OMNIUM project, which aims to create a new company specialized in the production of Nutraceuticals from food waste. Thus, NUTRACEUTICAL OMNIUM is a R&D project, and an innovation and promotion of a new business activity focused on developing high added-value products (nutraceuticals) from food discards. The project is being conducted by a consortium which includes Ausolan, Eroski, Gaiker IK4, Basque Culinary Center and ISEA.

ABOUT THE PROJECT

There are currently many strategies aimed at improving the eating habits of schoolchildren.
Mindful eating is a new strategy that consists of eating with control over the situation, with awareness and responding to the body’s physiological signals. Mindful eating-based interventions with adults have been proven to be effective to change eating habits and to help keep body weight under control. These types of interventions could be useful for children when promoting the choice of healthier foods.

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.

ABOUT THE PROJECT

We interpret the emotions generated by wine from a psychological point of view.

This project has been designed in two phases: one of them has been the evaluation, acceptance and emotional response of 6 different wines with consumers, and the other one has been the characterization of consumers’ personality traits.

ABOUT THE PROJECT

We test the galvanic response of the skin and emotions.

In this project, two cider samples were made, one of them protected with the Euskal Sagardoa seal and the other without any type of designation.

The implicit (galvanic rings) and explicit response to the internal and external properties of a product was determined, for example: apple cider.

A poster presentation was given at the international congress on sensory analysis and an article was published in a high impact scientific journal.

ABOUT THE PROJECT

Yogures Goenaga is a family-run business that makes Brown Swiss cattle dairy products. They have their own livestock and make yoghurts and other dairy products. The farmhouse where everything is produced is located in the rural area of Ibaeta, 3 km away from Ondarreta. With a family tradition of milk production, in 1983 they started to transform their milk into yoghurt.

ABOUT THE PROJECT

In today’s society, the eating habits of schoolchildren are characterised by a low intake of fruit and vegetables and on the other hand, excessive consumption of salt, added sugars and fats. These habits are linked to a higher risk of developing certain chronic diseases, such as obesity.