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.

ABOUT THE PROJECT

EU Project to create resilient food systems across 9 regions

Coordinated by the University of Deusto and comprising 29 partners from 10 different European countries, being BCC Innovation one of them, the FOODRUS prohect aims to limit food losses and waste, and to promote resource efficiency across all stages of the agri-food value chain.

ABOUT THE PROJECT

The BCC has carried out a research project for more than two years on wild plants in Spain. More than 300 plants with gastronomic value have been identified, generating academic knowledge but with a culinary approach. This knowledge has been used as a foundation to provide advice to companies in the agri-food sector. This project has been carried out with the participation of, among others, botanists, ethnobotanists and chefs from all over Spain.

ABOUT THE PROJECT

Considering what is normally called “waste” to be a quality raw material, with its own characteristics, it is used in the preparation of products with gastronomic value. Bearing in mind the specific composition of each “scrap”, specific products are made; such as vinegars using fruit peels, kombuchas using coffee grinds, fermented sauces and misos with stale bread. All this understanding that we can use the composition of each product (proteins, carbohydrates, et.) for new developments.

ABOUT THE PROJECT

What is LABe?

LABe was created to become a dynamic laboratory, a living lab for the invention, co-creation, prototyping and testing of new concepts, products, services and experiences in the value chain of gastronomy, adding the technological component.

ABOUT THE PROJECT

ABOUT THE PROJECT

ABOUT THE PROJECT

This project is aimed at acquiring knowledge about the relationship between diet (what we eat and how we eat it), physical exercise and health. For this purpose, we have analysed the physical variables of a group of elite sportspeople and studied the composition of the intestinal microbiota as a factor that interacts with the diet and influences our health.

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.

ABOUT THE PROJECT

In our mission to foster cooperation, participation by people and the development of new open innovation projects, we’ve developed MINDTEGI, a digital platform to act as a cooperative seedbed for ideas.