At BCC Innovation we hold the answers
These are the questions that drive our research projects:
How to consolidate new healthy habits over time?
- https://innovation.bculinary.com/portfolio/cita-go-on/
- https://innovation.bculinary.com/portfolio/sukalmena-inage/
How can we increase the willingness to try new foods among children?
https://www.sciencedirect.com/science/article/pii/S1878450X22000506#
How to reduce the sugar content on sweet foods without affecting acceptance?
https://onlinelibrary.wiley.com/doi/abs/10.1111/joss.12740
What will be the new approaches to avoid food waste?
https://innovation.bculinary.com/en/portfolio/foodrus/
How do we visualize the future of the digital restaurant?
https://www.labe-dgl.com/en/projects/future-of-the-digital-restaurant-report/
What will the “gastronomy of the future” be like?
http://projectgastronomia.org/en/
Which field will be more attractive for the entry of new startups?
Basque Culinary – Bcc Culinary Action
How to achieve territorial development through gastronomy?
https://innovation.bculinary.com/en/portfolio/culinary-innovation-network-of-ecuador/
Mahaia Kolektiboa y Mantala Basque Gastronomy presentan los retos y líneas de trabajo de 2025 en una experiencia gastronómica única
19/02/2025
Basque Culinary Center ha sido el escenario de una velada única donde integrantes de Mahaia Kolektiboa se han reunido para reflexionar sobre el futuro de la excelencia culinaria y los retos de la gastronomía en Euskadi a través de una singular experiencia gastronómica. El encuentro celebrado ayer, 10 de febrero, ha representado un diálogo entre tradición e innovación que se ha expresado en cada plato.
