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Potential uses of bacteriophages for microbial meat safety
María Lavilla and Estibaliz Ruiz-Santamaria from AZTI-BRTA share the benefits of applying bacteriophages throughout the food chain in the fight against AMR.
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AZTI
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New food solutions for cancer patients: a consumer-centred approach
The Oncofood project revealed some expectations of cancer patients regarding new food solutions.
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Tackling obesity in children one game at a time
AZTI's Comocomoyo website seeks to promote healthier eating in children through the use of educational tools and interactive games.
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The present and future of ultra-high pressure homogenisation
AZTI researchers tell New Food about the opportunities of an emerging technology and the work in progress to develop it for commercial use.
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Utilising smart devices for the breakfast of the future
Breakfast is said to be the most important meal of the day, but what if you're too busy to cook a healthy and nutritious breakfast? That's where smart devices come in, as Clara Talens explains...
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Tuna fisheries: investing in a sustainable future
The Basque Country is combining centuries of knowledge with the very latest technology to sustain its prized fishing industry. Jenny Linford reports.
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The role of dietary fibre in gluten-free bakery products
13 December 2016 | By Clara Talens; Saioa Alvarez-Sabatel; Yolanda Ríos, AZTI
The market for gluten-free products that are nutritious and palatable is growing exponentially as more people are choosing a gluten-free diet out of necessity or personal preference...
