Research and innovation

We promote and support high quality research in Food and Nutrition.

Scientific studies

From protocol design to publication of results.

By conducting scientific studies on food, we can offer valuable informationabout possible improvements in the formulation of your products, to improve their nutritional and health characteristics.

Scientific literature reviews

In-depth and exhaustive reviews of the scientific literature to bring the company closer to the current knowledge on a specific topic.

Scientific-technological reports and monographs

Reports based on current scientific literature both for internal company use and for publication and broadcasting.

Innovation and Qualification Success Stories

EsNuPI Study (Nutritional Study in the Spanish Child Population)

Representative survey of children aged 1 to 9 years in Spain to learn about eating patterns and dietary habits, physical activity and sedentary behaviors. Ten scientific articles have been published, all of them in indexed scientific journals and 8 of them in first quartile journals.

Scientific-technical report "The role of whole grain cereals in health".

Report prepared by 13 international experts to take a comprehensive approach to the role of whole grain cereals in human health.

Scientific-technical report "Proposal of a nutritional profile model for the global reformulation of processed foods and beverages in Peru".

Document in which nutritional profile modeling was developed to serve as a reference for the entity when reformulating its products.

Estudio EsNuPI (Estudio Nutricional en Población Infantil Española)

Encuesta representativa a niños de 1 a 9 años de España para conocer los patrones de alimentación y de hábitos dietéticos, de actividad física y de comportamientos sedentarios. Se han publicado 10 artículos científicos, todos ellos en revistas científicas indexadas y 8 de ellos en revistas del primer cuartil.

Informe científico-técnico “El papel de los cereales de grano entero en la salud”

Informe elaborado por 13 expertos Internacionales para realizar un abordaje completo del papel que desempeñan los cereales de grano entero en la salud humana.

Informe científico-técnico “Propuesta de modelo de perfiles nutricionales para la reformulación global de alimentos y bebidas procesados del Perú”

Documento en el que se elaboró un modelaje de perfiles nutricionales que sirviera de referencia para la entidad a la hora de reformular sus productos.