Innovative Sauces
Innovative Sauces
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Laboratórios com equipamentos analíticos avançados e adaptados ao desenvolvimento de alimentos e bebidas, como a cromatografia gasosa de alta pressão (HPLC), cromatografia gasosa acoplada à espectrometria de massa (GC-MS), espectroscopia no infravermelho por transformada de Fourier (FTIR) ou reologia, entre outros. |
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Highly advanced super computer laboratories allowing for the research and development of in-silico food and drinks molecules and patentable formulas |
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Laboratório de cozinha profissional equipado com um setup avançado de cozinha e equipamentos para a investigação, desenvolvimento e análise sensorial de alimentos e bebidas. |
CFER’s scientists have participated in the development of a natural and edible formula for increased protection of sliced charcuterie, together with an University and a market leader charcuterie company. The application of this system enabled the increase in shelf-life of the perishable sliced charcuterie and the decrease in the thickness of the plastic container, which allows for more sustainable packaging.
1. Final deliverable: a natural and edible formula for increased protection of sliced charcuterie.
2. Intellectual property: industrial secret.
3. Laboratories: professional kitchen laboratory, professional food chemistry laboratory, professional life sciences laboratory
CFER’s scientists, together with an international food company, have developed and patented the first entirely non-cereal dough in the market. Besides possessing an extremely interesting sensorial profile, the product has functional characteristics such as absence of gluten, no added sugars, no fat, and is an extremely rich source of fiber. The product has demonstrated shelf-life stability.
1. Final deliverable: a zero grain dough with application in the bakery, confectionery and frozen foods industry.
2. Intellectual property: patent.
3. Laboratories: Professional kitchen laboratories, professional food chemistry laboratory.
CFER has developed an extensive range of innovative savoury and sweet sauces together with an international food company. The scientists have preferred the use of technological hydrocolloids and emulsifiers for the development of the sauces, which allowed the obtainment of rather unnusual sensorial characteristics, such as an extremely interesting texture and flavour profile. The sauces displayed a low calorie count and were packed in innovative containers.
1. Final deliverable: a complete range of innovative savoury and sweet sauces.
2. Intellectual property: industrial secret.
3. Laboratories: professional kitchen laboratory, professional food chemistry laboratory.
CFER has developed an extensive research project together with a market leader wine company, leading to the understanding of how different world grape varieties, vinification methods and aging time affect wine’s antioxidant capacity. Additionally, a new methodology to increase wine’s antioxidant absorption in the gut was developed, using Caco-2 cancer cell line in an advanced life sciences laboratory. The company currently holds the industrial secret for the production of this innovative wine.
1. Final deliverable: one of the most antioxidant wines in the world, with increased absorption of antioxidants in the human gut. The wine has demonstrated sensorial and stability adequacy.
2. Intellectual property: industrial secret.
3. Laboratories: professional kitchen laboratory, professional food chemistry laboratory, professional life sciences laboratories.
CFER has developed a premium apple cider recipe for an international wine company. This premium apple cider displayed a light and festive profile and a genuine, one of a kind fresh apple flavour. This flavour was obtained with extensive market studies and research on how to avoid pasteurization of the final product, thus keeping the fresh apple flavour and maintaining the desired microbiological stability.
1. Final deliverable: a premium, non pasteurized sweet apple cider recipe with increased microbiological stability and fresh apple flavour
2. Intellectual property: industrial secret.
3. Laboratories: Professional kitchen laboratory, professional food chemistry laboratory.
A new type of molecules, that evidence disruptive functional characteristics, has been discovered in wine by CFER’s scientists. CFER is currently leading the research and development project together with a market leader wine company.
1. Final deliverable: a disruptively innovative wine with very interesting functional characteristics. The wine has demonstrated sensorial and stability adequacy.
2. Intellectual property: patent.
3. Laboratories: Professional kitchen lab, professional food chemistry laboratory, professional science laboratories.
A new approach to flavoured espresso capsules has been developed by CFER. The capsules had specific ingredients dispersed in the grounded coffee, only in one single capsule, able to form a distinctly coloured and flavoured foam above the coffee when in contact with hot water. The flavour was designed to be harmoniously paired with the type of coffee.
1. Final deliverable: a new type of coffee capsule with the ability of separating into flavoured foam and quality espresso.
2. Intellectual property: industrial secret.
3. Laboratories: professional kitchen laboratory, professional food chemistry laboratory.
CFER’s scientists, together with two international research centres and an European Bank of investment, are finishing the development of an innovative mouthwash made with two patented peptides. This product, that will be synergistically produced with food grade plant extracts, is free from chemically harsh components, antibiotics or alcohol, while evidencing one of the most long lasting oral protections in the market against plaque.
1. Final deliverable: an innovative mouthwash to be used on a daily basis after teeth washing.
2. Intellectual property: patent.
3. Laboratories: professional life sciences, professional food chemistry laboratory, professional computer laboratory.
CFER has developed an innovative fruit drink with revitalizing, anti-fatigue and pro-immune characteristics. The juice, made from natural fruit and available in four different flavours, is a nourishing drink that displays the immediate capacity of restoring the levels of energy and hydration. The product has no added sugars or colourants.
1. Final deliverable: a natural fruit drink with revitalizing characteristics.
2. Intellectual property: industrial secret.
3. Laboratories: professional kitchen laboratory, professional food chemistry laboratory.
CFER’s scientists are currently developing a 100% natural water that will have the unique capacity of helping to prevent oral illnesses. This characteristic is obtained by a rigorous selection of the water’s composition, and these claims will be supported by robust in vitro, in silico and in vivo results.
1. Final deliverable: an unique natural water with innovative oral care characteristics.
2. Intellectual property: patent.
3. Used techniques: kitchen-lab, pH determination, color determination, turbidimeter, nutritional content, determination of vitaminic and mineral content of the food sample, microbiological stability; hedonic sensorial pannels and focus groups, spectrophotometry, high-pressure liquid chromatography (HPLC), fourier transformed infrared spectroscopy (FTIR), fractional distillation, dynamic light scattering (DLS), surface tension meter, toxicity levels assessment with the use of human healthy cells, determination of antioxidant and anti-inflammatory potential of food and drinks, super computer experiments.
Um novo tipo de moléculas, que evidenciam características funcionais disruptivas, foi descoberta no vinho pelo CFER. A equipa lidera agora o projeto de investigação em conjunto com um líder de mercado no setor vinícola.
CFER has developed a premium apple cider recipe for an international wine company. This premium apple cider displayed a light and festive profile and a genuine, one of a kind fresh apple flavour. This flavour was obtained with extensive market studies and research on how to avoid pasteurization of the final product, thus keeping the fresh apple flavour and maintaining the desired microbiological stability.
1. Final deliverable: a premium, non pasteurized sweet apple cider recipe with increased microbiological stability and fresh apple flavour
2. Intellectual property: industrial secret.
3. Laboratories: Professional kitchen laboratory, professional chemistry laboratory.
Os cientistas do CFER, em conjunto com uma empresa internacional do setor alimentar, desenvolveram e patentearam a primeira massa alimentar do mercado sem cereais. Para além de possuir um perfil sensorial invulgar e atraente, o produto apresenta diveras características funcionais, tais como a ausência de glúten, a ausência de açúcares adicionados e gordura, e um conteúdo em fibra elevado. O produto apresenta estabilidade físico-química.
O CFER desenvolveu uma extensa e inovadora gama de molhos doces e salgados em parceria com uma empresa internacional do setor alimentar. Os cientistas aplicaram hidrocolóides, emulsionantes e outros ingredientes tecnológicos, o que permitiu o desenvolvimento de características sensoriais distintas tais como a textura e o perfil gustativo. Os molhos apresentavam uma baixa contagem calórica e eram embalados em packagings inovadores.
O CFER desenvolveu uma fórmula premium de sidra de maçã para uma empresa internacional do setor vinícola. Esta sidra apresentava um perfil leve e festivo e um sabor único a maçã fresca. Este sabor foi obtido através de extensos estudos de mercado e investigação sobre como evitar a pasteurização do produto final, potenciando o seu sabor fresco e garantindo a necessária estabilidade microbiológica da sidra final.
O CFER desenvolveu uma extensa investigação em conjunto com uma empresa de vinhos, líder de mercado, relativa à compreensão da influência de diferentes castas, métodos de vinificação e tempos de maturação no perfil antioxidante de cada vinho. Foi igualmente desenvolvida uma nova metodologia de aumento da absorção destes antioxidantes no intestino, utilizando células Caco-2 num laboratório profissional de ciências da vida. A empresa detém atualmente o segredo industrial para a produção deste vinho inovador.
Os cientistas do CFER participaram no desenvolvimento de uma fórmula natural e comestível para o aumento do tempo de vida da charcutaria fatiada, em parceria com uma Universidade e uma empresa líder de mercado em charcutarias. A aplicação deste sistema permitiu o aumento do tempo de prateleira da charcutaria fatiada e a diminuição do conteúdo de plástico da embalagem, contribuindo para um embalamento mais sustentável.
A equipa do CFER, em parceria com dois centros internacionais de investigação e desenvolvimento e um banco europeu de investimento, estão a concluir o desenvolvimento de um elixir oral inovador produzido com dois péptidos patenteados. Este produto, que será sinergisticamente produzido com extratos de plantas de grau alimentar, está isento de quaisquer químicos agressivos, antibióticos ou álcool, apresentando um dos efeitos mais duradouros do mercado relativamente à prevenção da placa bacteriana.
O CFER desenvolveu uma nova abordagem às cápsulas de café com sabores. As cápsulas continham ingredientes específicos dispersos no café moído, apenas numa única cápsula, capaz de formar uma espuma distinta e aromatizada em cima do café quando em contacto com a água quente. O sabor desta espuma foi escolhido para harmonizar com o tipo de café.
O CFER desenvolveu uma bebida natural à base de fruta com propriedades revitalizantes, anti-fadiga e características pró-imunes. O sumo, produzido partindo de fruta natural e disponível em quatro sabores, é uma bebida nutritiva que apresenta a capacidade imediata de recuperação dos níveis energéticos e de hidratação. O produto não tem qualquer adição de açúcares ou corantes.
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Professional kitchen-lab equipped with an advanced cooking setup and laboratorial equipments for the research, development and sensorial analysis of food and drinks. |
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Laboratories equipped with advanced life sciences equipments for the study of food-driven metabolic mechanisms, allowing for in-vitro investigation and toxicity survey with human cells, ex-vivo studies with extracted tissues and in-vivo research with animal models. |
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Laboratories equipped with advanced analytical techniques for the research and development of food and drinks, such as high pressure liquid chromatography (HPLC), gas chromatography mass spectrometry (GC-MS), fourier transformed infrared spectroscopy (FTIR) or rheology, among others. |
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Laboratórios com equipamentos analíticos avançados para o estudo de mecanismos metabólicos potenciados por alimentos e bebidas, permitindo a investigação in-vitro e o screening de toxicidade com células humanas, testes ex-vivo com tecidos extraídos e a pesquisa in-vivo com modelos animais. |
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Laboratórios de vanguarda tecnológica com super computadores, permitindo a investigação e o desenvolvimento de estudos in-silico para a descoberta de novas moléculas e fórmulas patenteáveis. |