{"id":43202,"date":"2025-11-04T10:36:23","date_gmt":"2025-11-04T09:36:23","guid":{"rendered":"https:\/\/www.azti.es\/ingredientes-con-funcionalidad-tecnologica\/"},"modified":"2025-11-04T11:46:12","modified_gmt":"2025-11-04T10:46:12","slug":"ingredients-with-technological-functionality","status":"publish","type":"post","link":"https:\/\/old.azti.es\/en\/ingredients-with-technological-functionality\/","title":{"rendered":"Ingredients with Technological Functionality: Innovation for a More Efficient and Sustainable Food Industry"},"content":{"rendered":"\n<p><strong><a href=\"https:\/\/www.azti.es\/en\/team\/saioa-alvarez\/\" target=\"_blank\" rel=\"noreferrer noopener\">SAIOA ALVAREZ-SABATEL<\/a> and <a href=\"https:\/\/www.azti.es\/en\/team\/esther-sanmartin\/\" target=\"_blank\" rel=\"noreferrer noopener\">ESTHER SANMART\u00cdN<\/a>, Researchers at New Foods<\/strong><\/p>\n\n\n\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_33_2 counter-hierarchy ez-toc-counter ez-toc-transparent ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title\">&Iacute;ndice de contenidos<\/p>\n<span class=\"ez-toc-title-toggle\"><a href=\"#\" class=\"ez-toc-pull-right ez-toc-btn ez-toc-btn-xs ez-toc-btn-default ez-toc-toggle\" style=\"display: none;\"><label for=\"item\" aria-label=\"Table of Content\"><i class=\"ez-toc-glyphicon ez-toc-icon-toggle\"><\/i><\/label><input type=\"checkbox\" id=\"item\"><\/a><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1'><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/old.azti.es\/en\/ingredients-with-technological-functionality\/#Technological_Functionality_as_a_Driver_of_Food_Innovation\" title=\"Technological Functionality as a Driver of Food Innovation\">Technological Functionality as a Driver of Food Innovation<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/old.azti.es\/en\/ingredients-with-technological-functionality\/#What_Do_We_Mean_by_Technological_Functionality\" title=\"What Do We Mean by Technological Functionality?\">What Do We Mean by Technological Functionality?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/old.azti.es\/en\/ingredients-with-technological-functionality\/#Seeking_the_best_functional_properties_for_strategic_use_in_food_design\" title=\"Seeking the best functional properties for strategic use in food design\">Seeking the best functional properties for strategic use in food design<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/old.azti.es\/en\/ingredients-with-technological-functionality\/#OPTIPROT_and_3SLEKA_Advancing_Ingredient_Functionality\" title=\"OPTIPROT and 3SLEKA: Advancing Ingredient Functionality\">OPTIPROT and 3SLEKA: Advancing Ingredient Functionality<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/old.azti.es\/en\/ingredients-with-technological-functionality\/#AZTIs_Capabilities_for_Assessing_Ingredient_Functionality\" title=\"AZTI\u2019s Capabilities for Assessing Ingredient Functionality\">AZTI\u2019s Capabilities for Assessing Ingredient Functionality<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/old.azti.es\/en\/ingredients-with-technological-functionality\/#Why_collaborate_with_AZTI\" title=\"Why collaborate with AZTI?\">Why collaborate with AZTI?<\/a><\/li><\/ul><\/nav><\/div>\n<h2><span class=\"ez-toc-section\" id=\"Technological_Functionality_as_a_Driver_of_Food_Innovation\"><\/span>Technological Functionality as a Driver of Food Innovation<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>In a world where sustainability, health and industrial efficiency are top priorities, <strong>ingredients with technological functionality<\/strong> are emerging as key allies in transforming the food sector. These ingredients not only contribute nutritional value, but also enhance the physical, chemical, structural and sensory properties of food products.<\/p>\n\n\n\n<h2><span class=\"ez-toc-section\" id=\"What_Do_We_Mean_by_Technological_Functionality\"><\/span>What Do We Mean by Technological Functionality?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>The technological functionality of ingredients refers to<strong> the set of physical, chemical and structural properties<\/strong> that allow an ingredient to influence how a food matrix behaves during processing, storage and consumption. Among these properties are:<\/p>\n\n\n\n<p>\u2022<strong> Solubility and dispersibility<\/strong> in different matrices.<br>\u2022 <strong>Water- and fat-holding capacity.<\/strong><br>\u2022<strong> Emulsifying and foaming ability<\/strong>.<br>\u2022 <strong>Impact on texture, viscosity, appearance and other sensory characteristic<\/strong>s of the final product.<br><strong>\u2022 Stability and performance under different processing and matrix conditions<\/strong> (temperature, pH, time, salinity, etc.).<br><strong>\u2022 Interaction with other components<\/strong> in the formulation.<\/p>\n\n\n\n<h2><span class=\"ez-toc-section\" id=\"Seeking_the_best_functional_properties_for_strategic_use_in_food_design\"><\/span>Seeking the best functional properties for strategic use in food design<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Technological functionality is not a secondary feature\u2014it is essential to ensure that an ingredient can be properly integrated into a food formulation, maintaining product quality, stability and consumer acceptance, while maximising the potential contribution of each ingredient.<\/p>\n\n\n\n<p>Moreover, as the search for <strong>new food sources <\/strong>intensifies\u2014such as <a href=\"https:\/\/www.azti.es\/en\/research-areas\/efficient-and-sustainable-food-chain\/foodby-products\/\" target=\"_blank\" rel=\"noreferrer noopener\">agri-food by-products<\/a>, algae, insects or alternative crops\u2014assessing their technological functionality becomes vital. It is not enough for an ingredient to be healthy or sustainable; it must also perform effectively within food matrices to ensure its industrial viability.<\/p>\n\n\n\n<p>Understanding and strategically applying the technological functionalities of ingredients also enables the <strong>design and development of \u201ctailor-made food structures\u201d<\/strong>, allowing, for example:<br><strong>\u2022 The modulation of texture and sensory perception.<br>\u2022 Adaptation of food structures for different consumer groups<\/strong> (children, older adults, people with dysphagia, etc.).<br><strong>\u2022 Controlled release of bioactive compounds.<br>\u2022 Optimisation of nutrient bioavailability.<\/strong><\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" width=\"850\" height=\"567\" src=\"https:\/\/www.azti.es\/wp-content\/uploads\/2025\/11\/Ingredientes-con-funcionalidad-tecnologica.jpg\" alt=\"Nuevos ingredientes\" class=\"wp-image-43198\" srcset=\"https:\/\/old.azti.es\/wp-content\/uploads\/2025\/11\/Ingredientes-con-funcionalidad-tecnologica.jpg 850w, https:\/\/old.azti.es\/wp-content\/uploads\/2025\/11\/Ingredientes-con-funcionalidad-tecnologica-300x200.jpg 300w, https:\/\/old.azti.es\/wp-content\/uploads\/2025\/11\/Ingredientes-con-funcionalidad-tecnologica-768x512.jpg 768w, https:\/\/old.azti.es\/wp-content\/uploads\/2025\/11\/Ingredientes-con-funcionalidad-tecnologica-450x300.jpg 450w\" sizes=\"(max-width: 850px) 100vw, 850px\" \/><\/figure>\n\n\n\n<h2><span class=\"ez-toc-section\" id=\"OPTIPROT_and_3SLEKA_Advancing_Ingredient_Functionality\"><\/span>OPTIPROT and 3SLEKA: Advancing Ingredient Functionality<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Through projects such as <strong>OPTIPROT<\/strong>, <strong>3SLEKA<\/strong> and <strong>MINDFOODNESS<\/strong>, AZTI has developed innovative solutions for obtaining and characterising functional ingredients from sustainable sources.<\/p>\n\n\n\n<ul><li><strong><a href=\"https:\/\/optiprot.net\/\" target=\"_blank\" rel=\"noreferrer noopener\">OPTIPROT<\/a>: <\/strong>Funded by the MCIU\u2013CDTI and the European Union\u2019s NextGenerationEU\/PRTR programme, this project focuses on obtaining highly functional protein ingredients from new sources, providing the food industry with tools to develop healthy foods and ingredients using alternative proteins.<\/li><li><strong><a href=\"https:\/\/www.azti.es\/proyectos\/3sleka\/\" target=\"_blank\" rel=\"noreferrer noopener\">3SLEKA:<\/a> <\/strong>Funded by the Basque Government, this project generates knowledge and technology for developing new ingredients and foods based on safe, healthy and sustainable legumes.<\/li><li><strong>MINDFOODNESS: <\/strong>Also supported by the Basque Government, this initiative explores the extraction and use of technologically functional ingredients from new, safe and sustainable food sources.<\/li><\/ul>\n\n\n\n<p>These projects reflect AZTI\u2019s commitment to applied research and the transfer of knowledge to the business sector.<\/p>\n\n\n\n<h2><span class=\"ez-toc-section\" id=\"AZTIs_Capabilities_for_Assessing_Ingredient_Functionality\"><\/span>AZTI\u2019s Capabilities for Assessing Ingredient Functionality<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>At AZTI, we have <strong>advanced infrastructure and methodologies<\/strong> to study the technological functionality of ingredients under different conditions\u2014both in isolation and within food matrices. Our characterisation methods include:<\/p>\n\n\n\n<ul><li><strong>Rheology, texture analysis and tribology<\/strong> to study texture, mechanical behaviour and frictional properties.<\/li><li><strong>Evaluation of foaming, emulsifying, solubility and dispersibility properties.<\/strong><\/li><li><strong>Stability studies<\/strong>, including thermal and pH stability.<\/li><li><strong>Sensory and consumer acceptance testing<\/strong>.<\/li><li><strong>Simulation of industrial processes<\/strong> to validate performance under real production conditions.<\/li><\/ul>\n\n\n\n<p>These capabilities help companies reduce risks, accelerate product development and improve process efficiency.<\/p>\n\n\n\n<h2><span class=\"ez-toc-section\" id=\"Why_collaborate_with_AZTI\"><\/span>Why collaborate with AZTI?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Partnering with AZTI gives you access to a multidisciplinary team with expertise in food science, process engineering and sensory analysis. Our goal is to support companies in developing <strong>customised, sustainable and competitive solutions<\/strong>.<\/p>\n\n\n\n<p>Moreover, our involvement in projects such as <strong>OPTIPROT, 3SLEKA and MINDFOODNESS<\/strong> keeps us at the forefront of ingredient functionality, allowing us to anticipate trends and generate practical knowledge for the food industry.<\/p>\n\n\n\n<h3>Want to learn more?<\/h3>\n\n\n\n<p>If your company is interested in developing innovative products, improving formulations or exploring new sources of technologically functional ingredients, AZTI can help.<br><strong>Get in touch with our team to learn more about our capabilities and explore collaboration opportunities.<\/strong><\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" width=\"175\" height=\"139\" src=\"https:\/\/www.azti.es\/wp-content\/uploads\/2024\/10\/gobiernovasco.jpg\" alt=\"gobierno vasco\" class=\"wp-image-39041\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" width=\"567\" height=\"76\" src=\"https:\/\/www.azti.es\/wp-content\/uploads\/2025\/11\/MCIU-CDETI.jpg\" alt=\"\" class=\"wp-image-43195\" srcset=\"https:\/\/old.azti.es\/wp-content\/uploads\/2025\/11\/MCIU-CDETI.jpg 567w, https:\/\/old.azti.es\/wp-content\/uploads\/2025\/11\/MCIU-CDETI-300x40.jpg 300w, https:\/\/old.azti.es\/wp-content\/uploads\/2025\/11\/MCIU-CDETI-450x60.jpg 450w\" sizes=\"(max-width: 567px) 100vw, 567px\" \/><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>SAIOA ALVAREZ-SABATEL and ESTHER SANMART\u00cdN, Researchers at New Foods Technological Functionality as a Driver of Food Innovation In a world where sustainability, health and industrial efficiency are top priorities, ingredients [&hellip;]<\/p>\n","protected":false},"author":19,"featured_media":43200,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_price":"","_stock":"","_tribe_ticket_header":"","_tribe_default_ticket_provider":"","_tribe_ticket_capacity":"0","_ticket_start_date":"","_ticket_end_date":"","_tribe_ticket_show_description":"","_tribe_ticket_show_not_going":false,"_tribe_ticket_use_global_stock":"","_tribe_ticket_global_stock_level":"","_global_stock_mode":"","_global_stock_cap":"","_tribe_rsvp_for_event":"","_tribe_ticket_going_count":"","_tribe_ticket_not_going_count":"","_tribe_tickets_list":[],"_tribe_ticket_has_attendee_info_fields":false},"categories":[3],"tags":[],"tax-big-challenge":[39,42],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v18.4.1 - 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