Soria Natural is immersed in a
collaboration with the Spanish National Research Council (CSIC); concretely, with
the Department of Technological Processing and Biotechnology (DPTB) of the
Institute of Food Science, Technology and Nutrition (ICTAN), within the
framework of the Project Valorization of oat pulp: the transformation
of the by-products of the plant-based drink manufacturing industry in safe,
tasty and healthy gluten-free foods that the aforementioned department is
going to develop. The project is included in the State Program to Promote Scientific
and Technical Research and its Transfer (State Plan for Scientific and
Technical Research and Innovation 2021-2023).
The objective of this project
is to develop new healthy gluten-free ingredients and foods from by-products of
the plant-based drink manufacturing industry and to validate their healthy properties
in celiac individuals. Soria Natural generates okara as a by-product of the
manufacture of oat drinks.
This collaboration is a great
opportunity for us to take advantage of waste that can have beneficial effects
after being subdued to certain technological processes, thus advocating for a
circular economy.
Research and innovation in
Soria Natural
This collaboration with the CSIC is part of the scientific programs that the R&D&i Department of Soria Natural continuously develops with other entities. In this light, we are currently participating in the development of the Cogniplant Project, which investigates new formulations for normal neuronal functioning, and the Mial Project, which is focused on the search for new fungal proteins that allow the design and development of vegan products similar to those made with fish.
