WHAT DO WE DO?
Go-Functional® iFunctional is the new unit of Biosearch Life created to give our clients a comprehensive service for functional food development.
At Biosearch Life we have been developing functional foods since 1997 by incorporating innovative ingredients (omega 3 fatty acids, probiotics and high added value plant extracts).
We design foods that meet with the nutritional requirements of certain segments of the population; those in natural physiological phases such as childhood, old age, pregnancy or in conditions in which prevention of certain diseases is required such as cardiovascular, digestive health, osteoporosis…
Go-Functional® helps you to integrate the innovation of these functional ingredients into your products.
HOW DO WE DO IT?
It all begins with the design of formulations, which in their first stages are tested in the laboratory to be transferred, once validated, to a pilot plant where they are then tested under real processing conditions.
Thanks to the great versatility of our equipment we can reproduce a great variety of process configurations.
In order to do this, first of all we design the most suitable composition for the base type and target specifics, bearing in mind not only the nutritional aspects, but also the technological and sensory aspects.
Once such formulation is pre-defined, the product is tested in the pilot plant, following the most similar process to the requirements/preferences of the client.
Moreover, for the product to maintain its features during its shelf life, we offer advice on the most suitable types of containers.
In these final packaging conditions, the prototypes are under study during their shelf life. Such monitoring is performed under natural marketing conditions and accelerated conditions by both temperature and specific lighting, for the purpose of anticipating possible setbacks which may arise at the launch stage.
The organoleptic properties are essential for food products, regardless whether it is functional or not. The products are evaluated by various sensory analyses to monitor and verify their properties.
SUCCESSFUL PRODUCTS
Thanks to the know-how acquired in the development of successful products in the market we can make various prototypes such as:
- • Milk
- • Milk shake
- • Yogurts
- • Fermented milk
- • Juices
- • Smoothies
- • Butters
- • Low-fat spreadable products
- • Spreadable products with (chocolate, fruits,etc…)
- • Milk with ready-to-eat cereals
- • Desserts (UHT or sterilized)
- • Sauces
- • Some types of cheese (fresh, spreadable cheese…)
- • Milk with fruit
- • Plant based drinks
According to the process, nutritional and sensory requirements of each customer/case
WORKING MODELS
INCLUSION OF FUNCTIONAL INGREDIENTS OVER EXISTING PRODUCTS
DESIGN OF NEW PRODUCTS
DESIGN OF NEW PRODUCTS WITH FUNCTIONAL INGREDIENTS
TECHNICAL ADVICE
TESTING CONDUCTED IN OUR PILOT PLANT
INDUSTRIAL TESTING ASSISTANCE
