Today, we carry out research in collaboration with several research centers and universities around the world in five main strategic knowledge areas in line with the mission of the Goodness of Nature: human milk, complementary feeding, food naturalness, minimal processing and food sustainability
RETHINKING NATURALNESS IN FOODS:THE FOOD NATURALNESS INDEX (FNI)
The goal of this project is to better understand what natural means and how it can be measured in food products. We explore the relationship of food naturalness with other aspects of food such as environmental sustainability, health or the degree of processing among others
OTIS - EARLY PROGRAMMING FOR SUSTAINABLE HEALTH
The OTIS study is a randomized controlled trial studying the impact of a healthy, protein-reduced complementary diet with systematic introduction of fruits and vegetables with sour and bitter taste in children 6-18 months of age
FOODPRINT - UNDERSTANDING AND REFRAMING MINIMAL PROCESSING
Investigating the sweet spot of fruit processing for our products evaluating the latest technologies. Finding the optimal balance among, sensorial characteristics, health (bioactive compounds) and food sustainability in fruit products regarding the degree of processing.
UNDERSTANDING HEALTHINESS IN FOOD - FROM FOOD PRODUCT DEVELOPMENT TO FINAL CONSUMERS
This research is composed by a variety of projects which aim to improve the healthiness in our products. From the reduction or elimination of sugars and salt to the addition of whole grains.
MILK FAT AS FUNCTIONAL INGREDIENT
The objective of this project is to better understand the bioactive lipids composition in human milk fat globule membrane (MFGM).
We aim to identify and select milk fat related ingredients that can be added to infant formulas to be closer to human milk from the composition point of view.
The aim of the TUMME study was to evaluate the effects of an infant formula supplemented with bovine milk fat globule membrane (MFGM) on cognitive development and immune functioning.