Research and Innovation

Development of new products based on active substances for the improvement of health or nutraceutical products.

The SUCTANTIVA project, developed by Soria Natural, focuses on the search for new substances that allow the development of new phytotherapy products or enriched foods that help to improve human health. Currently, there is evidence of the existence of new substances that, when consumed on a regular basis, have a beneficial effect on health.

Enriched products or nutraceutical products (the result of the union of nutrition and pharmaceuticals) have emerged, which are based on obtaining foods that are medicines or medicines that are consumed as food.

This project is included in the Strategic Plans for companies in the field of R&D in the area of Castilla y León for 2016, co-financed by the ERDF.

Development of new soybean substitute protein matrices.

The objective of the SINSOJAPRO project is to investigate the possibilities of new soybean substitute plant species and, therefore, to evaluate and work on the development of products that are homologous to those obtained with this legume.

The project allowed the development of new food products such as plant-based drinks, plant-based protein derivatives, etc.

This project is included in the Strategic Plans for companies in the field of R&D in the area of Castilla y León for 2016, co-financed by the ERDF.

Efficient technology for the maximization of aquatic biomass-based molecules for human food applications.

European research project, funded under the Horizon 2020 program and co-financed by the Center for the Development of Industrial Technology (CDTI). The objective of BIOSEA was the development and validation of new products of high nutritional value for food based on active compounds extracted from algae.

In the research project carried out between June 2017 and May 2020, Soria Natural participated as a partner and as leader of one of the work groups. The consortium consisted of 13 members: 9 companies (BIOPOLIS, SORIA NATURAL, DIBAQ, HENKEL, IGV, TABU, VLCI, CPCFEED and FEYECON) and 4 research centers (AITEX, CNTA, CTAQUA and VITO). Together, they comprised a very powerful interdisciplinary consortium specialized in different areas: Biological Sciences and Biotechnology, Chemical Sciences and Engineering, Food Technology, Cosmetic Sciences, Materials Science and Environmental Sciences.

In 2018, Soria Natural completed the GLIZOSIMAX Research and Development Project on “New enzymatic processes for the integral use of soybeans and the production of derivative products”.

The project was carried out with funding from the European Regional Development Fund (ERDF), through the Smart Growth Operational Program 2014-2020.

This project helped establish a new process for the integral use of soybeans, improving the production process that existed up to that time. At the same time, new fermented products derived by means of beneficial microorganisms were designed.

The Provincial Council of Soria financed, within the framework of the line of subsidies for the promotion of Research, Development and Innovation in companies in Soria, the TOFSOGRAL Project for the Development of an in-line production system for whole soybean tofu.

This project led to the implementation of industrial equipment for the manufacture of tofu. At the same time, it established a process for the validation of production aspects, such as the product conditions during its shelf life period on display, and the identification of production problems during manufacturing processes.

Valorization of soybean by-product (okara) by fermentation to produce extracts/compounds with cardiovascular health properties (Mancholine k, Nattokinase and bioactive oligopeptides).

The project was carried out in collaboration with the National Center for Food Technology and Safety of Navarra (CNTA) and funding from the Ministry of Economy and Competitiveness. It began in 2014 and ended in 2016.

The main objective of the project was the valorization of a soybean by-product (okara) by controlling the fermentative process in solid support (SSF) of two microorganisms (Bacillus subtilis and Monascus spp.) for the production of extracts with functional/healthy properties on cardiovascular health.

Production of high added value active ingredients from medicinal mushrooms and evaluation of their applicability in the food and pharmaceutical sector.

The project was funded within IBEROEKA (2012-2015). It was developed in collaboration with Setas de Baja California S.A., Tecnologías Alimentarias S.L. and Universidad de Baja California (UABC).

The objective of the project was the development of a wide process of extraction, purification and stabilization of active principles obtained from medicinal mushrooms for their evaluation as antioxidant, immunomodulatory, antioxidant, cardiotonic and anticarcinogenic compounds.

In 2016, the project won the Best Innovation Project of Soria in the "El Mundo de Castilla y León" awards.

The objective was the development of a standardized methodology for the scientific validation of foods/ingredients with health/functional characteristics that allows the determination of health claims.

Between 2011 and 2014, Soria Natural participated, in consortium with nine other national companies and 21 research and innovation organizations coordinated by the Nutrition Research Center of the University of Navarra (CIN) and the National Center for Food Technology and Safety (CNTA), in the INCOMES project.

As a result of this work, the Guide for the substantiation of health claims on foods was published.

The methodology contained in the guide was previously validated by the participants with bioactive compounds and foods with activity on immune function, cognitive function and metabolic syndrome.

The INCOMES research project was funded by the Ministry of Economy and Competitiveness, and FEDER funds and managed by the Industrial Technological Development Center (INNPRONTA Program).

FUTURAL refers to a four-year (2007-2010) project on the Contribution of New Technologies in the production of safer, more nutritious, more convenient and smarter foods of the future.

The general objective of all the work of this project was to provide the scientific basis for the use, at industrial level, of new technologies in the preparation of the foods of the future, in order to adapt them to the new consumer needs, increasing the competitiveness of the participating companies and of the Spanish agri-food sector.

The FUTURAL project was coordinated by the Institute of Agrifood Research and Technology (IRTA) and was financed by the Ministry of Science and Innovation (CENIT Program of the Center for Industrial Technological Development).

Soria Natural, always respecting the environment, participated between 2003 and 2006 in the OPTIMIZAGUA Project, developed within the framework of the LIFE-Environment program of the European Union, to prove water saving in agricultural crops.

During the development of the innovation project, an experimental prototype was created and placed in Soria Natural's organic crops.

It is an innovative intelligent irrigation system that is powered by renewable energies and is equipped with soil moisture sensors and a weather station that records rainfall, temperature, solar radiation and wind.

The system generated different risk plans depending on the needs and climatic conditions, all under efficient water management criteria. Conclusions