Con esta visión se ha desarrollado MEAT4U, un ambicioso proyecto de investigación liderado por BioTech Foods con fondos europeos y en el que han participado más empresas del sector para el desarrollo de la carne cultivada en España y Europa.

¿En qué consiste el proyecto MEAT4U?

MEAT4U tiene como objetivo principal investigar el procesado y la conservación de la carne cultivada, con el fin de garantizar su viabilidad como fuente de proteína segura, saludable y competitiva.

Se trata de un proyecto que ha permitido abordar los principales desafíos del desarrollo de la carne cultivada, como los altos costes de producción, la mejora del sabor, la textura y el aroma, así como su aceptación por parte de los consumidores.

Para ello, se han investigado nuevas estrategias para la producción y conservación basadas en proteínas recombinantes obtenidas de plantas, además del aprovechamiento de subproductos generados para crear nuevos compuestos de valor, como biofertilizantes o materiales para la industria plástica. Esta visión integral permite no solo reducir residuos, sino también maximizar el impacto positivo de la biotecnología aplicada a la industria alimentaria y a otros sectores estratégicos.

BIOTECH FOODS, motor de innovación en carne cultivada

Como líder del consorcio, BioTech Foods ha desempeñado un papel central en la coordinación científica y tecnológica del proyecto MEAT4U, consolidando su posición como referente en el desarrollo de carne cultivada a nivel nacional e internacional.

Junto a BioTech Foods han formado parte del consorcio las empresas Agrenvec, Aves Nobles y Derivados y Fertinagro Biotech, contando además con la colaboración de relevantes organismos públicos de investigación como Biomagune, CEBAS-CSIC, la Universidad de Zaragoza (grupo CHESO) y CNTA.

Esta colaboración público-privada permite abordar el proyecto desde una perspectiva multidisciplinar, integrando capacidades científicas, tecnológicas e industriales. Además, MEAT4U se enmarca en la convocatoria Misiones Ciencia e Innovación 2024, impulsada por el CDTI y financiada por la Unión Europea.

Un paso decisivo hacia el futuro

MEAT4U representa un avance significativo para el sector agroalimentario español, en un ámbito donde aún no existe comercialización de carne cultivada. Su impacto potencial va más allá del propio proyecto, sentando las bases para posicionar a España como referente europeo en proteína alternativa y biotecnología alimentaria.

A través de estas iniciativas de investigación, BioTech Foods refuerza su compromiso con la innovación aplicada.

La entrada MEAT4U, el proyecto que impulsa el futuro de la carne cultivada se publicó primero en Bio.Tech.Foods..

In Spain, biotechnology has positioned itself among the most sought-after academic degrees with the highest employment prospects. According to ASEBIO’s report “Professional Profiles in the Biotech Sector,” the Biotechnology Degree is one of the most in-demand options in higher education, consistently ranking among the programs with the highest admission scores in 17 out of the 24 public universities that offer it.

With entrance grades often exceeding 12.5 points (on a 14-point scale), those who choose this degree typically stand out for their excellent academic performance and strong work ethic. This reflects the high level of demand and preparation required to access these studies. Moreover, this program not only offers advanced technical training but also fosters the development of key competencies necessary to successfully navigate both academic and professional challenges.

A highly valued profile

This should come as no surprise, considering that companies in the sector—both startups and established firms—are actively competing for professionals capable of translating scientific knowledge into practical solutions: from alternative proteins like cultivated meat to advances in personalized medicine, regenerative agriculture, and new biomaterials.

Internationally, biotechnologists are also increasingly sought-after. In countries such as Germany, the United States, the United Kingdom, and the Netherlands, biotechnology graduates are considered strategic assets for the economy. These professionals are essential for tackling major global challenges.

What does a biotechnology degree include?

Biotechnology is a relatively young degree, but one that is rapidly expanding. Although some of its disciplines have been studied for decades, the degree itself began to be offered in Spanish universities in the 1990s and has grown to become one of the programs with the greatest future prospects.

The degree combines knowledge from various scientific areas to train professionals capable of developing solutions across multiple sectors. In the early years, students gain a solid foundation in subjects such as cell biology, genetics, organic chemistry, biochemistry, microbiology, mathematics, and physics. Programming principles, statistics, and data management are also covered, as computational analysis and modeling of biological processes are key tools in modern biotechnology.

As the degree progresses, the focus becomes more applied and specialized. Students explore genetic engineering techniques, cell culture, molecular biology, biomolecule production, plant and animal biotechnology, as well as fermentation processes and bioreactors. The curriculum also includes training in scientific ethics, biotechnology legislation, and technology transfer.

Many programs promote early laboratory work, research projects, and internships in companies, preparing students to face real-world challenges in the field with a grounded perspective.

The success of biotechnology is written in talent

The training of future biotechnology professionals is more important than ever. It requires a solid scientific foundation, critical thinking, digital skills, and ethical values. Furthermore, the ability to collaborate in multidisciplinary environments and to translate laboratory advances into scalable applications is crucial.

Universities, research centers, and companies share the responsibility of promoting hands-on education aligned with the real challenges of the sector. At BioTech Foods, we know that talent is the engine that will drive the future of biotechnology.

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It is one of summer’s star foods—found at festivals, fairs, or barbecues. Simple in appearance, quick to prepare, and yet it holds a story that intersects with the industrialisation of food, the ongoing search for new ways to consume meat, and the gastronomic culture of half the world. Outside our borders, it’s a familiar sight on street carts in New York, in football and baseball stadiums in Chicago, in legendary restaurants in Los Angeles, and in countries like Germany and Mexico, where it has become a true cultural symbol. While it goes by different names depending on the region, one has clearly prevailed internationally: the hot dog.

Few foods evoke such a universal image as this humble sandwich, traditionally made with a sausage inside a long bun. Its evolution reflects not only changes in consumer habits, but also in production methods and food technologies, such as cultivated meat.

Origins and journey to America

Although we now associate it almost instinctively with the United States, the hot dog has its roots firmly planted in Europe. In Germany and Austria, boiled sausages have been part of culinary tradition for centuries. The frankfurter from Frankfurt and the wiener from Vienna are direct ancestors of the sausage we now place in buns. As early as the 13th century, records exist of sausage production in these regions—typically made from pork and spices, and served in bread, making them easy to eat at markets, fairs, and popular celebrations.

It was in the late 19th century that this recipe crossed the Atlantic and arrived in cities like New York and Chicago, adapting to the pace of urban life and finding fertile ground to flourish. One of the earliest records of the modern hot dog is in Coney Island, where Charles Feltman, a German baker, began selling them in 1870.

Since then, it has become far more than just a food item. In fact, it has even been granted its own national day in the United States. It is on the third Wednesday of July that National Hot Dog Day is celebrated. Furthermore, according to the National Hot Dog and Sausage Council (NHDSC), more than 20 billion hot dogs are consumed in the country each year, particularly during the summer months.

Globally, its presence is equally significant—from Korean tokkebi hot dogs coated in potato, to Latin American street versions or gourmet European adaptations, the hot dog has proven capable of reinventing itself in every corner of the planet—successfully blending tradition with innovation.

Meat as the main player

Today, in a world increasingly aware of food challenges, new technologies are emerging to produce meat. Cultivated meat represents an innovative alternative. Thanks to alternative proteins, the hot dog sausage, with all its cultural and nutritional value, can continue to be part of daily life for millions of people.

According to a study by McKinsey & Company, the global cultivated meat market could exceed $25 billion by 2030. Within this context, the cultivated meat hot dog stands out as a flagship product: a bridge between past and future, between tradition and innovation.

At Biotech Foods, we are committed to ensuring that the classic flavour so many people recognise remains intact, while looking firmly to the future.

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Meat holds a central place in culinary cultures around the world. Throughout history, it has symbolised identity, celebration, tradition, and development. Its versatility and nutritional value have inspired countless iconic recipes that are now part of the global gastronomic heritage.

Indeed, meat has been, and continues to be, a key ingredient in many of the world’s most emblematic dishes. These meals, deeply rooted in local customs and passed down through generations, reflect not only culinary techniques, but also ways of life, social relations, and historical contexts.

A culinary tradition rooted across the globe

In Latin America, for example, the asado represents a social experience that goes beyond food itself. In the United States, the hamburger has become a symbol of modernity and urban culture. In Europe, traditional slow-cooked stews are a staple of many national cuisines. In Asia, dishes like Korean bulgogi or Indian meat curries showcase the integration of meat into complex, deeply rooted recipes.

From a nutritional perspective, meat is an important source of high-quality protein, B vitamins, and essential minerals such as iron and zinc, particularly beneficial for the most vulnerable. According to a report by the Food and Agriculture Organization of the United Nations (FAO), its inclusion in the diet, as part of a balanced and diverse intake, is recognised by numerous international bodies as part of a healthy dietary pattern.

New models for innovative meat consumption

Today, in the 21st century, food innovation is opening up new possibilities for how meat is produced, aiming to diversify available options and respond to the challenges of an increasingly globalised food system. Among these alternatives, cultivated meat represents a significant step in the technological evolution of the food industry, aligned with advances in biotechnology, cellular science, and sustainable development.

The emergence of these new methods of food production does not seek to replace what already exists, but rather to expand the spectrum of possibilities. Just as the food industry once embraced preservation, refrigeration, and pasteurisation to adapt to social and technological change, today biotechnology enables us to move towards more diverse and resilient food systems.

In this sense, cultivated meat is not intended to replace traditional production methods, but to integrate as an additional option alongside them. It offers greater variety for consumers, encourages innovation, and reinforces the commitment to food that is safe, traceable, and adapted to the needs of both today and tomorrow.

A future that tastes like meat

The history of meat is closely intertwined with the evolution of society. From its most traditional forms to its most innovative expressions, each stage reflects a unique combination of knowledge, values, and expectations. Today, cultivated meat opens a new chapter in this journey, one that preserves the essential nutritional, sensory, and cultural values of meat, while exploring new scientific and technological frontiers.

At BioTech Foods, we believe the future of food is built through continuity and innovation. We are part of this journey, where cultivated meat emerges as yet another tool to enrich the culinary experience, strengthen global food security, and contribute to a more diverse, dynamic, and future-ready food system for the 21st century.

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Although this definition is relatively recent, the concept itself dates back over a century. In 1919, agricultural engineer Károly Ereky proposed that biology could be used to transform raw materials into useful products. He was the first to combine the words “biology” and “technology”, coining the term “biotechnology”.

In recent years, investment and job creation in the sector have grown significantly, highlighting biotechnology’s key role in the global economy, technological innovation, and the transition towards development.

A decade of milestones

The manipulation of DNA marked a turning point in the history of biotechnology, distinguishing between traditional and modern biotechnology. Today, both approaches are combined, and their synergy has led to remarkable progress in the field over the past decade.

One of the most significant advances in recent years has been the consolidation of the CRISPR-Cas9 gene-editing technique. Owing to its simplicity and effectiveness, researchers began correcting disease-causing genes in human and animal cells. In 2017, the first clinical initiatives were launched to explore its use in hereditary conditions, laying the groundwork for a new era in gene therapy.

However, the year in which biotechnology played an absolutely pivotal role was 2020, during the global pandemic. The rapid development and deployment of COVID-19 vaccines stands as one of the most important milestones in modern biotechnology. Vaccines from Pfizer and Moderna, based on messenger RNA technology, are a clear example of years of biotechnological research brought to fruition.

Awarded the Nobel Prize in Chemistry that same year, biotechnology has also had a major impact on areas such as climate-resilient crop improvement. As climate change forces a rethink of production models across all sectors, biotechnology has become an essential tool for achieving more sustainable agriculture and a more efficient food industry. Moreover, the 2020 Global Bioeconomy Summit report highlights biotechnology’s potential to deliver sustainable solutions without compromising economic growth.

Cultivated meat: Biotechnology’s revolution

In the food sector, biotechnology has been instrumental in the development of alternative proteins.
In December 2020, Singapore became the first country to approve the commercial sale of cultivated meat, a historic milestone, as food produced without live animals reached the market for the first time. One year later, this food innovation began its initial rollout in the United States. By June 2023, following regulatory approval from the FDA and EFSA, cultivated meat entered the market definitively.

Having evolved from a scientific curiosity to a real consumer option, cultivated meat has also gained traction in countries such as Brazil, which are embracing the future of food.

Public perception and the road ahead

Biotechnology is not only evolving in laboratories, it is also increasingly present in the public consciousness. As scientific breakthroughs translate into tangible products, engaging with society has become more crucial than ever. The latest Eurobarometer on science and technology shows that 83% of Europeans believe science and technology have a positive impact on their daily lives.

In short, biotechnology is no longer a promise of the future, it is a force in the present. Over the past ten years, it has redefined how we treat diseases, grow our food, and understand the role of science in everyday life.

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This increase, driven by the consumption of fresh meat, translates to a per capita intake of 32.4 kg per year, making our country one of the most carnivorous in Europe, and the seventh in the world. Various organizations, such as the Food and Agriculture Organization of the United Nations (FAO), estimate that this per-person consumption could grow by another 2% by 2032.

But beyond the sheer quantity we consume: what does meat really offer us? Does it make us stronger? What role could cultivated meat play in this equation?

Much More Than Protein

From a nutritional standpoint, meat is a highly valuable food source. It not only provides high-quality proteins that are essential for the formation and maintenance of tissues such as muscles, but also contains key nutrients like heme iron, zinc, phosphorus, and B vitamins like B12 (which is vital for the nervous system and red blood cell production).

All of these nutrients contribute to a strong, resilient, and functional body. Thus, meat plays an essential role in human growth and development, particularly during stages of high nutritional demand such as childhood, adolescence, or old age. In fact, several scientific studies indicate that an adequate intake of proteins and micronutrients from meat may be linked to better muscle health, a stronger immune system, and a lower risk of sarcopenia—a condition characterized by age-related loss of muscle mass.

Cultivated meat: A nutritious revolution

Consumers are increasingly seeking balanced and protein-rich diets, which has driven the industry to develop innovative products. This is where cultivated meat comes into play.

This type of meat retains all the nutritional benefits—proteins, essential amino acids, and minerals—that make meat a strength-enhancing food. Moreover, reports from Nature Food and studies published in Trends in Food Science & Technology indicate that, with advancing technology, cultivated meat offers advantages such as the ability to be designed and adjusted to be even healthier and improve its nutritional profile. For example, it allows for an increased content of healthy fatty acids like omega-3s and enhanced absorption of iron and other minerals.

Does meat make us strongers?

Science seems to say yes, but it also invites us to go further. Cultivated meat represents a logical evolution, as it maintains the nutritional benefits of meat while addressing major 21st-century challenges such as sustainability and food security.

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AI plays a transformative role in this process by optimizing every stage of the production chain—from initial cell selection to bioreactor design and the formulation of more efficient growth media.

Moreover, its application enhances quality and safety standards. In a global context where the demand for protein grows alongside population increases, the combination of AI and food biotechnology represents a historic opportunity.

Artificial Intelligence to optimize cell cultivation

Cultivated meat production is a complex process that requires precise control from the start. Selecting the right cells is critical, as not all behave the same or have the same growth potential. This is where AI adds significant value. Using machine learning algorithms, it can analyze thousands of data points to quickly identify the cells with the best qualities, thus accelerating the initial cultivation phase. According to the Joint Research Centre (JRC), the use of AI can cut in half the time needed to identify and optimize new cell lines.

Once cultivation begins, AI allows for real-time adjustments of factors that influence cell growth, such as temperature, pH, oxygen levels, and nutrients. This immediate response capability improves process efficiency, reduces errors, and ensures a high-quality final product. Additionally, it can predict cell behavior and suggest optimal conditions without requiring extensive experimentation.

Efficiency and safety through AI

Furthermore, automation powered by AI enables more stable large-scale production. According to the Food and Agriculture Organization (FAO), this automation and the use of AI can increase the efficiency of biotechnological processes by up to 30%.

The challenges AI faces

Although artificial intelligence is delivering highly promising results, there are still challenges to overcome. For example, it is essential to establish clear standards on how these systems should be used in food production processes, how to protect the data they generate, and how to train professionals to work with these technologies.

In short, artificial intelligence is playing a fundamental role in the advancement of cultivated meat. That’s why, at BioTech Foods, we believe that the future of food lies in integrating intelligent technologies with scientific research to offer solutions that address today’s challenges.

La entrada A smarter food future se publicó primero en Bio.Tech.Foods..

Desde sus inicios, ha permitido importantes avances en tratamientos regenerativos, como la creación de injertos de cartílago para personas con lesiones articulares graves o la regeneración de la piel en pacientes quemados. Esta técnica ha abierto un abanico de posibilidades en el tratamiento de enfermedades y la creación de tejidos complejos que antes solo existían en el cuerpo humano.

Desde hace unos años, además, el cultivo celular, que comenzó como una herramienta médica, ha dado un paso sorprendente hacia la industria alimentaria. La misma tecnología utilizada para replicar células humanas en un laboratorio está ahora transformando la manera en que producimos alimentos, como la carne cultivada. L

Un avance revolucionario

El cultivo celular comenzó a aplicarse en medicina en la primera mitad del siglo XX, y su evolución ha sido fundamental en el desarrollo de tratamientos y terapias avanzadas. Esta técnica permite el crecimiento y la multiplicación de células fuera del cuerpo humano, en condiciones controladas, en un laboratorio. Durante décadas, ha sido utilizada para una variedad de fines médicos, desde el estudio de enfermedades y el desarrollo de medicamentos hasta la creación de tejidos y órganos artificiales.

Una de las áreas más revolucionarias de este avance ha sido la medicina regenerativa, que busca reparar o reemplazar tejidos dañados utilizando células del propio paciente. En este campo, la biotecnología ha demostrado cómo se pueden crear tejidos complejos como músculos, huesos o vasos sanguíneos.

Además, el cultivo celular ha sido fundamental en la investigación de enfermedades crónicas y genéticas. Los investigadores pueden cultivar células humanas afectadas por una enfermedad y estudiar cómo responden a diferentes tratamientos, lo que ha acelerado el desarrollo de medicamentos específicos y más efectivos.

Otro avance importante ha sido el uso de cultivos celulares para la creación de modelos biológicos para ensayos clínicos. Gracias a estas técnicas, los investigadores pueden probar medicamentos o terapias sin necesidad de utilizar animales de experimentación, lo que ha permitido un enfoque más ético y preciso en la investigación médica.

De la medicina a la industria alimentaria, un salto natural

Aunque el cultivo celular se ha establecido firmemente en la medicina, la biotecnología aplicada a la alimentación ha comenzado a explorarse hace más de diez años. La relación entre ambos campos no es tan distante como podría parecer a simple vista. De hecho, la transición hacia la industria alimentaria ha sido impulsada por las mismas tecnologías que ya se utilizan en la creación de tejidos humanos.

Cuando los primeros avances en medicina mostraron la viabilidad de cultivar células fuera del cuerpo, surgió la idea de replicar este proceso para producir carne. Los mismos principios utilizados para cultivar células en la investigación médica fueron adaptados para el cultivo de células animales. Los biorreactores, que en el campo médico se utilizan para replicar órganos y tejidos humanos, encontraron un nuevo propósito en la producción de carne cultivada. De este modo, la biotecnología comenzó a aplicarse para producir tejidos musculares, que es lo que conocemos como carne cultivada: en lugar de cultivar células humanas para trasplantes, en este caso se cultivan células animales que, al crecer en condiciones controladas, forman el tejido necesario para crear carne sin necesidad de intervención animal.

El cultivo celular también ha transformado la forma en que entendemos la seguridad alimentaria. Gracias a los avances en la biotecnología médica, la producción de alimentos puede ser mucho más segura.

El futuro de la alimentación, con el cultivo celular como base, se perfila como una oportunidad para transformar la forma en que producimos, distribuimos y consumimos alimentos; lo mejor de todo es que este es solo el principio: las posibilidades que ofrece esta tecnología seguirán expandiéndose, tanto en medicina como en la industria alimentaria, abriendo nuevas fronteras que hoy apenas comenzamos a explorar.

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Biotecnología para detectar y prevenir contaminantes

Uno de los mayores riesgos para la seguridad alimentaria son los contaminantes, ya sean patógenos, pesticidas o contaminantes ambientales. Las herramientas biotecnológicas están revolucionando la forma en que detectamos y prevenimos estos riesgo, asegurando que se pueda intervenir con prontitud y de forma rápida, evitando la propagación de estos contaminantes y protegiendo tanto a los consumidores como a los productores.

En este sentido, por ejemplo, gracias a los estrictos controles de calidad y a las condiciones sanitarias controladas, la carne cultivada puede producirse en entornos libres de patógenos. Además, también se elimina la posibilidad de enfermedades zoonóticas, que son aquellas que se transmiten de los animales a los humanos. Esto representa una mejora significativa en términos de seguridad alimentaria.

Por otro lado, la carne cultivada también permite una trazabilidad precisa a lo largo de toda su cadena de producción. Desde la célula inicial hasta el producto final, cada paso es monitorizado y controlado, lo que asegura altos estándares de higiene y calidad. Esta transparencia en el proceso también ofrece un nivel de seguridad superior.

Mejorando la conservación de los alimentos mediante biotecnología

La vida útil de los alimentos es otro aspecto crítico para garantizar la seguridad alimentaria. Muchas veces, los productos alimenticios se desperdician debido a que se deterioran antes de que los consumidores tengan oportunidad de aprovecharlos. Aquí es donde la biotecnología entra en acción, mejorando significativamente la conservación sin necesidad de recurrir a conservantes artificiales o químicos.

Un ejemplo destacado son los avances en la bio-preservación, que emplea microorganismos beneficiosos para prevenir el crecimiento de bacterias patógenas y hongos en los alimentos.

Este enfoque biotecnológico también reduce la necesidad de aditivos artificiales, alineándose con las crecientes demandas de los consumidores de productos más naturales y saludables.

El futuro de la seguridad alimentaria con biotecnología

En un mundo que enfrenta desafíos cada vez mayores en términos de salud y recursos, la biotecnología se presenta como una herramienta clave para garantizar alimentos más seguros, accesibles y nutritivos. Desde la detección temprana de contaminantes hasta la mejora de la vida útil de los productos, los avances biotecnológicos están transformando la industria alimentaria en su totalidad.

La integración de estas tecnologías es solo el comienzo. Con la investigación constante y el compromiso con la innovación, es probable que la biotecnología continúe mejorando la seguridad alimentaria, beneficiando tanto a los consumidores como al planeta.

La entrada El papel de la biotecnología en la seguridad alimentaria global se publicó primero en Bio.Tech.Foods..

However, the term “processed” does not always enjoy a good reputation. It is often confused with ultra-processed foods, which are products with low nutritional value and high levels of sugars, fats and additives. It is essential to differentiate between healthy processed foods and unhealthy ultra-processed foods to understand how these technologies can improve our diet and well-being.

The benefits of food processing

Food processing encompasses a wide variety of techniques designed to improve the quality, safety, and shelf life of food. Technologies such as pasteurization (a thermal process that eliminates pathogenic microorganisms in food and beverages through controlled heating), freeze-drying (a dehydration process that removes water from a product through freezing and subsequent direct evaporation), and high-pressure packaging (a preservation technique that inactivates microorganisms and enzymes in food by applying extreme pressure, without the need for heat or additives) have allowed food to be more accessible and safer for a greater number of people.

1. Increased food safety: Processes such as pasteurization or thermal sterilization eliminate pathogenic microorganisms, reducing the risk of food-borne illness.
2. Extended shelf life: Preservation technologies such as rapid freezing or modified atmosphere packaging help maintain the properties of food for longer, avoiding food waste.
3. Improved accessibility and sustainability: Freeze-drying and dehydration allow food to be transported to remote regions, preserving its essential nutrients.
4. Optimizing nutritional value: In some cases, processed foods are fortified with vitamins, minerals, or health-promoting compounds. For example, calcium-fortified milk or iron-fortified cereals contribute to a more balanced diet.

Examples of beneficial food processing

A good example of the advances in healthy processing is the development of probiotic foods, such as yoghurts and fermented drinks, which promote intestinal health. Another notable case is the use of technologies such as extrusion, used to produce healthy snacks with a high fibre or protein content and low in fat.

In addition, advances in hot air dehydration and freeze-drying techniques have made it possible to create dehydrated fruits and vegetables that retain most of their nutrients, making them a healthy and practical alternative for daily consumption.

It is important not to confuse beneficial processing with ultra-processed foods, which are industrial products that usually contain a high proportion of artificial ingredients, such as colourings, flavourings and preservatives. These foods are usually high in calories, low in nutrients and associated with health problems such as obesity, type 2 diabetes and cardiovascular disease. The key is to assess what type of processing a food has undergone.

Cultivated meat: an example of a new advanced production system

Advances in processing technologies have also led to disruptive innovations, such as cultivated meat. Although its production involves advanced techniques, its development is based on a natural process of cell growth, similar to that which occurs in the body of any living being. In this way, it clearly differs from ultra-processed foods and joins other healthy food production strategies.

This product, developed by obtaining animal cells cultured in a controlled environment, is similar in many ways to healthy food processing.

Towards a healthy and sustainable future

In the current scenario, advances in food processing and development are paving the way to a future in which consumers can enjoy safe and nutritious food. Assessing the positive impact of food processing allows us to enjoy a balanced and responsible diet.

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