The WNWN Food Labs startup winner of the “Culinary Action! On the Road” stop in London

02/02/2024

WNWN Food Labs (United Kingdom), the foodtech startup that foodtech startup that produces chocolate without cocoa, using plant-based ingredients, has been announced as the winner of the fourth stop of Culinary Action! On The Road, which took place in London. This international entrepreneurship program, conducted in partnership with the local partner University College London, focuses on supporting foodtech startups. Dr.

The WNWN Food Labs startup winner of the “Culinary Action! On the Road” stop in London

02/02/2024

WNWN Food Labs (United Kingdom), the foodtech startup that foodtech startup that produces chocolate without cocoa, using plant-based ingredients, has been announced as the winner of the fourth stop of Culinary Action! On The Road, which took place in London. This international entrepreneurship program, conducted in partnership with the local partner University College London, focuses on supporting foodtech startups. Dr.

Cardumen Capital comienza a invertir con su tercer fondo, Cardumen Fund III: AgriFoodTech

29/01/2024

Cardumen Capital ha anunciado el primer cierre de su tercer fondo, Cardumen Fund III: AgriFoodTech, con el que comenzará a invertir en compañías europeas e israelíes en el sector AgriFood. La gestora de Venture Capital ha realizado más de 30 inversiones hasta la fecha en compañías de alta tecnología. Cardumen Fund III: AgriFoodTech es un fondo Artículo 9 SFDR (con objetivo de inversión sostenible) lanzado en colab...

The International Board of Basque Culinary Center returns to Peru in June 2024

25/01/2024

The Basque Culinary Center’s International Council, formed by some of the world's most renowned chefs, is set to meet again in Peru from 16th -19th June to celebrate, explore and debate the scope of gastronomy under the theme T 'impuy.    This special event aims to stir up the debate about what we cook and eat, and the impact of everything surrounding it. Hosted by Gastón Acurio and Pía León, the International Council will be spotlighti...

Basque Culinary Center lanza el Concurso de Diseño Arquitectónico de las sedes de EDA Drinks & Wine Campus

03/01/2024

Basque Culinary Center publica el concurso de diseño arquitectónico de EDA Drinks & Wine Campus con el objetivo de seleccionar la mejor propuesta que aporte soluciones de excelencia desde el punto de vista sostenible, funcional, tecnológico, medioambiental y estético para la construcción de los edificios de Vitoria Gasteiz y Laguardia.   Se trata de un concurso de arquitectura internacional abierto, cuya finalidad es la selecci&oacut...

La startup Alcheme Bio ganadora de la parada “Culinary Action! On the Road” en Nueva York

07/12/2023

Alcheme Bio (Estados Unidos), la startup foodtech que ajusta las formulaciones de productos cultivados a través de su revolucionario enfoque utilizando la inteligencia artificial y el aprendizaje automático y reduciendo así el tiempo y los costes de I+D., ha sido elegida ganadora de la segunda parada de Culinary Action! On The Road celebrada en Copenhague, programa internacional de emprendimiento dirigido a startups foodtech junto con los partners locales Green Circle Cap...

Labar y Lua Bistro ganadores de la Incubadora de Restaurantes Gastronómicos de Culinary Action!

29/11/2023

Labar, la propuesta gastronómica de Ander Ausin y Ainara Etxeberria, la cual  bajo el eslogan “atzokoa, gaurkoa” ofrecerán un recetario clásico de platos reconocibles que se puedan compartir y disfrutar en nuevo espacio gastronómico en el histórico edificio rehabilitado del Casino de Deba, ha sido seleccionada como la idea que más ha avanzado en la Incubadora de Restaurantes Gastronómicos de Euskadi, la iniciativa de Culinary A...

La sede de EDA Drinks & Wine Campus en Rioja Alavesa fortalecerá desde Laguardia el proyecto internacional de vinos y bebidas

27/11/2023

EDA Drinks & Wine Campus avanza en su hoja de ruta. Concretamente el proyecto EDA Drinks & Wine Campus ha sido presentado hoy en Laguardia a un grupo de representantes y agentes del sector vitivinícola, que han expresado, a través de una dinámica participativa, las necesidades y sugerencias del sector para configurar la definición detallada de contenidos.   Uno de los momentos clave del encuentro ha sido el anuncio de que Laguardia acoger&a...

Basque Culinary Center colabora con Tenerife para ofrecer un programa de promoción, formación e innovación gastronómica de excelencia

10/11/2023

Tenerife cuenta con un nuevo acuerdo de colaboración que ha firmado recientemente con Basque Culinary Center, la institución en la que formación, investigación y emprendimiento coexisten, con el objetivo de desarrollar e impulsar la gastronomía de la isla. De la mano de Turismo de Tenerife, entidad perteneciente al Cabildo, la iniciativa ofrecerá un programa de formación e innovación gastronómica de excelencia para el sector de la...

ULTIMO Promoting the development of Ghana's Robusta Coffee value chain

18/06/2023

In April, Blanca del Noval, a chef researcher, and Pedro Cueva Rodríguez, an innovation and strategy consultant at BCC Innovation, traveled to Ghana as part of the

ULTIMO We continue working on the European project DELICIOUS!

08/06/2023

After our travels to Portugal, Italy, Lebanon, and Egypt and collecting information from recipes from various kitchens and conducting interviews with different agents in the value chai.

ULTIMO BCC Innovation 2022 Annual Report

22/05/2023

2022 was a year filled with incredibly interesting projects in which we continued to develop the 360o Gastronomy concept which is both part of our vision and our DNA as a technology centre.

ULTIMO We will participate in a new edition of Food 4 Future event in Bilbao

03/05/2023

BCC Innovation will participate in the Food 4 Future event to be held in Bilbao BEC Barakaldo on May 16, 17 and 18.

ULTIMO New paper on the study of the implicit and explicit response of consumers to different types of beer

29/11/2022

The use of devices to measure the implicit response, such as pulse rate, pupil dilation and skin sweating, are at the center of innovation for many technology developers, as well as the scientific community. These types of responses are known as powerful indicators for understanding consumer choices.

ULTIMO Promoting the coconut and cocoa value chains in Jamaica together with the International Trade Center

18/11/2022

In October we traveled to Jamaica for two weeks to make our first field trip under the framework of Gastrovalue, a project of the EU-funded ACP Business Friendly Programme, implemented by the International Trade Center (ITC) with which we are working to provide .

ULTIMO Participation in conference on Healthy and sustainable food systems

14/11/2022

BCC Innovation physical-chemical laboratory team has participated on the 36th conference: EFFoST 2022: ‘Shaping the Production of Sustainable, Healthy Foods for the Future’ hosted by U

ULTIMO New scientific paper on sensory analysis in the perception of wine

28/10/2022

During wine consumption, saliva can play an important role in aroma perception. Through its multiple effects on odorant molecules (enzymatic metabolism, interaction with proteins and dilution), saliva can modify oral aroma release and the type and quantity of odorant molecules that reach the olfactory receptors.

ULTIMO FIRST TRIPS OF THE DELICIOUS PROJECT TO PORTUGAL AND EGYPT

19/10/2022

DELICIOUS is a European project that seeks to promote and disseminate good eating habits and healthy options in the diet of children and adolescents.

ULTIMO FOODRUS holds first meeting of all the European partners of the project

26/09/2022

From 12 to 14 September, researchers from the European project FOODRUS met at the University of Deusto, on the Bilbao campus, which aims to develop circular solutions to limit food loss and waste within the food chain  It is the first time that all the partners have met in person and served to report on the progress of the project and to discuss how to promote the impact of innovative solutions, which will take pl...

ULTIMO FOODRUS holds first meeting of all the European partners of the project

26/09/2022

From 12 to 14 September, researchers from the European project FOODRUS met at the University of Deusto, on the Bilbao campus, which aims to develop circular solutions to limit food loss and waste within the food chain  It is the first time that all the partners have met in person and served to report on the progress of the project and to discuss how to promote the impact of innovative solutions, which will take pl...

ULTIMO New publication in the field of neurogastronomy and sensory analysis

20/09/2022

How can sweet taste perception help in the exploration and development of new foods and gastronomic experiences?

ULTIMO New publication in the field of neurogastronomy and sensory analysis

20/09/2022

How can sweet taste perception help in the exploration and development of new foods and gastronomic experiences?

ULTIMO María Mora participates in the 10th. EUROSENSE conference with projects on sensory analysis and circular economy.

16/09/2022

ULTIMO María Mora participates in the 10th. EUROSENSE conference with projects on sensory analysis and circular economy.

16/09/2022