R+D+I

The  “Development of new sustainable packaging for olive oil” project aims to value the waste from the production of EVOO, proposing the research and development of new processes aimed at obtaining cellulose micro and nanofibers from by-products from extraction of olive oil to obtain biodegradable food packaging.

The project has just started, specifically in April 2021, and its execution period will end in December 2023. The project is being led by ACESUR and collaborations are taking place from important technological entities such as AINIA and AIMPLAS, as well as the packaging manufacturer Logoplaste.

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The “research and development of new and optimized processes through non-invasive olive oil filtration techniques” project tries to undertake industrial research, aimed at generating scientific-technical knowledge around the filtration operation. Likewise, optimizing the best time to carry out the filtration, being optimized and developing proprietary and essential filter media for this operation: filtration technology, filter media, process conditions and use of by-products.

Acesur as leader in this project will have the collaboration of the Fat Institute (IG) belonging to the State Agency Higher Council for Scientific Research (CSIC). In addition, New filtration has an execution period between June 2021 and December 2023.

The “New technologies implementation in RIS region olive mills for healthier olive oil extraction” project aims to study new extraction technologies in EVOO (electromagnetic pulses, ultrasound and cavitation) to obtain higher yields and oils richer in polyphenols and tocopherols.

The execution period of this project runs from its start in January 2020 to 2023. ACESUR has led this initiative and has the participation of important entities such as the CSIC, the Franhoufer research center, the University of Turin and the EPS company.

The “Based analysis for improved traceability and consumer purchase intention of hig-end food product” project pursues the development of a new technique capable of analyzing chemical parameters of olive oil in real time and complementing the test panel with REIMS technology (rapid evaporative ionization mass spectrometry).

Regarding the execution of REIMS, its activity began in January 2020 and will be completed in December 2021.

Queen’s University (Belfast) is being in charge of leading this project and has the collaboration of Acesur, Colruyt and Matis.

Acesur has achieved its own analytical method, capable of supplying the work of the Tasting Panel with guarantees. The Easy Taste project makes it possible to predict quickly, reliably and economically the commercial category of virgin olive oils. The profile of volatile compounds, unique to each virgin oil, has been mathematically correlated with the results obtained from the test panel for each sample, generating the basis on which the predictive model that separates each oil into its commercial category has been developed: extra virgin, virgin and lampante.

Now, virgin olive oil is the only food in which sensory tasting is used to differentiate one category from another. The Easy Taste project has managed to solve a historical technological gap in the olive sector, obtaining an analytical method of sensory evaluation that complements and exceeds the Panel Test tool.

In achieving this unprecedented technological milestone in the olive sector, the collaboration of the accredited tasting panel of the INDLAB laboratory, together with the Central Research Support Services (SCAI) of the University of Córdoba (UCO), has been crucial. The equipment or “electronic nose” is operational in the Acesur oil laboratory, located in Vilches, where more than 600 samples of virgin olive oil have already been analyzed.

The “Predictive model for the calculation of olive production in a campaign” project aims to design a precise mathematical algorithm to estimate the production of fruit in tons and its yield in the Andalusian community well in advance of the olive season. To do this, a large amount of information obtained from different variables related to the crop is being managed: climatology and production records, oil mill records, volume of the tree canopy from satellite images (covered cavity index), crop evolution from information obtained from photogrammetric techniques (vegetation indices), historical agronomic information of farms spread throughout the Andalusian territory.

Currently, the project is in its second year of execution. It was started in May 2020 and will be extended after completion in April 2021.

Acesur coordinates and leads the project and has the collaboration of the automation entity Deuser.

The “Nanocellulose biorefinery from alpeorujo” project aims to develop new biorefinery processes for the sustainable transformation of alpeorujo and orujillo into nanocelluloses and other active compounds, through the study of their incorporation into cosmetic products, as well as in fertilizers and plant biomass.

Currently, this project is completed and its execution period was from November 2018 to June 2021, co-financed by the Center for Industrial Technological Development (CDTI) and FEDER funds.

This initiative, led by Acesur, has involved the companies Herogra, Agroisa and Inves Biofarm, all of which are leading companies in their sectors. Likewise, to provide a vision of scientific-technical excellence, it has had the collaboration of the AINIA Technological Center and the Department of Chemical Sciences of the University of Porto.

The HealthyOil project’s main objective is the development of new oils, extraction, refining and frying processes to improve the properties of frying oils and thus achieve more beneficial and healthy oils for domestic, catering or industrial cooking of fried products.

All this implies improvements in the final products in relation to two of the main parameters valued by the consumer, health and pleasure. In addition, this initiative aims to study the appearance of contaminants throughout the production chain.

Its execution period has been from its beginning in September 2018 to the end of March 2021, co-financed by the Center for Industrial Technological Development (CDTI) and FEDER funds.

Led by Acesur, it involves different actors, such as the participating companies Almazaras de la Subbética and Aperitivos Añavieja, technology centers, Universities and OPIs, among which Novadays, Citoliva and the University of Ávila stand out.

The “Extra Virgin Olive Oil as a functional food” project aims to obtain new EVOO’s of superior quality with a higher content of polyphenols, having as its objective a system to demonstrate the amount it contains of these antioxidants, its provenance and stability over time.

Currently, its execution period is completed, extending from September 2018 to March 2021 and is co-financed by the Center for Industrial Technological Development (CDTI) and FEDER funds.

To carry out the OILOX project, a consortium made up of 5 entities was formed. Acesur was the company responsible for leading it in collaboration with the Almazaras de la Subbética, Valdezarza, Laboratorio Tello and Smartrural companies, together with the collaboration of the Process Analysis and Chemometrics Research Group of the University of La Rioja as a subcontracted entity.

The “Development of a guayule extraction process” project seeks an alternative to produce rubber, specifically by extracting rubber, latex and resins from Guayule, through the adaptation study of the Acesur industrial plant in Cuenca and the development of the subsequent extraction process necessary at the pilot level.

Its execution period began in October 2018 and ended in September 2020, co-financed by the Center for Industrial Technological Development (CDTI) and FEDER funds.

Acesur led this initiative with the collaboration of the University of Castilla-La Mancha and the Provincial Agronomic Technical Institute, whose human resources and experience were crucial for the development of the project.

The “Pressure for healthier and more natural fat-based foods” project is committed to a technological solution based on ultra-high pressure homogenization (UHPH) to obtain oil-based emulsions with lower fat content, greater mechanical stability, reduction of addictive (clean(er) label) and heat treatments.

Based on this solution, different products are being developed, such as sauces and pastry ingredients, seeking for the consumer to be an active participant in their creation in order to achieve an inclusive, transparent and smarter food system.

The execution period runs from January 2019 to December 2021. Acesur is the company leading this initiative in collaboration with the AZTI Research Center, Ypsicon, Puratos and the Fraunhofer Research Center.

The “Treatment and valorization of olive mil wastes- Application of olive polyphenols to food” project tries to implement an integrated management of waste from the olive industry using a novel process of extracting antioxidants from by-products and their revaluation in the application of matrices food. This process is a very circular procedure capable of reusing the by-products of the oil industry. As part of this project, a startup has been created to market the result of this activity.

The execution period of the Phenoliva project began in January 2020 and its activity is expected to end in 2022.

This project is being led by the University of Zurich (ETH) and the active participation of ACESUR, CSIC, the Franhoufer research institute, Maspex, Puratos, PZZ Lubella, Tymbark-MWS and the RethinkResource entity.

The “Healthy and sustainable replacement for saturated fat and palm oil in spreads” project aims to develop crystallized oily structures and oleogels for the replacement of saturated fats, as well as the reduction of the content of saturated fatty acids in the lipid profile of creams spreads and fillings for confectionery using unsaturated oils. All this while respecting the sensory expectations of consumers and the stability of the products throughout their useful life.

The execution period of this project was extended throughout the year of 2019, from January to December. The Fraunhofer Research Center assumed the leadership of this initiative in collaboration with Acesur, Maspex and the University of Warsaw.

The “EIT Food digital Marketplace for side streams” project involves the development of a digital platform to put generators and buyers of food by-products in contact, increasing the analytical knowledge of the different waste generated by European companies in the food sector. In turn, a database is created to facilitate the commercialization of said by-products, promoting the circular economy. It is expected that in the future it will also cover companies that are outside the EIT Food, the co-financing body.

The execution period of this project spanned from January 2019 to December 2020 and was led by Givaudan, which had the support of several partners such as Acesur, Colruvt, Dhöler, DSM, Maspex, Nestle, Pepsico, Puratos, Technical University of Munich, University of Reading, Tymbark, Vlevico, and Rethinkresource.

The “EATtrends & Foof Fashion Week” project is an experimental public event focused on the consumer. This trend festival will have two major events lasting 2-3 days, one in Bilbao and the other in Leuven. The main objective is to encourage the active participation of the consumer to be able to study and learn about market trends and their consequent behavior, under the philosophy of “touching, tasting and feeling food innovation”.

The purpose of this initiative was, on the one hand, to collect data and sensations from consumers and, on the other hand, to stimulate dialogue and educate consumers on the main concepts behind trends, such as health, wellness, sustainability and transparency.

With the AZTI Research Center as the leading company, its execution period ran from January to December 2019. In addition, this project has the collaboration of Acesur, Colruvt, Grupo An, KU Leuven, Eskesso, Flatev and Naturalmachines.