Cocuus from Navarre wins food innovation award for its printers

November 3, 2020

Cocuus

Bioprinting, Award

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The Navarre-based company Cocuus, which specialises in research into the use of printers in the food sector, was awarded first prize in the Ingenia Startup competition this Tuesday as the most outstanding innovation of the year.

The award was presented at the Alibetopías forum, organised by the Spanish Federation of Food and Drink Industries (FIAB), which is the sector's annual R&D&I event.

The company, founded in June 2017, is dedicated to 3D food printing and food laser transformation through the launch of a "gastronomic engineering laboratory" from which they collaborate with restaurants and manufacturers.

One of the innovations introduced by this system is "hyper-personalisation", as it allows dough, fruit, meat, vegetables and fish to be decorated to the consumer's taste with names, logos or themed shapes.

One of the co-founders of Cocuus, Patxi Larumbe, highlighted during his speech the work of the "Navarrese food innovation ecosystem".

"Innovation is contagious, when there are many people innovating in a small community like Navarra, you find that there are many children with parents working in research centres, universities or start-ups, and that is why when they are asked what they want to be when they grow up they say inventor or researcher", he exemplified.

The "LoveuBio" project received second prize with a matcha tea capsule that can be prepared in 10 seconds, and the third place on the podium went to Cleanwood with a machine that emits high-frequency waves to disinfect and regenerate wine barrels by eliminating micro-organisms.

During this sixth edition of Alibetopías, the 11th FIAB Ecotrophelia Awards were also presented, aimed at distinguishing the best innovative projects in the field of food that come from the university environment and which were awarded at the beginning of October.

During this sixth edition of Alibetopías, the 11th FIAB Ecotrophelia Awards were also presented, aimed at distinguishing the best innovative projects in the field of food that come from the university environment and which were awarded at the beginning of October.

The Tuliva group, from the Universitat Politècnica de València, won second prize with a tulip made from olive seeds; and the members of Yasta!, from the Universitat de Barcelona, came third with a noodle-type gelled product, suitable for coeliacs and ready to eat without the need to add water.

EFE

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