The Navarrese start-up Cocuus System Ibérica, specialised in 3D printing and the application of laser technology for the food industry, has opened a new R&D line aimed at technological development in the field of scaffolding,
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Cocuus System Ibérica, a company specialising in laser printing and processing applied to the food industry, is the winner of the Ingenia Startup award, organised by the Food for Life-Spain platform.
Food and Mambo has been awarded the prize for Best Catering 2020. Thanks to the EMA Music Awards MTV event, in which the audience was provided with technology developed by Cocuus.
Mila Valcárcel: In the case of Cocuus, for example, although the visible part is currently its activity in 3D food printing and laser technology, the motivation for its selection comes from its technological development in the field of scaffolding, which is basically where the cells are supported to grow in the production process [...].
Not so long ago it seemed like a distant future to imagine what the food of the future would look like, but more and more visionary startups and entrepreneurs are taking their passion for the food sector to the next level with innovation and disruptive ideas.
Imeanticipa, together with Bersey Consulting, and as a result of their usual collaboration, have coordinated the participation of the Navarrese company Cocuus, a gastronomic laboratory, as an international example of innovation,
Gastronomy is a science that cooperates with other disciplines that are apparently alien to it. Traditional cuisine can coexist with molecular cuisine; meatballs are not at odds with spherifications, nor fire with liquid nitrogen. All techniques are valid. In this scenario, avid for innovations with which to surprise an increasingly demanding clientele, the [...]
A simple rice black pudding can evoke adventures of riches, give rise to debates about human greed or simply a conversation about different countries and their currencies. This is just one of the proposals that make up the culinary collection of Cocuus, a company from Navarre that, in just one year of [...]
The worlds of art and engineering, in principle, do not have much to do with each other. In gastronomic jargon, it would be like trying to put water and oil together. It seems impossible. Until now. Patxi Larumbe Beramendi and Daniel Rico Aldaz, from Pamplona, 53 and 38 years old respectively, have combined both worlds. […]