Glecex's laboratory. Foto: Glecex
The Galician company develops I+D+i projects, both in-house and external, for the development of new products based on natural extracts.
Innogando, company from Lugo, is a good example of how new technologies can be very useful to solve problems in the livestock sector, despite the fact that for many it may seem that it is still a utopia to bring the latest technological advances to the field. The Rumi device and the Eliter application, which are beginning to be...
The experience in the management of centers for the elderly in various parts of the province of Pontevedra is the basis of the Envita project, a company that is committed to a paradigm shift in the care of this group that goes far beyond the care provided it usually lends in these types of centers. A new methodology allows...
The company Hifas da Terra and the business organization of the canning sector Anfaco-Cecopesca collaborate in the NutriGen 4.0 project that aims to develop an intelligent and environmentally friendly industry that contributes to turning Galicia into a benchmark in healthy eating. The project has a budget of two million euros, co-financed with the Operational Program Feder-Galicia 2014-2020, and is...
Celtarys, spin-off of the University of Santiago (USC), was born three years ago at the initiative of the professor of the Faculty of Chemistry Eddy Sotelo, who since 2009 has been carrying out research in his laboratory on the use of chemical tools based on fluorescence for the research of new drugs. The project became part of the Ignicia...
The request of a hospital for a type of healthy food for its patients is at the origin of the birth of Freshcut in 2011. Until then there was only a chain of greengrocers, Frutas Nieves, owned by a Vigo family that had 60 own stores and he was already working with the supply of fruit to various...
Moving towards an increasingly intelligent automotive industry was the main objective of the DIGI4AUT Joint Research Unit (UMI), developed by the Aimen technology center and the Copo Group, which has just concluded with very important results for saving time, material and costs in the production of foams for components in the automotive industry. The initiative had the support of...
Queixo Arzúa-Ulloa. Foto: Deputación da Coruña
Arzúa Ulloa cheese is the most produced and consumed in Galicia. A success that comes from the main attributes that define this product of secular tradition: the smoothness of its flavor and its creamy texture is especially well received by many palates. But how do you get these specific features? The success of Arzúa Ulloa cheeses is based on three...
Empanada de millo e berberechos.
One of the most famous products of Galician gastronomy is the empanada, whose historical roots make us travel to the Middle Ages. Precisely in a town with an important heritage from this period, Noia, we can find one of the best traditional preparations. Empanada stands out for its versatility, because it admits a wide variety of ingredients. Thus, we can...
Mexillón de Cabo de Cruz
With 230 square kilometers of surface, Arousa bay is the largest of the Galician estuaries. It is also an important mussel producing center, being the place where, in 1945, the first punt was anchored. Several of its enclaves are especially known for the quality and tradition related to the exploitation of this bivalve, among them the port of Cabo...