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16 May 2019
0

After the approval of the Clinical Research Ethics Committee at the San Carlos Clinical Hospital in Madrid the project to determine the Spanish microbiome has been launched

After the approval of the Clinical Research Ethics Committee at the San Carlos Clinical Hospital in Madrid the project to determine the Spanish microbiome has been launched

This project is being undertaken by the Complutense University of Madrid and Central Lechera Asturiana Chair of the Faculty of Medicine for Training and Research into Nutrition and Education for Health, funded by the Central Lechera Asturiana Institute for Personalised Nutrition

The results will help to determine the existence of a central human microbiome and to detail its relationship with different diseases and health disorders, so that it can be used in the fields of science and health for the benefit of society

The UCM / Central Lechera Asturiana Chair for Training and Research into Nutrition and Education for Health, attached to the Complutense University of Madrid’s Department of Medicine has launched the study “Spanish Microbiome Project”, funded by the Central Lechera Asturiana Institute for Personalised Nutrition (ICLANP).

This study, approved by the Clinical Research Ethics Committee (CEIC) of the San Carlos Clinical University Hospital of Madrid, is a descriptive and observational clinical study.

The project will have very relevant implications for knowing the role of the microbiota in each individual in aspects such as nutrient processing, vitamin production, the presence of antibiotic resistance genes, etc.

The project’s main objectives are:

  • To determine the existence of a central human microbiome.
  • To understand whether changes in the human microbiome can be correlated with changes in human health.
  • To develop new technological tools and bioinformatics necessary to support these objectives and address the ethical, legal and social implications revealed by research into human microbiomes.
  • Using metagenomic approaches for DNA genomic sequencing, this trial will lay the groundwork for future studies into human-associated microbial communities.

The study sample will include healthy people, of both genders, between 18 and 70 years. In order to guarantee a representative sample of the population, participants will be selected by age, gender and autonomous community conglomerates from among those registered who meet a series of inclusion criteria and do not present exclusion criteria.

The process of recruiting volunteers is currently underway. Anyone interested to participate can register through the website of the Chair (www.ucm.es/catedra-ucm-clas/) or the Institute (www.ienp.es/microbioma/), and take part in this study entitled “Spanish Microbiome Project: Sequencing the 16S rRNA gene and reference ranges for clinically relevant microbial taxa of the human intestinal microbiome in healthy people in Spain”.

According to the studies published by the Complutense University of Madrid and Central Lechera Asturiana Chair for Training and Research into Nutrition and Education for Health directed by Dr Luis Collado, “the bacterial microorganisms of the human organism have recently attracted unprecedented attention from the biomedical community for the growing evidence that supports its central role in human health and disease. The intestinal microbiota consists of billions of bacterial microorganisms; more than 500 species that inhabit our gastrointestinal tract and, for a few years now, it has been known that these bacteria are not simply commensal organisms in our bodies, they serve as an important “organ” that regulates metabolic processes, including nutrient digestion and absorption, the synthesis of vitamins, mucosal immunity modulation and the production of toxins and carcinogens.”

Dr Luis Collado also says that “knowing the intestinal microbial community composition is essential to understanding and acting on the processes related to nutrition and their impact on health. The Spanish Microbiome Project is a pioneer in establishing a map of the intestinal flora among the healthy Spanish population. This project will open new lines in developing precision medicine and nutrition, so that medical and nutritional actions can be personalised for each individual person in the future”.

The results of this study will help to determine the existence of a central human microbiome and detail its relationship with different diseases and health disorders. It will also be used in the fields of science and health for the benefit of society.

The CENTRAL LECHERA ASTURIANA INSTITUTE FOR PERSONALISED NUTRITION was conceived with the aim of researching and improving people’s health and wellbeing through precision nutrition and making the research available to society, with collaboration from institutions with a solid scientific reputation such as the Complutense University of Madrid and Central Lechera Asturiana Health and Nutrition Faculty, directed by Dr Luis Collado; Darwin Bioprospecting Excellence, a company formed by scientists from the Universitat de València and the Superior Council of Scientific Research (CSIC), which have more than 25 years of experience in microbiology; SNGULAR, the creator of BuyVIP as a technological partner and CAPSA FOOD, the leading dairy company in Spain, which develops products that add value and contribute to improving consumers’ health and nutrition as part of its strategic plan and CSR.

After the approval of the Clinical Research Ethics Committee at the San Carlos Clinical Hospital in Madrid the project to determine the Spanish microbiome has been launched

This project is being undertaken by the Complutense University of Madrid and Central Lechera Asturiana Chair of the Faculty of Medicine for Training and Research into Nutrition and Education for Health, funded by the Central Lechera Asturiana Institute for Personalised Nutrition

The results will help to determine the existence of a central human microbiome and to detail its relationship with different diseases and health disorders, so that it can be used in the fields of science and health for the benefit of society

The UCM / Central Lechera Asturiana Chair for Training and Research into Nutrition and Education for Health, attached to the Complutense University of Madrid’s Department of Medicine has launched the study “Spanish Microbiome Project”, funded by the Central Lechera Asturiana Institute for Personalised Nutrition (ICLANP).

This study, approved by the Clinical Research Ethics Committee (CEIC) of the San Carlos Clinical University Hospital of Madrid, is a descriptive and observational clinical study.

The project will have very relevant implications for knowing the role of the microbiota in each individual in aspects such as nutrient processing, vitamin production, the presence of antibiotic resistance genes, etc.

The project’s main objectives are:

  • To determine the existence of a central human microbiome.
  • To understand whether changes in the human microbiome can be correlated with changes in human health.
  • To develop new technological tools and bioinformatics necessary to support these objectives and address the ethical, legal and social implications revealed by research into human microbiomes.
  • Using metagenomic approaches for DNA genomic sequencing, this trial will lay the groundwork for future studies into human-associated microbial communities.

The study sample will include healthy people, of both genders, between 18 and 70 years. In order to guarantee a representative sample of the population, participants will be selected by age, gender and autonomous community conglomerates from among those registered who meet a series of inclusion criteria and do not present exclusion criteria.

The process of recruiting volunteers is currently underway. Anyone interested to participate can register through the website of the Chair (www.ucm.es/catedra-ucm-clas/) or the Institute (www.ienp.es/microbioma/), and take part in this study entitled “Spanish Microbiome Project: Sequencing the 16S rRNA gene and reference ranges for clinically relevant microbial taxa of the human intestinal microbiome in healthy people in Spain”.

According to the studies published by the Complutense University of Madrid and Central Lechera Asturiana Chair for Training and Research into Nutrition and Education for Health directed by Dr Luis Collado, “the bacterial microorganisms of the human organism have recently attracted unprecedented attention from the biomedical community for the growing evidence that supports its central role in human health and disease. The intestinal microbiota consists of billions of bacterial microorganisms; more than 500 species that inhabit our gastrointestinal tract and, for a few years now, it has been known that these bacteria are not simply commensal organisms in our bodies, they serve as an important “organ” that regulates metabolic processes, including nutrient digestion and absorption, the synthesis of vitamins, mucosal immunity modulation and the production of toxins and carcinogens.”

Dr Luis Collado also says that “knowing the intestinal microbial community composition is essential to understanding and acting on the processes related to nutrition and their impact on health. The Spanish Microbiome Project is a pioneer in establishing a map of the intestinal flora among the healthy Spanish population. This project will open new lines in developing precision medicine and nutrition, so that medical and nutritional actions can be personalised for each individual person in the future”.

The results of this study will help to determine the existence of a central human microbiome and detail its relationship with different diseases and health disorders. It will also be used in the fields of science and health for the benefit of society.

The CENTRAL LECHERA ASTURIANA INSTITUTE FOR PERSONALISED NUTRITION was conceived with the aim of researching and improving people’s health and wellbeing through precision nutrition and making the research available to society, with collaboration from institutions with a solid scientific reputation such as the Complutense University of Madrid and Central Lechera Asturiana Health and Nutrition Faculty, directed by Dr Luis Collado; Darwin Bioprospecting Excellence, a company formed by scientists from the Universitat de València and the Superior Council of Scientific Research (CSIC), which have more than 25 years of experience in microbiology; SNGULAR, the creator of BuyVIP as a technological partner and CAPSA FOOD, the leading dairy company in Spain, which develops products that add value and contribute to improving consumers’ health and nutrition as part of its strategic plan and CSR.

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9 May 2019
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“39ytú (39 and you)” from the Central Lechera Asturiana Institute, has received the second award in the Nutraingredients Awards for the Best Personalised Nutrition Initiative

“39ytú (39 and you)” from the Central Lechera Asturiana Institute, has received the second award in the Nutraingredients Awards for the Best Personalised Nutrition Initiative

This award acknowledges the “innovation and the state of the art research in healthy foods, supplements and nutrition”.

39ytú, the first project of the Central Lechera Asturiana Institute for Personalised Nutrition responds to a “real consumer demand, to health or nutrition problems or to the health and wellbeing goal”.

The NutraIngredients Awards, held yesterday in Geneva, revealed the winner to the Best Personalised Nutrition Initiative, where the Central Lechera Asturiana Institute for Personalised Nutrition (ICLANP) has obtained the second position with their project 39ytú, precision nutrition from your microbiota. This award acknowledges innovation and state of the art research in heath food, supplements and nutrition.

“39ytú was born one hundred days ago and today was a finisher in Nutraingredients Awards in Geneva, side to side with companies with years of experience. Being next to the big ones proves the quality, innovation and efficiency of our project” stated Javier Cuervo, managing director of the Central Lechera Asturiana Institute for Personalised Nutrition.

The judges of the NutraIngredients Awards highlighted that the personalised nutrition project of the ICLANP, 39ytú, responds to “a real demand of consumers, health or nutrition problems, or to the health and wellbeing goal; it demonstrates that the initiative will offer truly personal information; it has scientific and technological feasibility and proves that the product works for its specified use, as well as being a changing source of innovation in the development of a personalised nutrition space. It also stands out from the crowds and is ahead of their competence”.

The award ceremony took place in Geneva, within Vitafoods Europe, annual meeting point of the nutrition industry to innovate, connect with business leaders and to find effective solutions in the nutraceutical sector. A total of 1,200 exhibitors, from 110 countries around the world travel to Vitafoods Europe, the only specialised event that comprises the whole nutraceutical supply chain, from the basic ingredient to the shelf that reaches the consumer.

The mission of the Central Lechera Institute for Personalised Nutrition is to research and improve the health and wellbeing of individuals through precision nutrition, thanks to the collaboration with institutions with a solid reputation, such as the Comuplutense University of Madrid Central Lechera Asturiana Health and Nutrition Chair, CAPSA, Sngular and Darwin Bioprospecting, specialised in microbiology and with the support of the state of the art technological developments.

“39ytú” is the first project of the Central Lechera Asturiana Institute for Personalised Nutrition, based on the precision nutritional recommendation after a microbiome (genetic sequencing of the microbiota) test is carried out. Its name refers to the 39 billion bacteria that colonise the intestine and that shape the microbiota. This is a group of microorganisms that live in a certain habitat, in this case in the human intestine, and that carry out their functions in nutrition and metabolism, but also in the protection and development of the body. We also know it as gut flora, incorrectly though, and it adds up to 2 kg of our bodyweight.

In 39ytú the microbiome of the individual and its possible alterations are analysed, as they can have an effect in their health. Depending on the results obtained in the massive sequencing test, a report is given with personalised nutrition recommendations.

BioActive solutions are also given to those people who already know their needs, such as: glucose control, cholesterol reduction, digestive discomfort, bowel regularity, immunity, bowel discomfort and intolerance to gluten.

You can find more information in www.39ytu.com or in the webpage of the Institute www.ienp.es.

The CENTRAL LECHERA ASTURIANA INSTITUTE FOR PERSONALISED NUTRITION was conceived with the aim of researching and improving people’s health and well-being through precision nutrition and making it available to society, with collaboration from institutions with a solid scientific reputation such as the Complutense University of Madrid Central Lechera Asturiana Health and Nutrition Chair, directed by Dr Luis Collado; Darwin Bioprospecting Excellence, a company formed by scientists from the Universitat de València and the Superior Council of Scientific Research (CSIC)
that have more than 25 years of experience in microbiology; SNGULAR, the creator of BuyVIP as a technological partner and CAPSA FOOD, the leading dairy company in Spain, which develops products that add value and contribute to improving consumers’ health and nutrition as part of its strategic plan and CSR.

“39ytú (39 and you)” from the Central Lechera Asturiana Institute, has received the second award in the Nutraingredients Awards for the Best Personalised Nutrition Initiative

This award acknowledges the “innovation and the state of the art research in healthy foods, supplements and nutrition”.

39ytú, the first project of the Central Lechera Asturiana Institute for Personalised Nutrition responds to a “real consumer demand, to health or nutrition problems or to the health and wellbeing goal”.

The NutraIngredients Awards, held yesterday in Geneva, revealed the winner to the Best Personalised Nutrition Initiative, where the Central Lechera Asturiana Institute for Personalised Nutrition (ICLANP) has obtained the second position with their project 39ytú, precision nutrition from your microbiota. This award acknowledges innovation and state of the art research in heath food, supplements and nutrition.

“39ytú was born one hundred days ago and today was a finisher in Nutraingredients Awards in Geneva, side to side with companies with years of experience. Being next to the big ones proves the quality, innovation and efficiency of our project” stated Javier Cuervo, managing director of the Central Lechera Asturiana Institute for Personalised Nutrition.

The judges of the NutraIngredients Awards highlighted that the personalised nutrition project of the ICLANP, 39ytú, responds to “a real demand of consumers, health or nutrition problems, or to the health and wellbeing goal; it demonstrates that the initiative will offer truly personal information; it has scientific and technological feasibility and proves that the product works for its specified use, as well as being a changing source of innovation in the development of a personalised nutrition space. It also stands out from the crowds and is ahead of their competence”.

The award ceremony took place in Geneva, within Vitafoods Europe, annual meeting point of the nutrition industry to innovate, connect with business leaders and to find effective solutions in the nutraceutical sector. A total of 1,200 exhibitors, from 110 countries around the world travel to Vitafoods Europe, the only specialised event that comprises the whole nutraceutical supply chain, from the basic ingredient to the shelf that reaches the consumer.

The mission of the Central Lechera Institute for Personalised Nutrition is to research and improve the health and wellbeing of individuals through precision nutrition, thanks to the collaboration with institutions with a solid reputation, such as the Comuplutense University of Madrid Central Lechera Asturiana Health and Nutrition Chair, CAPSA, Sngular and Darwin Bioprospecting, specialised in microbiology and with the support of the state of the art technological developments.

“39ytú” is the first project of the Central Lechera Asturiana Institute for Personalised Nutrition, based on the precision nutritional recommendation after a microbiome (genetic sequencing of the microbiota) test is carried out. Its name refers to the 39 billion bacteria that colonise the intestine and that shape the microbiota. This is a group of microorganisms that live in a certain habitat, in this case in the human intestine, and that carry out their functions in nutrition and metabolism, but also in the protection and development of the body. We also know it as gut flora, incorrectly though, and it adds up to 2 kg of our bodyweight.

In 39ytú the microbiome of the individual and its possible alterations are analysed, as they can have an effect in their health. Depending on the results obtained in the massive sequencing test, a report is given with personalised nutrition recommendations.

BioActive solutions are also given to those people who already know their needs, such as: glucose control, cholesterol reduction, digestive discomfort, bowel regularity, immunity, bowel discomfort and intolerance to gluten.

You can find more information in www.39ytu.com or in the webpage of the Institute www.ienp.es.

The CENTRAL LECHERA ASTURIANA INSTITUTE FOR PERSONALISED NUTRITION was conceived with the aim of researching and improving people’s health and well-being through precision nutrition and making it available to society, with collaboration from institutions with a solid scientific reputation such as the Complutense University of Madrid Central Lechera Asturiana Health and Nutrition Chair, directed by Dr Luis Collado; Darwin Bioprospecting Excellence, a company formed by scientists from the Universitat de València and the Superior Council of Scientific Research (CSIC)
that have more than 25 years of experience in microbiology; SNGULAR, the creator of BuyVIP as a technological partner and CAPSA FOOD, the leading dairy company in Spain, which develops products that add value and contribute to improving consumers’ health and nutrition as part of its strategic plan and CSR.

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25 Apr 2019
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CAPSA COMMITTED TO HEALTH AND SAFETY IN THE WORKPLACE

CAPSA COMMITTED TO HEALTH AND SAFETY IN THE WORKPLACE

On 28 April, CAPSA will join the celebrations for World Health and Safety at Work Day promoted by the International Labour Organisation.

CAPSA is very aware of Health and Safety and promotes safe work environments through specific programmes, awareness actions and communication campaigns, within its “Zero Accidents” target.

The LACTO Programme (Leadership, Attitude, Commitment, Safe Work) has a special focus. A project that CAPSA launched in 2018 aligned with its Exemplary Employer CSR programme, which aims to enhance the Culture of Safety at CAPSA. In recent months, training sessions have been presented for managers and workers in all the centres and the points of the Security Decalogue have been sent to everyone at CAPSA. The points of the Decalogue were the theme for the Children’s Painting Contest, whose winners we will meet next week.

The next steps of the LACTO Programme include a personalised presentation of the Decalogue to each worker, in an original format, as well as training for the Central Services group. Click HERE for a preview of the training.

CAPSA is convinced that the LACTO project will help to consolidate and improve health and safety as a VALUE for generating real change in the CAPSA PREVENTIVE CULTURE. It will therefore continue to work alongside the Lacto Super Collaborators in the workplace, and is also counting on your support to foster the preventive culture.

Everyone has a great responsibility to make CAPSA a safer and healthier place every day, so CAPSA encourages your commitment, compliance with the safety recommendations and setting an example for others.
In 2019, CAPSA will adapt the OSHAS 18001 standard (Occupational Health and Safety Management System that has been implemented and certified in several work centres) to ISO 45001, aligning workplace safety with other ISO certified disciplines, such as quality and the environment.

CAPSA COMMITTED TO HEALTH AND SAFETY IN THE WORKPLACE

On 28 April, CAPSA will join the celebrations for World Health and Safety at Work Day promoted by the International Labour Organisation.

CAPSA is very aware of Health and Safety and promotes safe work environments through specific programmes, awareness actions and communication campaigns, within its “Zero Accidents” target.

The LACTO Programme (Leadership, Attitude, Commitment, Safe Work) has a special focus. A project that CAPSA launched in 2018 aligned with its Exemplary Employer CSR programme, which aims to enhance the Culture of Safety at CAPSA. In recent months, training sessions have been presented for managers and workers in all the centres and the points of the Security Decalogue have been sent to everyone at CAPSA. The points of the Decalogue were the theme for the Children’s Painting Contest, whose winners we will meet next week.

The next steps of the LACTO Programme include a personalised presentation of the Decalogue to each worker, in an original format, as well as training for the Central Services group. Click HERE for a preview of the training.

CAPSA is convinced that the LACTO project will help to consolidate and improve health and safety as a VALUE for generating real change in the CAPSA PREVENTIVE CULTURE. It will therefore continue to work alongside the Lacto Super Collaborators in the workplace, and is also counting on your support to foster the preventive culture.

Everyone has a great responsibility to make CAPSA a safer and healthier place every day, so CAPSA encourages your commitment, compliance with the safety recommendations and setting an example for others.
In 2019, CAPSA will adapt the OSHAS 18001 standard (Occupational Health and Safety Management System that has been implemented and certified in several work centres) to ISO 45001, aligning workplace safety with other ISO certified disciplines, such as quality and the environment.

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17 Apr 2019
0

Grilled Apple Sauce is proclaimed the best “Salsa de Asturias”

Grilled Apple Sauce is proclaimed the best “Salsa de Asturias”

Sergio Viña, chef at La Pradera del Campanal, in Luanco, wins the Central Lechera Asturiana contest

Asturias, 16 April 2019

In February, Central Lechera Asturiana launched a new collaborative creation project within the Asturias hotel industry: to find the cream-based sauce that best evokes traditional Asturias flavours. After a meticulous selection process and blind tastings in which professionals, food critics and nine Michelin-star chefs participated, “Grilled Apple Sauce” was selected as the winning recipe.

Reflecting the traditional flavours of Asturias with the flavour perhaps most representative of the Principality, the apple, in a sauce made using roast apple, an ingredient with a long-held tradition in the region. These are some of the values that led to Sergio Viña Rosa’s creation being proclaimed as the best “Salsa de Asturias” (Asturias Sauce) with a cream base from Central Lechera Asturiana.

Sergio Viña is the chef of La Pradera Campanal, a restaurant in Santa Eulalia de Nembro (Luanco), founded by his grandparents in 1960, offering the most traditional recipes of Asturian cuisine.

The finalists selected by the judging panel were: Afuega’l Pitu Tineo and Cangas Wine Sauce by Carmen Fernández Parrondo from Hotel Palacio de Merás (Tineo), and Llanes Forest Sauce by José Miguel Naves Gómez from La Provenzal Restaurant (Llanes).

The creation of the “Salsa de Asturias” (Asturias Sauce) was open to all gastronomy professionals in the principality, with the requirement that the recipe has a base of cream from Central Lechera Asturiana and no artificial ingredients, to comply with the brand’s all-natural commitment.

In a first phase, the projects were evaluated by the Asturias Gastronomic Critics Association and by members of the dairy company’s R&D Department in a blind tasting, from which twelve semi-finalists were selected. The second phase of the contest was held at the 3rd Gastronomic Clinic of Asturias, in which accredited gastronomic professionals selected the three finalists. The final phase took place within the framework of the 12th Asturias Pinchos and Tapas Championships, where a special judging panel, made up of relevant figures from the world of gastronomy, including those from the nine Michelin star restaurants of the principality, who selected the creation by Sergio Viña as the “La Salsa de Asturias” (The Asturias Sauce).

The winning recipe receives a cash prize of 5,000 euros and the possibility of being marketed by Central Lechera Asturiana.

Grilled Apple Sauce is proclaimed the best “Salsa de Asturias”

Sergio Viña, chef at La Pradera del Campanal, in Luanco, wins the Central Lechera Asturiana contest

Asturias, 16 April 2019

In February, Central Lechera Asturiana launched a new collaborative creation project within the Asturias hotel industry: to find the cream-based sauce that best evokes traditional Asturias flavours. After a meticulous selection process and blind tastings in which professionals, food critics and nine Michelin-star chefs participated, “Grilled Apple Sauce” was selected as the winning recipe.

Reflecting the traditional flavours of Asturias with the flavour perhaps most representative of the Principality, the apple, in a sauce made using roast apple, an ingredient with a long-held tradition in the region. These are some of the values that led to Sergio Viña Rosa’s creation being proclaimed as the best “Salsa de Asturias” (Asturias Sauce) with a cream base from Central Lechera Asturiana.

Sergio Viña is the chef of La Pradera Campanal, a restaurant in Santa Eulalia de Nembro (Luanco), founded by his grandparents in 1960, offering the most traditional recipes of Asturian cuisine.

The finalists selected by the judging panel were: Afuega’l Pitu Tineo and Cangas Wine Sauce by Carmen Fernández Parrondo from Hotel Palacio de Merás (Tineo), and Llanes Forest Sauce by José Miguel Naves Gómez from La Provenzal Restaurant (Llanes).

The creation of the “Salsa de Asturias” (Asturias Sauce) was open to all gastronomy professionals in the principality, with the requirement that the recipe has a base of cream from Central Lechera Asturiana and no artificial ingredients, to comply with the brand’s all-natural commitment.

In a first phase, the projects were evaluated by the Asturias Gastronomic Critics Association and by members of the dairy company’s R&D Department in a blind tasting, from which twelve semi-finalists were selected. The second phase of the contest was held at the 3rd Gastronomic Clinic of Asturias, in which accredited gastronomic professionals selected the three finalists. The final phase took place within the framework of the 12th Asturias Pinchos and Tapas Championships, where a special judging panel, made up of relevant figures from the world of gastronomy, including those from the nine Michelin star restaurants of the principality, who selected the creation by Sergio Viña as the “La Salsa de Asturias” (The Asturias Sauce).

The winning recipe receives a cash prize of 5,000 euros and the possibility of being marketed by Central Lechera Asturiana.

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3 Apr 2019
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PRECISION NUTRITION FROM THE ASTURIAS CENTRAL DAIRY INSTITUTE’S MICROBIOTE FOR PERSONALISED NUTRITION, FINALIST IN THE NUTRAINGREDIENTS AWARDS

PRECISION NUTRITION FROM THE ASTURIAS CENTRAL DAIRY INSTITUTE’S MICROBIOTE FOR PERSONALISED NUTRITION, FINALIST IN THE NUTRAINGREDIENTS AWARDS

The “39ytú” project was distinguished in the “Best Personalised Nutrition Initiative” award as “one of the best and brightest initiatives and projects emerging in the personalised nutrition space”

The NutraIngredients Awards, the fifth edition of which will take place in May in Geneva, recognise innovation and cutting-edge research in healthy foods, supplements and nutrition. The 39ytú project, “Precision nutrition from your microbiota”, from the Central Asturiana Dairy Institute for Personalised Nutrition, is one of the three finalists in the “Best Personalised Nutrition Initiative” category.

The award ceremony will take place on 8 May within the framework of Vitafoods Europe, an annual meeting that brings the nutraceutical industry together to create innovation, connect with business leaders and find effective solutions in the nutrition sector. Its mission is to strengthen ties between the main players that are shaping the nutraceutical industry around the world. A total of 1,200 exhibitors from 110 countries around the world come to Vitafoods Europe, the only specialised event that covers the entire nutraceutical supply chain, from the basic ingredients to the shelves that reach consumers.

The “personalised nutritional revolution”

“Increasing digitisation throughout the entire world and the wearable technology revolution indicate that the personalised nutritional revolution may soon be upon us. While general adoption will probably be slow, the area is already a massive focus for research and development, and has led to a large number of start-ups, technology incubators and investment activity among the main players in the industry”, say the organisers of Vitafoods Europe.

The award, for which the Central Lechera Asturiana Institute of Personalised Nutrition is a finalist, “seeks to distinguish the best new initiatives in personalised nutrition, whether using data from omics to provide personalised plans, or combining data from portable devices with nutritional information; the aim is to highlight the best and brightest initiatives and projects emerging in the personalised nutrition space”.

The judges of the NutraIngredientes Awards highlight that the ICLANP personalised nutrition project responds to “a true consumer demand, health or nutrition problems, or health and well-being goal; evidence that the initiative provides truly personalised information. It has scientific and technological feasibility and evidence that the product works for its specified use and has the potential to be a great innovation in the personalised nutrition space, standing out from the crowd and overshadowing the competition.”

The CENTRAL LECHERA ASTURIANA INSTITUTE FOR PERSONALISED NUTRITION was conceived with the aim of researching and improving people’s health and well-being through precision nutrition and making it available to society, with collaboration from institutions with a solid scientific reputation such as the Complutense University of Madrid Central Lechera Asturiana Health and Nutrition Faculty, directed by Dr Luis Collado; Darwin Bioprospecting Excellence, a company formed by scientists from the Universitat de València and the Superior Council of Scientific Research (CSIC) that have more than 25 years of experience in microbiology; SNGULAR, the creator of BuyVIP as a technological partner and CAPSA FOOD, the leading dairy company in Spain, which develops products that add value and contribute to improving consumers’ health and nutrition as part of its strategic plan and CSR.

PRECISION NUTRITION FROM THE ASTURIAS CENTRAL DAIRY INSTITUTE’S MICROBIOTE FOR PERSONALISED NUTRITION, FINALIST IN THE NUTRAINGREDIENTS AWARDS

The “39ytú” project was distinguished in the “Best Personalised Nutrition Initiative” award as “one of the best and brightest initiatives and projects emerging in the personalised nutrition space”

The NutraIngredients Awards, the fifth edition of which will take place in May in Geneva, recognise innovation and cutting-edge research in healthy foods, supplements and nutrition. The 39ytú project, “Precision nutrition from your microbiota”, from the Central Asturiana Dairy Institute for Personalised Nutrition, is one of the three finalists in the “Best Personalised Nutrition Initiative” category.

The award ceremony will take place on 8 May within the framework of Vitafoods Europe, an annual meeting that brings the nutraceutical industry together to create innovation, connect with business leaders and find effective solutions in the nutrition sector. Its mission is to strengthen ties between the main players that are shaping the nutraceutical industry around the world. A total of 1,200 exhibitors from 110 countries around the world come to Vitafoods Europe, the only specialised event that covers the entire nutraceutical supply chain, from the basic ingredients to the shelves that reach consumers.

The “personalised nutritional revolution”

“Increasing digitisation throughout the entire world and the wearable technology revolution indicate that the personalised nutritional revolution may soon be upon us. While general adoption will probably be slow, the area is already a massive focus for research and development, and has led to a large number of start-ups, technology incubators and investment activity among the main players in the industry”, say the organisers of Vitafoods Europe.

The award, for which the Central Lechera Asturiana Institute of Personalised Nutrition is a finalist, “seeks to distinguish the best new initiatives in personalised nutrition, whether using data from omics to provide personalised plans, or combining data from portable devices with nutritional information; the aim is to highlight the best and brightest initiatives and projects emerging in the personalised nutrition space”.

The judges of the NutraIngredientes Awards highlight that the ICLANP personalised nutrition project responds to “a true consumer demand, health or nutrition problems, or health and well-being goal; evidence that the initiative provides truly personalised information. It has scientific and technological feasibility and evidence that the product works for its specified use and has the potential to be a great innovation in the personalised nutrition space, standing out from the crowd and overshadowing the competition.”

The CENTRAL LECHERA ASTURIANA INSTITUTE FOR PERSONALISED NUTRITION was conceived with the aim of researching and improving people’s health and well-being through precision nutrition and making it available to society, with collaboration from institutions with a solid scientific reputation such as the Complutense University of Madrid Central Lechera Asturiana Health and Nutrition Faculty, directed by Dr Luis Collado; Darwin Bioprospecting Excellence, a company formed by scientists from the Universitat de València and the Superior Council of Scientific Research (CSIC) that have more than 25 years of experience in microbiology; SNGULAR, the creator of BuyVIP as a technological partner and CAPSA FOOD, the leading dairy company in Spain, which develops products that add value and contribute to improving consumers’ health and nutrition as part of its strategic plan and CSR.

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7 Mar 2019
0

ALEIX ESPARGARÓ BECOMES A SHAREHOLDER AND THE FACE OF RAW SUPER DRINK, THE FIRST 100% ORGANIC ISOTONIC DRINK

ALEIX ESPARGARÓ BECOMES A SHAREHOLDER AND THE FACE OF RAW SUPER DRINK, THE FIRST 100% ORGANIC ISOTONIC DRINK

The young star, Jaume Masia, Moto3 World Championship rider, will also be sponsored by the brand

The need to hydrate in a market where isotonic drinks contain a lot of sugar and artificial ingredients led Aleix Espargaró to look for a healthy solution for athletes. His entrepreneurial vision guided him to becoming part of the shareholding of the new RAW Super Drink, a 100% organic isotonic drink, free from artificial sweeteners: “I am very happy to join the revolution of 100% organic sports drinks. As an athlete, it is very important to be well hydrated and I think that RAW Super Drink has revolutionised conventional isotonic drinks.”

The current generation of healthy athletes love organic products and among them is Aleix Espargaró; athlete and entrepreneur who is very clear how to take care of his physical shape. The MotoGP rider considers that success in the performance requires optimal hydration:” Hydration is extremely important. On circuits where the temperature is very high we lose about 2 kg in a 45-minute race because, apart from physical activity, it’s very hot in the racing suit. So before going out on the track we have to hydrate very well and during the race our mouth dries up a lot and we go into a very high pulse rate.”

The Spanish brand founded by Rubén González, 25% owned by CAPSA FOOD, is very clear about its commitment to sport and the importance of hydration, particularly in the demanding world of motorcycling: “The future of 100% organic hydration is also important for younger riders and Jaume Masia, Moto3 World Championship rider, will also be part of the team of RAW Super Drink athletes: “I consider healthy hydration essential in sports practice and if I can do it from a very young age I know that it will have beneficial effects for me in the future. I am very happy to join this team.”

ALEIX ESPARGARÓ BECOMES A SHAREHOLDER AND THE FACE OF RAW SUPER DRINK, THE FIRST 100% ORGANIC ISOTONIC DRINK

The young star, Jaume Masia, Moto3 World Championship rider, will also be sponsored by the brand

The need to hydrate in a market where isotonic drinks contain a lot of sugar and artificial ingredients led Aleix Espargaró to look for a healthy solution for athletes. His entrepreneurial vision guided him to becoming part of the shareholding of the new RAW Super Drink, a 100% organic isotonic drink, free from artificial sweeteners: “I am very happy to join the revolution of 100% organic sports drinks. As an athlete, it is very important to be well hydrated and I think that RAW Super Drink has revolutionised conventional isotonic drinks.”

The current generation of healthy athletes love organic products and among them is Aleix Espargaró; athlete and entrepreneur who is very clear how to take care of his physical shape. The MotoGP rider considers that success in the performance requires optimal hydration:” Hydration is extremely important. On circuits where the temperature is very high we lose about 2 kg in a 45-minute race because, apart from physical activity, it’s very hot in the racing suit. So before going out on the track we have to hydrate very well and during the race our mouth dries up a lot and we go into a very high pulse rate.”

The Spanish brand founded by Rubén González, 25% owned by CAPSA FOOD, is very clear about its commitment to sport and the importance of hydration, particularly in the demanding world of motorcycling: “The future of 100% organic hydration is also important for younger riders and Jaume Masia, Moto3 World Championship rider, will also be part of the team of RAW Super Drink athletes: “I consider healthy hydration essential in sports practice and if I can do it from a very young age I know that it will have beneficial effects for me in the future. I am very happy to join this team.”

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3 Dec 2018
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Central Lechera Asturiana joins five Asturias cheesemakers in a new business project

Central Lechera Asturiana joins five Asturias cheesemakers in a new business project

A selection of the finest traditionally-crafted cheeses made with Central Lechera Asturiana milk and with the endorsement of the seal Alimentos del Paraíso Natural.

3 December, 2018.- The “El Maestro Quesero” business project was presented today at Central Lechera Asturiana’s headquarters; an initiative by the dairy company that brings together five Asturias cheese factories whose traditionally crafted products share the common link of Central Lechera Asturiana milk.

The five varieties chosen to inaugurate this product family are Cabrales PDO, Afuega’l Pitu PDO, Casín PDO, Los Beyos PGI and Vidiago Traditional Cheese, all of them made using traditional artisan techniques and with the best guarantee: Asturias. This selection of cheeses will be marketed in Spain under the “El Maestro Quesero” (the Master Cheesemaker) brand thanks to this initiative conceived by Central Lechera Asturiana. It also has the Alimentos del Paraíso Natural seal, which distinguishes foods that are marked by tradition, handed down from generation to generation, and by the singular geographic characteristics of the principality.

The Minister for Rural Development and Natural Resources, María Jesús Álvarez González, attended the presentation ceremony along with the General Manager of Central Lechera Asturiana, José Armando Tellado and the owners of the five cheese factories attached to the project; Alberto López from Afuega’l Pitu, Maribel Alvarez and Natalia Lobeto from Casín, José Antonio Teleña from Los Beyos, Manuel Collera from Vidiago and Manuel Rodriguez representing Cueva El Molín (Cabrales).

Cabrales: the second-best known and the fourth most-consumed cheese in Spain. It was created in the Picos de Europa and is made exclusively with raw cow’s milk and following the same traditional artisan techniques that have been used since 1913 at Cueva El Molín. The most surprising thing about this cheese is that it ripens in a cave where the Penicillium fungus gives it the characteristic blue-green streaks.

Afuega’l Pitu: it originates in Grao, Pravia, Salas and Tineo. It is made slowly with milk from Friesian or Asturias cows from the valleys. Its unique trunk-conical shape and the red variety with paprika make this cheese unique.

Casín: the oldest cheesemaker in Asturias and one of the oldest in Spain. It is made only with milk from casina cows, which freely graze in the Redes Natural Park.

Los Beyos: originating in the Los Beyos gorge, in the heart of the Picos de Europa, the milk used is of the highest quality and from selected farms. It is presently only made by three cheese factories in the Principality of Asturias.

Vidiago: for many years, only the Collera family made this cheese. Today, the family’s work has reached more producers. This cheese is made with Vidiago milk, from cows that graze in pastures near the sea, which makes the flavour smooth and distinctive.

“This project confirms Central Lechera Asturiana’s commitment to Asturias and to small Asturias producers, and is one step further in the dairy company’s growing commitment to cheeses. The five references are products of the highest quality made with milk from the finest dairy farms in Asturias, since the most important thing is to start from good raw material, from well fed animals in good pastures” said Jose Armando Tellado, General Manager of CAPSA FOOD.

Aligned with the Central Lechera Asturiana CSR strategy, El Maestro Quesero was conceived as a differential value proposition in which Central Lechera Asturiana supports traditional cheese factories in a commitment to quality, defending the all-natural from the farm to the table.

Central Lechera Asturiana joins five Asturias cheesemakers in a new business project

A selection of the finest traditionally-crafted cheeses made with Central Lechera Asturiana milk and with the endorsement of the seal Alimentos del Paraíso Natural.

3 December, 2018.- The “El Maestro Quesero” business project was presented today at Central Lechera Asturiana’s headquarters; an initiative by the dairy company that brings together five Asturias cheese factories whose traditionally crafted products share the common link of Central Lechera Asturiana milk.

The five varieties chosen to inaugurate this product family are Cabrales PDO, Afuega’l Pitu PDO, Casín PDO, Los Beyos PGI and Vidiago Traditional Cheese, all of them made using traditional artisan techniques and with the best guarantee: Asturias. This selection of cheeses will be marketed in Spain under the “El Maestro Quesero” (the Master Cheesemaker) brand thanks to this initiative conceived by Central Lechera Asturiana. It also has the Alimentos del Paraíso Natural seal, which distinguishes foods that are marked by tradition, handed down from generation to generation, and by the singular geographic characteristics of the principality.

The Minister for Rural Development and Natural Resources, María Jesús Álvarez González, attended the presentation ceremony along with the General Manager of Central Lechera Asturiana, José Armando Tellado and the owners of the five cheese factories attached to the project; Alberto López from Afuega’l Pitu, Maribel Alvarez and Natalia Lobeto from Casín, José Antonio Teleña from Los Beyos, Manuel Collera from Vidiago and Manuel Rodriguez representing Cueva El Molín (Cabrales).

Cabrales: the second-best known and the fourth most-consumed cheese in Spain. It was created in the Picos de Europa and is made exclusively with raw cow’s milk and following the same traditional artisan techniques that have been used since 1913 at Cueva El Molín. The most surprising thing about this cheese is that it ripens in a cave where the Penicillium fungus gives it the characteristic blue-green streaks.

Afuega’l Pitu: it originates in Grao, Pravia, Salas and Tineo. It is made slowly with milk from Friesian or Asturias cows from the valleys. Its unique trunk-conical shape and the red variety with paprika make this cheese unique.

Casín: the oldest cheesemaker in Asturias and one of the oldest in Spain. It is made only with milk from casina cows, which freely graze in the Redes Natural Park.

Los Beyos: originating in the Los Beyos gorge, in the heart of the Picos de Europa, the milk used is of the highest quality and from selected farms. It is presently only made by three cheese factories in the Principality of Asturias.

Vidiago: for many years, only the Collera family made this cheese. Today, the family’s work has reached more producers. This cheese is made with Vidiago milk, from cows that graze in pastures near the sea, which makes the flavour smooth and distinctive.

“This project confirms Central Lechera Asturiana’s commitment to Asturias and to small Asturias producers, and is one step further in the dairy company’s growing commitment to cheeses. The five references are products of the highest quality made with milk from the finest dairy farms in Asturias, since the most important thing is to start from good raw material, from well fed animals in good pastures” said Jose Armando Tellado, General Manager of CAPSA FOOD.

Aligned with the Central Lechera Asturiana CSR strategy, El Maestro Quesero was conceived as a differential value proposition in which Central Lechera Asturiana supports traditional cheese factories in a commitment to quality, defending the all-natural from the farm to the table.

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2 Jun 2015
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CAPSA FOOD holds a business metting with ECOEMBES

CAPSA FOOD holds a business metting with ECOEMBES

This meeting promotes the collaboration between CAPSA FOOD and Ecoembesto help sustainable development and environmental awareness. This morning CAPSA FOOD, a leading business in the diary sector with brands such as Central LecheraAsturiana, ATO, LarsaandInnova Food Ingredients, held a meeting with Ecoembes, the organization thatprotects the environment through recycling and the ecodesign of domestic packaging in Spain. The meeting was held in CAPSA’s centre in Granda (Asturias).

On her arrival at the factory, Begoña de Benito, Director of Institutional Relations for Ecoembes, accompanied by other people from the organization, was received by José Armando Tellado, andEstefanía Iglesias, General Director and Director of Sustainability for CAPSA FOOD respectively. The meeting was framed within the collaboration that Ecoembeshas with different companies with the aim of promoting cooperation and joining forces in the area of sustainability. Both organizations share the same vision and commitment to sustainability. In fact, CAPSA FOOD has been selected by this organization as the First Finalist for the best initiative in Ecodesign in the Premios R Ecoembesfor the design and launching of a new 1.2 litre bottle. This bottle, unique in the market, stands out for introducing more sustainable packaging as it reduces the quantity ofplastic used per litre of milk by 20%. This in turn ensures that fewer resources are consumed and less packaging waste is generated in consumers’ homes.

CAPSA FOOD holds a business metting with ECOEMBES

This meeting promotes the collaboration between CAPSA FOOD and Ecoembesto help sustainable development and environmental awareness. This morning CAPSA FOOD, a leading business in the diary sector with brands such as Central LecheraAsturiana, ATO, LarsaandInnova Food Ingredients, held a meeting with Ecoembes, the organization thatprotects the environment through recycling and the ecodesign of domestic packaging in Spain. The meeting was held in CAPSA’s centre in Granda (Asturias).

On her arrival at the factory, Begoña de Benito, Director of Institutional Relations for Ecoembes, accompanied by other people from the organization, was received by José Armando Tellado, andEstefanía Iglesias, General Director and Director of Sustainability for CAPSA FOOD respectively. The meeting was framed within the collaboration that Ecoembeshas with different companies with the aim of promoting cooperation and joining forces in the area of sustainability. Both organizations share the same vision and commitment to sustainability. In fact, CAPSA FOOD has been selected by this organization as the First Finalist for the best initiative in Ecodesign in the Premios R Ecoembesfor the design and launching of a new 1.2 litre bottle. This bottle, unique in the market, stands out for introducing more sustainable packaging as it reduces the quantity ofplastic used per litre of milk by 20%. This in turn ensures that fewer resources are consumed and less packaging waste is generated in consumers’ homes.

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2 Jul 2013
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The Minister for Livestock of Senegal, Aminata Mbengue, visits Central Lechera Asturiana

The Minister for Livestock of Senegal, Aminata Mbengue, visits Central Lechera Asturiana

The Ministry for Livestock of Senegal is considering the possibility of implementing in their country the cooperative business model of Central Lechera Asturiana

This morning, Central Lechera Asturiana has received the visit of the Minister for Livestock of Senegal, Aminata Mbengue, accompanied by the Ambassador of Senegal in Spain, Mamadou Deme. On arrival to the factory, the Senegalese delegation, led by the Minister, has been welcomed by Bertino Velasco, President of Central Lechera Asturiana SAT and CAPSA. Delfín Pérez, Vicepresident of Central Lechera Asturiana SAT, Alfredo Pérez, secretary General Central Lechera Asturiana SAT, Jesús Feito, Member of the Managing Board of Central Lechera Asturiana SAT and Francisco San Martín, Chief Executive of Central Lechera Asturiana SAT were also present. On CAPSA´s behalf were José Armando Tellado, Chief Executive of CAPSA, Pedro Rodríguez, in charge of Corporate Projects in CAPSA , Agnes Cardouat, in charge of commercial areas in Innova Food Ingredients and Philippe Balbarie, R&D project coordinator in CAPSA. The main authorities of the Principality of Asturias have also been part of this visit, among which were María Jesús Álvarez, Regional Minister for Farming and Regional Resources, Rosa Urdiales, Livestock Director of the Principality of Asturias and Tomasa Arce, Director of Rural Development.

During the visit, the cooperative business model of Central Lechera Asturiana SAT has been presented as well as the industrial and value generating models in Capsa, thus giving the Minister a global vision of the whole process. Then, a visit to the factory has been done where the dairy techniques have been explained to the Minister, whose main objective in this visit was to study the possible implementing of Central Lechera Asturiana’s model in Senegal as it is a cooperative model of success that has been ground for the biggest dairy group in Spain.

Once the visit to the factory is over, the Minister is expected to visit the livestock farms of two members of Central Lechera Asturiana SAT, one of them being a family run business and the other a large scale farm.

The program will come tomorrow to an end with a visit to the Asturian Association of Dairy Control ASCOL, to the Inter-professional Dairy, Food and Agriculture Laboratory (LILA), and to a traditional cheese maker where they will have the opportunity to learn, first hand, the traditional cheese making techniques.

The Minister for Livestock of Senegal, Aminata Mbengue, visits Central Lechera Asturiana

The Ministry for Livestock of Senegal is considering the possibility of implementing in their country the cooperative business model of Central Lechera Asturiana

This morning, Central Lechera Asturiana has received the visit of the Minister for Livestock of Senegal, Aminata Mbengue, accompanied by the Ambassador of Senegal in Spain, Mamadou Deme. On arrival to the factory, the Senegalese delegation, led by the Minister, has been welcomed by Bertino Velasco, President of Central Lechera Asturiana SAT and CAPSA. Delfín Pérez, Vicepresident of Central Lechera Asturiana SAT, Alfredo Pérez, secretary General Central Lechera Asturiana SAT, Jesús Feito, Member of the Managing Board of Central Lechera Asturiana SAT and Francisco San Martín, Chief Executive of Central Lechera Asturiana SAT were also present. On CAPSA´s behalf were José Armando Tellado, Chief Executive of CAPSA, Pedro Rodríguez, in charge of Corporate Projects in CAPSA , Agnes Cardouat, in charge of commercial areas in Innova Food Ingredients and Philippe Balbarie, R&D project coordinator in CAPSA. The main authorities of the Principality of Asturias have also been part of this visit, among which were María Jesús Álvarez, Regional Minister for Farming and Regional Resources, Rosa Urdiales, Livestock Director of the Principality of Asturias and Tomasa Arce, Director of Rural Development.

During the visit, the cooperative business model of Central Lechera Asturiana SAT has been presented as well as the industrial and value generating models in Capsa, thus giving the Minister a global vision of the whole process. Then, a visit to the factory has been done where the dairy techniques have been explained to the Minister, whose main objective in this visit was to study the possible implementing of Central Lechera Asturiana’s model in Senegal as it is a cooperative model of success that has been ground for the biggest dairy group in Spain.

Once the visit to the factory is over, the Minister is expected to visit the livestock farms of two members of Central Lechera Asturiana SAT, one of them being a family run business and the other a large scale farm.

The program will come tomorrow to an end with a visit to the Asturian Association of Dairy Control ASCOL, to the Inter-professional Dairy, Food and Agriculture Laboratory (LILA), and to a traditional cheese maker where they will have the opportunity to learn, first hand, the traditional cheese making techniques.

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