El Centro Tecnológico para la Innovación Alimentaria (CeTA) hace cuatro años está trabajando con empresas y emprendedores de todos los tamaños, proveyéndoles de equipos tecnológicos y profesionales de vasta trayectoria en nuestro país, los que permiten desarrollar productos innovadores de principio a fin.
Nestlé y NotCo han encontrado en el CeTA un aliado, reduciendo costos y tiempos en el desarrollo de sus alimentos más innovadores.
Desde 2019 el CeTA se ha ido instalando como el mayor centro de innovación alimentaria del país, contando con equipos técnicos y profesionales únicos para realizar prototipos, pilotaje y escalamiento de productos alimentarios de diversa índole y para empresas de todos los tamaños. De ahí que el presidente Gabriel Boric, en la visita que realizó a la planta de Laguna Carén, destacara el especial aporte que realiza el CeTA a la construcción de una economía más equitativa.
En 2021, Nestlé y NotCo se acercaron al CeTA con objetivos de trabajo diferentes, pero ambos enfocados principalmente en el desarrollo de sus líneas de productos pant-based, destacando el alto nivel de los equipamientos tecnológicos, los laboratorios y el capital humano de científicos e ingenieros con que cuenta el centro. A continuación, algo de la experiencia de ambas compañías en el desarrollos de productos con el CeTA.
Eficiencia de tiempos y costos en el desarrollo de productos plant-based de Nestlé
Nestlé buscaba una colaboración en el desarrollo de innovaciones plant-based para productos que ya estaban comercializando y también en la creación de nuevos productos vegetales. La experiencia de Nestlé con el CeTA se ha centrado concretamente en 3 proyectos del área CMB y lácteos culinarios: uno de tecnologías de UHT (Milo), Retort (crema vegetal) y de concentración (Leche Condensada).
Fernando Arcos, Jefe Grupo de Aplicación de la Fábrica Cancura de Nestlé en Osorno, señala que la compañía encontró en el CeTA un fuerte aliado en la consecución de pilotajes a nivel laboratorio e industrial.
Advierte que el CeTA aborda un área de la innovación e investigación alimentaria que no estaba cubierta: “CeTA se inserta perfectamente en el área de servicio de pilotaje científico-industrial que la Industria de Alimentos nacional necesita, posicionándose como una interfase de escalamiento piloto, entre el prototipado a nivel laboratorio y el ensayo industrial, de cualquier proyecto de I&R, pudiendo manejar en forma eficiente y flexible la programación y ejecución de las actividades y a un costo razonable. Además, cuenta con un staff científico profesional, de muy buen nivel, para entregar soporte y asistencia técnica en el acompañamiento de los proyectos”
Releva además que esta experiencia colaborativa con los equipos técnicos y profesionales del CeTA les ha reportado “un avance importante de tiempo y un menor costo de desarrollo de estos proyectos (…) además de una experiencia amable, flexible, muy profesional y de un servicio técnico-científico de su personal e instalaciones de muy buen nivel”.
Tecnología de pilotaje del CeTA al servicio de NotCo
NotCo, en cambio, llegó al CeTa requiriendo un espacio que contara con el equipamiento tecnológico y laboratorios de vanguardia que le permitieran realizar pruebas específicas a sus productos. En la planta de Laguna Carén NotCo encontró el equipamiento piloto necesario para evaluar el escalamiento de sus productos plant-based, desarrollando íntegramente, entre otros, su queso vegano.
Javiera Mujica, Team Leader en Not Dairy, destaca especialmente el trabajo con el sistema de procesamiento de alimentos completos, RoboQbo, que les permitió optimizar tanto el tiempo como los ingredientes utilizados en el testeo de productos, así como también la calidad del equipamiento de los laboratorios con que cuenta el CeTA:
“hemos podido realizar procesos representativos de lo que ocurriría a escala industrial (guardando las dimensiones). Particularmente, el RoboQbo, nos ha permitido ejecutar procesos tales como mezclado a altas revoluciones, incorporación de ingredientes tanto polvos como líquidos a través de vacío, cocción/pasteurización mediante calor indirecto, entre otros (…) La gran ventaja es obtener resultados en corto plazo y optimizando los recursos, especialmente de ingredientes (…) los laboratorios cuentan con el equipamiento necesario para caracterizar nuestros productos (ej. Parámetros físico-químicos), así como para realizar la preparación de los ingredientes previo a la ejecución de los ensayos”
Ingrid Bugueño, Team Leader de Dressing, enfatiza en ello: “nos permitió tener una visión más industrial de lo que va a ser el proceso de elaboración del producto, establecer parámetros físico químicos y tiempos de proceso”, pudiendo, por ejemplo, realizar pruebas de funcionalidad de almidones, emulsión y saborización en Not Mayo Original (JV).
Mujica, señala que el CeTA puede ser un aporte fundamental para empresas y emprendedores en etapas tempranas del desarrollo de sus productos, ya que puede dar un acompañamiento técnico-profesional a “empresas que están partiendo que aún no tienen claridad de los parámetros de proceso que requieren definir y/o no tienen un acercamiento muy profundo de lo que sería el proceso a mayor escala”.
Nestlé y NotCo, dos experiencias exitosas distintas en el trabajo colaborativo con los servicios que provee el CeTA y así lo releva el Director Ejecutivo del centro, Jean Paul Veas, quien además invita a empresas de todos los tamaños a acercarse a las plantas con las que cuenta el CeTA tanto en la Región Metropolitana como en Coquimbo y en La Araucanía:
Para CeTA, es un enorme privilegio, que empresas referentes a nivel internacional, como son Nestlé, NotCo, u otras, estén trabajando con nosotros.
Por otro lado, nos genera un desafío continuo, de estar a la vanguardia en cuanto a las tendencias y tecnologías con las cuales el Centro debe contar, para cubrir las demandas de servicios y para poder llegar más rápido con los productos al mercado, a un mejor costo, y de esa manera cubrir las necesidades de los consumidores.
Jean Paul Veas
Fuente:
https://www.uchile.cl/noticias/193466/presidente-boric-visita-parque-caren-de-la-u-de-chile
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