R+D
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10/2025
IDI-20250299 - RESEARCH ON THE USE OF BIOPROTECTORS FOR THE CONTROL OF PATHOGENS IN MEAT DERIVATIVES - “BIOPROTECT”
Ther main objective of this project is to investigate alternatives to nitrates and nitrites used as preservatives in cooked and cured products. This will be achieved by combining different types of bioprotectants (lactic acid bacteria and bacteriophages) to minimize the impact on the organoleptic properties of the products, and by determining their food safety through the application of omics sciences. The aim is to reduce the potential adverse health effects of preservatives, especially nitrates and nitrites, by offering a healthier solution for processed meats. This will also contribute to improving the overall sustainability of these products by reducing the use of these chemical compounds.
Actually, consumer trends are moving towards increasingly sustainable products that contain more natural ingredients and fewer additives (such as preservatives, antioxidants or coloring of synthetic origin). To address this need, SALGOT is focusing its efforts on studying natural alternatives to the use of nitrites and nitrates in the production of fresh, cooked, and cured meat products, which will allow it to further improve the quality and safety of their products.
The achievement of this project will allow SALGOT to offer, for the first time in the meat sector, products with an advanced bioprotection model, enabling the launch of healthier and safer products for consumers once the project is finished.
This project has been carried out in the facilities that the company have in Aiguafreda and in Sant Miquel de Balenyà, in collaboration with the Eurecat Technology Centre.
The total planned duration of the project has been 24 months and it has been provided with a budget of 401.564,00€, which has been partially co-financed by the European Regional Development Fund (ERDF) and by the Centre for Technological Development and Innovation (CDTI), supported by the Ministry of Science, Innovation and Universities.
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11/2024
Project financed by Departament d’Agricultura Ramaderia, Pesca i Alimentació – Operative Groups 2023
Project name
NITADAPT. Adaptation of cured meat products to the new European legislation about the use of nitrifiers in food.Participants
FONT SANS SA (leader), EMBOTITS ARTESANS J VILÀ SL (beneficiary), EMBOTITS SALGOT S.A. (beneficiary), SLPENDID FOODS SAU (beneficiary), RAFAEL BARÓ SA (beneficiary), BOADAS 1880 SA (not beneficiary), CAULA ALIMENTS SL (not beneficiary), JOAQUIM ALBERTÍ SA (not beneficiary), RAMON VENTULÀ (not beneficiary), INNOVACC (coordinator), Institut de Recerca i Tecnologia Agroalimentàries IRTA (OPI).Budget
306.393,00 €
Help
230.494,62 €Project summary
The new regulation (Regulation (EU) 2023/2108 of the Commission of October 6, 2023) introduces changes in the added and residual doses of SNs that companies must apply before October 10, 2025. Due to the importance of this additive in the preparation of PCC, adapting to this legislation in such a short period of time represents a significant challenge for meat companies, which require that the modifications in its use do not have a negative impact on the properties of the product or on its useful life and food safety.
It is therefore important to improve the response of Union agriculture to social demands on food and health, including the demand for good quality, safe and nutritious food produced sustainably, reduce waste food, improve animal welfare and combat antimicrobial resistance.
Consequently, the main objective of the project is to adapt the formulations and/or processes of cured meat products from Catalan Companies so that they can comply with the new regulations about the use of nitrites and nitrates food additives (Regulation (EU) 2023/2108 of the Commission of October 6, 2023) without affecting the sensory characteristics or the useful life. The accomplishment of this objective will help companies to have competitive advantages in the market.
Action of the PAC Strategic Plan 2023-2027 co-financed by:
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11/2024
Project financed by Departament d’Agricultura Ramaderia, Pesca i Alimentació – Operative Groups 2023
Project name
LEQUSOS. Development of a decision-support tool for the design, optimization, and validation of heat treatments based on microbiological lethality, quality, and sustainability.Participants
EMBOTITS SALGOT S.A. (leader), JOAQUIM ALBERTÍ, S.A (beneficiary), CAN GARRIGA BIOCIBUS, S.L (not beneficiary), SEIDAMATIC, S.L (not beneficiary), VALIDATECH, S.L (contracted), INNOVACC (coordinator), Institut de Recerca i Tecnologia Agroalimentàries IRTA (OPI).Budget
287.070,68 €
Help
232.906,40 €Project summary
The meat sector in Catalonia is the main agri-food segment, with a turnover exceeding €10 billion. This industry relies on vertical integration to ensure product traceability from farm to point of sale. Catalonia is a leader in Spain in the production of quality meats and sausages, with a tradition that represents 30% of national production. Cooked meat products, produced using techniques such as heat treatment (pasteurization, sterilization, smoking), require strict monitoring to ensure food safety, especially regarding the reduction of pathogens such as Listeria monocytogenes and Clostridium botulinum.
To improve the organoleptic quality and sustainability of cooked meat products, optimizing thermal processes is crucial. Currently, many manufacturers use excessive cooking times and temperatures, which can impair flavor and increase unnecessary energy and water consumption. The project proposes improving these processes, reducing cooking time and temperature without compromising food safety, to obtain higher-quality and more sustainable products. This optimization will allow for better resource management and improved competitiveness in the sector.
The main objectives of the project are the development of a decision-support tool for the design, optimization, and validation of heat treatments for cooked meat products. This tool, named ``LeQuSos,`` will allow for the prediction of cumulative lethality (Pvalue), product quality (CValue), and process sustainability (Sosvalue) based on user-defined process conditions. This aims to improve food safety, organoleptic quality, and energy efficiency in the production of cooked meat products.
To achieve these objectives, the project includes various actions, such as the implementation of an IoT monitoring system to record thermal data during the cooking process, the development of a predictive model based on physical laws to predict temperature distribution in the product, and the acquisition of kinetic parameters for thermal inactivation, quality, and sustainability. In addition, the parameters will be integrated into the ``LeQuSos`` tool to optimize processing conditions and validate the results obtained in experimental processes.
Action of the PAC Strategic Plan 2023-2027 co-financed by:
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10/2024
VALERIA
Sustainable, renewable and efficient food packaging of the future based on biomaterials.
Consortium:
- ENCE
- CROMOGENIA UNITS
- MOLDES CENTROVÍA
- EVERSIA
- EMBOTITS SALGOT
VALERIA is funded by Centro para el Desarrollo Tecnológico y la Innovación (CDTI).
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06/2024
“Expansion of the facilities of Embotits Salgot S.A. in Sant Miquel de Balenyà.”
With the support of the Program for the Improvement of Processing and Marketing of Agri-food Products and the “Departament d’Acció Climàtica, Alimentació i Agenda Rural de la Generalitat de Catalunya”, EMBOTITS SALGOT S.A. has completed the expansion of its production facilities.
The investment project, entitled “Expansion of the facilities of Embotits Salgot S.A. in Sant Miquel de Balenyà” and with file number “ACC_2023_EXP_SICA001_24_8805908” has achieved its objective of increasing production and reducing production costs, thereby maximizing profit margins, increasing profits, and improving the company’s financial performance.
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06/2024
Comprehensive transformation of Salgot Aiguafreda’s installations to obtain higher-quality, healthier, safer and more sustainable products
With the support of the Program for the Improvement of Processing and Marketing Processes for Agri-Food Products and the “Departament d’Acció Climàtica, Alimentació i Agenda Rural de la Generalitat de Catalunya”, EMBOTITS SALGOT, S.A. has modernized its installations and optimized its production processes, strengthening food safety, energy efficiency and environmental sustainability.
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07/2023
Project
COMPETITIVENESS COUPONS: Strategy coupons 2023 - “Strategic Reflection of the future”Project Reference
ACE091/23/000400Program and call
The project have been financed by the Government of the Generalitat of Catalonia (EMT/1498/2023), with the support of “ACCIÓ” in the context of the program “Cupons de Competitivitat: Cupons d’estratègia.”Project Description
The project “Strategic Reflection of the future- Strategy coupons 2023” aims to carry out a complete analysis of the environment (market dynamics, analysis of tourist interest, market forecast for the vertical industry and consumer trends), in order to identify the main changes that may impact the current business model and help define and prioritize appropriate and informed strategic decisions.
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12/2022
Project
MICROGUT – Reproduction of the microenvironment of the gastrointestinal tract for the nutritional study of alternative proteins and their interaction with the microbiotaProject reference
CPP2021-009123Programme and call for tender
Project funded by MCIN/AEI/10.13039/501100011033 and by the European Union-NextGenerationEU/PRTRDescription
Investigation of the nutritional quality and the interaction with the microbiota of new protein alternatives through the combination of new dynamic digestion technologies and Organ-on-Chip (OOC) intestinal modeling.
The MICROGUT project aims to investigate the application of new OOC technologies for the recreation of the microenvironment of the human colon, including the microbiota and its interaction with the cellular and molecular component of the epithelium, optimising dynamic digestion systems to recreate the biochemical conditions in vitro, microstructure and fluidics of the three differentiated sections of the small intestine (duodenum, jejunum and ileum).
MICROGUT will explore the techno-functional properties of up to 20 alternative proteins and the impact of different industrial processes typical of the meat industry on the protein quality of the resulting products.
In addition, the application of the MICROGUT platform, which integrates the dynamic small intestine coupled to the OOC, will be validated for the in vitro assessment of the real nutritional quality of proteins through PDCAAS and DIAAS scores and for the study of the interaction between these proteins and the microbiota, using in vivo studies in rats and ex vivo studies in humans as reference.
The project will generate new compact and standardisable technological tools that allow integrating the evaluation of real protein quality at an industrial level, as well as new scientific evidence on the impact of industrial processes on protein quality and the interaction between new alternative proteins and the microbiota intestinal.
Protein transition represents an upward market trend, despite the limited information available on the actual nutritional quality of these alternative proteins and the impact they may have on the long-term health of consumers.
In this scenario, the Food and Agriculture Organisation of the United Nations (FAO) underlines the need to generate standard methodologies and scientific evidence to harmonise the dietary intake of these new products with human protein needs.
Embotits Salgot S.A. participates in the MICROGUT project in the study ofnew cell growth membranes based on polymeric biomaterials, in the development of the microfluidic and structural elements necessary for the optimization of the small intestine model, in research on the technical-functional properties and effect of the processing of alternative proteins, and in the validation of the MICROGUT platform.
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06/2022
Embotits Salgot S.A. has installed a solar photovoltaic plant for self-consumption in Carrer del Feu in Sant Miquel de Balenyà for its sausage production plant. The power of the facility is 230 kW and has been done under the framework of the Recovery, Transformation and Resilience Plan funded by the Next Generation European funds.
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05/2022
OPTIMITZACIÓ I MILLORA DE LES INSTAL·LACIONS D'ELABORACIÓ I EXPEDICIÓ PER TAL DE MILLORAR LA COMPETITIVITAT.
Amb l’ajuda del Programa de Desenvolupament Rural de Catalunya cofinançat pel Fons Europeu Agrícola de Desenvolupament Rural de la Unió Europea i el Departament d’Acció Climàtica, Alimentació i Agenda Rural de la Generalitat de Catalunya, EMBOTITS SALGOT S.A. ha aconseguit millorar la competitivitat i internacionalització.
El projecte d’inversió, amb títol “Optimització i millora de les instal·lacions d’elaboració i expedició d’EMBOTITS SAGOT S.A. a Sant Miquel de Balenyà per tal de millorar la competitivitat i augmentar les exportacions ” i número d’expedient “58800142021” ha complert amb l'objectiu de millorar la competitivitat mitjançant la incorporació de noves tecnologies i processos que han millorat l’elaboració de la gamma de productes Premium, tant per la seva qualitat com per la seva seguretat alimentària, sostenibilitat, productivitat, competitivitat i innovació. La incorporació d'aquestes millores suposarà la possibilitat d'introduir nous productes al mercat, com és el cas de la nova línia de productes com els sticks de gall d’indi, entre d’altres.
TIM79_tit4
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05/2022
OPTIMITZACIÓ I MILLORA DE LES INSTAL·LACIONS D'ELABORACIÓ I EXPEDICIÓ PER TAL DE MILLORAR LA COMPETITIVITAT.
Amb l’ajuda del Programa de Desenvolupament Rural de Catalunya cofinançat pel Fons Europeu Agrícola de Desenvolupament Rural de la Unió Europea i el Departament d’Acció Climàtica, Alimentació i Agenda Rural de la Generalitat de Catalunya, EMBOTITS SALGOT S.A. ha aconseguit una optimització i millora de les instal·lacions productives.
El projecte d’inversió, amb títol “Optimització i millora de les instal·lacions d’elaboració i expedició d’EMBOTITS SALGIT S.A. a Aiguafreda per tal de millorar la competitivitat” i número d’expedient “58800512021” ha complert amb l'objectiu d’innovar en producte mitjançant la incorporació de noves tecnologies i processos eficients innovadors de transformació i comercialització de productes aconseguint augmentar el valor afegit dels productes Premium, augmentar la comercialització de la gamma de productes ecològics i crear nous productes enfocats a mesures d’economia circular. La incorporació d'aquestes millores suposarà la possibilitat d'introduir nous productes al mercat, com és el cas de la nova línia de productes vegetarians i vegans.
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06/2021
Embotits Salgot S.A. participates in the project Implementation of hyperthermophilic composting for the obtention of organic fertilizer from the solid fraction of pig slurry - FERTIECO.
On June 1st, 2021, it was published the Resolution ACC/1660/2021, of May 27th, of aids for the cooperation for innovation in agricultural productivity and sustainability, and the implementation of innovative pilot projects by the Operative Groups.
The main objective of the project is to optimize the composting technology to sanitize and stabilize the solid fraction of pig slurry, as well as its digestate, under hyperthermophilic conditions, and to obtain a biofertilizer with a low content of vet drugs and resistance genes, that presents a good agronomic quality and is suitable for its application in organic crops.
This project is funded through the Operation 16.01.01 (Cooperation for the innovation) of the PDR of Catalonia 2014-2022.
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06/2021
Embotits Salgot S.A. participates in the project Study of new protein ingredients for the development of new vegetable bases – PROVEG.
On June 1st, 2021, it was published the Resolution ACC/1660/2021, of May 27th, of aids for the cooperation for innovation in agricultural productivity and sustainability, and the implementation of innovative pilot projects by the Operative Groups.
The main objective of this project is to identify new plant protein sources and characterize their technological behaviour for the development of new plant-based foods. This approach will make possible to contribute to the competitiveness of the companies and partners of the cluster through the transfer of the study results and the promotion of the collaborations between companies and knowledge centres.
This project is funded through the Operation 16.01.01 (Cooperation for the innovation) of the PDR of Catalonia 2014-2022.
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06/2021
Embotits Salgot S.A. participates in the project Validation of the safety of raw-cured sausages against Salmonella - VALSalm.
On June 1st, 2021, it was published the Resolution ACC/1660/2021, of May 27th, of aids for the cooperation for innovation in agricultural productivity and sustainability, and the implementation of innovative pilot projects by the Operative Groups.
The main objective of this project is the development and application of a methodological approach that permits the safety validation of the raw-cured sausages production process against Slamonella, through challenge test with enterobacteria and predictive microbiology.
This project is funded through the Operation 16.01.01 (Cooperation for the innovation) of the PDR of Catalonia 2014-2022.
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03/2021
Embotits Salgot S.A. develops the Project for the development of new processes for the production of premium products for new markets at the Aiguafreda facilities.
On 15 March 2021, the resolution of DARP aids for investments relating to the processing and marketing of food was granted (operation 04.02.01), convocation 2019.
The general objective of this project is to design new facilities and processes for the production of safer, more efficient and productive meat, vegetarian and vegan products in accordance with IFS and BRC standards.Project co-financed under item AG06D/77000400/6130/0000 of the DARP and FEADER budgets. The aid is a part of Priorities 3.A) and 5), of Measure 04 corresponding to “Investments in physical assets”, and in Operations 04.02.01 and 04.02.02 of the “Rural development program of Catalonia for the programming period 2014-2020.
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06/2020
Embotits Salgot S.A. develops the project Extension of the useful life of organic meat derivatives from pork and beef (ECOCARN).
On June 19, 2020, the resolution of DARP aids to cooperation for innovation for the realization of innovative pilot projects by Operational Groups (convocation 2017) was published.
The general objective of this project will be to increase the current useful life time of different organic meat derivatives of pork and beef, as well as to provide the two companies of the consortium with the necessary tools to increase their competitiveness in the market with the aim that they are a reference at the level of the national meat sector.
Project funded through Operation 16.01.01 (innovation cooperation) of the 2014-2020 PDR.
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06/2019
Embotits Salgot S.A. develops the project Improving the quality of meat products with online optical sensors.
On July 3, 2019, the resolution of DARP aids to cooperation for innovation for the realization of innovative pilot projects by Operational Groups (convocation 2017) was published.
The objective of this project will be the development of a low cost NIR system for determining quality, physical/chemical and food safety parameters during the healing process of cured raw sausages.
Project funded through Operation 16.01.01 (innovation cooperation) of the 2014-2020 PDR.
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12/2018
The PIG-MALION project develops porcine products good for the heart, by means of the reformulation and incorporation of bioactive ingredients that allow to improve their nutritional and healthy profile. The products obtained in this project foresee to be incorporated in the context of a balanced diet for those people who regularly consume these types of meat derivatives.
During the project, they evaluate and select bioactive and analogous fatty ingredients to develop meat products such as Burguer Meat and blood sausage. The execution of the project also contemplates the validation of the effects of its consumption on the health by means of studies realized in animals and humans.
PIG-MALION has a consortium formed by Embotits Salgot, with extensive experience in the production of pork products, and the Eurecat Nutrition and Health Technology Unit, which contributes to the project its great experience in the execution of pre-clinical trials and intervention in humans.
Project funded by the MINISTRY OF SCIENCE, INNOVATION AND UNIVERSITIES and by the European Union, within the framework of the call Retos-Colaboración of the State Program of Research, Development and Innovation Oriented to the Challenges of Society, within the State’s Scientific and Technical Research and Innovation Plan 2013-2016, with the main objective of promoting technological development, innovation and quality research.
Project reference: RTC-2017-6110-1
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06/2018
Embotits Salgot S.A. develops the project More sustainable plastic materials in the meat industry (MATSOS).
On 6 June, 2018, the resolution of DARP aids to cooperation for innovation for the realization of innovative pilot projects by Operational Groups (convocation 2017) was published.
The main objective of this project will be to obtain more sustainable and valuable materials in order to reduce the volume of waste generated in the meat sector, as well as to optimize the useful life of packaging products and guarantee their quality and food safety.
Project funded through Operation 16.01.01 (innovation cooperation) of the 2014-2020 PDR.
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03/2018
Embotits Salgot S.A. participates in the project Technological solutions based on the circular economy for the improvement of the environmental and nutritional profile, the authentication, and the use of additives in the elaboration of ecological cold-meat and cheese-AMBIECO.
The general objective of this project is to promote technological development, innovation and quality research.
This project have been co-financed by the European Regional Development Fund (ERDF) of the European Union under the ERDF Operational Programme for Catalonia 2014-2020.
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04/2017
Embotits Salgot will develop a Investment project in a new processes on transformation of Salgot eco-designed Premium products for International markets.
This grants on transformation and commercialization of food development are part of the Rural Development Program of Catalonia (PDR) for the 2014-2020 programme.
These grants are co-financed with the European Agricultural Fund for Rural Development (FEADER).
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11/2016
Embotits Salgot will develop a New range of Salgot eco-designed Premium products for Internationals markets.
This grants on transformation and commercialization of food development are part of the Rural Development Program of Catalonia (PDR) for the 2014-2020 programme.
These grants are co-financed with the European Agricultural Fund for Rural Development (FEADER).
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01/2016
Embotits Salgot is a member of the community RIS3CAT of food INNOÀPAT participating in the KETRENOVIN and AUTENFOOD projects.
The overall objective of these projects is to promote technological development, innovation and quality research.
These projects have been co-financed by the European Union through the European Regional Development Fund (ERDF).
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