Pistacyl is promoting a new research project called “Development of Functional Foods through the Comprehensive Use of Natural Pistachios (PISTASALUD)” that focuses on optimizing the use of pistachios by generating new functional products.
This project, part of the European FOODECO23 ecosystem, seeks to obtain defatted pistachio flour and pistachio oil from closed pistachios that are not sold.
This new valuation process will allow the company to offer innovative food products with nutritional benefits, especially aimed at athletes and older adults, with properties that help combat factors of metabolic syndrome.
Through collaboration with universities such as the University of Valladolid and the Catholic University of Ávila, the project is investigating the effects of these products on health, taking advantage of the rich nutritional composition of pistachios, which includes high-quality proteins, unsaturated fatty acids, and antioxidant compounds.
PISTASALUD marks a significant step toward greater sustainability in the agri-food industry, using pistachios, one of the most prominent products of Castilla y León, as a basis for the creation of innovative foods that contribute to consumer well-being.
This project, with file number PAG-020100-2023-244, within the FOODECO23 guiding project, has received €296,557.00 in support under the Recovery, Transformation and Resilience Plan (PRTR)—funded by the European Union—Next Generation EU.