Pistacyl innovations, protagonists in the publication “Foods of the future 2022” by Vitartis

Pistacyl innovations, protagonists in the publication “Foods of the future 2022” by Vitartis

Pistacyl innovations, protagonists in the publication “Foods of the future 2022” by Vitartis 948 561 Grupo Pistacyl

The innovative products that Pistacyl is developing from the natural pistachio that it grows are the protagonists in the fifth issue of the “Food of the Future” collection published by the Association of the Food Industry of Castile and Leon (Vitartis), which Pistacyl is a part of.

This biennial collection is an ambitious editorial project launched by Vitartis in 2012, with the aim of publicizing the innovative spirit of the food industry in Castilla y León by explaining specific cases by the entities themselves.

In the 2022 issue of “Future Foods”, Pistacyl shows its innovative vocation, one of the cornerstones of the group that, since its origins, has been promoting different research projects aimed at obtaining a unique pistachio for its size, aroma, colour and flavor, and to develop new products derived from this dried fruit that stand out for their qualities and characteristics.

Thus, the publication includes its latest innovation, the “Pistacyl Pistachio Paste”, as well as two other culinary innovations based on this dried fruit, such as natural pistachio flour and oil.

Throughout its 140 pages, “Future Food 2022” exposes 46 cases of innovation by 33 food industries associated with Vitartis, three technology centers (Cartif, Itacyl and Cetece) and the corresponding departments of three universities: Salamanca, Burgos and the Pontificia de Comillas, through Inea.

In addition to Grupo Pistacyl, the other 32 Vitartis member companies that explain their respective innovation projects are: Acor, Agropal, Aljomar, Alma Carraovejas, Angulas Aguinaga, Azucarera, Campelo, Campofrío Frescos, César Nieto, Cuatro Rayas, Efi Higiene, Grupo Entrepinares, Frías, Gambafresh, Gaza, Gullón, Helios, Huercasa, Ibsa, Innoporc, Jamones Blázquez, Lactiber, Lesaffre, Matarromera, Miguel Vergara, Moreno Sáez, Patatas Meléndez, Pharmadus, Santiveri, Tecelec, Uvesa and Yllera.

The publication also includes a panel of experts who analyze the particular economic and financial situation in which the agri-food sector must compete, as well as issues related to new consumer trends, the impact of new technologies in the sector or the latest advances in market prospecting.

The authors of these analysis and reflections are Carlos Ruiz Fonseca, Director of Studies at the Institute of Economic Studies (IEE); Cristina Matesanz Cuevas, consultant and founder of Vectis; Francisco J. Jariego Fente, Ph.D. in Physical Sciences and expert in ICT, innovation


and digital economy; Javier Romera Sánchez, editor-in-chief of El Economista and director of Ecoretail; Jordi Guix Llopis, strategic consultant, brand planning, insights & analytics; José Miguel Soriano Luceno, partner of Andersen; Lourdes Martín Mangas, technical director of Sustainability and Climate Change at SGS; Mario Tascón Ruiz, managing partner of Prodigioso Volcán; and Raúl Ortega González, Territorial Director of Cajamar.

“Future Foods 2022” was presented on October 19 at an event held in Valladolid, with the participation of the president of Vitartis, Pedro Ruiz Aragoneses, the president of Cajamar , Eduardo Baamonde; and the director of R&D at Archer Daniels and CEO of Biópolis, Daniel Ramón.