A Story of co-creation: the birth of NuCla
The answer emerged from a collaborative exploration of multiple research pathways, combining CNTA’s expertise in plant-based, non-allergenic, clean-label ingredients with Nucaps' patented microencapsulation technology. This extensive investigation culminated in an innovative method to modify the physical structure of salt, enhancing its taste perception. The resulting solution transitioned from CNTA’s labs to commercial application through Nucaps, a biotechnology company in Navarre known for encapsulating bioactives and probiotics.
By merging their strengths, CNTA and Nucaps developed NuCla, an ingredient that extends and intensifies saltiness, allowing for up to a 40% reduction in salt without compromising flavor. Launched in 2023, NuCla is now available to the food industry as an effective means to reduce salt in products like baked goods, snacks, sauces, ready-to-eat meals and broths, all while maintaining taste, quality and safety. It has already been positively tested by food manufactures in 7 countries in Europe, LATAM, USA and Asia in 10 different food matrices, from bread to ketchup.
Innovation and competitiveness: the impact on the Spanish food industry
The development of NuCla illustrates the remarkable journey of a technology originating from the laboratories of a research center, demonstrating its potential to assist the food industry in overcoming one of its greatest challenges: sodium reduction. This innovation not only enhances the competitiveness of food manufacturers but also facilitates consumer access to healthier, more sustainable, and safer food options.
With solutions like NuCla, the Spanish food industry not only meets present challenges but also anticipates future needs, showing its capacity to integrate technology, science, and tradition to benefit society at large.