R&D

Research + development + innovation

knowledge
and continuous improvement

We strive to achieve the best products through research and continuous improvement in raw materials, manufacturing processes and final presentations.
We have a R&D&I Department with two graduates in Food Technology, and our General Manager, Carlos Garijo, has been working in the sector since 1973. Together with them, the whole team of people that make up the Garijo Baigorri family is committed to constant improvement and innovation. Thanks to this continuous effort, behind every crunchy bite there is a long history of innovation and complex research work to improve food quality and safety, always supported by various projects backed by ADE, CDTi and ICE.

Linkage to Research Centers

At Garijo Baigorri, since 2018, we are Full Members of the National Center for Food Research and Technology (CNTA). This condition is a further guarantee for our customers and products.

We lead research projects supported by regional (ICE), national (CDTI) and European (FEDER) entities. Examples of our projects:

ADE PROJECT. R&D PROJECT IN SMES

"Obtaining a new product/ingredient for humans with a new manufacturing process from the potato peeling by-product, resulting from the manufacturing process of Potato Chips."

CDTI PROJECT. LOWACRI PROJECT

"Advanced acrylamide minimization and control technologies for the development of safe and quality snacks." The research of this CDTi project will make it possible to have a label that identifies its final products with the guarantee of "controlled acrylamides".

ICE PROJECT. R&D PROJECT IN SMES

"Generation of extruded snacks with new healthy ingredients". Project financed through the Instituto para la Competitividad Empresarial de Castilla y León ICE, to promote research, technological development and innovation.

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