Biogolden Solutions

BIOGOLDEN is a technology consultancy firm that generates quality and added value in the agrifood sector though innovation in production processes.

It generates products that are healthier and more attractive to consumers, processes that are more profitable and safer for producers and cleaner and more environmentally friendly technology.

Technical-Economic Feasibility Studies

We study the evolution of profits resulting from the industrial activity to be implemented.
These studies include an assessment of:

Revenue from product sales
Expenses due to production, commercial, operation, financial and amortization costs
Commercial and productive capability
Sensitivity and risk analysis.

Preliminary Industrialization Studies

Biogolden develops the basic engineering projects that any industrial implementation requires at the start.

These studies include:

Estimating the initial conditions of the project
Determining the equipment required and the approximate budget
Studying the installations
Designing the plant
Informing of possible subsidies and grants.

Invention Patentability Studies

Inventions can be patented if they are new, involve an inventive step and are susceptibleof industrial application.

Analysis of new technologies
Experimental development
Execution of preliminary tests
Industrial application

Food prototypes

Design and reproduction of innovative food.

Technological applications

Implementation of innovative technologies in the customer's production lines.

Production processes

Design and installation of new production processes enabling traceable and scalable.

Operating Conditions

Optimization of processing conditions that can increase the performance and final product quality.

Natural Preservation

Adding our ingredients to your products, even if they are 4th or 5th range food products, will keep them in good condition for a much longer time, in a natural and sustainable way.

We take care of the following:

Looking for natural ingredients with significant preservation properties.
Optimizing the preservation process.
Extending the shelf life of the product.
Advising on how to implement the process.

Texturized Dehydration

The TXME(R) (Texturization by Expanded Micro-perforation) technology makes it possible to eliminate the structural water of fresh foods without having to use high temperatures, high vacuums or long treatment periods.

As a result, a process with a low power consumption can provide a product with high sensory and nutritional quality that is not only dehydrated but also texturized.

This process can be applied on both fruits and vegetables.