Ciencia y Tecnología de los Alimentos

In response to the global environmental problems caused by plastic waste, the Corfo Challenge projects 23RIEYES-247902 “Validation of a prototype cellulose-based packaging with low moisture absorption, compostable and/or recyclable, suitable for direct contact with food” and Fondef ID24I10225 “Development of a prototype of grease- and moisture-resistant cardboard coated with compostable and recyclable renewable natural products” have emerged to provide concrete answers to the industry, which has turned its attention to renewable, compostable, and recyclable cellulosic materials.

The sixth annual Packaging Innovation Award ceremony, held at the Hotel Plaza San Francisco, recognized the most innovative and sustainable packaging distributed in Chile.

Organized by Co-inventa and Laben Chile of the University of Santiago, the big winner of the day was Nestlé, which, through Savory, presented a major innovation in its ice cream cassatas.

Despite their delicious taste, prickly pears pose a challenge for lovers of the fruit. Their sharp, difficult-to-remove spines make them cumbersome to prepare and eat once cut. 

To address this, a collaborative effort has been underway for years, aiming to create a 'prickly pear 2.0' that is thorn-free, easy, and practical to consume.

Despite their delicious taste, prickly pears pose a challenge for lovers of the fruit. Their sharp, difficult-to-remove spines make them cumbersome to prepare and eat once cut. 

To address this, a collaborative effort has been underway for years, aiming to create a 'prickly pear 2.0' that is thorn-free, easy, and practical to consume.