A new generation of natural additives
We’re dedicated to converting food waste, with a primary focus on cocoa husks, into valuable resources that find applicability across multiple domains and enhance circularity within the food industry.
About us
BIOINVAL centers on obtaining food products through the development of a series of interconnected processes in a cascade-like manner, fueled by agri-food waste generated by nearby companies, which serve as raw materials.
Circularity
BIOINVAL is a Technology-Based Company dedicated to finding circular solutions .
Applicability
The BIOINVAL technology can be applied to several industries, with a primary focus on the food industry.
Innovation
Our team of scientists is dedicated to innovation, research, and development of new solutions.
Our Products
ZEROCHOWASTE
ZEROCHOCOWASTE is the name we gave to our product. A 100% natural product derived from cocoa husk, with sustainability at its core.
A new generation of food additives that look to revalue cocoa husk residues generated in the chocolate industry. Its technological properties make it suitable as a texturizer, preservative, and flavouring and rich in vegetable proteins.
Our Technology
Innovation at the core
After years of dedicated research, our developed solutions have successfully integrated into the circular economy framework. This integration has led to the complete elimination of waste generated by the chocolate industry, subsequently converting it into high-value-added products.
At the forefront of this transformative process is BIOINVAL, a FoodTech company centered on finding innovative extraction methods for agro-food waste, to reduce the industry’s high environmental footprint.
Project FUNDING
Our team
BIOINVAL is formed by a team of young and dynamic scientists in FoodTech and innovative extraction techniques. We are versatile and adapt to your challenges and suggest original, scalable and effective solutions to bring circularity to your business.
Ana Cristina Mellinas Ciller
Co-founder & CEO.
Ana Cristina Mellinas is a Doctor in Experimental and Bio-health Sciences, with international mention and an outstanding CUM LAUDE qualification. The main objective of her thesis was the revalorization of cocoa bean shell for their application in sustainable and advanced active food packaging systems.
Marina Ramos Santonja
Co-founder & CTO.
Marina Ramos Santonja holds a degree in Chemistry from the University of Alicante. She has been linked to the Department of Analytical Chemistry, Nutrition and Bromatology of the UA as part of the research group of polymers and nanomaterials.
Alfonso Jiménez Migallón
Scientific advisor.
Full Professor in Analytical Chemistry and Food Science and Technology in the University of Alicante (Spain) from 2001.
María Del Carmen Garrigós
Scientific advisor.
Full Professor in Analytical Chemistry in the University of Alicante (Spain) from 2008. Current head of the Polymer and Nanomaterials Analysis Research Group.
SCIENTIFIC ADVISORS
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