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Protein synthesis is one of the cell’s most intensive and finely regulated metabolic processes. At the heart of this machinery lies the peptidyl-transferase enzyme, the ribosome’s catalytic center responsible for creating the peptide bond that links amino acids and builds the polypeptide chain. In this article, we review what happens during translation, why this enzyme is pivotal, and how we…
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Dairy alternatives face a demanding market: they must deliver taste, creaminess, functionality, and a solid nutritional and sustainability profile—while remaining affordable. The cornerstone for creating high-quality dairy analogues is the dairy fermentation process. Fermentation can be used not only to develop the final product, but also to obtain or enhance ingredients that elevate the quality…
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The European pharmaceutical sector is undergoing a profound transformation. Alongside traditional challenges—such as strict regulation or equitable access to treatments—new demands are emerging, driven by sustainability, digitalisation and personalisation. Within this context, the formulation of API pharmaceutical ingredients has become a strategic priority: it must not only ensure safety and efficacy but also align with…
Read moreMicroorganisms play a dual strategic role in the R&D pharmaceutical industry: they act as biological factories for producing medicines and active pharmaceutical ingredients (APIs), and they serve as advanced biotechnological tools enabling safer, more sustainable and more efficient production pathways. Through microbial processes, it is possible to obtain antibiotics, vaccines, vitamins, therapeutic enzymes and a…
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At AINIA, we collaborated with TROLLI to demonstrate that it is possible to measure and predict protein content in confectionery masses in real time using Near-Infrared (NIR) spectroscopy. NIR Spectroscopy for Inline Control in Confectionery The objective was clear: to replace punctual, destructive and slow analytical checks with a non-invasive, accurate, and process-integrated methodology capable…
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The transition towards a circular economy in the EU agri-food sector requires not only technological innovation, but also specialised training that equips professionals to address the environmental, economic and social challenges of the future. In this context, the ACE-EX (Agriculture Circular Economy Expert) project was created—an EU-funded initiative aimed at developing a new professional profile…
Read moreUnderstanding, evaluating, and demonstrating the mechanism of action of functional ingredients is essential for companies in the sector. Society increasingly turns to these compounds to complement nutrition, but their inclusion in a formulation is not enough. It is crucial to justify their use with scientific criteria: they must be selected rigorously and supported by solid…
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