People are more aware than ever of the relationship between health and diet. Indeed, there is a growing body of information on the role of nutrition in preventing cancer and other illnesses.

In 2009, Mugaritz and AZTI-Tecnalia began looking into the nutritional value of the dishes on the menu. This soon led them to another project which would become one of the cornerstones of a ten-year joint collaboration: the study of textures and ingredients with good nutritional and organoleptic properties.

Two years later, we presented the project at the Valencia National Food Technology and Science Conference and explained the nutritional value of haute cuisine in detail. We also published a scientific article entitled “Cooking and nutritional science: Gastronomy goes further”.