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Profile

ACESUR is one of the most important worldwide olive oil producers. With more than 175 years of experience, it has presence in each step of olive oil production, from the tree to the table. Also it has a great experience on vegetable oil, sauces and vinegar producer. It top brands La Española and Coosur have presence in more than 100 countries around the world.

Competences & Capabilities

Main    areas    of    specialisation    and    technological    expertise are:

  • Olive oil production and manufacture
  • Vegetable oil and fat manufacture
  • Sauce manufacture
  • Healthy foods
  • Vegetable-base waste treatment

ACESUR’s  innovation  philosophy  is  very  close  to  the  market, to offer new, healthier, sustainable and better oils  and  sauces  according  to  the  modern  consumer  demands and necessities, as well as raw materials for other food industries.

    ACESUR

    Carretera de la Carolina, Km 29, 23220 – Vilches (Jaen), Spain

    http://www.acesur.com

    Contact

    Melchor Martínez García, R&D Chief mmartinez@acesur.com

    Partner in the following EIT Food projects

    ACESUR
    Innovation

    Pressure for healthier and more natural fat-based foods (underPRESSURE)

    Consumers are increasingly demanding healthier products to fulfil their personalised nutrition needs and more natural foods (clean label) in which they can put their trust. Both are nowadays key and challenge drivers for the food industry.

    ACESUR
    Regional Innovation Scheme

    PHENOILS. New technologies implementation in RIS regions’ olive oil mills for healthier olive oil extraction

    This programme incorporates new physical technologies in the extraction of the virgin olive oil process in order to produce oils with a higher amount of minor components with higher preventive effects such as polyphenols and tocopherols.

    ACESUR
    Innovation

    OLEOGELS – healthy and sustainable replacement for saturated fat and palm oil in spreads

    Spreads are very popular. However, they consist of a high percentage of saturated fatty acids, often based on palm fat, sometimes also including trans-fat.

    ACESUR
    Public Engagement

    EATrends & food fashion week

    EATrends and food fashion week is raising awareness of the key trends that are shaping food innovation today, and empowering people to influence the way they eat.

    ACESUR
    Innovation

    EIT Food Digital Marketplace for Side Streams

    A substantial part of the food industries' produce ends up to now as waste.

    ACESUR
    Innovation

    PHENOLIVA: Treatment and valorisation of olive mill wastes - Application of olive polyphenols to food

    Creating an innovative food antioxidant from Olive oil by-products