It all started with a strange looking piece of meat in the fridge, but eventually the meat was edible. This is the origin of Oscillum, a startup founded by three young people studying Biotechnology at Miguel Hernández University (UMH) in Elche and developing smart labeling. detecting the freshness of food through color change. The product is currently in the testing and certification phase, but from the very beginning it has already earned the company’s founders inclusion in the Forbes list of the 30 most relevant leaders under 30 in Spain.
Pilar María Granado, Pablo Sosa and Luis Chimeno are supporters of this biotech firm based in the United States. The UMH’s Science Park itself. As Chimeno explains, the adventure they immersed in began almost unintentionally in 2017. “The three of us were at home, and Pablo gave him a chance to eat a piece of meat that had been in the fridge and had a slightly odd color, despite our insistence not to do it. The thing is, he swallowed it without getting sick, which got us thinking. large amount of food that falls into the trash while still consumable“, To explain.
According to studies, it is estimated that each person wastes more than 173 kilograms of food per year. But things don’t end there, he adds. This is a problem It is not limited to indoor space only, but transcends the producers and the whole food and distribution chain, because at the slightest doubt about its condition large quantities of food are thrown away. “We’re talking about a big problem on a global scale,” Chimeno says, “not just because of all the products wasted, but also because of the impact this has on the environment and food safety.”
So, with the help of an entrepreneurship program at the University, they decided to investigate with the aim of finding some kind of solution. It was at that moment, especially in 2019, when he was born. oscillationfocused on the development of smart tags. “We started from a very simple prototype that we gradually tested and optimized until we got the results we were looking for from the start,” he emphasizes.
yellow to blue
The label in question, detailing, is structured by a polymeric material. detects chemical molecules released by food depending on the situation. So the label is yellow when they are in perfect freshness conditions. From there it changes its hue to green; this is a color that indicates that the food can still be consumed without any problems. The moment that should be thrown anyway is when it reaches the blue. Chimeno also colorful pattern It has also been chosen considering that they can be perfectly recognized by the colorblind. “The point – he qualifies – is that this project can benefit as many people as possible”.
This smart tag It is being successfully tested in different food companies interested in the initiative, such as Campofrío’s parent company Sigma. Also in various supermarkets as potential users of this article. “The goal – emphasizing – moving towards large-scale production”. In parallel with this, Oscillum is currently working on product certification, taking into account that it needs to get permission from the European Union as it has to be in contact with food.
wide possibilities
But Chimeno emphasizes that the labeling they have designed could be perfectly adapted to measure other parameters that might be of interest to the industry. Apart from food, it can also be applied to other sectors such as cosmetics, pharmaceuticals and biotechnology. “The possibilities are very wide, so we’re talking about a product with enormous potential,” he claims.
The startup has funded so far: public awards and subsidiesWhile it’s already working on raising funds to get the marketing started, it’s something that is expected to be done as soon as possible after all the appropriate permissions have been obtained.
In the midst of all this activity, the three founders of Oscillum were included in the Forbes 30 Under 30 list prepared by the magazine in Spain. most relevant leaders under 30 of the year In his case, in different innovation areas, this has resulted from work done to improve food safety and sustainability in the industry.
The Chimeno does not hesitate to point out: “We did not expect this and the truth is that we are still assimilating it.” “The truth is that such a distinction motivates us a lot because it confirms that we are doing things right and that we are on the right track to achieve our goals.”