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Innovation

We prioritize innovation and research, always seeking new paths for advancing the state of the art and differentiation in the market where we operate, enhancing the conquest of new markets.

Research and Development Projects

The construction of the pillars of innovation is also supported by the co-promotion of Research & Development projects, in partnership with the Entities of the Scientific and Technological System, vehicles for new knowledge and reinforcement of the Primor Group’s technical teams, through welcoming and integration of students / researchers.

2023-2025

PRIM[e+] is an integrated project in the field of industrial decarbonization, combining expertise in low-carbon processes and technologies, energy efficiency, and renewable energy.

2021-2025

Valorization, Industrialization, and Commercial Innovation Platform for Agri-Food. The VIIAFOOD Agenda aims to promote the structural transformation of the agri-food sector.

2020-2023

The main objective of the cLabel+ project is to address the challenges posed by consumers to the food industry and to develop processes and products that are understood by consumers.

Nutriball

2018-2021

Development of a new food concept, a nutritious meatball, with proper balance and nutritional quality, for consumers with limited time for meals.

2017-2021

Mobilization of Scientific and Technological Knowledge in Response to the Challenges of the Agri-Food Market.

Pigs+Care

2017-2019

Optimization of the production of heavy pig carcasses in a natural and careful manner without resorting to castration, aiming for new meat products without residues and with high added value.

2015-2018

New meat products with physicochemical protection through the application of edible coatings and other active systems.

2014-2015

Project aimed at increasing innovation capacity in the range of ultra-thin sliced products based on pork and poultry.

2014-2015

The project aims to establish the integrated valorization of by-products from various food industries.

2012-2014

The objective of the Primor AP project is to increase the shelf life of these charcuterie products by two to three times.

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