CEAMSA is a Spanish company that produces natural hydrocolloids such as carrageenan, pectin, fibres, etc. for various industries worldwide, including food, pharma, cosmetics etc. It has almost 60 years of experience in producing high-quality ingredients that are used for their stabilizing, gelling, thickening and texturizing properties in different applications such as gummies, yoghurts and, confectionery products.

The main challenges that CEAMSA faces is the variability of the raw material and how to make quick and accurate decisions about the production conditions to account for it. This affects not only the process yield, but also the energy consumption and the waste generation. This is crucial for the company's competitiveness.

To overcome this challenge, the AI4aMOSTexperiment will elaborate a Digital Twin, i.e. create a virtual replica of its pectin extraction production line, allowing to explore of different strategies based on simulation tools that enhance energy consumption optimisation through the use of AI tools.This will enable faster and better-informed decisions that will render the manufacturing plant more predictable and adaptable to both internal and external changes.