Ingrediente innovador obtenido mediante fermentación de frutas y verduras con hongos, que concentra nutrientes y compuestos funcionales para su aplicación en la industria alimentaria.
A fermented ingredient that combines the benefits of microbial fermentation with the nutritional richness of fruits and vegetables, aimed at improving the nutritional and functional profile of foods and beverages.
It enables the development of more digestible and functional ingredients aligned with the trend towards natural and sustainable products, while also supporting the valorisation of plant-based raw materials.
Fungi transform the plant matrix through enzymatic processes, resulting in an ingredient with differentiated properties, increased nutrient bioavailability and potential use as a base for new formulations.
Sectors: Food sector, Ingredients industry
Research lines: Bioeconomy, Biotechnology, Food sustainability and eco-efficiency, One health
Research sublines: Food biotechnology, New sources of proteins and bioproducts