Ingredients from fermentation-derived microorganisms

What is it?

A controlled microbial fermentation process that generates ingredients with differentiated properties (functional, nutritional or technological), suitable for the development of new foods.

The problem it solves

It responds to the demand for more natural, sustainable and versatile ingredients, offering the industry new pathways to improve product health and functionality while reducing dependence on traditional resources.

How does it work?

Specific microorganisms are selected and cultured under controlled conditions to obtain compounds that can be used as ingredients, technological enhancers or nutritional fortifiers.

Key benefits

• Sustainability and efficiency in ingredient production.
• Increased functional and nutritional value of foods.
• Wide range of applications across different categories.
• Boosts innovation in the food and ingredients industry.