ENZYMES + CHESTNUTS
Creating Unique Biocatalysts
About us
Enzicas patented food ingredient is based on a unique production process.
Our protagonist is a fungus that we inoculate on chestnuts to develop a natural and functional ingredient that has the ability to accelerate the curing and maturation processes of cheeses and sausages.
The science
behind
(01) Solid state
fermentation
With this method, specialized microorganisms are cultivated on a substrate prepared from chestnuts, gradually fermenting the components, giving rise to new substances and developing an ingredient with high enzymatic content and attractive aromas.
(02) Submerged
fermentation
In this method, chestnuts are immersed in a liquid medium that allows for temperature, pH and oxygenation control, activating microorganisms that break down their nutrients. This process releases key enzymes and generates food ingredients with unique flavors and functions.
Investors
At Enzicas we are in an active phase of investor entry. We are looking to develop our plant and to be able to optimize our ingredient to start the commercialization phase after having performed the first tests on the product.
We are looking for strategic partners who share our vision of transforming the food industry with sustainable and efficient solutions.
