This week, we had the incredible opportunity to share our story and vision in Revista Alimentaria, where we discussed how fungi and chestnuts are revolutionizing the food industry. In the interview, our co-founder Víctor Lama spoke about how Enzicas is leading the way towards more natural and sustainable production.
At Enzicas, we firmly believe in the importance of responding to the growing demand for clean label products that are not only healthy and sustainable but also capable of improving food production processes. Using biotechnology to accelerate the maturation of cheeses and sausages, we are doing more than just optimizing time: we are enriching flavors naturally.
Thanks to fungal fermentation on chestnut starch, we have developed a technology that not only benefits the agri-food industry by reducing operational costs but also helps protect the biodiversity of our chestnut forests, promoting the rural economy and combating climate change.
This innovative ingredient not only increases the protein content of baked goods but also improves the bioavailability of essential minerals and provides natural enzymes that optimize the texture and freshness of the bread. The results are breads and doughs with greater volume and extended shelf life, offering significant nutritional benefits and meeting consumer demands for healthier and more sustainable products.
During the six-month program, Enzicas will work hand in hand with CNTA researchers to refine and scale its technology. Additionally, the startup will enjoy visibility on CNTA’s communication channels and participate in workshops and mentoring sessions to effectively connect the development and validation of its products with consumers. It will also allow Enzicas to be part of the ‘Food (Tech)² Challengers Club,’ an ecosystem designed to accelerate the commercialization of innovative solutions in the market.