Enzicas continues to navigate the waves in the ocean of food biotechnology. Recently, our startup has been highlighted for its innovative approach to accelerating the maturation of cheeses and the curing of sausages, as part of a special report in Alimarket. This is a significant milestone for us, as Alimarket is the reference publication in the food industry in Spain. The process we are developing is based on the fermentation of a fungus traditionally used in Asian cuisine. We use chestnuts as a substrate to produce enzymes that accelerate the curing and maturation of dairy and meat products. This not only represents an advancement in terms of reducing production times but also improves the quality of the food, making it healthier by reducing sodium in meats and increasing protein content in dairy products.
Thanks to projects with the Ministry of Agriculture, Fisheries, and Food (MAPA) and collaboration with entities such as CNTA and the Public University of Navarra, we are deepening the optimization of this process. The report highlights ongoing negotiations with Capsa Vida’s corporate venturing. It also underscores Enzicas’ goal: to be ready to introduce this innovative additive to the market next year, thereby naturally enhancing the food experience.
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 program, which will last six months, 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. This will also allow it to be part of the ‘Food (Tech)² Challengers Club,’ an ecosystem designed to accelerate the commercialization of innovative solutions in the market.