This week has been particularly enriching for us at Enzicas, thanks to our collaboration with Xiana Albor, a prominent presenter, journalist, beekeeper, and passionate environmentalist. We had the honor of being invited to two significant interviews, one on Televisión de Galicia and the other on Radio Galega, where our director, Víctor Lama, delved into topics essential to both our work and the environment.
During the interviews, we passionately discussed chestnut trees and groves, crucial elements of Galician biodiversity and fundamental to our sustainable supply chain. We also addressed the issue of fires, a topic that deeply affects our community and the ecosystems we strive to protect.
Additionally, we explored the fascinating world of mycelium and fungi, pillars of our technology at Enzicas. We discussed how these organisms are not only key to our innovative fermentation processes but also to the health of our forests and their ability to combat the effects of climate change.
We are deeply grateful to Xiana Albor for this wonderful opportunity to share our work and mission with a broader audience. These interviews allow us to educate and raise awareness about the importance of sustainability and biotechnological innovation in the food industry. We are excited to continue these dialogues and move towards a greener and more sustainable future.
We leave you with a copy of the interview on Radio Galega.
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.