Selected as a winner in the prestigious Food Tech Challengers 2024, it will collaborate with CNTA in the research and development of a fungal fermentation-based flour for the functional improvement of bakery and pastry processes.
Enzicas has been selected to participate in the Food Tech Challengers program, created by the National Center for Food Technology and Safety (CNTA). This program is designed to catalyze the technological progress of startups, helping them create innovations in a very short period. This research is valued at €150,000.
Enzicas has proposed the challenge of developing an ingredient from brewer’s spent grain, the most common by-product in the brewing industry. Using solid-state fermentation techniques with fungi, Enzicas will create an improver with high protein and enzyme content aimed at aiding the bakery and pastry industry.
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.