Brandán Gómez
CEO
Enzicas
This startup cultivates the fungus Aspergillus oryzae on chestnut starch to produce additive food ingredients. These ingredients enable the food industry to create healthy dairy and meat products while reducing production costs.
- Agriculture Technology
- Biotechnology
Updated 6 months ago
Funding
Funding rounds are not available yet.
Founders
Víctor Lama
CEO
Product
Problem
The curing and maturation processes for cheeses and cured meats are often time-consuming and costly, impacting production efficiency and potentially limiting product quality and consistency. Traditional methods may also lack sustainability, relying on practices that do not fully leverage natural resources.
Solution
Enzicas develops patented food ingredients using *Aspergillus oryzae* cultivated on chestnut starch, offering a biocatalytic solution to accelerate the curing and maturation of cheeses and cured meats. Their unique fermentation process yields a natural and functional ingredient rich in enzymes and desirable aromas. By incorporating these biocatalysts, food producers can reduce production times, enhance product flavor profiles, and improve overall efficiency. Enzicas's approach also promotes sustainability by utilizing a forest-based ingredient and reducing reliance on traditional, resource-intensive methods.
Target Audience
Enzicas targets food producers in the cheese and cured meat industries seeking to improve production efficiency, enhance product quality, and adopt sustainable practices.
Features
- Patented production process using *Aspergillus oryzae* fermentation on chestnut substrate.
- Solid-state fermentation method to cultivate microorganisms on chestnut substrate, yielding high enzyme content and appealing aromas.
- Submerged fermentation method to activate microorganisms that decompose chestnut nutrients, releasing key enzymes and unique flavors.
- Biocatalytic action accelerates curing and maturation processes in cheeses and cured meats.
- Improves efficiency in key steps of the production process, reducing maturation times.
- Enhances organoleptic profiles of the final product.
- Supports sustainable agriculture by utilizing chestnuts, preserving biodiversity and local ecosystems.