Fermentation is a technique used since ancient times to elaborate and preserve food. In recent years and as a consequence of consumer desire for less processed and more natural products, fermented foods have experienced exponential growth. In addition, the health benefits attributed to the microorganisms contained in these products have turned them into a global trend. This is how kombucha, kimchi and cider begin to spread all over the world.
Knowing the enormous potential of fermented foods and with our expertise in the fields of extraction, biotechnology and drying techniques, we have developed a line of fermented extracts, where we make available products such as kombucha and kefir, for use in multiple applications and with advantages such as reduced processing time, preservation of probiotic activity, absence of suspended solids and traces of alcohol, among other benefits.