Whether it is the increase in the number of people intolerant to lactose, people allergic to milk protein or the strong desire of consumers for healthy eating and a conscious lifestyle, more and more people are looking for substitutes to animal products. A few years ago, this market was in its early stages and there were few product options, most of them being soy-based. Today there is exponential growth in plant-based, vegan, vegetarian, and animal analog products. As consumers have started to seek a healthy diet, the variety of plant-based products has improved considerably, including more flavor options, greater diversity of ingredients, functional appeals and more.

Aware of the importance of these products for the population’s diet, we have intensified our research in the area of vegetable-based products. We develop and commercialize starter cultures, providing acidification, fermentation and peculiar characteristics of aroma, flavor and texture, and also ingredients to be applied as enrichment to a whole variety of vegetable-based products.