Innovation for sustainability
From a circular economy perspective, we enhance by-products by attributing new value to them
VALUES PRODUCTION RESIDUES
The residue resulting from food production can constitute a significant competitive, environmental and economic advantage. The establishment of collaborations with other companies allows us to conceive new production protocols, capitalizing on our advanced expertise in the field of natural biotechnology for
the creation of innovative solutions and products. The reference to partnerships is motivated by the consideration that the generation of such innovations manifests itself in a dynamic process of exchange, from which each entity involved derives mutual value and advantage.
Our process
Production
residues
Biotechnological
research
Extraction of
nutrients
Better
nutrition
We protect health
and the environment
Case History
Fravort beer powered by JAXplus®
JAXplus® is derived from beer grains, a selection of arabinoxylans, fibers that are particularly effective in reducing the glycemic rise following digestion. Fravort craft beer, thanks to the action of JAXplus®, becomes a new beer: same taste but double quantity of soluble fibre. This intake reduces the glycemic index by 42% (clinical test from the University of Pavia), thus restoring full lightness even to carbohydrate-based meals, such as pizza and pasta.
Godja Chocolate powered by JAXplus®
The JAXplus® ingredient, completely tasteless and odorless, is added to Godja chocolate (1% of the total recipe): this allows the production of a new tasty bar, which reduces the glycemic index by 64% (clinical test University of Pavia) keeping the pleasure of chocolate intact.
Sugar powered JAXplus®
Our JAXplus® patent involves the extraction of soluble fibers from the exhausted pulps of sugar beet processing. The selection of fiber will be applied to the production of sugar to enrich the product, improving its nutritional profile and transforming it into a sugar with a low glycemic impact.
Discover JAXplus®
The JAXplus® ingredient, applied to foods and drinks, positively influences well-being and health by reducing glycemic increases after meals.