The production of food by animal route is extremely inefficient, wastes resources (water, energy), is a risk of animal epidemics, transmissible to humans causing, in addition, pernicious environmental effects (slurry, methane).

The human body does not need meat, milk, eggs or fish to be properly fed. It requires,  proteins, carbohydrates and fats that are available in the world of plants (vegetables, microorganisms and algae).

This procedure allows the manufacture of current foods (milk, fresh cheese, hamburgers, sausages, custards, croquettes, etc.) withow using ingredients of animal origin but with the physical and organoleptic appearance similar to the usual ones, It facilitates the  the final consumer acceptance.

Technology summary

Analysis and characterization of nutritional properties and functional to reformulate food while maintaining or improving its healthy properties and limiting the use of chemical additives.

This technology also allows simplifying manufacturing processes, obtaining significant savings both in raw materials and in the manufacturing process itself.

Additionally, it improves the absorption of food by the body and eliminates conflicting ingredients (cholesterol, saturated fatty acids, lactose, lactic proteins) and allows the inclusion of other highly beneficial ones (omega 3 and 6, anti-cholesterol, prebiotics.) This leads to better and easy digestion of food and improves health.


More nutritious and healthy foods with exclusion of conflicting ingredients. It allows the introduction of necessary ingredients (including medicines, vitamins, etc.) destined to the general population and also, in particular cases (deficiency of some nutrient in undernourished populations).

Considerable savings in the manufacturing process:

  1. Reduction of the energy component
  2. Less costs of the raw materials used 
  3. Simplification of production processes
  4. Elimination of ingredients of animal origin
  5. Significant waste reduction

It helps to redude the emission of greenhouse gases. Less 90% water footprint. 0% methane.


  • Food engineering
  • Plant-based foods
  • Nutrition
  • Health


  • Food production from protein, carbohydrates and vegetable fats
  • Food manufacturing in  difficult or extreme conditions  (places with nutritional difficulties, inhospitables, or even space colonies off the Earth.
  • Ad hoc ingredients , excluding materials of animal origin, for the food industry.
  • Protect delicate ingredients (vitamins, probiotics) that can be degraded in the conventional food manufacturing process (heat, dehydration).

More information


Nataly Pizarro · Project Manager

Nataly Pizarro
Knowledge Innovation Market - KIM