The agri-food industry produces a high volume of rejection that cannot be directly marketed, but contains potentially valuable ingredients. Our solution is to use these ingredients, only eliminating their undesirable characteristics (including microbiological stabilization) and making simple modifications to increase their functionality.

In the case of antioxidants, we already know that the combination of different compounds provides a synergistic effect that increases their effectiveness. In by-products of plant origin frequently the fraction rich in antioxidants is also in fiber, and allows combining both properties.