Enzicas uses chestnut residues to reduce maturation times in meat and dairy products through fermentation. They seek to create new foods, benefiting from energy efficiency and the responsible use of water. In other words, to create a tastier and more sustainable food future for all.
The word “Enzicas” comes from Enzymes + Chestnuts. The use of chestnuts as a substrate not only drives food innovation, but also promotes the preservation of biodiverse forests. These ecosystems are home to diverse plant and animal species, and supporting chestnut cultivation means protecting their crucial habitat.