How do pharmabiotics improve food?
“The first microbiome salad”
ZelenOK & Ediens
New generation functional food
for daily microbiota support.
Pharmabiotics for
dairy products
Live probiotic cultures for yogurts, kefirs and cheeses that improve taste and preserve beneficial properties
Pharmabiotics for
plant-based alternatives
Solutions for fermented beverages, soy,
oat and coconut products
Pharmabiotics for meat and fish products
Natural preservatives and biotechnological additives to improve product shelf life
Own line of pharmabiotics
A systems approach to the microbiome: different groups of strains — different directions of action
Over a long period of time, our team conducted comprehensive microbiological studies, isolated and identified promising strains of microorganisms. Their probiotic properties were confirmed according to all selection criteria:
In vitro activity tests
Safety indicators
Stability in the composition of a food product and beyond
Preservation of beneficial properties throughout the entire shelf life
Future biotechnology for creating functional food
We are rethinking the role of food, transforming it into a tool for prevention and healing. Our approach is based on a combination of traditional fermentation technologies with the latest scientific developments.
From traditions to innovative nutrition
We select unique starter strains from local produce and combine them with plant-based prebiotics to create functional foods that can specifically modulate the human microbiome. This allows manufacturers to create value-added products that not only nourish, but also prevent the development of metabolic disorders such as obesity or type 2 diabetes.
Starter and bioprotective cultures
What is it:
Highly active strains (Lactobacillus plantarum, L. casei, L. acidophilus), isolated from natural sources, for controlled fermentation.
How it works:
Biopreservation : Inhibits the growth of pathogens (Listeria, Salmonella) and mold, extending shelf life without "chemistry".
Quality : Improves the organoleptic, texture and taste properties of the product.
Safety : Ensures a stable fermentation process, preventing spoilage of raw materials
Functional compositions and postbiotics
What is it:
Ready-made formulas combining probiotics, plant extracts (berries, vegetables) and pectins, or using inactivated microorganisms (postbiotics)
How it works:
Stability : Postbiotics remain effective even in products that do not require refrigeration or undergo heat treatment
Synergy : Plant components act as prebiotics, enhancing the action of beneficial bacteria and providing detoxification
Benefits for the producer and consumer
The integration of our biotechnological solutions allows us to bring to market products in the "Superfood" category with proven effectiveness.
Key benefits:
Marketing Benefits (Health Claims)
The ability to claim the beneficial properties of the product: "improves digestion", "strengthens immunity", "promotes weight control" based on scientific data
Clean Label
Refusal of synthetic preservatives (sorbates, benzoates) in favor of natural bacterial metabolites and plant extracts
Technological flexibility
We adapt strains to specific formulations (juices, snacks, dairy products), ensuring their survival or using protected forms (microencapsulation)
Economic benefit
Reducing production losses due to product spoilage and entering the premium segment of the functional food market
Fermented drinks and juices
Innovations for healthy drinks:
Vegetable mixes: Development of fermented juice technology (e.g. pumpkin-carrot) with probiotics that lower cholesterol and regulate weight
Plant-based milk : Creating lactose-free yogurts and drinks based on plant-based ingredients using special starter cultures.
Functional ingredients : Use of berry extracts (blueberry, cherry) to enrich beverages with antioxidants and support microbiota
Snacks and fortified foods
Healthy snacks with added value:
Healthy Sweets: Adding Heat-Stable Postbiotics or Encapsulated Bacteria to Marmalade, Chocolate, or Bars
Ready-to-Eat : Bioprotection for salads and ready-to-eat meals that prevents spoilage and prolongs freshness (technology tested on microgreens)
Sauces and pastes : Enrichment of emulsions (mayonnaise, jams) with beneficial cultures using protective polysaccharides (alginates)
