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    Alimentos e Bebidas

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Açaí and cupuaçu-flavored multicomponent tapioca and Brazil nut bars

The multifunctional edible bars made of tapioca flour and Brazil nuts, coming in the açaí and cupuaçu flavors, are products that are ready for consumption. They can be classified as energy bars due to their high caloric value; are a source of fiber, vitamins, and protein; and are free from gluten and hydrogenated fat.

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Biscuit made with cassava starch and filled with hog plum sweet

Production process that can be adopted by small-scale agroindustries, as it requires little labor. The rolled and stuffed biscuit used raw materials that are native to the Caatinga. Its main differential is the dough made with cassava starch and filled with hog plum jam.

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Extrato concentrado de yacon

Bebida prebiótica, desenvolvida a partir da raiz andina yacon, adicionada ao suco de caju. Um produto inovador, com resultados funcionais comprovados e alto potencial de mercado.

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Hog plum sweet

Hog plum sweet with reduced sugar content. It does not contain preservatives, coloring or artificial flavors, and could meet organic production requirements.

 

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Fermented crato passion fruit beverage

The fermented crato passion fruit (Passiflora cincinnata)is an alcoholic beverage with physicochemical and sensory properties that are similar to white wine. It is an alternative to benefit and aggregate value to biodiversity, and increment the production chain of this native fruit.

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Instant soup formula made of bean flour and rice flour

Instant soup formulation based on flours from broken rice and from extruded broken beans. With good nutritional value and technological and sensory quality, it is gluten free.

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Formula for the production of industrialized gluten-free bread with whole sorghum flour

The solution consists in defining the maximal ratio of whole sorghum flour that can be used in recipes for gluten-free bread with high technological, sensory and nutritional quality.

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Laminated fruit based on hog plum and mango with low added sugar content

Product based on hog plum, mango and/or crato passion fruit pulps with the addition of less than 10% sugar, submitted to a pre-concentration step followed by drying, obtaining a laminated fruit-bar-like snack.

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Gluten-free cake mix based on rice and bean byproducts

Ready-to-use cake mix based on flours of broken rice (BRF) and extruded broken beans (EBBF), which have high nutritional value, no gluten, and large technological and sensory quality. 

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Araucaria pine nut flour-based baking mix for celiac patients

Process to obtain a baking mix made with Araucaria pine nut flour and rice flour, which can be used as an ingredient to elaborate cakes, breads, and several baked goods. Araucaria pine nut flour is gluten free and can be used by celiac patients.

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Processo de fabricação de farinha de berinjela

Produto desenvolvido para atender a pequenos produtores de berinjela que busquem por alternativas para agregação de valor e redução de desperdício. O ativo foi desenvolvido utilizando o secador de pequena escala para desidratação de alimentos. A farinha de berinjela é isenta de glúten, apresenta reduzido teor de gordura e de colesterol e elevado teor de fibras. Sua principal aplicação é em formulações alimentícias doces ou salgadas como pães, sopas, bolos, biscoitos, entre outros produtos.

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Processo de produção de bacon ovino - Oveicon

Processo industrial para a produção de derivados cárneos de origem ovina e que resultam nos Oveicons Premium e tradicional, que são bacons ovinos curados e defumados, elaborados a partir de distintos cortes de carne ovina.

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Processo de produção de mortadela ovina

Processo para a produção de derivado cárneo de origem ovina e resulta em uma mortadela. Obtido a partir de uma emulsão predominante da carne de ovinos, é formulado com aditivos e condimentos, embutido em envoltório artificial e submetido ao tratamento térmico adequado.

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Production of gluten-free cereal bar with sorghum and cashew fiber byproducts

A new gluten-free cereal bar containing sorghum flakes, sorghum popcorn, dried bananas and cashew fiber, a residue from the cashew juice industry with high fiber content.

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Processo para elaboração de vinho espumante tinto fino

Processo para elaboração de vinho espumante tinto fino de alta qualidade intrínseca. Apresenta cor púrpura brilhante; aroma complexo, misto de frutado e notas de fermentação; encorpado e; de boa persistência olfato-gustativa. É um vinho gourmet, que harmoniza com pratos fortes e, por ter a refrescância do espumante, é perfeito para ser consumido em épocas quentes.

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Processo para elaboração de vinho licoroso tinto fino

Novo processo desenvolvido a partir da mescla e adaptação de três fórmulas clássicas para elaboração de vinhos licorosos. O produto final é um vinho licoroso tinto fino, de tipicidade físico-química e perfil sensorial diferenciados.

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BRS 267 Soybeans

BRS 267 is a conventional soybean cultivar recommended for human consumption as green or vegetable soybeans, that is, edamame. It offers great opportunities to develop the national market, especially niche segments of it, and could also supply the market for exports.

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Diet probiotic and prebiotic goat milk-based ice cream

Diet, goat milk-based ice cream with probiotic and prebiotic ingredients (in this case, inulin and FOS-Fructo-oligosaccharides).

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Mixed Amazonian fruit juices

Healthy and practical drink in two flavors: açaí berry, cupuaçu and acerola berry; and yellow mombin, soursop and camu-camu. The blends combine the special Amazon flavors with nutrition. They have a high contents of vitamin C, carotenoids (provitamin A), anthocyanins and phenolic compounds. They are preservative free and offer good shelf life. 

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Bean tempeh

Product obtained from fermenting beans with the fungus Rhizopus oligosporus. The raw material can either be white or common beans. The developed tempeh was used as the main ingredient for the production of hamburgers, adding common Brazilian culinary spices.

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Produção escalonada de bionanocompósitos

Processo de produção de filmes plásticos de bionanocompósitos comestíveis de fontes renováveis obtidos a partir de de celulose e polpas de frutas, verduras e legumes, em escala piloto, de forma contínua e maior produtividade para aplicação em embalagens.

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Articulated packaging for fruits: papaya, persimmon, strawberry, and mango

Primary, secondary, and tertiary packaging that are returnable, easy to clean and requiring less space, thanks to the anatomic shape of the primary packaging module and the folding system for the other ones.

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Biodegradable coating for green coconut conservation

After a decade of research, Embrapa has developed a solution that keeps coconut conserved for longer: a film that protects the fruit and can be ingested with to health risks.

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