According to SEMARNAT data based on a World Bank study (2018), 20.4 million tons of food are lost and wasted annually in Mexico along the production and distribution chain. This represents 34% of all food produced in the country and its economic cost is estimated at 491 billion Mexican pesos (about 26 billion dollars), or the equivalent of 2.5% of Mexico's GDP. This problem occurs in a country where 24 million people are food insecure and 9 million live in extreme poverty.

Imagine any kind of fruit transformed into spheres that can last for weeks without spoiling. This process is achieved through food technology. Our goal is to reduce fruit waste in Mexico. Something interesting that molecular gastronomy techniques, especially spherification, bring to food is that, without altering the original flavor of the food, it confers a different aesthetic to that of the original product, which allows us to give an innovative aspect to the dishes....
According to SEMARNAT data based on a World Bank study (2018), 20.4 million tons of food are lost and wasted annually in Mexico along the production and distribution chain. This represents 34% of all food produced in the country and its economic cost is estimated at 491 billion Mexican pesos (about 26 billion dollars), or the equivalent of 2.5% of Mexico's GDP. This problem occurs in a country where 24 million people are food insecure and 9 million live in extreme poverty.

Imagine any kind of fruit transformed into spheres that can last for weeks without spoiling. This process is achieved through food technology. Our goal is to reduce fruit waste in Mexico. Something interesting that molecular gastronomy techniques, especially spherification, bring to food is that, without altering the original flavor of the food, it confers a different aesthetic to that of the original product, which allows us to give an innovative aspect to the dishes.
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Priscila Terrazas CEO Priscila is a Lawyer, Financer and Accountant.