Manufacturing and developing new artisanal or industrial products requires specific knowledge and skills. The Symbiotec laboratory offers :
1. Its knowledge
of fermentation and fermented products acquired over 30 years
2. Its expertise
in fermentation processe and the production of symbiotic ferments
3. Its unique know-how
on symbiosis fermentation
4. Its expertise
in aromatic and medicinal plants, vegetables and dairy products.
5. Its adaptation
fermentation technologies
These skills enable the creation and development of foods supplements and essential ingredients to modulate the functioning of human, animal and plant microbiota.
Research & Development
Ferments in symbiosis
After having created original kefir grains and robust kombucha strains. The Symbiotec laboratory has created KEKOM ferments adapted to fermentable raw materials such as milk or its derivatives (whey, permeates, etc.), plant extracts or spices, vegetable juices (soy, oat, almond, cashew, etc.).
Symbiotic microbiota
The application of our research on the diversity and resilience of human (gut, skin...), animal (gut...) and plant (roots, leaves, fruits and seeds) microbiota. A microbiota in symbiosis is the ideal balance (eubiosis) for the proper functioning of the host that hosts it, whereas a microbiota in dysbiosis is the imbalance that leads to opportunistic, chronic and pathological disturbances of the host.
Microbiota-symbiotic plant actives
Studies of symbiotically fermented plants have revealed the bioactive molecules in plants that act on the resilience of the microbiota by symbiotising the host to its microbiota and vice versa.
Microbiota symbiotic food recipes
The creation of products in symbiosis for the preparation of food recipes such as soups, sauces, ready meals, pizzas, cakes, ice creams, cereal bars, muesli, breads, sweets... is a new nutritional approach to restore the nutritional value of food.
Symbiotic processes
Process Optimisation
Les équipes du laboratoire Symbiotec possèdent l’expérience afin d’optimiser au mieux les procédés de fermentation en respectant le développement durable et Eco-responsable..
Formulation
Mise en formule de procédés en symbiose appliqués à l'alimentation, la cosmétique et la bioprotection.
Symbiosis fermentation
Adaptation of symbiotic ferments and processes to develop new products symbiotising the microbiota with its host.
FREEZE-DRYING
Contract freeze-drying of raw (fruit, vegetables, etc.) or processed food products for industry and craft trades. Freeze-dried products can be ground into powder
Production
Nutrition
Manufacture and develop new symbiotic products for human consumption
Cosmetics
Manufacture and develop new symbiotic ingredients to modulate skin microbiota and symbiotic nutri-cosmetic products to regulate gut microbiota
AGROECOLOGIE
To manufacture and develop new symbiotic biophytosanitary products from plant extracts to modulate plant microbiota in roots, leaves, fruits and seeds
The Symbiotec laboratory has designed and manufactured technical equipment adapted for the development of Symbiotechnology. The research and production of ferments and products in symbiosis, liquid or powder, will be carried out in Occitania (FRANCE).
TECHNOLOGIES
OUR SOLUTIONS
Symbiotechnology is the key tool for symbiotic product manufacturing. To develop and create a sustainable value chain we propose to design your new nutritional, cosmetic or agroecological ingredients. Our knowledge and skills in symbiosis fermentations allow us to analyse, create and develop symbiotic products that meet the growing need for vitality of human, animal or plant microbiota. Our symbiosis fermentation solutions from dairy and plant raw materials are essential for our future.
VEGESYMBIOTICS
Products in symbiosis from plant-based milk (soya, oats, almonds, walnuts, hazelnuts, etc.) or from fruit and/or vegetables provide a source of bioavailable vitamins, minerals, enzymes and essential amino acids (tryptophan, methionine, glutamine, etc.) and contribute to a better adaptation of the microbiota to its environment
Phytosymbiotics
Products in symbiosis from aromatic or medicinal plants contribute to a better assimilation of phytogenic molecules present in the roots, leaves, flowers and seeds of plants.
Thus the activity of these molecules, made bioavailable, contributes to more effective or significant results.
Lactosymbiotics
Milk is a source of nutrients with good nutritional value for human and animal nutrition. However, there are many intolerances or allergies that may prevent its consumption.
The main reason is due to an unbalanced or dysbiotic gut microbiota and our industrialized diet accentuates this phenomenon. The symbiotic products from ruminant milk (cow, goat, sheep, camel, buffalo...) or monogastric milk (mare, donkey...) ensure a better diversity and resilience of our intestinal microbiota.
Thus, they reduce the state of dysbiosis, precursor of chronic inflammation and many deleterious diseases. They improve the state of eubiosis or symbiosis of our body, source of good health.
SYMBIOTECHNOLOGY IS THE MASTERY OF SYMBIOSIS
Symbiosis is the source of life on earth and its control allows the regeneration of living ecosystems, whether they are internal, such as in the intestines, or external, such as on the skin, but also on the soil and plant organs. Symbiotechnology allows the mastery of symbiosis in order to create ferments, yeasts and products in symbiosis whose main role is to maintain the balance and resilience of human, animal or plant microbiota.
