Probitat

Today is WORLD DIABETES DAY. While type-1 diabetes is only treatable, type-2 diabetes is largely preventable. How? By controlling your diet. Avoiding ultra-processed and empty caloric foods and replacing them with more natural foods where you will always find the right balance of nutrients that your body needs. And you can complement your diet with a low-glucose response, fermented oat drink to help you regulate your glucose spikes! https://everness.fi/ #worddiabetesday #glucosemodulation

Our low-glucose-response, fermented oat milk base is finally ready! Do you want to know more? Contact us: https://everness.fi/ #nowaste #fermentedoatmilk #glucosemodulation

🌍 Happy World Microbiome Day! 🌱 How did you support your #GutMicrobiome today? Today, we celebrate the scientific insights that continue to uncover the importance of our gut microbiome in overall health and wellness. At Probitat, we are thrilled to contribute to this global conversation by introducing our fermentation technology designed to functionalize plant-based foods. 🚀 Probitat is a pioneering startup focused on delivering ready-to-use plant-based fermented ingredients to food companies. Our mission is to enhance the quality and health benefits of plant-based food products through the benefits of fermentation. 🔬 Our fermented ingredients offer a host of scientifically validated health benefits and technical benefits. Partnerships with large third-party manufacturers ensure our fermented ingredients are produced and supplied professionally & at scale. 💪 As we strive to make a positive impact on human and planetary health, we are eager to connect & collaborate with plant-based food companies and manufacturers. Let’s join forces to make the benefits of fermentation available to more consumers, promoting a healthier, happier world. Feel free to reach out if you’re interested in learning more about Probitat and how our oat-based fermented ingredients can elevate your products. #WorldMicrobiomeDay #GutHealth #Microbiome #FermentedFoods #Probitat #PlantBased #FoodInnovation #ProductDevelopment #B2B

🌱 Innovation on the menu: Probitat's visit from Finland to Ghent is a real taste sensation! 🚀First stop: strategy! We dove headfirst into forward-thinking strategy brainstorming for Probitat, aligning it with their core values. We explored business models, potential customers, and more. 🥛 Carme served up a taste of Probitat's innovation—think fermented almond spreads (with chive), fermented oat drinks (vanilla, chocolate, or coffee), and an assortment of vegan hard and soft cheeses crafted from fermented cashew nuts or fermented okara (a byproduct derived from the production of soy milk and tofu) that had us all exclaiming, "Yummy!" 😋 Plus, these nutritious offerings perfectly blend health with taste, proving that sustainability can be oh-so-delicious and nutritional! 🌿 📅 Today's agenda? Delving into the thriving Flemish ecosystem, scouting potential R&D partners who resonate with Probitat's forward-thinking vibe! 💡 ✨ We're immensely grateful to everyone who contributed to making this happen. Stay tuned for updates on the fruitful collaborations in the making and let's toast to a future filled with delicious possibilities! #Probitat #FlavorsofTomorrow #TasteTheInnovation #plantbased Probitat Carme Plumed-Ferrer biotope by VIB Anne Helfer Annick Verween Peter C. VIB Frederik Van Leemputte Aurelie Nowack Jonas Vandewalle Simon Vanhoucke