SURREAL BISKS

We started developing healthy ingredients through biotechnology research on microalgae in 2021. In 2023, we realized during our research that there was a gap in the market for healthy foods that were gluten-free, lactose-free, and preservative-free, and that there was a lack of tasty snacks with a strong nutritional appeal that would provide satiety and that were rich in protein and fiber, and especially that were minimally processed, had the flavors of the Amazon rainforest, and were sustainable throughout their entire chain.

We started our development using cassava (a typical Brazilian root with a low glycemic index) and beans, which are also widely used in the Brazilian diet (which have a lot of protein, iron, and fiber).

We wanted to use real beans and cassava, not flour. So we developed a dough that is the base of our products, in which we cook and mix the two, becoming a product with more than 65% whole grain products. When developing flavors, we are concerned with using the largest quantity of upcycling ingredients (we use beans that were discarded because they were not the right size and sunflower flour left over from the sunflower oil extraction process) and we use dehydrated fruits such as mango, apple and banana, and fruit pulp in the passion fruit, mango and açaí flavors.