“Obtaining a drink with interesting nutritional input prepared by means of a non-alcoholic fermentation process (max alcohol 0.5% vol) whose substrate is cereals or their malts.”



Driving force company: La Zaragozana (AMBAR)

Research Center: Centro Nacional de Tecnología y Seguridad Alimentaria (CNTA)

The technical objective of the MALTIBAC project is to define the formula and fermentation process (process conditions and starter microorganisms) of a new drink (not existing in the Spanish market) based on barley malt by using different strains of lactic bacteria.


”This project has been funded by the Government of Navarra through the call for aid to Technological Centers and Research and knowledge dissemination agencies for  R&D projects 2020”

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