“Obtaining an interesting nutritional contribution drink prepared by a non-alcoholic fermentation process whose substrate is cereals or malts”


Driving-Force Project 2018.

 – Driving-force company: La Zaragozana (AMBAR)

– Leader: Centro Nacional de Tecnología y Seguridad Alimentaria (CNTA)


Objective: To define the formula and the fermentation process (process conditions and starter microorganisms) of a new drink (not existing in the Spanish market) based on barley malt and other cereals by using different strains of lactic bacteria.

The CERVETIME leading project (period 2015-2017) strengthened CNTA’s technical relationship with AMBAR and, as a result of this consolidation, the MALTIBAC project was born with a much more specific technical objective and definition of commercial success.

Bringing to the market in 2020 a new drink fermented from barley malt aimed at an adult population concerned about health and who is also looking for that product with the best flavor and texture.


 ”This project has been funded by the Government of Navarre via the calling for Grants for Technology Centers and Research Bodies and the diffusion of knowledge to undertake R&D projects 2018”

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