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Nutraceutical/Functional Foods

Functional foods and nutarceuticals provide an opportunity to improve the human health, reduce health care costs and support economic development in rural communities. The phrase "Let food be the medicine and medicine be the food," coined by Hippocrates over 2500 years ago is receiving a lot of interest today as food scientists and consumers realize the many health benefits of certain foods.

 Food Supplements

  •  Protein Supplements
  •  Vitamin Supplements
  •  Mineral Supplements
  •  Herbals and botanicals
  •  Antioxidants

Functional Protein Drinks and Shakes

  • Soymilk

Soymilk and its derivatives are the cheapest source of protein than any of the animal or plant protein. Soymilk produced by ATA technology is free of beany flavor and can be turned into tofu, curd, hot and cold drinks, ice creams, fruit shakes etc. Tofu (soy cheese)   makes tasty dishes of the local taste and snacks like soy burger patties, sandwiches, etc., and is also used for Western Style main dishes and desserts.
To remove bitter and beany taste of soymilk, ATA could reach physical methods, which caused elimination of chemical technology. Now, above method is a prevailing factor against other suppliers. In this technology, there would be no chemical additives. It is an advantage, which makes ATA to render the most unique and efficient systems in the world. Whatever method applied in soymilk processing, final products will be soymilk and OKARA. Using OKARA in ATA systems is far different with other available systems.

 Probiotic, Prebiotic and Symbiotic Products, Starter Cultures & Supplements

  • Probiotic, Prebiotic, and Symbiotic Products

Probiotics and prebiotics, alone or together (synbiotics), can significantly influence the intestinal microbiota and modulate the immune response. They may therefore be tools that can prevent or alleviate certain pathologies involving the gut immune system, such as allergies for which no treatment is yet available. ATA has a very specialized team for production of probiotic cultures, NDOs and dietary fibers as prebiotic ingredients, and their combined formulations as symbiotic products. These products can be sold as ingredients to food industries for fortification of food stuffs or finished products in powder, gel or liquid forms.