Thiago Rosolem had a great idea after listening to a classic by Alceu Valença
Thiago and Bruno took the delicious bread to the State of Rio de Janeiro, a slow fermentation bread. The factory was in São Cristóvão and was called Pãozinho dos Deuses.
After a few years, he began to expand and manufacture frozen bread for Marina, supermarkets and federal hospitals. In 2016, looking for new perspectives in life and something that had meaning, Thiago began to visit the vegan and vegetarian world and a realization hit him: “that this group had a mission and purpose”. Since then, the brothers began to delve into this philosophy of life.
“In 2018 the big change came, we dropped everything we had to dive head first into the vegetable protein market. In 2017, we had launched falafel and quinoa burgers, always with a vegetarian eye and what they ate in pubs and bars. We saw feijuca as a good alternative, I remember that from 2016 to 2018 what I saw in these bars to eat were fries and cassava. In search of national alternatives, for a cool project for the country and for me, in 2018 I immersed myself in vegetable proteins and alternatives that we had in the country, I was looking at chickpeas, jackfruit, etc….one Wednesday night it comes on my spotify Alceu Valença and the morena tropicana song, at the time I picked up the cell phone and called my brother, shouting and repeating “Bruno, there’s cashew meat, Bruno, there’s cashew meat” he didn’t understand, then, more calmly, everything started making sense to him. us”, he begins recalling.
“We played Google the next day and there was an Embrapa project for the use of cashew bagasse, we made a call and went to a meeting there, and then everything else made sense, the lead researcher of the project Dr. Janice Lima, who It has its origins in Ceará, one of the cashew producing states, it was being transferred from CE to RJ and then things started to take off in what I call a “divine shit” when everything aligns so that its mission can be fulfilled on earth”, complete.
Today, Thiago is the president of Amazonika Mundi. The cashew project continues. This year, together with Embrapa, dietary fiber from cashew pomace will be available for a variety of uses, that is, application in yogurt, shakes, food supplements.
“Still in the area of research, this year, we managed to make our laboratory viable in partnership with UFRJ for the production of vegetable proteins, we started with the nationalization of PEA PROTEIN ISOLATE, an input found in Whey Proteins and other food supplements, with the nationalization With this ingredient we will be able to make production cheaper and the consumer will benefit. The idea is not to stop there, with our laboratory the focus will be on producing and promoting the Amazon biome and its proteins in order to keep the forest standing, that is, natural ingredients, produced in our country, with high technology, promoting research and national researchers and increasingly pushing our country forward”, he states.
Amazonika Mundi – Brazilian Plant Based food company
An innovative union between flavor, sustainability and health. This is the essence of Amazonika Mundi, which arrives with the pioneering use of cashew fiber meat in its 100% plant-based foods – that is, made only from plants, substitutes for animal protein. The purpose of foodtech, which focuses on biotechnology (an economic and industrial model that uses regenerative raw materials), is to bring alternatives that are practically identical in color, flavor and texture to the daily lives of those who consume animal meat, which will have a positive impact the health of people and the planet. Furthermore, the products are without preservatives, GMOs or trans fats. On the contrary, AMZK Mundi products are rich in nutrients.
It was the Rosolem brothers, Thiago (CEO) and Bruno (Commercial Director) who founded food tech. The company revolutionized the food market with two innovations: cashew fiber meat and the use of spices originating from the Amazon Forest, the largest biome in Brazil and one of the largest in the world. All of this in an environmentally and socially responsible manner. No exploitation of labor, no animal suffering, no deforestation, but with a lot of flavor.
The unprecedented use of cashew fiber meat is present in its products, which have reached the main supermarkets and restaurants in the country. The innovation was thanks to an important partnership with Embrapa. The sustainability pillar comes into play when increasing the cashew value chain, one of the most important in the Northeast. Previously discarded by the industry (around 75% of the 580 thousand tons were wasted per year), this fiber is a co-product of the manufacture of fruit juice.
Another sustainability initiative deserves to be highlighted: the use of ingredients from the Amazon region, valuing what is genuinely Brazilian and contributing to the creation of value chains for forest products. When used sustainably, Amazonian natural resources have a positively transformative impact on the country’s economy and the preservation of the biome.
In 2023, the line will gain new features such as Tirinha Amazonika (nuggets) and a Kids line inspired by a character from Brazilian folklore. But foodtech’s bet doesn’t stop there. The brand already has other items that are 100% vegetable, gluten-free, lactose-free and free from preservatives and genetically modified inputs. They are the Falafel Burger, the Quinoa Burger and the Falafel, Quinoa and Feijuca Dumplings. In total, there are 12 options carefully developed to provide a unique experience.
Amazonika Mundi uses ingredients such as açaí extract, patauá oil, sacha inchi oil, black tucupi, assîsî pepper and annatto in the composition of its products.
It is also worth highlighting the use of butter beans from Santarém and flour from Bragança. All of these raw materials are produced based on sustainability and the concern for keeping the Amazon forest standing.
To ensure this, Amazonika Mundi entered into partnerships with Origens Brasil (an organization that promotes sustainable businesses in the Amazon in priority conservation areas), Imaflora, Concepta Ingredients (from the Sabará group) and Manioca. This way, it is possible to know each core.
Amazonika Mundi is completely against exploiting the workforce of a vulnerable population and against extracting natural resources in a way that harms nature. On the contrary, food tech offers a fair source of income for indigenous and riverside producers, strengthening dozens of families. These producers know the Amazon like no one else and grow food respecting time and the limits of nature.
1. Families in the Amazon Rainforest positively affected by the production of:
– Assîssî Pepper: 87
– Patauá Oil: 36
– Açaí extract: 18
– Sacha inchi oil: 500
2. Area of the Amazon conserved by production (km2):
– Assîssî Pepper: 3.97 MI
– Patauá Oil: 123
– Açaí extract: 206
– Sacha inchi oil: 750
R&D: Constant evolution and innovation
AMZK recognizes the importance of carrying out detailed and constant studies on plant inputs and their potential in the food market. For this reason, the company’s research extends beyond cashew dietary fiber. At the moment, studies are being carried out with the Yanomami mushroom, a fungus native to the Amazon, and aquafaba, a liquid derived from the cooking of legumes – such as beans and lentils. Food tech produces a chickpea-based aquafaba with a shelf life of 12 months and is developing a plant-based mayonnaise based on it. In vegan, homemade or industrial recipes, it is now common to use aquafaba as an egg substitute, due to its consistency. It is possible to produce cakes, cookies, marshmallows, mousses and brownies with aquafaba instead of