{"id":7836,"date":"2025-06-26T17:44:37","date_gmt":"2025-06-26T15:44:37","guid":{"rendered":"https:\/\/bioib.org\/uncategorized\/manduca-protein-joins-the-bioib-cluster\/"},"modified":"2025-06-26T18:11:16","modified_gmt":"2025-06-26T16:11:16","slug":"manduca-protein-joins-the-bioib-cluster","status":"publish","type":"post","link":"https:\/\/bioib.org\/en\/uncategorized\/manduca-protein-joins-the-bioib-cluster\/","title":{"rendered":"Manduca Protein joins the BIOIB Cluster"},"content":{"rendered":"\n

The Mallorcan superfood that turns a by-product into health and sustainability<\/strong><\/p>\n\n

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The Biotechnology Cluster of the Balearic Islands (BIOIB) welcomes Manduca Protein<\/b> as a new partner. This innovative Mallorcan company transforms what was once industrial waste into a natural, functional food with multiple nutritional benefits.To turn what was once industrial waste into a natural food full of nutritional benefits. That was the challenge – and the inspiration – that led Mallorcan chemist Bernardo Cifre<\/b> to found Manduca Protein<\/b>.In his search, he found value where others saw waste: the germ of the carob seed<\/b>, a tiny part that is normally discarded after extracting carob gum (E410), used as a thickener in the food industry. What appeared to be a worthless by-product turned out to have an exceptional protein content<\/b> and an ideal nutritional profile for a balanced diet. <\/span><\/p>\n\n

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De subproducto olvidado a ingrediente del futuro<\/span><\/b><\/h3>

Cifre’s vision was clear: to convert this local and wasted by-product into a source of sustainable, healthy vegetable protein suitable for everyone.<\/b> Thus was born Manduca<\/b>, a 100% carob germ dehydrated vegetable protein, with no additives, no gluten, no soy and no allergens. One ingredient<\/b>, many possibilities, all from Mallorca<\/b>, committed to zero kilometer<\/b>, circular economy<\/b> and the cultivation of carob<\/b>, a Mediterranean species that does not need irrigation or pesticides, and improves the soil where it grows. Manduca is not only a functional food, it is an example of how food innovation can also be regenerative and local. <\/span><\/p>

<\/a>Una prote\u00edna vegetal que lo tiene todo<\/span><\/b><\/h3>

The result is a unique product on the market: a 100% dehydrated carob germ granulate, with a nutritional profile that makes it a true vegetable superfood<\/b>.With more than 60% high quality protein<\/b>, Manduca stands out for its protein profile superior to many reference legumes, including soybeans or peas. This nutritional richness makes it an excellent choice for athletes, people with vegetarian or vegan diets, and those seeking to improve their metabolic health or control their weight.But it is not only protein: its high fiber content<\/b> contributes to digestive well-being, helps regulate intestinal transit and provides satiety. In addition, its low fat and simple carbohydrate content makes it a very interesting option for people with diabetes, food intolerances or simply looking to eat in a more conscious and balanced way. <\/span><\/p>

<\/a>Sostenibilidad y proximidad: del campo mallorqu\u00edn al plato<\/span><\/b><\/h3>

Manduca Protein stands out not only for what is in it, but also for how and where it is made<\/b>. All production takes place in Mallorca<\/b>, using native carob trees<\/b>, grown without irrigation, fertilizers or chemicals, which drastically reduces the water and environmental footprint. The carob tree is, in fact, one of the most sustainable trees in the Mediterranean<\/b>: it resists drought, improves soil quality and captures carbon.The company works under a zero kilometer model, taking advantage of local resources and minimizing transportation, which not only reduces emissions, but also reactivates the rural economy<\/b> of the Balearic Islands. Through the intelligent use of a by-product such as germ – previously destined for waste or minor industrial use – Manduca Prote\u00edna turns waste into an opportunity: a local, functional and sustainable protein. <\/span><\/p>

<\/a>Cocinar sano nunca fue tan f\u00e1cil (ni tan completo)<\/span><\/b><\/h3>

Manduca comes to the kitchen with the simplicity of a well-made product. It comes in the form of dry granules, which are easily preserved and only need to be hydrated with water for one hour. As it absorbs the liquid, it imitates the texture of minced meat, which allows it to be used as a base in a wide variety of recipes<\/b>: tacos, cannelloni, meatballs, hamburgers or even in traditional Mallorcan dishes such as vegetable frit <\/i>.Its neutral flavor makes it an extremely versatile ingredient<\/b>, capable of absorbing the aromas and spices of the dish in which it is incorporated, which opens the door to creative, healthy and sustainable cooking, and because it is made from a single ingredient, it is easy to digest and suitable for people with allergies, intolerances or food restrictions. Its high proportion of vegetable protein and high fiber content, combined with a low level of fats and sugars, make it ideal for those seeking a balanced diet without giving up the pleasure of eating<\/b>. Whether on a vegan, gluten-free, sports or diabetic diet, Manduca adapts naturally and brings real value to the dish<\/b>. <\/span><\/p>Manduca no es solo una prote\u00edna vegetal: es una\u00a0<\/span>forma de comer m\u00e1s simple<\/b>, m\u00e1s\u00a0<\/span>limpia\u00a0<\/b>y m\u00e1s\u00a0<\/span>conectada con el entorno<\/b>.<\/span>\n\n

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The Mallorcan superfood that turns a by-product into health and sustainability The Biotechnology Cluster of the Balearic Islands (BIOIB) welcomes Manduca Protein as a new partner. This innovative Mallorcan company transforms what was once industrial waste into a natural, functional food with multiple nutritional benefits.To turn what was once industrial waste into a natural food […]<\/p>\n","protected":false},"author":3,"featured_media":7832,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[31],"tags":[],"class_list":["post-7836","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/bioib.org\/en\/wp-json\/wp\/v2\/posts\/7836","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bioib.org\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bioib.org\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bioib.org\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/bioib.org\/en\/wp-json\/wp\/v2\/comments?post=7836"}],"version-history":[{"count":1,"href":"https:\/\/bioib.org\/en\/wp-json\/wp\/v2\/posts\/7836\/revisions"}],"predecessor-version":[{"id":7837,"href":"https:\/\/bioib.org\/en\/wp-json\/wp\/v2\/posts\/7836\/revisions\/7837"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bioib.org\/en\/wp-json\/wp\/v2\/media\/7832"}],"wp:attachment":[{"href":"https:\/\/bioib.org\/en\/wp-json\/wp\/v2\/media?parent=7836"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bioib.org\/en\/wp-json\/wp\/v2\/categories?post=7836"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bioib.org\/en\/wp-json\/wp\/v2\/tags?post=7836"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}