La idea inicial fue producir alimentos para diabéticos, un público que en Chile tiene pocas opciones de alimentación y que supera el millón de pacientes. Con ese horizonte, los jóvenes emprendedores Roberto Koch (agrónomo) y Pamela Pino (odontóloga) se abocaron a crear un producto que cumpliera con esas necesidades nutricionales, llegando finalmente a esta sopa de lentejas rojas y avellanas, que es la primera crema de legumbres en polvo cien por ciento natural.
Desde la Región de La Araucanía, trabajaron en este proyecto, gracias a la obtención de fondos Corfo, Incubatec UFRO, y al apoyo del Centro de Innovación Sur de CeTA (Centro Tecnológico para la Innovación Alimentaria) ubicado en Temuco. “Al CeTA yo llevé una muestra de mi sopa, que era muy en bruto, y ellos la fueron mejorando para que se pudiera producir una receta estandarizada, a escala industrial y comercializar con éxito”, cuenta Roberto Koch, fundador de Chef Koch, emprendimiento que acaba de lanzar este producto, el primero en su categoría sin saborizantes ni colorantes artificiales, y que permite aprovechar todo el valor nutritivo de las legumbres sin las molestias asociadas a su consumo, tanto digestivas como en la preparación.
“No hay otro lugar como el CeTA en el sur de Chile. Si no hubiese sido por ellos, yo no podría haber desarrollado este proyecto, o tendría que haber ido a Santiago a realizarlo”, sostiene el emprendedor, que hoy está en la búsqueda de un socio para poder expandir su producción, dado el éxito de ventas obtenido en sus primeros contactos con el público en la Región de La Araucanía. Además, actualmente están trabajando para ampliar su oferta, incorporando una crema de arvejas a las finas hierbas y sopa de tomate con maqui, productos que siguen la línea de mezclar nutrición, salud y alimentos ancestrales de la zona.
Jean Paul Veas, director ejecutivo de CeTA, señala que “para nosotros es un orgullo que nuestra infraestructura y asesoría permita que casos tan innovadores como el de este emprendimiento puedan llegar al mercado, poniendo a disposición de los consumidores un producto que además es muy saludable. Las legumbres han ido a la baja en la dieta de los chilenos, por lo que es importante incentivar formas de consumo que rescaten ese nutritivo alimento, y mejor todavía si agregan valor a productos nativos, como la avellana, que le da un toque gourmet a esta preparación”.
Por su parte, Luis Torralbo, director del Centro de Innovación Sur de CeTA, destaca que “el acompañamiento profesional y técnico, más el equipamiento de punta y las asesorías en distintas materias, han construido la base para el desarrollo de nuevos alimentos y una vía para generar innovación a los productores locales”.
A un año de la apertura en Temuco de la primera planta de CeTA, se registran una veintena de innovaciones, con 8 materias primas diferentes: cereales, ajo chilote, ruibarbo, michay, maqui, lleuque, changle y quinoa mapuche. Todos estos alimentos tienen propiedades saludables y por lo tanto representan una interesante alternativa nutricional.
“No hay otro lugar como el CeTA en el sur de Chile. Si no hubiese sido por ellos, yo no podría haber desarrollado este proyecto, o tendría que haber ido a Santiago a realizarlo”, sostuvo Roberto Koch.
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