About

The sustainable, healthy and real choice for our everyday bread. Our goal is to support and accelerate change in consumer eating habits, optimize production practices and cultivate a superior quality food culture. We come from an economic branch, the food and especially the bakery confectionery, with which we all come into contact every day. Our responsibility, as professionals, is not only confined to our direct customers, but has a social dimension. We do not only produce some of the main food items, and of course we do not just sell them. We process materials by covering basic and perpetual needs, shaping habits, creating social relationships, maintaining and transmitting part of the culinary culture of each region. The food industry, owes, with its professional knowledge, awareness of its social responsibility, its confidence in its traditional experience, to offer daily products safe, healthy, delicious, beautiful. Working with respect for society, its environment and its culinary history.

Solution & Product

For consumers: - Production of functional foods with pre-probiotic characteristics, such as bakery/confectionery products, beverages, pasta etc - Production of foods for special nutritional categories, like gluten free, lactose free, egg free. - Clean label premixes for the home level chef/baker/pastry chef For professionals: - Sourdoughs totally active, stabilized and of constant quality. - Premixes and bases for bakery/confectionery/ice cream products to facilitate the production and add nutritional value to the final products. - On demand, Research & Development of tailor made procedures and products, training and technical support. For the local economy: - Preference of local producers/suppliers and utilization of local products with functional characteristics, such us many greek herbs or pulses for instance. For the environment: - Development of sustainable solutions using by-products, like spent grain of beer production or remained bread.

Innovation & Scalability

Our strong points: - More cost-effective products than competition. - Best value for money - Clean label - Functional and active products, with live bacteria and yeasts. - Greek production products. - Raw materials from local producers. - Technical support and counseling on many levels. - Presentation and publication of our customer products, through social media - Research and development of custom-made products. For our products: - we use different procedure for their production, facilitating specific probiotics. - their development is largely determined by the final consumer, through our partnerships with bakeries, confectioneries etc. thus maintaining direct contact with the real market - the R&D department test and presents proposals using also, for instance specific herbs, utilizing their nutraceutical characteristics. - is taken always under consideration their sustainable possibilities and properties.

Traction & achievements

06/2012: Team, local market evaluation. 09/2012: first tests, based on the main competing products in the market. 10/2013: conversion of the production of the first cooperated bakery, from conventional to totally sourdough type. Consumers recognized and chose quality by 100%. 01-12/2017: start of cooperations with : - the local Organization of Bakers, at R&D level - Galatea Gelati - https://www.galateagelati.it/en/ - at R&D level - Papageorgiou Foods Group - https://www.papageorgioufoods.gr/en/ - at R&D level - Dr.Suwelack - https://www.suwelack.de/ - at R&D level - IEK DELTA - https://iekdelta.gr/ - at educational level, organizing seminars. 02-07/2019: Participation to: - AGROINNOECO http://www.agroinnoeco.eu/ - PATRAS IQ 2019 https://www.patrasiq.gr/ - NBG Business Seeds program https://www.nbg.gr/en/nbgseeds - TROPHY ΤΡΟΦΗ challenge https://trophychallenge.gr/ 05/2020: Start of cooperation with KYKAO brewery https://kykao.gr/en/ 06/2021: incorporation registration WILD FERMENTS PC

Team & Why Us

Angelos Angelakopoulos – CEO Wild Ferments PC, R&D, Consultant Bakery & Confectionery, Professor Bakery & Confectionery With many experience in the bakery and confectionery sector, and aware of the everyday problems faced by the sector's businesses. Cooperates with major Greeks and European companies, developing producing and marketing bakery and confectionery raw materials. Athanasios Ntouvas – Production Manger Wild Ferments, Baker, CEO Bread Bakers Guild of Patras Baker and owner of his family-owned bakery, with an over 40yeared experience, and in-depth knowledge of the needs of this profession. Also very active in his field through the B. Baker’s Guild of Patras, and the Greek B. Baker’s Federation. Works very hard, defending the interests and supporting the development of the sector. There are also other specialized professionals, such as Food Technologist, Nutritionist, Chefs, Pastry Chefs, Bakers, Brewers, Social Media Marketeer, Sellers that they act as external collaborators

Funding Needs

In the current phase we want to be equipped with some necessary production machines, and quality control purposes, as well as to create a website so that we can develop our electronic marketing. An amount of € 30,000 would allow us to use a european financial program for which we have been selected, and consequently to raise the remaining money we are entitled to for our investment.