# VISION

The future of starch begins in the forest

From the Mata dos Cocais, Brazil’s native babassu palm forests, to the food industry: AmidoMato transforms babassu mesocarp into a standardized, nutritious and cost-competitive ingredient for large-scale formulations.

OUR VALUE CHAIN
Harvesting in regenerative agroforestry
Traceable chain, income for cooperatives
Partnership for R&D and innovation
Native babassu groves: a production network with cooperatives across the Amazon and the Mata dos Cocais. Moving from extractivism to agroforestry, from gathering to farming.
Industrial quality: decontamination, wet sieving and control of functional attributes, turning mesocarp flour into a true industrial ingredient.
R&D partnership: innovation and nutrition at a competitive price. Traceability and ready supply at high volume, from craft bakeries to multinationals.
Ready supply at industrial scale
Brazilian, healthy, innovative

# ATTRIBUTES

Versatile, nutritious and in demand

Babassu flour brings functional properties to both sweet and savory formulations

Forest origin and clean label: gluten-free, non-GMO, a source of fiber, minerals and antioxidants.

Babassu resistant starch moves slowly through the body: a smaller blood-sugar spike and more benefit further down the gut. Strong prebiotic effect and good digestive tolerance. Fiber and resistant starch mean dense nutrition for the low-volume diets of GLP-1 users.

Blended with wheat, corn starch or cassava starch, babassu flour raises the nutritional load and replaces colorings and additives.

Combined with cocoa, it widens the antioxidant range, retains fat, delivers texture and reduces cost.

# X-RAY

From fruit to ingredient

Babassu holds several layers of value. The mesocarp yields the flour that AmidoMato standardizes into an industrial ingredient.

Epicarp

The outer layer that shields the fruit from impact, moisture loss and the environment.

Endocarp

The hard, woody layer that protects the kernel, with potential as biomass and charcoal.

Kernels

The oil-bearing core of the fruit, the source of babassu oil.

Mesocarp

This is where AmidoMato's core product begins. Rich in carbohydrates, it can be turned into flour and starch for food, technical and biodegradable applications.

Income for smallholder farming cooperatives
Native to the Amazon and the Mata dos Cocais palm forests
Replaces modified starches and artificial colorings
Rustic & industrial breads
A source of resistant starch and fiber
Gluten-free Non-GMO Made with love
Delivers caramel and cocoa color
Sauces, soups & pastes
High oil and water absorption
Reduces formulation cost

# APPLICATIONS

We supply the food industry

For formulations seeking health, nutrition, gut-flora benefits, cost reduction and sustainable origin.

High nutritional load. Prebiotic, and a strong fit for GLP-1 diets. Delivers health and reduces cost.

More fiber in sliced bread. Brazilian cheese bread with a crisp shell. Slow-fermented loaves with a firm crust and a darker crumb. Pre-mixes high in fiber with natural color.

Pre-mixes for cakes and brownies. Frostings, fillings and syrups. A natural match for cocoa and dulce de leche.

Crispness, texture, natural color and resistant starch for pancakes, waffles, crepes and ice-cream cones.

An easily dispersed thickener and an alternative to caramel coloring and modified starch, high in dietary fiber.

# CASES

Validated results

Babassu mesocarp flour has already been applied across different formulations, delivering gains in cost, texture, color, nutritional profile and stability.

Sliced bread
"Replacing part of the wheat flour increased the fiber content, gave it the color of whole wheat bread and opened the way to an ingredient from Brazilian biodiversity."Mariana Dorizo, GL Foods
"Replacing part of the wheat flour increased the fiber content, gave it the color of whole wheat bread and opened the way to an ingredient from Brazilian biodiversity."
Brazilian cheese bread
“Blending it with sour cassava starch produced a crisp crust and a soft crumb, with the color of whole wheat dough.”Daniel Bull
“Blending it with sour cassava starch produced a crisp crust and a soft crumb, with the color of whole wheat dough.”
Cookies and brownies
"Blending with cocoa widens the antioxidant load, adds texture and opens a strategic route to cost reduction. Babassu with wheat raises nutritional value and differentiates the recipe."Nathália Deperon, GL Foods
"Blending with cocoa widens the antioxidant load, adds texture and opens a strategic route to cost reduction. Babassu with wheat raises nutritional value and differentiates the recipe."
Barbecue sauce
“We removed all the malt extract and part of the modified corn starch, cutting cost while keeping flavor, color and texture.”Daniel Roseira, GL Foods
“We removed all the malt extract and part of the modified corn starch, cutting cost while keeping flavor, color and texture.”
Colorings
"We validated the removal of natural or caramel coloring. Combined with less modified starch, it cuts formulation costs substantially."Iara Furlan, GL Foods
"We validated the removal of natural or caramel coloring. Combined with less modified starch, it cuts formulation costs substantially."

Shall we get started?

Get in touch 

  • +55 (11) 99945-1571
  • Rua Eliodoro Ebano Pereira, 246 - Sao Paulo/SP 05068-030 - Brazil
  • joao.franciosi@amidomato.com.br

For a natural, functional and competitive ingredient for industrial formulations, get in touch.

Se você busca um ingrediente natural, funcional e competitivo para formulações industriais, fale conosco.