A group of 15 entrepreneurs, professionals from the world of food and biotechnology experts are behind Being Foods, a company from Girona that, under the Proasis brand, markets products rich in proteins and probiotics and, at the same time, delicious for the palate. “The idea arose after the Covid pandemic, talking about why to eat healthy it was necessary to give up pleasure,” remembers Fernando Calpe, co-founder and executive director of Being Foods.
With the purpose not so much of creating ‘without’ products (lactose-free, gluten-free, sugar-free), but rather of looking for foods ‘with’ (with protein, with probiotics, with fiber), the co-founders teamed up with AB-Biotics. The first products were three ice creams, which have been on sale since the beginning of 2022. Currently, Proasis has five ice creams, three drinkable yogurts and three spoon yogurts, which will be joined throughout this year by four ice creams. spreadable cheeses, two boards and two chocolate bars, a granola and a muesli.
Calpe explains that they look for “the best national manufacturers for each product category.” For marketing, Proasis has managed to find a place on the shelves of supermarket chains such as Carrefour, El Corte Inglés, Eroski, Caprabo or Ametller Origen. The brand has already managed to enter other European countries and the co-founders are in contact and negotiating to arrive in the Middle East and Hong Kong, “areas with significant ice cream consumption,” says Fernando Calpe.
To get here, Being Foods, which employs five people, has raised 2.4 million euros in two rounds of financing. The key to the success of the Proasis recipe: “A very good product, as well as functional, at a competitive price and available in any supermarket,” says the executive director.
