Allergy-free probiotic ice-cream is here

The only Latin American startup among our current cohort at the ProVeg Incubator, Bifidice develops functional ice-cream containing powerful probiotics. Based in Chile and founded by Anastasia Gutkevich, Bifidice wants to help build a world without allergies and chronic diseases. This is the story of Bidifice so far.

What does your startup do and what is your mission? 

Anastasia: At Bidifice, we believe in the possibility of a world without allergies and chronic diseases. Our plan consists of combining the potential of ice cream flavors with the high efficiency of powerful probiotic bacteria. That’s how we created Bifidice – the first functional plant-based probiotic ice-cream that actively combats allergies and long-term illnesses.

Where did the idea for your company come from? 

Anastasia: I grew up in my father’s laboratory, where he researched the mechanisms of how microbiota and the immune system relate to one another on a molecular level. I was really inspired by his work and studies! I wanted to bring a product based on this amazing technology to the market.

Tell us about your team. Why are you the right people for the project? 

Anastasia: We are an all-female team with experience and achievements in food science, biotechnology, and innovation. Our synergy lies in biotech and a vision for modern nutrition. Overall, our goal is to offer  functional plant-based solutions to help put a stop to allergies and chronic diseases.

Anastasia Gutkevich, the founder of Bifidice

What are your favourite parts about building your business?

Anastasia: We love to inspire people to care and understand more about human health. We are excited every time we hear about someone’s positive experience with Bifidice.

In addition, we love to inspire more female entrepreneurs –  especially in Latin America – to be brave and self-confident in who they are and what they do.

What have been the main challenges you’ve faced? 

Anastasia: Launching a disruptive innovation is never an easy task – it requires a lot of patience. During our journey, we are learning to listen to what customers want and to build trust with our partners. Also, to develop a solid internal vision of who we are as a team and as a company.

What makes your company unique? 

Anastasia: We are building Bifidice with the dream of making the best probiotic in the world. That vision will be reflected across all areas of our company.

Our expertise comes from a broad range of industries that are vital to this project. These include knowledge about gut health and the immune system, years of scientific studies, and face-to-face dialogue with customers and patients.

Within this dynamic, we are trying to build an ambitious and unique project that will be scalable but still fit individually to numerous health issues.

Plant-based functional ice-cream from Bifidice

Why did you decide to join the ProVeg Incubator? 

Anastasia: We have never worked with colleagues from the food-industry before, so we are excited about how much we can learn by being part of an innovative food tech network.

We also hope to get guidance in the area of food-tech R&D, as well as access to specialists in the industry.

In your opinion, what do you think it takes for a startup to be successful? 

Anastasia: You need to be open to opportunities and opinions, test every crazy idea, and get out there in the field. To make the transition from a startup to a profitable company, you have to be ready to answer thousands of questions all of the time. In short, startup success means being able to answer most of those questions and being prepared to take risks.

What do you hope to achieve with your company in the next 12 months?

Anastasia: Our crucial milestones are assembling a ninja team to operate internationally, launching the best-ever version of plant-based Bifidice, and getting ready to impress investors so that we can expand into Latin America and Europe.

If you enjoyed this blog post, check out our Q&As with Kinoko LabsAsanté, and NØKO FOODS!

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