The key achievement was receiving the Diploma of the "Choice of Networks" competition for the Lime‑Lemon mussel sauce, which confirmed the relevance of the institute's developments among the professional community.
In the center of the exhibition is BAD MIGI‑K LP (hydrolysate from mussel meat): The product has been recognized by FAO experts as one of the world's top 15 innovations in the field of sustainable food systems. Based on it, a line of 7 sugar—free sauces has been created (only 35 kcal per 100 g) - they retain their benefits even when heated and are suitable for different dishes.
New in 2026 — 4 types of functional sugar-free jams with kelp (black currant, cranberry, lingonberry, raspberry): algae here work both as a source of nutrients and as a natural thickener.
VNIRO specialists held talks with purchasers of more than 40 companies at the Network Procurement Center; the largest chains (Auchan, Magnit, Pyaterochka, Azbuka Vkusa, etc.) showed interest. As a result, preliminary agreements were reached on the inclusion of sauces in the range of retail chains.
This is how VNIRO science turns into real products — delicious, healthy and accessible to everyone.
VNIRO Press Service
