ТОВ Веста Лідер

23/02/2023

23/02/2023

Have you ever wanted to try mushroom coffee — a drink that has taken TikTok by storm? A Ukranian company is serving a cold brew version to Gulfood visitors..

23/02/2023

Our product "mushroom coffee" is the winner of the international exhibition Gulfood in Dubai.
Cold mushroom coffee beverage with an original flavour composition
containing a powerful complex of natural antioxidants

The world of mushrooms is poorly mastered by beverage manufacturers,
and the elimination of this unfortunate omission is a powerful modern
tendency.
Mushrooms harmonize perfectly with coffee, giving it new shades of
aroma and taste, and are, therefore, a source of new sensations for
coffee lovers.
Our new drink contains birch sap, coffee, cryogenic destructed powders
of chaga, dried porcini mushroom, reishi mushroom and shiitake.
Mushrooms contain a powerful complex of biologically active substances
of natural origin and antioxidants that enhance each other.
Chaga mushrooms contain quercetin and melanins.
Shiitake mushrooms contain lentinan, mannan and emitanin.
Reishi mushrooms contain germanium, β-D-glucans and triterpenes.
Porcini mushrooms contain glutathione and ergothioneine.
Quercetin protects the enzyme-based human immune system against
oxidants.
Melanins protect DNA information from the mutagenic effects of
sunlight, and have a calming effect on the nervous system.
Lentinan has a high antioxidant potential; it stimulates the immune
system, and has a pronounced antiviral effect even in small doses.
Germanium is an antiviral agent, immunostimulant that promotes the
activation of metabolic processes.

Glutathione is the strongest antioxidant known today. Besides, it
improves sexual health, prevents oxidative stress, improves brain
function, and reduces the risk of respiratory diseases.
Mushroom coffee drink, not being a therapeutic agent, gently effects on
the human body, strengthens its protective capabilities, and counteracts
the stresses of everyday living.
Продукт не содержит ГМО. Не содержит консервантов и других
вредных добавок. Является абсолютно натуральным и производится
на предприятии имеющем сертифицированую систему НААСР.

Our product is unique due to the synthesis of ancient knowledge and
modern technologies, combination of new flavours with maximum
positive effect on the human body. Our drink gives new sensations while
protecting the human body against stresses and harmful effects of
sunlight.
Instead of water, we use birch sap, being a source of life-giving moisture
donated by nature. Its health benefits were described by Ibn Fadlan who
visited Eastern Europe in the 10th century.
We selected a composition of various mushrooms: chaga, porcini, shiitake
and reishi, used to manufacture medicinal potions since ancient times.
We combined tastes and aromas of mushrooms and coffee.
For maximum extraction of useful substances and maximum preservation
of their activity, we applied cryogenic destruction providing for grinding
of raw materials at a temperature of -160°C in nitrogen v***r. This
technology provides an extremely high level of functional activity of
important substances extracted from plant materials.
This technology allows producing highly active aqueous extracts for
beverages with a cold process that implies no heating. Having combined
it with ultra-high pressure cold pasteurization (HPP) technology in

consumer packaging, we obtained a new generation product containing
no preservatives, with a long shelf life and high functional potential.

The shroom boom is in full effect. Many consumers have readily
embraced adaptogenic mushrooms – known for boosting immunity,
relieving stress and other health benefits. Now these functional fungi are
sprouting up across the beverage category, which is in the midst of an
innovation explosion. Here’s why a mushroom-based beverage just might
end up in your refrigerator soon.
The beverage category is becoming a veritable forest full of mushroom
lattes, coffees, seltzers and energy shots. Adaptogenic mushrooms are in
vogue right now. So is beverage innovation and exploration. The younger
generations’ willingness to seek out and try functional, non-alcoholic
beverages (including those laced with CBD) is driving the creation of a
flurry of new products, all vying to become the next big thing.
The shroom boom in the beverage category is reaping the benefits of all
of these macro trends.
Adaptogenic mushrooms most certainly aren’t new. Ancient cultures have
long touted the benefits of mushrooms, be it chaga (boosts immunity),
lion’s mane (improves cognitive ability)

22/02/2023

История бренда / Brand history


There are two main styles of soy sauce: Chinese and Japanese.
The Chinese style is more than 3 thousand years old. The Japanese style is a little more than 800 years old. But the soy sauce we know today appeared precisely in Japan. And it has an author – Shinchi Kakushin (Hotto Enmyo Kokushi), a Japanese Buddhist monk who studied in a monastery in China and brought his own recipe to Japan; it was he who began to separate the liquid phase from the thick paste of fermented soybeans and filter it. He also removed from the recipe all other ingredients except soy and wheat, used in the monastery by Chinese monks. This turned out to be a great innovation! Before Shinchi Kakushin, the tradition of producing soy sauce had been lasting for more than 2,000 years. It was precisely the Chinese version of soy sauce that was brought from China to Japan to the Emperor's court, and had always been like that, before Shinchi Kakushin. But he changed it. And over time, China also adopted this very formula of soy sauce.
This great story inspired us to create our own Ukrainian style of soy sauce, that has become a separate innovation and will surely become a tradition.
Ukraine is now the largest producer and exporter of soybeans. And this has become a natural basis for the creation of an authentic Ukrainian style soy sauce.
But in addition to soybeans, Ukraine is also abundant with other natural gifts grown on its land. Fruits, berries, and vegetables have always been the focus of Ukrainian cuisine. And we decided that our exclusively Ukrainian style of soy sauce should be based on the synthesis of ancient tradition and the abundance of natural wealth. Our soy sauce is prepared not on water, but on fruit and berry juices, birch or maple saps. This technological solution has historical background. In Ukraine, long ago there has been a tradition of drinking ‘kvass’ beverage being a fermented product, same as soy sauce.
Juice or sap will add new shades of taste and aroma to the soy sauce. We are not changing the soy sauce into something different or unrecognizable, we add new content to an ancient tradition. The key issue here is not even that we invented a new safe technology without acid treatment, but the juice basis. This know-how enriches the soy sauce with new taste nuances and a huge number of useful substances.
This is an ECO-product. Instead of technologically purified water, for its production, we use liquids created by nature itself: apple juice, pumpkin juice, apple juice, beet juice, cabbage juice, raspberry juice, peach juice, birch sap, maple sap and many others.
In short, the main features of the Ukrainian style soy sauce as the following:
1. Environmental friendliness. Natural living liquid is used, instead of purified water
2. Safety. The method of fermentation and natural brewing is used, without concentrated acids
3. Health benefits. Contains active substances of plant origin useful for health included in natural juices.
4. All the most important thing is the TASTE!!
We offer the liquid soy sauce concentrate brewed in Ukraine based on fruit and other juices or saps for soy sauce producers in the Middle East. We also offer soy sauce bottled in Ukraine.

20/02/2023

Наши новинки. Грибной кофе / Our new products. Mushroom coffee.

20/02/2023

Наши соусы / Our sauces
There are two main styles of soy sauce: Chinese and Japanese.
The Chinese style is more than 3 thousand years old. The Japanese style is a little more than 800 years old. But the soy sauce we know today appeared precisely in Japan. And it has an author – Shinchi Kakushin (Hotto Enmyo Kokushi), a Japanese Buddhist monk who studied in a monastery in China and brought his own recipe to Japan; it was he who began to separate the liquid phase from the thick paste of fermented soybeans and filter it. He also removed from the recipe all other ingredients except soy and wheat, used in the monastery by Chinese monks. This turned out to be a great innovation! Before Shinchi Kakushin, the tradition of producing soy sauce had been lasting for more than 2,000 years. It was precisely the Chinese version of soy sauce that was brought from China to Japan to the Emperor's court, and had always been like that, before Shinchi Kakushin. But he changed it. And over time, China also adopted this very formula of soy sauce.
This great story inspired us to create our own Ukrainian style of soy sauce, that has become a separate innovation and will surely become a tradition.
Ukraine is now the largest producer and exporter of soybeans. And this has become a natural basis for the creation of an authentic Ukrainian style soy sauce.
But in addition to soybeans, Ukraine is also abundant with other natural gifts grown on its land. Fruits, berries, and vegetables have always been the focus of Ukrainian cuisine. And we decided that our exclusively Ukrainian style of soy sauce should be based on the synthesis of ancient tradition and the abundance of natural wealth. Our soy sauce is prepared not on water, but on fruit and berry juices, birch or maple saps. This technological solution has historical background. In Ukraine, long ago there has been a tradition of drinking ‘kvass’ beverage being a fermented product, same as soy sauce.
Juice or sap will add new shades of taste and aroma to the soy sauce. We are not changing the soy sauce into something different or unrecognizable, we add new content to an ancient tradition. The key issue here is not even that we invented a new safe technology without acid treatment, but the juice basis. This know-how enriches the soy sauce with new taste nuances and a huge number of useful substances.
This is an ECO-product. Instead of technologically purified water, for its production, we use liquids created by nature itself: apple juice, pumpkin juice, apple juice, beet juice, cabbage juice, raspberry juice, peach juice, birch sap, maple sap and many others.
In short, the main features of the Ukrainian style soy sauce as the following:
1. Environmental friendliness. Natural living liquid is used, instead of purified water
2. Safety. The method of fermentation and natural brewing is used, without concentrated acids
3. Health benefits. Contains active substances of plant origin useful for health included in natural juices.
4. All the most important thing is the TASTE!!
We offer the liquid soy sauce concentrate brewed in Ukraine based on fruit and other juices or saps for soy sauce producers in the Middle East. We also offer soy sauce bottled in Ukraine.

20/02/2023

Наші партнери. ТОВ "Ново-Водолажський масло-жировий комбінат"/ Our partners. LLC "Novo-Vodolazhsky Oil and Fat Plant"
https://girnov.com/

20/02/2023

Наш партнер TOB BTП "Агропереробка" / Our partner PTC "Agropererobka " LLC https://agropererobka.com.ua/

17/02/2023

17/02/2023

Ласкаво просимо на нашу сторінку! Не забудьте поставити "Подобається" або підписатися на нас, щоб більше людей дізналося про ті можливості, які відкриваються у бізнесу за допомогою наших технологій. Дякуємо за те, що завітали на сторінку Веста Лідер! Сподіваємось побачити вас знову!