Bio-soup, industrially produced dehydrated vegetable soup, without synthetic additives, enriched with extracts of medicinal mushrooms, collected from the Macedonian mountains, is the latest innovative product of the Macedonian national Monika Stojanova, Doctor of Science in the field of food industry, i.e. technological microbiology.
Soups have antioxidant, antimicrobial and immunomodulatory properties, which is why they belong to the so-called functional food, whose extracts are produced from Macedonian mushrooms and in Macedonian conditions. Stojanova did the research as a doctoral student under the supervision of university professors from the University of Belgrade.
– We created something global, but still our Macedonian, this is how the conversation started with the young innovator, who shared fwith MIA how she came up with the idea of obtaining a completely safe and quality product in industrial conditions.
By consuming one portion a day of the bio-soup, a person gets a nutritionally complete meal, with bioactive components with antioxidant and antimicrobial effects.
