HAPROBA's point of view on biotechnological innovation and circular economy

Our work has not gone unnoticed. CORFO highlighted HAPROBA’s biotechnological innovation and its impact on valorizing wine industry by-products. We invite you to read the interview with our CEO, where he shares the vision, purpose, and scope of our project.

For those of you who don’t know Spanish, here’s a summary in English:

Biotechnological Innovation
Chilean startup HAPROBA, founded by Ángel Valenzuela, is using science to transform grape by-products—pomace and seeds—into high-value functional food ingredients. Their technology preserves fiber and antioxidants, producing products such as a natural glycemic regulator that supports metabolic health and helps people with diabetes.

Circular Economy
By turning winery residues into nutritionally rich ingredients, HAPROBA applies circular economy principles in practice. These by-products, often discarded, are now being valorized, reducing food waste and creating sustainable, high-impact solutions for the food industry. The company demonstrates how environmental responsibility and commercial viability can go hand in hand.

Global Perspectives
HAPROBA is looking beyond Chile. They are exploring international markets, including Japan—with products targeting FOSHU functional food certification—and the United States, collaborating with researchers at UC Davis. Support from CORFO’s Consolida y Expande program has enabled them to scale production, improve facilities, and strengthen partnerships worldwide.

Impact
HAPROBA’s approach combines health, sustainability, and innovation. By merging biotechnological innovation with circular economy practices, the company creates sustainable ingredients that contribute to public health, reduce waste, and offer global market potential.