Uus toode:

Introducing our new range of scientifically developed, healthy ready-made soups!

Kulinaaria OÜ, together with Estonian food scientists, has developed a range of healthy, functional soups. The soups are sold under the Selveri Köök brand.

The range includes broccoli purée soup, Spanish gazpacho, sauerkraut soup and pumpkin purée soup enriched with health-boosting ingredients. Tomato fish soup will be added in the near future.

“Food is the foundation for good health. The new functional Selveri Köök soups have been developed in cooperation with scientists who have thoroughly considered all the components that are beneficial to health and human well-being,” says Katrin Riisalu, Purchasing Director of Selver AS.

“TFTAK’s collaboration with scientists and Kulinaaria’s specialists has brought a unique range of functional soups to the Estonian market. In addition to their great flavours, the soups are also packed with cleverly combined health-boosting ingredients. We are proud to contribute to enriching Estonian cuisine in a healthier way,” says Dr Sirli Rosenvald, Team Lead of Sensomics and Product Development at the Center of Food and Fermentation Technologies (TFTAK).

All the soups are dispensed and packaged hot, which allows Kulinaaria to produce delicious and healthy soups without adding preservatives.

“While the old saying goes that too many cooks spoil the broth, Kulinaaria’s product developers and TFTAK’s scientists have worked together to bring these excellent soups to the market. Healthy soups are enriched with beneficial nutrients and vitamins—the perfect combination for a nutritious and tasty meal that also supports health and well-being,” explains Kulinaaria’s Managing Director Andres Heinver.

  • Broccoli and spinach give the broccoli soup its beautiful colour, while the taste is enhanced by coconut milk. The soup contains many antioxidants and is fortified with vitamin D, which together help support the immune system.
  • Spanish-style cold tomato soup, or gazpacho, helps boosts immunity and is fortified with zinc, vitamin B6 and D. Both broccoli soup and gazpacho are made exclusively from vegetable components.
  • The functional sauerkraut soup combines the homemade taste of ground smoked ham, healthy fibre, manganese and vitamin K. Fibre supports digestion while manganese contributes to normal energy metabolism, helping to prevent fatigue; together with vitamin K, it also supports the bones.
  • Pumpkin purée soup has been supplemented with magnesium, which supports the nervous system and regulates energy production, thus preventing much-dreaded spring fatigue.

In addition to the functional soups created in collaboration with scientists, Kulinaaria also prepares a traditional range of soups under the Selveri Köök brand: home-made borscht with pork and sauerkraut, and solyanka. Pea soup will arrive in stores by Shrove Tuesday.

The Center of Food and Fermentation Technologies (TFTAK) is a research and development organisation that bases its activities on modern analytical methods. The aim of the organisation is to develop and introduce innovative solutions for the food and biotechnology industry.

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