The Ministry of Industry has chosen Miró Vermouth’s LOW SUGAR project within the framework of the PERTE agri-food (Strategic Projects for Economic Recovery and Transformation) call for proposals.
Miró Vermouth’s idea is to investigate replacing sugars in vermouth with other minimally processed organic components to reduce its sugar content. To initiate this project, Miró Vermouth will invest over half a million euros in developing low-sugar recipes for its vermouths, thereby launching a pioneering new category in the sector.
To develop this new category of vermouth suitable for people with diabetes, coeliac disease and those at risk of developing diabetes, we are collaborating with the Eurecat Technology Centre.
A commitment to innovation
Miró Vermouth is committed to a low sugar vermouth when this same component is one of the basic ingredients in the recipe of this traditional drink. This great contradiction reaffirms our way of being and working, always seeking solutions to new needs through innovation.
The LOW SUGGAR vermouth project is part of a tractor project, ECOFOOD 2023, which has been the project with the largest number of member companies (70) and the largest budget and subsidies granted.
Miró Vermouth’s idea is to investigate replacing sugars in vermouth with other minimally processed organic components to reduce its sugar content. To initiate this project, Miró Vermouth will invest over half a million euros in developing low-sugar recipes for its vermouths, thereby launching a pioneering new category in the sector.
Miró Vermouth’s idea is to investigate replacing sugars in vermouth with other minimally processed organic components to reduce its sugar.
