Food and beverage expertise
Are you starting a company from scratch, want to scale up or looking to identify and solve problems with your production?
MannaNova Solutions works in the development and growth of innovative consumer products while ensuring respect for the environment, social equity, fair trade, responsible growth and development of local economies.
Our expertise lies in helping people all over the world with our consulting services and solutions. We work with the production of natural, fermented beverages and food, as well as development and implementation of production lines. This allows us to offer adapted solutions to the specific needs and vision of our clients.
Some of the products we developed includes kombucha, kombucha beer, cider, yogurt without using dairy, sauerkraut ready four times faster than normally, tempeh, tempeh without soybeans, meads (honey wines), sauces, canned food and many other kinds of food and beverage.
Feel free to write to us, we will be happy to hear about your project and propose solutions.
+1 514 441-3012
+1 514 688-6070
How we help you
Whether you are starting from scratch or are an already well-established entity, Mannanova can help guide you through the many facets of development, preparation and execution.
Consultancy and production services
Over the years, MannaNova Solutions has earned a reputation for excellence in the field of food and beverage development, from the preliminary phases of food product development up to market distribution, expansion growth of production and product line expansion.
Kombucha is a relatively new product in western countries but the market is growing fast. New small and local companies are opening its doors everywhere. We developed the product called Manna-k to help these passionate entrepreneurs scale up their production and ensure they have a stable, no alcohol and delicious product.
At MannaNova, we have the mission to offer solutions so can people take charge of their food and create local and sustainable economic drivers. Our short courses are designed to popularize the hidden secrets of fermented foods and beverages and promote this market.
Meet the staff
Founder and president of Mannanova, Sebastien is always busy concocting something or other. Since a young age, he has devoted many hours in the kitchen, experimenting with ingredients and exploring flavours & techniques. With a background in Chemistry and Biology, Seb has continually honed his passion for Food Science. Before taking on Mannanova, he spent several years as VP of R&D for a major Kombucha company (Canada’s largest) and played a critical role in its growth phase. He’s the man with the plan, and hopes to extend his wealth of knowledge to producers of ecological & sustainable foods and beverages.
Debora is the brewer of our kombuchas and Cold Brew. Every week she develops and brews a new flavor for our customers. After years working in some microbreweries and working as a "gypsy brewer" for her own brand in Brazil, she found her place at Mannanova where she can test her creativity every week. In addition, Debora is a certified sommelier by Doemens-Akademie.
Eduardo Fonseca Arraes
Vice-President and responsible for business development, Eduardo is an expert in managing stuff. He worked for many years managing International Cooperation and Environmental projects in Brazil, Sierra Leone and Haiti. In his last experience before joining Mannanova he acted as the General Director of a non-profit organization in Montréal. Passionate by craft food and beverages, Eduardo decided to join forces with Sébastien in order to manage Mannanova’s projects, develop new business ideas and help people around the world succeed with their ideas.
Nathaly is a food engineer and our Quality Assurance Manager with the noble function of ensuring that our operations and products are always conform. She worked for several years with cocoa and chocolate producers in Ecuador to develop their products and improve local production. Nathaly also develop new products and new flavors for our clients.
Director of production, Thomas has been honing his knowledge and skills in the food industry for the last 10 years. He worked alongside Sebastien for Canada’s largest kombucha producer, and now the two have joined forces with the goal of creating a thriving international kombucha community. When he is not brewing kombucha he has his hands full with other production related activities as well as playing an integral role in the development of Mannanova. His mandate is: use his experience to help others make the best possible product for the public to consume.
Meet the clients
We have worked with clients all over the world in 5 continents helping develop the kombucha market and spreading the fermentation culture to every corner of the globe. Meet some of them!