Our story
Two people, one kitchen, and a snack that had to be good
Fidmi began in Medellín, Colombia, because the snack Liliana Castro wanted did not exist yet.
How it began
The first one was spirulina
Lili — Liliana Castro, our founder — went looking for something to eat between meals that was genuinely nourishing and still worth looking forward to. Six years ago, working through her own health troubles, she could not find it on any shelf. So she and Marco, her husband, rolled the first spirulina protein ball in their own kitchen.
It went on the menu at a local restaurant. People kept asking where they could buy it. That question turned into Fidmi.
What goes in
A list short enough to read in the aisle
No artificial additives. No preservatives. No dairy, no gluten, nothing of animal origin. What stays is fruit, nuts, seeds and superfoods — plant protein and fiber, and nothing you need a chemistry degree to pronounce.
The one to buy
Six in a pouch that reseals
Two balls is the serving — enough to get you to your next meal without sitting heavy. The 6 ct sharepack holds six of them, 3.8 oz in a pouch that opens and closes, so one pouch covers the week instead of one snack.
It is the size we landed on making them for people who train, who teach, who are on their feet all day. Buy it by the box and it comes out cheaper than one at a time.
Who makes it
It is not just the two of them anymore
A small team in Medellín makes, packs and ships every order — and travels with the brand to trade shows on both sides of the border.
Where we are going
Six years, seven flavors, and a border
Everything still comes out of the same kitchen in Medellín, made by the same people, by hand. Now it is on its way to shelves across the United States.