Coc’s new potato and cod churros combine creaminess with a distinctive flavour to reinvent a traditional format with a bold twist. A traditional format with an innovative flavour Coc is…

Grizo & Prásino’s new cold-brewed infusions made from organic herbs and fruits offer a natural, sugar- and caffeine-free alternative to soft drinks. As refreshing and healthy as nature itself Grizo…

Spherika is expanding its range of gourmet seafood products with new 100% natural Norwegian cod liver and Arctic crab meat. The pleasure of savouring the sea Cod liver and Arctic…

The Korea Pavilion at Alimentaria showcases the latest culinary trends in fermented foods, social media-famous snacks and seafood delicacies. Discovering Korea bite by bite Fermented foods, viral street food and…

Allbiotech has developed the Genesys V1 laboratory bioreactor to make controlled fermentation more accessible to companies in the food industry. The most precise fermentation within everyone’s reach The Spanish company…

Albert Adrià uses the air-injection technique to create a haute cuisine experience with the innovative Aire range from Torrons Vicens. Turrón that tastes of air Torrons Vicens and Albert Adrià…

Boca Rico’s gluten-free Bocapizzas are cooked in the same oven-safe film in which they are packaged, to avoid direct handling and the risk of cross-contamination. Straight into the oven without…

AGAR and Sammic’s adapted diet implementation method improves the quality of life for people with dysphagia and other dietary needs. Culinary innovation in social and healthcare settings The dietary consultancy…

The new plant-based tenderloin, The Prime Tenderloin, stands out for its high protein, fibre, iron and vitamin B12 content, offering a premium, low-fat dining experience. So succulent you’ll stop eating…

Konjac, a plant used in traditional Japanese cuisine, is presented as a healthy and sustainable alternative to rice for making the KIKO sushi base. Sushi that leaves no footprint KIKO…