Mediterranean food-tech: intersection between sustainability, nutrition and culinary experience
Heura Foods, founded in 2017 by Marc Coloma and Bernat Añaños, is committed to the future of food with its pillars based on one of the best-known gastronomic cultures in the world, the Mediterranean, creating solutions that make the current food system obsolete and accelerate the protein transition.
Heura focuses its R&D on achieving holistic solutions to the challenges facing the world in terms of food. In his work, he is committed to vegetable proteins as a technology to face these challenges. The company represents a new generation of vegetable proteins based on legumes, using innovative techniques based on the high-moisture extrusion process and achieving such meaty textures that even butchers and renowned chefs think they eat meat when they try it
Conference RoomHeura Foods, founded in 2017 by Marc Coloma and Bernat Añaños, is committed to the future of food with its pillars based on one of the best-known gastronomic cultures in the world, the Mediterranean, creating solutions that make the current food system obsolete and accelerate the protein transition.
Heura focuses its R&D on achieving holistic solutions to the challenges facing the world in terms of food. In his work, he is committed to vegetable proteins as a technology to face these challenges. The company represents a new generation of vegetable proteins based on legumes, using innovative techniques based on the high-moisture extrusion process and achieving such meaty textures that even butchers and renowned chefs think they eat meat when they try it
