Flax & Kale, a healthy food company with a multicategory of products and its own local production, presents its latest disruptions in R&D&I at Alimentaria. The team of executive chefs and food technologists, led by Teresa Carles, has made possible the launch of two new pioneering references: vegan liquid mozzarella and semi-cured vegan Manchego-style cheese.
These two products will join Flax & Kale’s existing portfolio of probiotic drinks, alternative protein and vegan cheeses. The vegan liquid mozzarella will be available for the Horeca channel, while the vegan semi-cured Manchego-style cheese will also be launched for mass consumption.
These innovations are joined by Kombucola, a kombucha with the same taste and smell of one of the world’s best-known drinks, but with 75% less sugars and 60% fewer calories.
The company has an R&D&I team made up of chefs and food technologists at its facilities in Bell-lloc d’Urgell, Lleida, in charge of developing products with the least environmental impact and preserving all the organoleptic properties. Flax & Kale has been awarded the “Flavour of the Year 2022” seal in three product categories (a total of 11 references): kombuchas, plant-based meats and vegan cheeses.