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…

Juanito Baker and chef Dani Carnero are expanding the Juanito Collection range of breads with the new butter roll, a French brioche reimagined for modern cooking. The exquisiteness of simplicity…

Ardo’s new Eldorado, Mediterránea, Olympia and Sapphira salads, already dressed, are ready to serve – simply defrost them. A world tour of salads…

JAVIMAR is expanding its range of fresh, artisan-style canned fish with new products in olive oil: white tuna belly, baby sardines and sardines from the Galician estuaries. Canned fish prepared…

Manjare Original, Dubai and Crunchy are Manjare Creams’ range of products designed to incorporate pistachio cream into all kinds of culinary creations. It tastes better with pistachio Manjare Original, Dubai…

CasaFolino’s spreads, flavoured honeys, gourmet mousses and condiments offer an innovative take on classic ingredients. A taste of the Mediterranean in every bite The Italian gourmet brand CasaFolino is presenting…