innovation

In 2018 we decided to elevate our commitment to innovation with the opening of our new R + D + i center in Bell·lloc d'Urgell (Lleida). So far we were taken advantage of our kitchens and small workrooms in our restaurants to give free rein to our creativity, but the fact of having an innovative center and sufficiently separated from the hectic day-to-day of restaurants, has allowed us to develop new product categories and go one step further in terms of technological innovation.

Flax & Kale was the first restaurant in the world to call itself Flexiterian Cuisine in Spain. The term caught on not only there but also in global media, market research agencies and among other hostelers.We were to define a category of conscious eating where the health of people and the planet were at the same level as experience and organoleptic pleasure.

We spent months investigating the process of creating the purest juices that could exist in the world. We saw how the americans used ancient cold pressure techniques (widely used in our country in artisanal processes and industrial plants such as olive oil extraction) for the production of fruit, vegetable and superfood juices. We took their inspiration, but far from copying them we created what is still today the most surprising and complete offer of value-added juices on the market.

Our creation is the result of a long research process. Created from the remaining fiber of our Cold-Pressed Juices and with an initial objective of minimizing the impact of our waste, thanks to the very high inspiration of our R + D + i department, we have managed to create The Perfect Snack: a dehydrated Nacho type snack (not fried), high in fiber and healthy mono and polyunsaturated fats, with a surprising flavor and a crunchy texture and packed in one of the first 100% biodegradable snacking films in the world.

Before launching our plant-based gluten-free pizza, the market of gluten-free pizza dough was known for its thin and unappealing creations. And we had always been very fans of the classic traditional Neapolitan pastry. The challenge was there: Would we be able to create an authentic gluten-free Neapolitan dough? We trained in Italy to later go through a path of more than 9 months of complex tests and many frustrations, but we came up with a very successful result: both celiacs and those who are controlling the over-consumption of gluten in their diet, finally have a surprising, pleasant and much healthier pizza dough for their needs / interests in terms of health.

The problem with traditional kombucha is that for most non-drinkers, all the attraction associated with a probiotic refreshing drink turns into disgust when they taste it on many occasions due to an excessive sour and acidic flavor. With this reality in mind, we challenged ourselves on creating the first kombucha soft drink that could compete directly with the pleasure and taste of the traditional sugary drinks that are so much in question today in most countries. And we did it! Our kombucha is creating true fans thanks to its surprisingly smooth taste!

Where we research and develop alternative ways to ferment other foods, with the idea of achieving live products with many benefits for our digestive system, but without leaving our palate aside.

Vegetable drinks deserved a Premium category where the product wasn't pasteurized and the grinding and mixing processes were done in an artisanal way, achieving flavors as special as fresh horchata, but in plant-based drinks traditionally watered down such as soy, oatmeal, almonds, hazelnuts.
When you try our Premium fresh plant-based drinks paired with a specialty coffee, you will clearly see this it is a different league!

Is it possible to make it healthy? We prove it is. Many years ago we set out to create the best bakery and pastry recipes, leaving out those ingredients that couldn't be consumed by intolerant people or for those consumers who simply decided that food was key in their life and wanted take better care of themselves.

Although it sounds martian, it is possible to create delicious pastries without gluten, milk, cream, and butter refined sugars.

It is practically impossible to innovate from your office chair looking at your navel! Our R + D + i team, led by Teresa Carles and Jordi Barri, constantly travel aorund the world to discover new cultures, new ingredients, new recipes, new ways of treating the product ... these are journeys of passion and pure inspiration, in which new lines of work are visualized to later be in our R & D & i Lab.

After much research, our R&D team has developed a range of plant-based products that taste like cheese, melt like cheese, but contain only plant-based ingredients. Made with nuts and plant-based protein, our grated cheeses are an excellent alternative to dairy cheese.

Bound to fool even the staunchest of meat eaters, be also prepared for our plant-based meats. Made from 100% plant-based ingredients, their textures, colours and supreme flavours will surprise all your senses while taking care of yourself and the planet!