Other divisions
Diversifying our activity
With the aim of consolidating ourselves as a global food group, at Noel we have been developing projects for a while now that go beyond the scope of the meat sector and that enable us to have divisions that produce products and brands for different market categories or segments.
Croquettes and cannelloni
Fruit of the alliance with the renowned chef, Nandu Jubany, we deliver traditional and haute cuisine recipes to every home in formats to be consumed at home, with all the flavour and quality offered by the know-how of a Michelin star chef.
The star product of the project is the now famous Nandu croquettes, available in different varieties.
Roasts
Produced using the artisan recipe of the traditional rotisserie, with top quality meat and natural ingredients.
Pizzas
We use quality ingredients and follow the traditional recipe to get fresh pizzas with unique flavour, that transmit the essence of Mediterranean cuisine. Premium pizzas in various formats, types of bases and made with the best ingredients.
Creams, gazpachos and sauces
Our own recipes and processes created following a traditional preparation style and with 100% natural ingredients, offering top quality products.
We currently have three production lines in different spaces, which allows us to operate simultaneously in production, fresh product packaging and sterilised product packaging. Our technology and installations are prepared to produce any kind of sauce, soup, cream, gazpacho, dressing or liquid product in general.
Fruit juices
Production and bottling of fruit juices and drinks with high added value, on both a sensorial and functional level. A proposal of comprehensive value that includes the development of formulations, juice extraction, bottling and high pressure processing.
As well as cold-pressed vegetable and fruit juices, we have technology to also offer smoothies, milkshakes, cold brew coffee, herbal teas and coconut water.
High pressure processing
We have high pressure processing technology that enables us to improve the safety and quality of the food.
The process comprises subjecting the food products to isostatic pressure transmitted by water to preserve the flavour of the product, preserve vitamins, reduce/remove additives, salt and pathogens, eliminating mould and the growth of yeast and deactivating enzymes. It sterilises and increases the useful life.
HPP is an internationally accepted technology and facilitates export to the most demanding markets, such as the USA, Japan, Australia and Canada.
