On 24 July, we had the pleasure of attending the 2nd INNOVACC Night, held at Les Brides Estate in Les Preses (Garrotxa). The event brought together more than 150 representatives from the meat sector and alternative protein industry from across Catalonia, establishing itself as a key space to foster innovation, creativity, and collaboration among companies within the INNOVACC cluster.<\/p>\n
\u2014 Flavour, talent and teamwork<\/strong><\/p>\n During the evening, we took part in a joint showcooking with Mafrica and Batall\u00e9, where we shared five of our company\u2019s creations: three varieties of gazpacho (green, watermelon, and traditional), along with a chorizo salad and chicken croquettes by chef Nandu Jubany with tartar sauce reduction. The proposals were very well received by attendees, who were able to enjoy them live.<\/p>\n Our showcooking was led by Jaume Planella, Corporate Director of R&D&I at Noel, together with Carme Serrat and Xevi Verdeguer from the Innova team, and Gemma Junc\u00e0, Mireia Barrera, and several members of the R&D&I department, whose contribution ensured everything ran smoothly. The activity was hosted by renowned chef and food communicator Pep Nogu\u00e9, who brought his energy and passion for gastronomy to the event.<\/p>\n \u2014 A space to share and recognise<\/strong><\/p>\n Following the showcooking, a standing dinner was held, during which awards were presented to the most active members of the cluster. The evening concluded with an improvisational theatre performance by XOU IMPRO (Del Gremi) and live music by Marc Kooel, creating a festive and engaging atmosphere.<\/p>\n Events like this reflect our commitment to shared innovation, the sustainable development of the sector, and value creation through collaboration. We would like to sincerely thank everyone who made this evening full of flavour, talent, and enthusiasm possible.<\/p>\n \n","protected":false},"excerpt":{"rendered":" On 24 July, we had the pleasure of attending the 2nd INNOVACC Night, held at Les Brides Estate in Les Preses (Garrotxa). The event brought together more than 150 representatives from the meat sector and alternative protein industry from across Catalonia, establishing itself as a key space to foster innovation, creativity, and collaboration among companies… <\/p>\n","protected":false},"author":4,"featured_media":11890,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"neve_meta_sidebar":"","neve_meta_container":"","neve_meta_enable_content_width":"off","neve_meta_content_width":100,"neve_meta_title_alignment":"","neve_meta_author_avatar":"","neve_post_elements_order":"","neve_meta_disable_header":"","neve_meta_disable_footer":"","neve_meta_disable_title":"","footnotes":""},"categories":[73],"tags":[100],"nota":[],"class_list":["post-11891","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-2025-en","tag-innovacion"],"acf":[],"yoast_head":"\n