Araven and the Basque Culinary Center renew their partnership for training and research into gastronomy and food safety for another five years
The Spanish company that is the leading manufacturer of products for Horeca professionals teams up with Spain’s first Faculty of Gastronomic Sciences, offering its experience and expertise to develop innovative joint projects in this field.
On the occasion of the San Sebastián Gastronomika Congress, Raúl Purroy, Business Development Manager at Araven and Joxe Mari Aizega, Managing Director of the Basque Culinary Center, signed a new agreement to continue and extend the common lines of work laid down in the initial agreement signed in 2014.
A new joint area of work has been added in this agreement: the LABe-Digital Gastronomy Lab, a living lab of open innovation to address the subject of digital transformation in gastronomy. Araven will continue to take part in the training programmes organised by the Basque Culinary Center and will offer assessment on food preservation and handling.
Araven reinvents its airtight containers for the food service industry with an innovative design that extends the useful life of food by up to 25%
The Plant-based Food Research Group of the University of Zaragoza has certified in a study it has carried out that these new containers preserve food better and for longer.
The main novelty is a new closure system that allows part of the air inside the container to be expelled, this way reducing food oxidation.
Araven’s new airtight containers benefit from improved labelling and include two new ColorClips to reinforce food identification and daily food management.
Araven’s star product for the food service industry has been on the market for 30 years. Last year alone more than two million containers were sold worldwide.
Araven, leader in the design and manufacture of products for the HoReCa industry, is launching its new tray designed for consuming food directly without the need for plates and which incorporates various innovative features aimed at improving its use.
The possibility of using one tray to cover another and the special grooves for cutlery are just two of the tray's most original features
The leading company in solutions for the food services industry has launched a new line of trays for fast food and self-service restaurants and the catering services sector
Araven’s line of specialist products ranges from bowls to tongs and ladles or polycarbonate jugs and glasses
The renowned chef, whose restaurant boasts three Michelin stars, is the latest to take part in this initiative following other famous chefs such as Martín Berasategui, Jesús Almagro and the Mexican Enrique Olvera
Araven, the spanish company that is a leader in solutions for the food service industry, has fully equipped the kitchens of the Akelarre restaurant in Monte Igueldo, San Sebastián with a complete range of its products, resuming its collaboration with Subijana that first started in 2006.
This leading figure in contemporary Mexican cuisine is to join the initiative in which other renowned chefs such as Martín Berasategui and Jesús Almagro already participate
The Spanish company, leader in solutions for the food service industry, has supplied its entire range of products to equip the kitchens of the world-famous chef who triumphs with his ‘Pujol de Mexico’ restaurant, voted no. 25 among the “The World’s Top 50 Restaurants”, and the ‘Cosme’ in New York, rated as 3 Star by The New York Times
A STUDY BY A PRESTIGIOUS SPANISH UNIVERSITY SHOWS THAT ARAVEN AIRTIGHT CONTAINERS FOR FOODSERVICE PROLONG THE USEFUL LIFE OF FOODS, REDUCING THE LEVEL OF WASTAGE.
The Foods of Plant Origin Research Group at the Veterinary Faculty of the University of Zaragoza analyzed chicken breast samples over a period of six days that were stored in four of the market’s top-rated and top-selling containers. They found that Araven’s containers were the best at protecting food from external contamination.
Correct preservation of food prolongs its useful life and enables Horeca professionals to reduce wastage and save on costs. Araven airtight containers contribute to improving food management in this sector.
ARAVEN MAKES WORK EASIER FOR KITCHEN PROFESSIONALS WITH ITS NEW AND INNOVATIVE SAUCE DISPENSERS AND TAPS FOR LIQUIDS
These new products allow you to store and distribute in other containers the exact amount of product that you want to distribute. They facilitate preserving and dispensing sauces, liquids, dressings or seasoning, syrups, balsamic reductions, consommés and soups, reducing wastage levels and with all the hygienic and health guarantees.
These containers, which store up to 26 gallons of bulk product, are the only ones in the world with a permanent label which allows you to detail the content directly on the container thus facilitating food preservation and control
This label allows for detailing the content directly on the container facilitating the preservation of foods with total control over the same
The international company has created a new range of containers which are going to mark a turning point in the way foodservice professionals preserve food
The spanish company has renewed its contract, in effect since 2008, with the Head Chef of the Piñera restaurant in Madrid, Jesús Almagro, member of the Culinary Technical Committee of the Selección Española de Cocina Profesional (Spanish Professional Culinary Team) and who has had documentary made about him entitled “The chicken, the fish and the king crab"