The initiative, launched by the Gipuzkoa-based chef Andoni Luis Aduriz was born from the mere observation of the Spanish spray food market, with a reduced offer limited to whipped cream. The project, “a dream come true” for the popular chef, has counted with the economic support of the Basque Government, responsible for the 53% of the project’s financing.
The company, focused on three main products for now, churros, pancakes and tempura dough, have already begun to distribute its goods through a leading national supermarket chain.
With a current production of 2,500 cans per hour and a 15-people staff, the objective of New Food Spray, as the young company has been named, is to extend its product range to pastry ingredients, creams, oil and vinegar, as well as to break into the catering industry and conquer foreign markets such as United States, Brazil, Portugal and Angola.
A collaboration project between INTERACEITUNA and Extenda which aims at promoting Spanish table olives abroad is currently under way in the Czech Republic and Slovakia.The initiative focuses on three main action plans: public relations events with the media, promotion at points of sale at leading supermarkets, and online interactive actions via social media.
As part of the initiative, Spanish chef Enrique Sánchez conducted a series of cooking shows in Bratislava and Prague in mid June where he delighted attendees with the extensive gastronomic potential of olives. The shows also featured interesting education workshops in which nutrition experts lectured participants on the nutritional benefits of Spanish olives.
The promotional activities carried out at POS include olive tastings and special gifts with the purchase of olives and are aimed to establish a direct link between quality and Spain.
The project has its own website for the Slovakian public, as well as a Facebook page and Twitter account in which contests and games are carried out regularly.
The Spanish Olives Facebook page in the Czech Republic shows a significant activity, with more than 3,000 friends.
For a second year in a row the salmantine company Fermin, has been awarded gold in the United States Sofi Awards, by its Iberian smoked pancetta in the category of meats, pâtés and fish, beating the other two finalists, both based in the United States.
This edition of the Sofi Award, awarded annually to drinks and foods from around the world who stand out for their exceptional quality, was hosted by the Spanish chef José Andres, counting with nearly 2,000 aspirants.
"It has been an honor for us to receive such an important international award for the second time” says Santiago Martín, President of Fermín. “It recognizes our constant efforts to always ensure the highest quality in our products as well as to provide our consumers from around the world with the best service”
Established in 1956, the family owned company who specializes in pork products was the first slaughterhouse in Spain certified to export of Iberian ham to the United States. A few years ago Fermín opened up its own subsidiary company in New York, FERMÍN USA, having chef José Andrés as a partner.
Since we first introduced our pressure cookers to the U.S.market in the mid-1980s they have become a favorite among many expert cooks and food enthusiasts.
Sassy Knutson, a Personal Chef and founder of the website has tested our Super Rapid III pressure cooker with a tasty vegetarian lentil soup recipe.
Here is a bit more about Sassy, and what she has to say about our cooker.
"Back in 2003, I was a Personal Chef looking for ways to decrease the time I spent in the homes of my clients preparing beans, soup, and stews. A friend suggested I try pressure cooking.
Well, my previous experience with pressure cookers was SCARY, to say the least (remember the old jiggle-top cookers? Ack!). But she explained pressure cooking had come a LONG way, and recommended I check out Magefesa’s Super Rapid II. I fell in love instantly, and was whipping up beans in no time at all. The Super Rapid II will always hold a special place in my heart.
So I was VERY excited when I heard Magefesa came out with an updated model, the Super Rapid III. I’ve been playing around with this new cooker, and WOW I am so impressed.
The first thing I noticed is the Super Rapid III is not as heavy as the Super Rapid II. So it’s easier to handle and carry, which is important when dealing with hot foods.
The Super Rapid II is also very, very quiet, from the time you lock on the lid until your cooking is complete. In fact, I’d be willing to bet it just might be the quietest cooker on the market today.
In addition, it’s extremely responsive, and quite easy to regulate the temperature. (Even on my electric stovetop!) Once high pressure is reached, the cooker retains the pressure well. So you can actually shut the heat off or remove the cooker from the burner and the cooker will stay at high pressure for quite a while, which conserves energy.
What I love so much about the Super Rapid line of cookers are the short handles on both sides of the cooker, which stay cool enough to handle. This is especially important when you want to carry your cooker over to the sink to “quick release” the pressure.
Anyone familiar with the Super Rapid II will know that pressure cooking was made simple because of the small red button in the lid (Pressure Indicator) that signifies low or high pressure. Well, I’m happy to say that the Super Rapid III carries on this tradition. Simply allow the small red button to rise to the first line to reach low pressure, and the second line to reach high pressure. How easy is that?
All in all, I am overjoyed that Magefesa chose to update their Super Rapid II into this fantastic new edition, the Super Rapid III.
Here’s a yummy recipe I made in the Super Rapid III – hope you enjoy!"
Patty “Sassy” Knutson
Chief Cook and Bottle Washer
Link to Sassy´s recipe
The Summer Fancy Food Show, the leading international event dedicated to food lovers of the world will be taking place next June 17th through the 19th in Washington, DC.
More than 2,400 exhibitors representing over 80 countries will have on display some of the world’s finest chocolates, olive oils, cheeses, salsas, spices, teas, and thousands of natural and organic products.
Among the 30+ companies presenting Spain at the show, Fermín, Bajamar, Jolca Olives, Grupo Ybarra, the Basque Cheese Company, Loreto Specialty Foods, Castillo de Canena, Landaluz Andalusian Fine Food, Conservas de Cambados, Chocolate Organiko, Oleoestepa, Embutidos Goika, Vianoleo, Queserías Entrepinares, and Horno de San Juan,
just to name a few.
As on previous editions, the event will feature a vast program of activities including educational workshops, live cooking demonstrations and one of the most anticipated events, the Sofi Awards Ceremony with renowned Spanish chef Jose Andres as one of the host, and an artisan cheese from the Spanish region of Extremadura among the finalist.
The show will be offering a targeted area on the lower level “What’s new, What´s hot” dedicated to newly launched products from around the world. Chili-Lemon dark chocolate, hummus chips, and a new cola drink with nut, cinnamon, nutmeg, and cardamom accents from the company behind Q Tonic, Q Ginger and Q Club are some of the new exciting products this year.
- A Basque company becomes the first European manufacturer of spray food
- American chef highlights the qualities of Magefesa pressure cookers.
- The Spanish Wine Cellar & Pantry 2012 arrives in New York and San Francisco
- Michelle Obama receives the Mediterranean Diet Foundation Award
- Magefesa success at the 2012 Home and Housewares Show in Chicago
- Magefesa launches new products at 2012 International Home and Houseware Show in Chicago
- Magefesa to be present at prestigious Walmart fair in Guatemala.
- Magefesa Revolutionizes Gastronomy with the help of chef Pacho González De Miguel.
- Gastrofestival arrives in Madrid
- Michelin publishes a new edition of the red guide for Spain and Portugal
- The Wall Street Journal Gives A Close Up Look At Spanish Saffron
- Fifth Edition of Exclusive Gastronomic Event” Millesime Madrid” opens its doors this week
- Olive oil and artisan cheeses from Spain among the finalists at Fancy Food Show in Washington, DC
- First cava bar in the UK to open in October
- “Olive Oil from Spain” to Host a Charity Culinary Event in Chicago
- Spanish chef Jose Andrés awarded in New York City
- "International Gourmet Fair 2011"
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