We are excited to announce that we have brought our innovative, natural product Flaxfiber to one of the best restaurants in the world: DISFRUTAR. Recognized...
The world of gastronomy gathered on the night of June 5 in Las Vegas (United States) to celebrate The World's 50 Best Restaurants 2024 awards,...
Last Monday, May 13, 2024, we successfully celebrated our Sosa Open House, which was attended by nearly a hundred customers from various restaurants, pastry shops,...
Trehalose is a disaccharide used in foods to: sweeten and as a bulking agent. It is a natural ingredient extracted from tapioca starch. It is...
For the past two years, at SOSA INGREDIENTS, we have dedicated ourselves to researching fibers as innovative solutions for pastry making. Thus, we have discovered...
As promoters of a modern and responsible gastronomy, we celebrate the launch of Gracila Gel as a bold step towards the future of modern cuisine...
To create gelatinous textures in pastry, it is important to ask yourself some questions beforehand. What type of gelatinous consistency do you need for your...
Last Friday, April 12, the sixth edition of the Dulcypas Award for the Best Tea Pastry in Spain was held at the Pastry School of...
In the fast-paced culinary world, where innovation and adaptation are key, the Sosa Ingredients brand emerges with a new graphic identity, reflecting its ongoing commitment...
We are excited to share with you an innovative and delicious recipe for this upcoming Easter season. Who said Easter eggs always had to be...
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