Attending the Forum Gastronomic Barcelona has become, over the years, a key date in our professional calendar. From November 3rd to 5th, 2025, we returned to Fira de Barcelona, reinforcing our commitment to innovation, culinary creativity and technical support for gastronomy professionals.
This event is, for us, a space to reconnect with clients, explore new lines of work alongside chefs, pastry chefs and gelato makers, and discover trends shaping the sector. It is also an opportunity to demonstrate how our ingredients can serve as the foundation for techniques and applications that enhance flavor, texture and the identity of a creative culinary proposal.
A meeting point for culinary innovation
The Forum Gastronomic is known for bringing together professionals with an inquisitive approach and a technically demanding mindset. It is an event that encourages dialogue between brands, distributors and craftspeople of flavor, where every conversation opens the door to collaboration or the beginning of a new project.
For us, this space holds special significance. We have attended consistently for many years, and in every edition we confirm that it is a setting where:
• New techniques and methodologies for kitchen and pastry emerge and evolve.
• Innovative ingredients or refined versions of familiar ingredients are presented.
• Signature culinary visions reinterpret the use of raw materials.
• The sector’s interest in sustainability and traceability continues to deepen.
These elements allow us to continually evolve alongside the industry, supporting our clients with solutions adapted to real kitchen and production challenges.
Our partner brands: an ecosystem of flavor and technique
For this edition, we participated once again alongside the brands we distribute and which share our philosophy: respect for the product, traceability and excellence in flavor and texture.
• Valrhona: a world reference in premium chocolate and sustainable production models.
• Adamance: 100% traceable fruit purées designed to highlight natural flavor in pastry, cuisine and mixology.
• Norohy: carefully sourced vanilla offering aromatic identity and nuance to multiple preparations.
• Parianni: exceptional dried fruits selected for optimal organoleptic profile and texture.
• Salsus (as a new addition): natural slow-cooked broths and stocks designed to elevate sauces, soups and culinary bases with depth and balance.
Having these brands with us at our stand allowed visitors to taste, compare, discuss and explore real-world applications—something particularly valued by chefs, pastry chefs, gelato makers, bakers and R&D professionals.
Technical tasting: an experience rooted in fundamentals
As in previous editions, we offered a technical tasting menu designed to highlight foundational techniques of contemporary cuisine. The intention was not just to showcase ingredients, but to demonstrate how they work and why they perform under specific conditions.
Each preparation served as a practical demonstration, accompanied by a technical explanation and ingredient details. Our objective is always to offer applicable and adaptable knowledge for each professional’s kitchen or production environment.
The highlighted snack: Morel Mayo and False Truffle
Among the dishes presented, one that generated remarkable interest was our Morel Mayo and False Truffle Snack.
This bite became a recurring conversation point due to its deep aroma, surprising texture and its ability to create a truffle-like perception without using truffle itself—working instead from aromatic construction and sensory technique.
The False Truffle recipe explores the transformation of ingredients on a sensory level, offering density, shine and an umami-earthy profile reminiscent of fresh truffle. You can see the full recipe HERE.
Looking ahead
Our participation in this event reaffirms something we already know: gastronomy is constantly evolving, and supporting that evolution requires attention, experimentation and sensitivity.
We will continue working to offer ingredients that inspire memorable culinary experiences, solid technique and close technical collaboration with the professionals who trust us.
Below, we invite you to watch the summary video, where you can revisit key moments, tasting highlights and the unique atmosphere of the Fórum:
938 666 094
sosa@sosa.cat