In the fast-changing culinary world, where a capacity to innovate and adapt is fundamental, Sosa Ingredients has revamped its visual identity in a reflection of its ongoing commitment to evolutions in gastronomy.
Sosa has over five decades of experience in the confectionary world. It first started operating in 1967, producing artisan biscuits and typically Catalan sweet food products for the Christmas season, like Neulas (cigar wafers).
For the last 20 years, it has specialized in manufacturing ingredients for the international food sector. Sosa Ingredients stands out for its capacity to reinvent food preparation, anticipating trends and raising the yardstick in standards.
It was during the 2000s that Catalonia was catapulted as the epicenter of a gastronomic revolution, which changed forever the way of understanding the kitchen; Sosa Ingredients was very present in this revolution, making available to the chefs, the new ingredients that would transform the culinary experiences.
Over the last 20 years, Sosa Ingredients has continued to offer ingredients for international gastronomy, where it has stood out for its ability to reinvent cuisine, anticipating trends and challenging established standards.
As part of its renewed approach, Sosa is currently presenting the company’s brand manifesto–its “how” and “why”–, together with a clear set of commitments that position it as a leader in the creation of inspiring, innovative, sustainable ingredients.
Manifesto: dare to challenge, create and reinvent
Sosa Ingredients’ manifesto encapsulates its unique philosophy: “In the culinary world, nothing is impossible. It’s just a question of being intrepid.” It is this bold spirit that drives the company to pick up the gauntlet and take on present gastronomic challenges, from new dietary habits to reductions in sugar and fat. Indeed, rather than regarding them as challenges, Sosa sees them as opportunities to innovate and create. Sosa Ingredients is proud of the role it has played in reinventing gastronomy for over 20 years, guided by change and with the support of leading chefs.
WHY: motivating gastronomy to be always modern and a source of emotion
Over twenty years ago, Catalonia and Spain became the epicentre of a culinary revolution that broke away from all the existing norms.
Since then, Sosa Ingredients has played a key role in promoting that concept of gastronomy, providing chefs worldwide with the necessary ingredients to create a whole new series of textures and flavours.
SOSA qswiftly forged a reputation as a leader in culinary innovations by constantly coming up with new ingredients. That is why top chefs have taken part in AULA SOSA, the company’s research and training lab, exploring the latest cutting-edge culinary techniques.
The ever-evolving gastronomic landscape presents new challenges:
How to offer healthier gastronomic pleasures, how to include new food preferences or needs: vegetable, gluten-free and less sweet, how to continue creating emotions in a way that respects the planet?
For this reason, SOSA Ingredients is committed to continue supporting our customers by providing solutions for modern gastronomy, always seeking to generate emotions. In this sense, Sosa Ingredients is actively looking for texturizers with clean labels, of vegetable origin, that can meet the growing demands of the market.
The motive behind the existence of Sosa Ingredients is clear: to motivate gastronomy to be always more modern and a source of emotions.
HOW: creating, democratizing and innovating together
Sosa Ingredients’ “how” is as essential as its “why”. Sosa undertakes to create hand in hand with the culinary community, making its ingredients and its innovative, inspirational, sustainable solutions widely accessible. Through collaboration and joint creative initiatives, Sosa not only aspires to meet the needs of chefs, but also to anticipate them, offering carefully tailored responses and solutions.
Clear commitments: Sosa Ingredients’ fundamentals
Collaboration and co-creation:
At the heart of Sosa Ingredients is a fundamental commitment to collaborate closely with the culinary community. The brand not only seeks to understand the needs of chefs and pastry chefs, but also embarks on joint projects, such as the innovative “Fibras User Manual”, developed in collaboration with renowned pastry chef Jordi Bordas.
One of the most outstanding examples of Sosa Ingredients ‘ collaboration and co-creation is the “Fibers User Manual”, a project that has taken more than a year of joint research with the winner of the Pastry World Cup in 2011: Jordi Bordas.
This manual is not only a compendium of knowledge, but also introduces a new product category: Fibers. The deep collaboration between SOSA and Bordas has led to the creation of innovative products such as the Flaxfiber that not only meet today’s pastry needs, but also open up new creative possibilities.
Fibers, the result of this collaboration, represent a significant advance in Sosa Ingredients ‘ offerings . They are not just an ingredient, but a versatile tool that allows chefs to explore unique textures, flavors and presentations in their creations. This tangible example reflects Sosa’s commitment to go beyond conventional offerings, constantly reinventing itself to provide solutions that positively impact the culinary experience.
Quality and completeness of the offer:
The wide range of SOSA Ingredients ‘ offer is presented as a real asset for culinary creations: a wide range of needs. In addition to this, the brand is committed to proposing new alternatives clean labels, ingredients of vegetable origin, and proposals with more flavor than market standards. than market standards.
New inroads are being made by Sosa Ingredients in 2024 with the launch of three innovative products that reflect this commitment
Gracila Gel – a 100% plant-based gelling agent
Gracila Gel is Sosa Ingredients’ innovative response to those in search of clean-label solutions for their culinary creations. This new plant-based gelling agent, made with Alga Gracilaria, not only opens up new potential in textures and presentations, but it also stands out for its 100% plant origin. What is most remarkable about Gracila Gel is that it is not a conventional additive. Its label simply says “Powdered Alga Gracilaria”, reaffirming Sosa’s commitment to the transparency and purity of its products.
Relaunch of the “Cold Confit” range of confit products
Sosa Ingredients’ range of candied products has been relaunched, with special emphasis on the “Cold confit” process. With this method, candied fruit can be produced with a stronger flavour, more exquisite texture, and brighter colour. Sosa’s aim is not just to improve these products, but also to highlight the importance of the production methods that are used to ensure truly exceptional culinary results.
Profiber Stab 5 – A stabilizer with no synthetic emulsifiers
As part of its commitment to quality and innovation, Sosa Ingredients presents Profiber Stab 5, a stabilizer with no synthetic emulsifiers or additives. This product, made entirely of vegetable fibre, is perfect for those in search of more natural, sustainable solutions in today’s modern cuisine.
These three launches constitute major landmarks in Sosa Ingredients’ range of products for 2024, demonstrating its ongoing commitment to quality, innovation and adaptation to the culinary community’s changing needs. …so that each and every creation is a delicious mix of modernity, excitement and culinary excellence!
Democratization and understanding:
Sosa Ingredients is reinforcing its commitment to the democratization and understanding of its products by investing significant time and effort in the development of educational resources. For Sosa, accessibility and a good understanding are fundamental in helping chefs and pastry cooks to invent truly outstanding culinary experiences. In 2024, Sosa will be presenting a series of resources that demonstrate its educational mission and desire to foster a better understanding of its innovative ingredients.
New educational resources:
An outstanding example for 2024 is the launching of the “Basic Recipe Book of Modern Gastronomy” .
This collection of recipes not only serves as a source of inspiration, but it also offers a solid base for understanding and using Sosa’s products in an effective way.
The recipe book, which is aimed specifically at the catering sector, is a practical guide for chefs at all levels so that no one is excluded from innovating in their culinary creations.
Sosa’s commitment to understanding is also reflected in the continued detailed explanation of key products. The “Fibers Use Manual” is presented as a comprehensive resource that breaks down the use and applications of fibers, offering valuable information on textures, properties and combinations in cooking and baking.
Sosa’s dossier “Essentials in Vegan Pastry-Making” highlights its commitment to a better environmental awareness. As well as the products that Sosa supplies, through the detailed information that the dossier contains on sustainable products that are fundamental in pastry-making, the company aspires to foster a better understanding of the importance of the adoption of eco-friendlier practices by the food industry.
An ally and source of inspiration:
In its mission to act as an ally and source of inspiration, Sosa Ingredients goes several steps further than just supplying ingredients. It is a genuine partner for chefs and pastry cooks, offering them resources and ongoing support so that they can perfect their culinary skills and keep up to date with the latest trends.
Sosa’s own Chefs: Aula Sosa
Sosa Ingredients has its own team of chefs. As well as being experts in the use of Sosa’s products, they are also available to give demonstrations at events and gastronomic fairs worldwide.
These chefs not only share their knowledge and techniques, but they also inspire the culinary community with their creativity and passion.
In 2023, over 3,500 people received training from our chefs in 15 different countries.
Furthermore, their availability to answer questions and enquiries reinforces Sosa’s commitment to contact with culinary professionals, offering customized guidance and resolving possible queries to optimize the culinary world’s experience of its products.
The town of Navarcles (Barcelona) is the home of AULA SOSA, where research activities are combined with a desire to continue transmitting technical knowledge to others.
Ongoing updates to the recipe library:
Sosa Ingredients’ recipe library is an endless source of guidance and inspiration. This constantly updated recipe bank contains detailed creative recipes for chefs to explore new possibilities and to hone their skills. Its recipes range from classic to ground-breaking ones, making the library an essential tool for those wishing to raise their culinary creativity to new levels.
Updates on social channels:
Instagram y YouTube have been the channels that have allowed us to reach our customers over the past few years. These channels not only serve as visual showcases for culinary creations with Sosa products, but are also interactive spaces where the community can gain inspiration, learn techniques and engage in culinary conversations. An active social media presence demonstrates Sosa’s willingness to connect directly with its audience and provide valuable, engaging content.
At the forefront of gastronomic evolution, Sosa Ingredients stands as a beacon of innovation, commitment and passion. Its re-branding is not only an aesthetic change, but a clear statement of its values and goals. Through pioneering collaborations, groundbreaking launches, detailed educational resources and active community engagement, Sosa demonstrates that it goes beyond being an ingredient brand; it is a dedicated partner in the culinary journey. From in-house chefs who inspire with global demonstrations, to a constantly evolving recipe library and an active social media presence, Sosa aims to transform gastronomy and elevate the creation of chefs and pastry chefs to new heights.
In each delicious blend of modernity and excitement, Sosa Ingredients invites the culinary community to dare, create and enjoy a future where passion for cooking is intertwined with culinary excellence.
May each dish be a masterpiece, a manifestation of the shared vision of Sosa and master chefs around the world!
938 666 094
sosa@sosa.cat