An awards ceremony, seen from the outside, is a red carpet and a list. Seen from inside the industry, it is something else entirely: the...
At Sosa Ingredients we always look to bring novelties to our customers, and this time we do so by innovating at the very heart of...
Every two years, in January, the city of Lyon becomes the world capital of professional gastronomy. For five days, a 140,000 m² venue brings together...
Egg-free mayonnaise has evolved from being an alternative to becoming a category with its own identity within professional sauce-making. The demand for plant-based options, food...
Last Wednesday we welcomed an exceptional group to our facilities in Navarcles: members of Relais Desserts, the worldwide association that brings together some of the...
French pastry-making evolves, like all forms of living art. We are pleased to present this new recipe book, created in collaboration with Julien Alvarez, which...
This March we were in Hong Kong for the Asia's 50 Best Restaurants 2026 awards ceremony, an event that celebrates the best restaurants and chefs...
The Dulcypas Award for the Best Artisan Tea Pastry in Spain 2026 was held on March 6 in an atmosphere marked by technical excellence and...
On February 9, 2026, Sosa Ingredients participated in We Are FaceFood Mallorca 2026, the third edition of the international gastronomic meeting organized by FaceFoodMag, already...
From January 18 to 21, we participated in Bake & Snack, held at the Parc des Expositions Porte de Versailles in Paris, a key professional...
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