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6 Sep 2019
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CAPSA FOOD HAS HIRED RUBEN HIDALGO TO LEAD THE INNOVATION AND ENTREPRENEURIAL ECOSYSTEM WITH THE OBJECTIVE OF BUILDING SOLUTIONS AND SERVICES IN THE WELL-BEING AND HEALTH SEGMENT

CAPSA FOOD HAS HIRED RUBEN HIDALGO TO LEAD THE INNOVATION AND ENTREPRENEURIAL ECOSYSTEM WITH THE OBJECTIVE OF BUILDING SOLUTIONS AND SERVICES IN THE WELL-BEING AND HEALTH SEGMENT

The change of consumers’ mentality worldwide, motivated by a concern about food and its impact on health and on the planet, together with the company’s mission to offer natural products and services that improve people’s health and quality of life, have taken CAPSA FOOD one step further in its strategy by creating its own innovation and entrepreneurship ecosystem that will be led by Ruben Hidalgo as he joins the company as Director of Innovation and Entrepreneurship Ecosystems. A Chemical Engineer specialising in Organisation and Processes, he was the Director of the Technological Science Park and of GIJON IMPULSA (Centro Municipal de Empresas de Gijón, S.A.) in recent years. He also contributes to the Cotec Foundation for innovation and the Advanced Leadership Foundation.

The purpose of this new project, which will be presented this autumn, is to participate in a new generation of food and nutrition services that improve well-being and health through biotechnology and science.

And, faithful to its commitment to Asturias, CAPSA FOOD will also drive its relationship with Asturias agents involved in research, innovation and entrepreneurship projects to find new opportunities for providing value through collaboration and open innovation.

In the words of José Armando Tellado, General Manager: “CAPSA looks forward to 2030 thinking about what the food that people need will be like; how will people acquire the nutrients they need and through what foods, in what format and under what experiences? This will be an extraordinary journey, led by Ruben Hidalgo, in which CAPSA seeks to contribute value for the company as well as for all of society in general and Asturias in particular.”

 

CAPSA FOOD HAS HIRED RUBEN HIDALGO TO LEAD THE INNOVATION AND ENTREPRENEURIAL ECOSYSTEM WITH THE OBJECTIVE OF BUILDING SOLUTIONS AND SERVICES IN THE WELL-BEING AND HEALTH SEGMENT

The change of consumers’ mentality worldwide, motivated by a concern about food and its impact on health and on the planet, together with the company’s mission to offer natural products and services that improve people’s health and quality of life, have taken CAPSA FOOD one step further in its strategy by creating its own innovation and entrepreneurship ecosystem that will be led by Ruben Hidalgo as he joins the company as Director of Innovation and Entrepreneurship Ecosystems. A Chemical Engineer specialising in Organisation and Processes, he was the Director of the Technological Science Park and of GIJON IMPULSA (Centro Municipal de Empresas de Gijón, S.A.) in recent years. He also contributes to the Cotec Foundation for innovation and the Advanced Leadership Foundation.

The purpose of this new project, which will be presented this autumn, is to participate in a new generation of food and nutrition services that improve well-being and health through biotechnology and science.

And, faithful to its commitment to Asturias, CAPSA FOOD will also drive its relationship with Asturias agents involved in research, innovation and entrepreneurship projects to find new opportunities for providing value through collaboration and open innovation.

In the words of José Armando Tellado, General Manager: “CAPSA looks forward to 2030 thinking about what the food that people need will be like; how will people acquire the nutrients they need and through what foods, in what format and under what experiences? This will be an extraordinary journey, led by Ruben Hidalgo, in which CAPSA seeks to contribute value for the company as well as for all of society in general and Asturias in particular.”

 

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5 Aug 2019
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Capsa Food, the first big company to be accredited with Fundación Knowcosters’ Fiscal Footprint seal

Capsa Food, the first big company to be accredited with Fundación Knowcosters’ Fiscal Footprint seal

The seal informs of the country where companies pay their taxes, making their transparency and fiscal commitment visible with the state in which they operate. More than 100 companies already have this seal

Oviedo, 31 July Corporación Alimentaria Peñasanta (Capsa Food), which has, among other brands, Central Lechera Asturiana, Larsa and Innova Food, will use the Fundación Knowcosters (http://www.knowcosters.org) Fiscal Footprint, the seal that certifies transparency and fiscal commitment, after signing the collaboration agreement between both entities.

Miguel Conde-Lobato, fundador de la Fundación Knowcosters, y Charo Suárez, directora de Finanzas de Capsa Food.

The Fiscal Footprint is a seal that informs that companies pay their taxes (VAT and corporate tax) at the place of origin of the products that they manufacture, and Fundación Knowcosters grants it free of charge with the only requirement that the data provided by the applicants is truthful.

Miguel Conde-Lobato, founder of Fundación Knowcosters, and Charo Suárez, chief financial officer of Capsa, sealed the agreement at Capsa’s headquarters in Oviedo. After the event, Conde-Lobato said that the agreement is very important for Fundación Knowcosters since “it is the first big company to certify its policy of transparency and commitment to consumers with the Knowcosters seal, disclosing where it pays taxes,” said the creator of the non-profit organisation.

Charo Suárez stressed that the use of the Fiscal Footprint once again confirms “Capsa Food’s commitment to transparency and sustainability”.

Under this agreement, Capsa will use the Fiscal Footprint and its logo will be added to the list of more than 100 companies already using this seal, guaranteeing their commitment to the fiscal system of the country in which they operate.

About Fundación Knowcosters

Fundación Knowcosters was established in 2013 to help society to understand and value good social and environmental practices and what is sometimes hidden behind an exaggeratedly low price. It promotes companies’ use of tools such as Triple Marking and the Fiscal Footprint, which provide information about the product. They are different in that the Foundation grants them free of charge and they inform about the origin of the products or where the companies that manufacture them pay taxes.

Rather than lecture or demonise, it aims to inform the public by promoting transformative consumer choices that can change society by increasing the level of truthful information when making a purchase decision. The entity has its own communication channels and in March expanded its scope of action by launching Knowcosters TV and the program Cuando consumes votas (When you consume you vote) featuring interviews with leading personalities from the cultural, social and business world. At this time, the president of Fundación Knowcosters is José Armando Tellado.

Fundación Knowcosters has developed the Knowcosters movement, http://www.knowcosters.org/, which proposes that you “consume as you think” knowing the visible costs of the product and the indirect costs, which are not seen and that we all pay: the cost of wellbeing and the cost to the planet.

Capsa Food, the first big company to be accredited with Fundación Knowcosters’ Fiscal Footprint seal

The seal informs of the country where companies pay their taxes, making their transparency and fiscal commitment visible with the state in which they operate. More than 100 companies already have this seal

Oviedo, 31 July Corporación Alimentaria Peñasanta (Capsa Food), which has, among other brands, Central Lechera Asturiana, Larsa and Innova Food, will use the Fundación Knowcosters (http://www.knowcosters.org) Fiscal Footprint, the seal that certifies transparency and fiscal commitment, after signing the collaboration agreement between both entities.

Miguel Conde-Lobato, fundador de la Fundación Knowcosters, y Charo Suárez, directora de Finanzas de Capsa Food.

The Fiscal Footprint is a seal that informs that companies pay their taxes (VAT and corporate tax) at the place of origin of the products that they manufacture, and Fundación Knowcosters grants it free of charge with the only requirement that the data provided by the applicants is truthful.

Miguel Conde-Lobato, founder of Fundación Knowcosters, and Charo Suárez, chief financial officer of Capsa, sealed the agreement at Capsa’s headquarters in Oviedo. After the event, Conde-Lobato said that the agreement is very important for Fundación Knowcosters since “it is the first big company to certify its policy of transparency and commitment to consumers with the Knowcosters seal, disclosing where it pays taxes,” said the creator of the non-profit organisation.

Charo Suárez stressed that the use of the Fiscal Footprint once again confirms “Capsa Food’s commitment to transparency and sustainability”.

Under this agreement, Capsa will use the Fiscal Footprint and its logo will be added to the list of more than 100 companies already using this seal, guaranteeing their commitment to the fiscal system of the country in which they operate.

About Fundación Knowcosters

Fundación Knowcosters was established in 2013 to help society to understand and value good social and environmental practices and what is sometimes hidden behind an exaggeratedly low price. It promotes companies’ use of tools such as Triple Marking and the Fiscal Footprint, which provide information about the product. They are different in that the Foundation grants them free of charge and they inform about the origin of the products or where the companies that manufacture them pay taxes.

Rather than lecture or demonise, it aims to inform the public by promoting transformative consumer choices that can change society by increasing the level of truthful information when making a purchase decision. The entity has its own communication channels and in March expanded its scope of action by launching Knowcosters TV and the program Cuando consumes votas (When you consume you vote) featuring interviews with leading personalities from the cultural, social and business world. At this time, the president of Fundación Knowcosters is José Armando Tellado.

Fundación Knowcosters has developed the Knowcosters movement, http://www.knowcosters.org/, which proposes that you “consume as you think” knowing the visible costs of the product and the indirect costs, which are not seen and that we all pay: the cost of wellbeing and the cost to the planet.

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30 May 2019
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CAPSA FOOD GROWS IN SALES AND RESULTS, THANKS TO THE STRENGTH OF ITS BRANDS AND DIVERSIFICATION IN CHANNELS AND GEOGRAPHIES

CAPSA FOOD GROWS IN SALES AND RESULTS, THANKS TO THE STRENGTH OF ITS BRANDS AND DIVERSIFICATION IN CHANNELS AND GEOGRAPHIES

Net turnover increased by 6.1% to 737.69 million euros, with 45.05 million euros EBITDA and 22.8 million euros NET PROFIT.

Sales in Spain grew 4% compared to the previous year.

Sales outside of Spain increased by more than 14%, to almost 58 million euros.

Innova Food Ingredients, CAPSA FOOD’s ingredients division, increased sales by 9%, exceeding 100 million euros turnover.
CAPSA FOOD paid more than 9 million euros in the concept of leasing the brand and dividends to Central Lechera Asturiana SAT. Also, the purchase price of the milk CAPSA pays to Central Lechera Asturiana SAT dairy farmers is 10.7% above the national average.

30 May 2019.- The CAPSA FOOD (Corporación Alimentaria Peñasanta SA) Ordinary General Shareholders’ Meeting has approved the annual accounts and presented the results for the 2018 financial year.

CAPSA FOOD closes the best year in its history, with 737.69 million euros turnover (+6.1% over the previous year), 45.06 million euros EBITDA (20% higher than in 2017) and 22.8 million euros net profit, 51% more than in 2017.

The period ended with 928,529.14 million litres of milk collected from 100% Spanish origin, which is an increase of 1.5% compared to 2017.

The brands’ good performance in the Spanish market, as well as the diversification in business and geographies, were key factors in this year’ financial result.
In mass consumption, and in terms of the leading brands’ market share (Source: Nielsen), CAPSA FOOD expanded in all the markets in which it operates (milk, cream, butter and cheese). In the liquid milk market at the end of 2018, its market share was 16.1%, evolving 5.7% with respect to 2017. CAPSA FOOD’s share in cream was 18.6% (+10.1% compared to the previous year), in butter 26%, which was 21.9% more than the previous year and its market share in cheese was 3.7% higher.

The Food Service division continued to grow in number of customers who are served by more than 800 distributors, also incorporating cold products such as yoghurts and cheeses, achieving over 136 million euros turnover in this financial year, 5% above the previous year.
Sales in Spain in the FMCG and Food Service markets increased by 4% compared to the previous year.

Sales outside of Spain increased by more than 14%, to almost 58 million euros, which represents close to 8% of net turnover. Angola, France, Greece, Cape Verde and Seychelles are the new countries in which the company began operating in 2018, which means it currently operates in around 50 countries.

Innova Food Ingredients, CAPSA FOOD’s ingredients division, sales grew by 9% compared to 2017, exceeding 100 million euros in turnover.

With regard to new businesses as a growth channel, CAPSA initiated several projects throughout 2018. In the first quarter of the year, it placed its ECO brand ASANA on the market, which has evolved positively with significant growth since its introduction into the specialist eco channel, already achieving positioning as the second-leading brand in the Spanish market. Within this field of diversification, CAPSA FOOD has also signed a collaboration agreement with Medical Nutrition, Cantabria Labs to develop and market new formulas in the field of clinical nutrition for sale in pharmacies. At the end of 2018, the dairy company also acquired a shareholding in RAW SUPERDRINK with a 25% participation, thus making its first foray into the market of hydrating and isotonic drinks.
Throughout 2018, the company continued to develop its 2015-2019 Strategic Plan, thereby achieving its aim: “Assure the future for farming partners and offer natural products and services that improve people’s health and quality of life in a sustainable environment.” Aligned with this purpose to assure the future for farming partners and acting as an instrument for the shareholder, CAPSA FOOD paid Central Lechera Asturiana SAT more than 9 million euros in 2018, of which about 3.4 million was in concept of leasing the brand and 5.85 million euros in dividends from Fiscal Year 2017, within the distribution policy of 50% of CAPSA FOOD’s annual profit. Also, the purchase price for milk that CAPSA FOOD paid to Central Lechera Asturiana SAT was 10.7% above the national average.

Nutrition, together with charitable work in society, is also very important for CAPSA FOOD; it therefore donated more than 110,000 kg/L of product to organisations such as the Food Bank, No child without dinner, etc.

CAPSA FOOD (Central Lechera Asturiana, Larsa, ATO, Vega de Oro and Innova Food Ingredients) is the leading company in the Spanish dairy market and aims to assure the future for farming partners offering natural products and services that improve people’s health and quality of life, in a sustainable environment. CAPSA FOOD is the leading company in the Spanish dairy market with seven production centres throughout Spain providing direct employment for more than 1,300 people with international presence in almost 50 countries.
In 2019 it was recognised as the food company with the best reputation in Spain according to the REPTRAK study by the Reputation Institute. CAPSA FOOD is also the first Spanish food company to have the 500+ European Seal of Excellence awarded by the European Foundation for Quality Management (EFQM) and the Excellence in Management Club (CEG), which implies that it is a well-managed company and a “model to follow” in Spain, a company that innovates in the market with new formats and new products with functional benefits and creates an excellent work environment for professionals’ development.
Within its concern for social responsibility, CAPSA FOOD supports the primary sector and the rural world, promoting health through nutrition and healthy living habits, protecting the land while respecting the environment and continuing to be an exemplary employer as it has done since it was founded.

CAPSA FOOD GROWS IN SALES AND RESULTS, THANKS TO THE STRENGTH OF ITS BRANDS AND DIVERSIFICATION IN CHANNELS AND GEOGRAPHIES

Net turnover increased by 6.1% to 737.69 million euros, with 45.05 million euros EBITDA and 22.8 million euros NET PROFIT.

Sales in Spain grew 4% compared to the previous year.

Sales outside of Spain increased by more than 14%, to almost 58 million euros.

Innova Food Ingredients, CAPSA FOOD’s ingredients division, increased sales by 9%, exceeding 100 million euros turnover.
CAPSA FOOD paid more than 9 million euros in the concept of leasing the brand and dividends to Central Lechera Asturiana SAT. Also, the purchase price of the milk CAPSA pays to Central Lechera Asturiana SAT dairy farmers is 10.7% above the national average.

30 May 2019.- The CAPSA FOOD (Corporación Alimentaria Peñasanta SA) Ordinary General Shareholders’ Meeting has approved the annual accounts and presented the results for the 2018 financial year.

CAPSA FOOD closes the best year in its history, with 737.69 million euros turnover (+6.1% over the previous year), 45.06 million euros EBITDA (20% higher than in 2017) and 22.8 million euros net profit, 51% more than in 2017.

The period ended with 928,529.14 million litres of milk collected from 100% Spanish origin, which is an increase of 1.5% compared to 2017.

The brands’ good performance in the Spanish market, as well as the diversification in business and geographies, were key factors in this year’ financial result.
In mass consumption, and in terms of the leading brands’ market share (Source: Nielsen), CAPSA FOOD expanded in all the markets in which it operates (milk, cream, butter and cheese). In the liquid milk market at the end of 2018, its market share was 16.1%, evolving 5.7% with respect to 2017. CAPSA FOOD’s share in cream was 18.6% (+10.1% compared to the previous year), in butter 26%, which was 21.9% more than the previous year and its market share in cheese was 3.7% higher.

The Food Service division continued to grow in number of customers who are served by more than 800 distributors, also incorporating cold products such as yoghurts and cheeses, achieving over 136 million euros turnover in this financial year, 5% above the previous year.
Sales in Spain in the FMCG and Food Service markets increased by 4% compared to the previous year.

Sales outside of Spain increased by more than 14%, to almost 58 million euros, which represents close to 8% of net turnover. Angola, France, Greece, Cape Verde and Seychelles are the new countries in which the company began operating in 2018, which means it currently operates in around 50 countries.

Innova Food Ingredients, CAPSA FOOD’s ingredients division, sales grew by 9% compared to 2017, exceeding 100 million euros in turnover.

With regard to new businesses as a growth channel, CAPSA initiated several projects throughout 2018. In the first quarter of the year, it placed its ECO brand ASANA on the market, which has evolved positively with significant growth since its introduction into the specialist eco channel, already achieving positioning as the second-leading brand in the Spanish market. Within this field of diversification, CAPSA FOOD has also signed a collaboration agreement with Medical Nutrition, Cantabria Labs to develop and market new formulas in the field of clinical nutrition for sale in pharmacies. At the end of 2018, the dairy company also acquired a shareholding in RAW SUPERDRINK with a 25% participation, thus making its first foray into the market of hydrating and isotonic drinks.
Throughout 2018, the company continued to develop its 2015-2019 Strategic Plan, thereby achieving its aim: “Assure the future for farming partners and offer natural products and services that improve people’s health and quality of life in a sustainable environment.” Aligned with this purpose to assure the future for farming partners and acting as an instrument for the shareholder, CAPSA FOOD paid Central Lechera Asturiana SAT more than 9 million euros in 2018, of which about 3.4 million was in concept of leasing the brand and 5.85 million euros in dividends from Fiscal Year 2017, within the distribution policy of 50% of CAPSA FOOD’s annual profit. Also, the purchase price for milk that CAPSA FOOD paid to Central Lechera Asturiana SAT was 10.7% above the national average.

Nutrition, together with charitable work in society, is also very important for CAPSA FOOD; it therefore donated more than 110,000 kg/L of product to organisations such as the Food Bank, No child without dinner, etc.

CAPSA FOOD (Central Lechera Asturiana, Larsa, ATO, Vega de Oro and Innova Food Ingredients) is the leading company in the Spanish dairy market and aims to assure the future for farming partners offering natural products and services that improve people’s health and quality of life, in a sustainable environment. CAPSA FOOD is the leading company in the Spanish dairy market with seven production centres throughout Spain providing direct employment for more than 1,300 people with international presence in almost 50 countries.
In 2019 it was recognised as the food company with the best reputation in Spain according to the REPTRAK study by the Reputation Institute. CAPSA FOOD is also the first Spanish food company to have the 500+ European Seal of Excellence awarded by the European Foundation for Quality Management (EFQM) and the Excellence in Management Club (CEG), which implies that it is a well-managed company and a “model to follow” in Spain, a company that innovates in the market with new formats and new products with functional benefits and creates an excellent work environment for professionals’ development.
Within its concern for social responsibility, CAPSA FOOD supports the primary sector and the rural world, promoting health through nutrition and healthy living habits, protecting the land while respecting the environment and continuing to be an exemplary employer as it has done since it was founded.

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28 May 2019
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CAPSA FOOD and Cantabria Labs launch a special formula for diabetics

CAPSA FOOD and Cantabria Labs launch a special formula for diabetics

NMCLA is focused on chronic patients after hospital discharge and designed for patients who are diabetic, malnourished or at risk of malnutrition

Manufactured in Spain, by Central Lechera Asturiana, it is packaged in recyclable cardboard packaging, following the European directive on environmental impact reduction

Granda, 28 May 2019.- As a result of the collaboration agreement signed in 2018 to develop and market new nutritional formulas, Capsa Food, a leading company in the food sector, and Cantabria Labs Nutrition Medical, experts in clinical nutrition, have developed the NMCLA (Central Lechera Asturiana Medical Nutrition) range, which includes different complete liquid diets aimed at people with a higher nutrient requirement.

The first formula of the NMCLA range will be available from May in pharmacies and is especially designed for diabetics and people with secondary hyperglycaemia associated with another pathology, people who are malnourished or at risk of malnutrition, focused on chronic patients after hospital discharge.

Malnutrition affects 23% of Spanish hospitalised patients and a significant number of the cases that require nutritional support are those motivated by diabetes, due to its prevalence and the multiple reasons that can result in hospital admission. According to the PREDyCES study, by the Spanish Parenteral and Enteral Nutrition Society (Senpe), “malnutrition related to the disease affects 23.7% of hospitalised patients, a figure that increases up to 38% in people over 70 years of age and up to 50% beyond the age of 85.”

The results of the study, carried out among 1,597 patients from 31 hospitals in the National Health System, show that one third of patients with diabetes admitted to Spanish hospitals are malnourished, and that of the 352 patients included with dysphagia, 45.7 and 42.2 percent presented malnutrition at admission and discharge, respectively.

“This new formula, which will help dietary management for patients with greater nutritional needs, has been designed with Capsa Food’s expertise in food innovation, always focused on using natural ingredients and improving consumers’ health and well-being. We are aware that there are increasingly more special nutritional needs, and the Central Lechera Asturiana Medical Nutrition range will considerably improve the health of people with these needs”, said Capsa Food’s general manager, José Armando Tellado.

“With this innovative launch, Cantabria Labs Nutrition Medical hopes to be able to respond, based on endorsement and science, to the demand from professionals and diabetic patients with special medical/nutritional needs. It will contribute to improving people’s care and well-being, which is our purpose and objective as a laboratory and a Spanish company,” said Roberto Conde, CEO of Cantabria Labs Nutrición Médica.

In addition to the specialised and innovative composition, created to provide the necessary supplements for patients and manufactured in Spain together with Central Lechera Asturiana, NMCL reflects the two Spanish companies’ commitment to the environment, using packaging adapted to the European Parliament directive on reducing the environmental impact of certain plastic products. NMCLA therefore uses recyclable cardboard packaging, derived from sustainable forest management and respect for local communities and indigenous peoples, and does not include plastic straws.

CAPSA FOOD (Central Lechera Asturiana, Larsa, ATO, Vega de Oro and Innova Food Ingredients) is the leading company in the Spanish dairy market whose purpose is to ensure the future for partner farmers offering natural products and services that improve people’s health and quality of life, in a sustainable environment. CAPSA FOOD is the leading company in the Spanish dairy market with seven production centres throughout Spain providing direct employment for more than 1,300 people with international presence in more than 40 countries. 

In 2019 it was recognised as the food company with the best reputation in Spain according to the REPTRAK study by the Reputation Institute. CAPSA FOOD is also the first Spanish food company to have the 500+ European Seal of Excellence awarded by the European Foundation for Quality Management (EFQM) and the Excellence in Management Club (CEG), which implies that it is a well-managed company and a “model to follow” in Spain, a company that innovates in the market with new formats and new products with functional benefits and creates an excellent work environment for professionals’ development.

Within its concern for social responsibility, CAPSA FOOD supports the primary sector and the rural world, promoting health through nutrition and healthy living habits, protecting the land while respecting the environment and continuing to be an exemplary employer as it has done since it was founded.

CAPSA FOOD and Cantabria Labs launch a special formula for diabetics

NMCLA is focused on chronic patients after hospital discharge and designed for patients who are diabetic, malnourished or at risk of malnutrition

Manufactured in Spain, by Central Lechera Asturiana, it is packaged in recyclable cardboard packaging, following the European directive on environmental impact reduction

Granda, 28 May 2019.- As a result of the collaboration agreement signed in 2018 to develop and market new nutritional formulas, Capsa Food, a leading company in the food sector, and Cantabria Labs Nutrition Medical, experts in clinical nutrition, have developed the NMCLA (Central Lechera Asturiana Medical Nutrition) range, which includes different complete liquid diets aimed at people with a higher nutrient requirement.

The first formula of the NMCLA range will be available from May in pharmacies and is especially designed for diabetics and people with secondary hyperglycaemia associated with another pathology, people who are malnourished or at risk of malnutrition, focused on chronic patients after hospital discharge.

Malnutrition affects 23% of Spanish hospitalised patients and a significant number of the cases that require nutritional support are those motivated by diabetes, due to its prevalence and the multiple reasons that can result in hospital admission. According to the PREDyCES study, by the Spanish Parenteral and Enteral Nutrition Society (Senpe), “malnutrition related to the disease affects 23.7% of hospitalised patients, a figure that increases up to 38% in people over 70 years of age and up to 50% beyond the age of 85.”

The results of the study, carried out among 1,597 patients from 31 hospitals in the National Health System, show that one third of patients with diabetes admitted to Spanish hospitals are malnourished, and that of the 352 patients included with dysphagia, 45.7 and 42.2 percent presented malnutrition at admission and discharge, respectively.

“This new formula, which will help dietary management for patients with greater nutritional needs, has been designed with Capsa Food’s expertise in food innovation, always focused on using natural ingredients and improving consumers’ health and well-being. We are aware that there are increasingly more special nutritional needs, and the Central Lechera Asturiana Medical Nutrition range will considerably improve the health of people with these needs”, said Capsa Food’s general manager, José Armando Tellado.

“With this innovative launch, Cantabria Labs Nutrition Medical hopes to be able to respond, based on endorsement and science, to the demand from professionals and diabetic patients with special medical/nutritional needs. It will contribute to improving people’s care and well-being, which is our purpose and objective as a laboratory and a Spanish company,” said Roberto Conde, CEO of Cantabria Labs Nutrición Médica.

In addition to the specialised and innovative composition, created to provide the necessary supplements for patients and manufactured in Spain together with Central Lechera Asturiana, NMCL reflects the two Spanish companies’ commitment to the environment, using packaging adapted to the European Parliament directive on reducing the environmental impact of certain plastic products. NMCLA therefore uses recyclable cardboard packaging, derived from sustainable forest management and respect for local communities and indigenous peoples, and does not include plastic straws.

CAPSA FOOD (Central Lechera Asturiana, Larsa, ATO, Vega de Oro and Innova Food Ingredients) is the leading company in the Spanish dairy market whose purpose is to ensure the future for partner farmers offering natural products and services that improve people’s health and quality of life, in a sustainable environment. CAPSA FOOD is the leading company in the Spanish dairy market with seven production centres throughout Spain providing direct employment for more than 1,300 people with international presence in more than 40 countries. 

In 2019 it was recognised as the food company with the best reputation in Spain according to the REPTRAK study by the Reputation Institute. CAPSA FOOD is also the first Spanish food company to have the 500+ European Seal of Excellence awarded by the European Foundation for Quality Management (EFQM) and the Excellence in Management Club (CEG), which implies that it is a well-managed company and a “model to follow” in Spain, a company that innovates in the market with new formats and new products with functional benefits and creates an excellent work environment for professionals’ development.

Within its concern for social responsibility, CAPSA FOOD supports the primary sector and the rural world, promoting health through nutrition and healthy living habits, protecting the land while respecting the environment and continuing to be an exemplary employer as it has done since it was founded.

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16 May 2019
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After the approval of the Clinical Research Ethics Committee at the San Carlos Clinical Hospital in Madrid the project to determine the Spanish microbiome has been launched

After the approval of the Clinical Research Ethics Committee at the San Carlos Clinical Hospital in Madrid the project to determine the Spanish microbiome has been launched

This project is being undertaken by the Complutense University of Madrid and Central Lechera Asturiana Chair of the Faculty of Medicine for Training and Research into Nutrition and Education for Health, funded by the Central Lechera Asturiana Institute for Personalised Nutrition

The results will help to determine the existence of a central human microbiome and to detail its relationship with different diseases and health disorders, so that it can be used in the fields of science and health for the benefit of society

The UCM / Central Lechera Asturiana Chair for Training and Research into Nutrition and Education for Health, attached to the Complutense University of Madrid’s Department of Medicine has launched the study “Spanish Microbiome Project”, funded by the Central Lechera Asturiana Institute for Personalised Nutrition (ICLANP).

This study, approved by the Clinical Research Ethics Committee (CEIC) of the San Carlos Clinical University Hospital of Madrid, is a descriptive and observational clinical study.

The project will have very relevant implications for knowing the role of the microbiota in each individual in aspects such as nutrient processing, vitamin production, the presence of antibiotic resistance genes, etc.

The project’s main objectives are:

  • To determine the existence of a central human microbiome.
  • To understand whether changes in the human microbiome can be correlated with changes in human health.
  • To develop new technological tools and bioinformatics necessary to support these objectives and address the ethical, legal and social implications revealed by research into human microbiomes.
  • Using metagenomic approaches for DNA genomic sequencing, this trial will lay the groundwork for future studies into human-associated microbial communities.

The study sample will include healthy people, of both genders, between 18 and 70 years. In order to guarantee a representative sample of the population, participants will be selected by age, gender and autonomous community conglomerates from among those registered who meet a series of inclusion criteria and do not present exclusion criteria.

The process of recruiting volunteers is currently underway. Anyone interested to participate can register through the website of the Chair (www.ucm.es/catedra-ucm-clas/) or the Institute (www.ienp.es/microbioma/), and take part in this study entitled “Spanish Microbiome Project: Sequencing the 16S rRNA gene and reference ranges for clinically relevant microbial taxa of the human intestinal microbiome in healthy people in Spain”.

According to the studies published by the Complutense University of Madrid and Central Lechera Asturiana Chair for Training and Research into Nutrition and Education for Health directed by Dr Luis Collado, “the bacterial microorganisms of the human organism have recently attracted unprecedented attention from the biomedical community for the growing evidence that supports its central role in human health and disease. The intestinal microbiota consists of billions of bacterial microorganisms; more than 500 species that inhabit our gastrointestinal tract and, for a few years now, it has been known that these bacteria are not simply commensal organisms in our bodies, they serve as an important “organ” that regulates metabolic processes, including nutrient digestion and absorption, the synthesis of vitamins, mucosal immunity modulation and the production of toxins and carcinogens.”

Dr Luis Collado also says that “knowing the intestinal microbial community composition is essential to understanding and acting on the processes related to nutrition and their impact on health. The Spanish Microbiome Project is a pioneer in establishing a map of the intestinal flora among the healthy Spanish population. This project will open new lines in developing precision medicine and nutrition, so that medical and nutritional actions can be personalised for each individual person in the future”.

The results of this study will help to determine the existence of a central human microbiome and detail its relationship with different diseases and health disorders. It will also be used in the fields of science and health for the benefit of society.

The CENTRAL LECHERA ASTURIANA INSTITUTE FOR PERSONALISED NUTRITION was conceived with the aim of researching and improving people’s health and wellbeing through precision nutrition and making the research available to society, with collaboration from institutions with a solid scientific reputation such as the Complutense University of Madrid and Central Lechera Asturiana Health and Nutrition Faculty, directed by Dr Luis Collado; Darwin Bioprospecting Excellence, a company formed by scientists from the Universitat de València and the Superior Council of Scientific Research (CSIC), which have more than 25 years of experience in microbiology; SNGULAR, the creator of BuyVIP as a technological partner and CAPSA FOOD, the leading dairy company in Spain, which develops products that add value and contribute to improving consumers’ health and nutrition as part of its strategic plan and CSR.

After the approval of the Clinical Research Ethics Committee at the San Carlos Clinical Hospital in Madrid the project to determine the Spanish microbiome has been launched

This project is being undertaken by the Complutense University of Madrid and Central Lechera Asturiana Chair of the Faculty of Medicine for Training and Research into Nutrition and Education for Health, funded by the Central Lechera Asturiana Institute for Personalised Nutrition

The results will help to determine the existence of a central human microbiome and to detail its relationship with different diseases and health disorders, so that it can be used in the fields of science and health for the benefit of society

The UCM / Central Lechera Asturiana Chair for Training and Research into Nutrition and Education for Health, attached to the Complutense University of Madrid’s Department of Medicine has launched the study “Spanish Microbiome Project”, funded by the Central Lechera Asturiana Institute for Personalised Nutrition (ICLANP).

This study, approved by the Clinical Research Ethics Committee (CEIC) of the San Carlos Clinical University Hospital of Madrid, is a descriptive and observational clinical study.

The project will have very relevant implications for knowing the role of the microbiota in each individual in aspects such as nutrient processing, vitamin production, the presence of antibiotic resistance genes, etc.

The project’s main objectives are:

  • To determine the existence of a central human microbiome.
  • To understand whether changes in the human microbiome can be correlated with changes in human health.
  • To develop new technological tools and bioinformatics necessary to support these objectives and address the ethical, legal and social implications revealed by research into human microbiomes.
  • Using metagenomic approaches for DNA genomic sequencing, this trial will lay the groundwork for future studies into human-associated microbial communities.

The study sample will include healthy people, of both genders, between 18 and 70 years. In order to guarantee a representative sample of the population, participants will be selected by age, gender and autonomous community conglomerates from among those registered who meet a series of inclusion criteria and do not present exclusion criteria.

The process of recruiting volunteers is currently underway. Anyone interested to participate can register through the website of the Chair (www.ucm.es/catedra-ucm-clas/) or the Institute (www.ienp.es/microbioma/), and take part in this study entitled “Spanish Microbiome Project: Sequencing the 16S rRNA gene and reference ranges for clinically relevant microbial taxa of the human intestinal microbiome in healthy people in Spain”.

According to the studies published by the Complutense University of Madrid and Central Lechera Asturiana Chair for Training and Research into Nutrition and Education for Health directed by Dr Luis Collado, “the bacterial microorganisms of the human organism have recently attracted unprecedented attention from the biomedical community for the growing evidence that supports its central role in human health and disease. The intestinal microbiota consists of billions of bacterial microorganisms; more than 500 species that inhabit our gastrointestinal tract and, for a few years now, it has been known that these bacteria are not simply commensal organisms in our bodies, they serve as an important “organ” that regulates metabolic processes, including nutrient digestion and absorption, the synthesis of vitamins, mucosal immunity modulation and the production of toxins and carcinogens.”

Dr Luis Collado also says that “knowing the intestinal microbial community composition is essential to understanding and acting on the processes related to nutrition and their impact on health. The Spanish Microbiome Project is a pioneer in establishing a map of the intestinal flora among the healthy Spanish population. This project will open new lines in developing precision medicine and nutrition, so that medical and nutritional actions can be personalised for each individual person in the future”.

The results of this study will help to determine the existence of a central human microbiome and detail its relationship with different diseases and health disorders. It will also be used in the fields of science and health for the benefit of society.

The CENTRAL LECHERA ASTURIANA INSTITUTE FOR PERSONALISED NUTRITION was conceived with the aim of researching and improving people’s health and wellbeing through precision nutrition and making the research available to society, with collaboration from institutions with a solid scientific reputation such as the Complutense University of Madrid and Central Lechera Asturiana Health and Nutrition Faculty, directed by Dr Luis Collado; Darwin Bioprospecting Excellence, a company formed by scientists from the Universitat de València and the Superior Council of Scientific Research (CSIC), which have more than 25 years of experience in microbiology; SNGULAR, the creator of BuyVIP as a technological partner and CAPSA FOOD, the leading dairy company in Spain, which develops products that add value and contribute to improving consumers’ health and nutrition as part of its strategic plan and CSR.

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9 May 2019
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“39ytú (39 and you)” from the Central Lechera Asturiana Institute, has received the second award in the Nutraingredients Awards for the Best Personalised Nutrition Initiative

“39ytú (39 and you)” from the Central Lechera Asturiana Institute, has received the second award in the Nutraingredients Awards for the Best Personalised Nutrition Initiative

This award acknowledges the “innovation and the state of the art research in healthy foods, supplements and nutrition”.

39ytú, the first project of the Central Lechera Asturiana Institute for Personalised Nutrition responds to a “real consumer demand, to health or nutrition problems or to the health and wellbeing goal”.

The NutraIngredients Awards, held yesterday in Geneva, revealed the winner to the Best Personalised Nutrition Initiative, where the Central Lechera Asturiana Institute for Personalised Nutrition (ICLANP) has obtained the second position with their project 39ytú, precision nutrition from your microbiota. This award acknowledges innovation and state of the art research in heath food, supplements and nutrition.

“39ytú was born one hundred days ago and today was a finisher in Nutraingredients Awards in Geneva, side to side with companies with years of experience. Being next to the big ones proves the quality, innovation and efficiency of our project” stated Javier Cuervo, managing director of the Central Lechera Asturiana Institute for Personalised Nutrition.

The judges of the NutraIngredients Awards highlighted that the personalised nutrition project of the ICLANP, 39ytú, responds to “a real demand of consumers, health or nutrition problems, or to the health and wellbeing goal; it demonstrates that the initiative will offer truly personal information; it has scientific and technological feasibility and proves that the product works for its specified use, as well as being a changing source of innovation in the development of a personalised nutrition space. It also stands out from the crowds and is ahead of their competence”.

The award ceremony took place in Geneva, within Vitafoods Europe, annual meeting point of the nutrition industry to innovate, connect with business leaders and to find effective solutions in the nutraceutical sector. A total of 1,200 exhibitors, from 110 countries around the world travel to Vitafoods Europe, the only specialised event that comprises the whole nutraceutical supply chain, from the basic ingredient to the shelf that reaches the consumer.

The mission of the Central Lechera Institute for Personalised Nutrition is to research and improve the health and wellbeing of individuals through precision nutrition, thanks to the collaboration with institutions with a solid reputation, such as the Comuplutense University of Madrid Central Lechera Asturiana Health and Nutrition Chair, CAPSA, Sngular and Darwin Bioprospecting, specialised in microbiology and with the support of the state of the art technological developments.

“39ytú” is the first project of the Central Lechera Asturiana Institute for Personalised Nutrition, based on the precision nutritional recommendation after a microbiome (genetic sequencing of the microbiota) test is carried out. Its name refers to the 39 billion bacteria that colonise the intestine and that shape the microbiota. This is a group of microorganisms that live in a certain habitat, in this case in the human intestine, and that carry out their functions in nutrition and metabolism, but also in the protection and development of the body. We also know it as gut flora, incorrectly though, and it adds up to 2 kg of our bodyweight.

In 39ytú the microbiome of the individual and its possible alterations are analysed, as they can have an effect in their health. Depending on the results obtained in the massive sequencing test, a report is given with personalised nutrition recommendations.

BioActive solutions are also given to those people who already know their needs, such as: glucose control, cholesterol reduction, digestive discomfort, bowel regularity, immunity, bowel discomfort and intolerance to gluten.

You can find more information in www.39ytu.com or in the webpage of the Institute www.ienp.es.

The CENTRAL LECHERA ASTURIANA INSTITUTE FOR PERSONALISED NUTRITION was conceived with the aim of researching and improving people’s health and well-being through precision nutrition and making it available to society, with collaboration from institutions with a solid scientific reputation such as the Complutense University of Madrid Central Lechera Asturiana Health and Nutrition Chair, directed by Dr Luis Collado; Darwin Bioprospecting Excellence, a company formed by scientists from the Universitat de València and the Superior Council of Scientific Research (CSIC)
that have more than 25 years of experience in microbiology; SNGULAR, the creator of BuyVIP as a technological partner and CAPSA FOOD, the leading dairy company in Spain, which develops products that add value and contribute to improving consumers’ health and nutrition as part of its strategic plan and CSR.

“39ytú (39 and you)” from the Central Lechera Asturiana Institute, has received the second award in the Nutraingredients Awards for the Best Personalised Nutrition Initiative

This award acknowledges the “innovation and the state of the art research in healthy foods, supplements and nutrition”.

39ytú, the first project of the Central Lechera Asturiana Institute for Personalised Nutrition responds to a “real consumer demand, to health or nutrition problems or to the health and wellbeing goal”.

The NutraIngredients Awards, held yesterday in Geneva, revealed the winner to the Best Personalised Nutrition Initiative, where the Central Lechera Asturiana Institute for Personalised Nutrition (ICLANP) has obtained the second position with their project 39ytú, precision nutrition from your microbiota. This award acknowledges innovation and state of the art research in heath food, supplements and nutrition.

“39ytú was born one hundred days ago and today was a finisher in Nutraingredients Awards in Geneva, side to side with companies with years of experience. Being next to the big ones proves the quality, innovation and efficiency of our project” stated Javier Cuervo, managing director of the Central Lechera Asturiana Institute for Personalised Nutrition.

The judges of the NutraIngredients Awards highlighted that the personalised nutrition project of the ICLANP, 39ytú, responds to “a real demand of consumers, health or nutrition problems, or to the health and wellbeing goal; it demonstrates that the initiative will offer truly personal information; it has scientific and technological feasibility and proves that the product works for its specified use, as well as being a changing source of innovation in the development of a personalised nutrition space. It also stands out from the crowds and is ahead of their competence”.

The award ceremony took place in Geneva, within Vitafoods Europe, annual meeting point of the nutrition industry to innovate, connect with business leaders and to find effective solutions in the nutraceutical sector. A total of 1,200 exhibitors, from 110 countries around the world travel to Vitafoods Europe, the only specialised event that comprises the whole nutraceutical supply chain, from the basic ingredient to the shelf that reaches the consumer.

The mission of the Central Lechera Institute for Personalised Nutrition is to research and improve the health and wellbeing of individuals through precision nutrition, thanks to the collaboration with institutions with a solid reputation, such as the Comuplutense University of Madrid Central Lechera Asturiana Health and Nutrition Chair, CAPSA, Sngular and Darwin Bioprospecting, specialised in microbiology and with the support of the state of the art technological developments.

“39ytú” is the first project of the Central Lechera Asturiana Institute for Personalised Nutrition, based on the precision nutritional recommendation after a microbiome (genetic sequencing of the microbiota) test is carried out. Its name refers to the 39 billion bacteria that colonise the intestine and that shape the microbiota. This is a group of microorganisms that live in a certain habitat, in this case in the human intestine, and that carry out their functions in nutrition and metabolism, but also in the protection and development of the body. We also know it as gut flora, incorrectly though, and it adds up to 2 kg of our bodyweight.

In 39ytú the microbiome of the individual and its possible alterations are analysed, as they can have an effect in their health. Depending on the results obtained in the massive sequencing test, a report is given with personalised nutrition recommendations.

BioActive solutions are also given to those people who already know their needs, such as: glucose control, cholesterol reduction, digestive discomfort, bowel regularity, immunity, bowel discomfort and intolerance to gluten.

You can find more information in www.39ytu.com or in the webpage of the Institute www.ienp.es.

The CENTRAL LECHERA ASTURIANA INSTITUTE FOR PERSONALISED NUTRITION was conceived with the aim of researching and improving people’s health and well-being through precision nutrition and making it available to society, with collaboration from institutions with a solid scientific reputation such as the Complutense University of Madrid Central Lechera Asturiana Health and Nutrition Chair, directed by Dr Luis Collado; Darwin Bioprospecting Excellence, a company formed by scientists from the Universitat de València and the Superior Council of Scientific Research (CSIC)
that have more than 25 years of experience in microbiology; SNGULAR, the creator of BuyVIP as a technological partner and CAPSA FOOD, the leading dairy company in Spain, which develops products that add value and contribute to improving consumers’ health and nutrition as part of its strategic plan and CSR.

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25 Apr 2019
0

CAPSA COMMITTED TO HEALTH AND SAFETY IN THE WORKPLACE

CAPSA COMMITTED TO HEALTH AND SAFETY IN THE WORKPLACE

On 28 April, CAPSA will join the celebrations for World Health and Safety at Work Day promoted by the International Labour Organisation.

CAPSA is very aware of Health and Safety and promotes safe work environments through specific programmes, awareness actions and communication campaigns, within its “Zero Accidents” target.

The LACTO Programme (Leadership, Attitude, Commitment, Safe Work) has a special focus. A project that CAPSA launched in 2018 aligned with its Exemplary Employer CSR programme, which aims to enhance the Culture of Safety at CAPSA. In recent months, training sessions have been presented for managers and workers in all the centres and the points of the Security Decalogue have been sent to everyone at CAPSA. The points of the Decalogue were the theme for the Children’s Painting Contest, whose winners we will meet next week.

The next steps of the LACTO Programme include a personalised presentation of the Decalogue to each worker, in an original format, as well as training for the Central Services group. Click HERE for a preview of the training.

CAPSA is convinced that the LACTO project will help to consolidate and improve health and safety as a VALUE for generating real change in the CAPSA PREVENTIVE CULTURE. It will therefore continue to work alongside the Lacto Super Collaborators in the workplace, and is also counting on your support to foster the preventive culture.

Everyone has a great responsibility to make CAPSA a safer and healthier place every day, so CAPSA encourages your commitment, compliance with the safety recommendations and setting an example for others.
In 2019, CAPSA will adapt the OSHAS 18001 standard (Occupational Health and Safety Management System that has been implemented and certified in several work centres) to ISO 45001, aligning workplace safety with other ISO certified disciplines, such as quality and the environment.

CAPSA COMMITTED TO HEALTH AND SAFETY IN THE WORKPLACE

On 28 April, CAPSA will join the celebrations for World Health and Safety at Work Day promoted by the International Labour Organisation.

CAPSA is very aware of Health and Safety and promotes safe work environments through specific programmes, awareness actions and communication campaigns, within its “Zero Accidents” target.

The LACTO Programme (Leadership, Attitude, Commitment, Safe Work) has a special focus. A project that CAPSA launched in 2018 aligned with its Exemplary Employer CSR programme, which aims to enhance the Culture of Safety at CAPSA. In recent months, training sessions have been presented for managers and workers in all the centres and the points of the Security Decalogue have been sent to everyone at CAPSA. The points of the Decalogue were the theme for the Children’s Painting Contest, whose winners we will meet next week.

The next steps of the LACTO Programme include a personalised presentation of the Decalogue to each worker, in an original format, as well as training for the Central Services group. Click HERE for a preview of the training.

CAPSA is convinced that the LACTO project will help to consolidate and improve health and safety as a VALUE for generating real change in the CAPSA PREVENTIVE CULTURE. It will therefore continue to work alongside the Lacto Super Collaborators in the workplace, and is also counting on your support to foster the preventive culture.

Everyone has a great responsibility to make CAPSA a safer and healthier place every day, so CAPSA encourages your commitment, compliance with the safety recommendations and setting an example for others.
In 2019, CAPSA will adapt the OSHAS 18001 standard (Occupational Health and Safety Management System that has been implemented and certified in several work centres) to ISO 45001, aligning workplace safety with other ISO certified disciplines, such as quality and the environment.

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17 Apr 2019
0

Grilled Apple Sauce is proclaimed the best “Salsa de Asturias”

Grilled Apple Sauce is proclaimed the best “Salsa de Asturias”

Sergio Viña, chef at La Pradera del Campanal, in Luanco, wins the Central Lechera Asturiana contest

Asturias, 16 April 2019

In February, Central Lechera Asturiana launched a new collaborative creation project within the Asturias hotel industry: to find the cream-based sauce that best evokes traditional Asturias flavours. After a meticulous selection process and blind tastings in which professionals, food critics and nine Michelin-star chefs participated, “Grilled Apple Sauce” was selected as the winning recipe.

Reflecting the traditional flavours of Asturias with the flavour perhaps most representative of the Principality, the apple, in a sauce made using roast apple, an ingredient with a long-held tradition in the region. These are some of the values that led to Sergio Viña Rosa’s creation being proclaimed as the best “Salsa de Asturias” (Asturias Sauce) with a cream base from Central Lechera Asturiana.

Sergio Viña is the chef of La Pradera Campanal, a restaurant in Santa Eulalia de Nembro (Luanco), founded by his grandparents in 1960, offering the most traditional recipes of Asturian cuisine.

The finalists selected by the judging panel were: Afuega’l Pitu Tineo and Cangas Wine Sauce by Carmen Fernández Parrondo from Hotel Palacio de Merás (Tineo), and Llanes Forest Sauce by José Miguel Naves Gómez from La Provenzal Restaurant (Llanes).

The creation of the “Salsa de Asturias” (Asturias Sauce) was open to all gastronomy professionals in the principality, with the requirement that the recipe has a base of cream from Central Lechera Asturiana and no artificial ingredients, to comply with the brand’s all-natural commitment.

In a first phase, the projects were evaluated by the Asturias Gastronomic Critics Association and by members of the dairy company’s R&D Department in a blind tasting, from which twelve semi-finalists were selected. The second phase of the contest was held at the 3rd Gastronomic Clinic of Asturias, in which accredited gastronomic professionals selected the three finalists. The final phase took place within the framework of the 12th Asturias Pinchos and Tapas Championships, where a special judging panel, made up of relevant figures from the world of gastronomy, including those from the nine Michelin star restaurants of the principality, who selected the creation by Sergio Viña as the “La Salsa de Asturias” (The Asturias Sauce).

The winning recipe receives a cash prize of 5,000 euros and the possibility of being marketed by Central Lechera Asturiana.

Grilled Apple Sauce is proclaimed the best “Salsa de Asturias”

Sergio Viña, chef at La Pradera del Campanal, in Luanco, wins the Central Lechera Asturiana contest

Asturias, 16 April 2019

In February, Central Lechera Asturiana launched a new collaborative creation project within the Asturias hotel industry: to find the cream-based sauce that best evokes traditional Asturias flavours. After a meticulous selection process and blind tastings in which professionals, food critics and nine Michelin-star chefs participated, “Grilled Apple Sauce” was selected as the winning recipe.

Reflecting the traditional flavours of Asturias with the flavour perhaps most representative of the Principality, the apple, in a sauce made using roast apple, an ingredient with a long-held tradition in the region. These are some of the values that led to Sergio Viña Rosa’s creation being proclaimed as the best “Salsa de Asturias” (Asturias Sauce) with a cream base from Central Lechera Asturiana.

Sergio Viña is the chef of La Pradera Campanal, a restaurant in Santa Eulalia de Nembro (Luanco), founded by his grandparents in 1960, offering the most traditional recipes of Asturian cuisine.

The finalists selected by the judging panel were: Afuega’l Pitu Tineo and Cangas Wine Sauce by Carmen Fernández Parrondo from Hotel Palacio de Merás (Tineo), and Llanes Forest Sauce by José Miguel Naves Gómez from La Provenzal Restaurant (Llanes).

The creation of the “Salsa de Asturias” (Asturias Sauce) was open to all gastronomy professionals in the principality, with the requirement that the recipe has a base of cream from Central Lechera Asturiana and no artificial ingredients, to comply with the brand’s all-natural commitment.

In a first phase, the projects were evaluated by the Asturias Gastronomic Critics Association and by members of the dairy company’s R&D Department in a blind tasting, from which twelve semi-finalists were selected. The second phase of the contest was held at the 3rd Gastronomic Clinic of Asturias, in which accredited gastronomic professionals selected the three finalists. The final phase took place within the framework of the 12th Asturias Pinchos and Tapas Championships, where a special judging panel, made up of relevant figures from the world of gastronomy, including those from the nine Michelin star restaurants of the principality, who selected the creation by Sergio Viña as the “La Salsa de Asturias” (The Asturias Sauce).

The winning recipe receives a cash prize of 5,000 euros and the possibility of being marketed by Central Lechera Asturiana.

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11 Apr 2019
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Vidiago, third prize in the Best Cheeses of Spain Championship

Vidiago, third prize in the Best Cheeses of Spain Championship

It is part of Central Lechera Asturiana special “El Maestro Quesero” selection. It won the award for the tenth edition of the GourmetQuesos contest at the Salón Gourmets 2019 trade show

Asturias, 11 April. The Salón Gourmets 2019 trade show, which took place this week at Ifema (Madrid), today awarded the winners of the tenth edition of GourmetQuesos, the best cheese in Spain championship. Vidiago won third Prize in the ‘young cow’ category, in a contest with numerous participants. About 900 cheeses were presented for the award this year.

VIDIAGO cheese is made with milk from Vidiago, a village in Llanes where cows graze in pastures by the sea, which makes the flavour smooth and distinctive.

Vidiago cheese has been hand made since 1940 by the Collera family. Its recipe has been passed down from generation to generation until today. For many years, only the Collera family made this cheese, and today the family’s working example has reached more producers. It is a semi-cured cheese with no additives or preservatives, with a clean cut, no eyes and a smooth texture. Used extensively in cooking, it is often used to make the traditional Asturias ‘cachopo’ (cordon bleu).

Vidiago is part of the “El Maestro Quesero” selection, a project that brings together five Asturias cheese factories whose traditionally crafted products share the common link of Central Lechera Asturiana milk. At the end of last year, this special edition was launched with five varieties: Cabrales PDO, Afuega’l Pitu PDO, Casín PDO, Los Beyos PGI and Vidiago Traditional Cheese. This cheese selection has the Alimentos del Paraíso Natural seal, which distinguishes foods that are marked by tradition, handed down from generation to generation, and due to the unique geographic characteristics of the principality.

The “El Maestro Quesero (The Master Cheesemaker)” is an initiative that is aligned with Central Lechera Asturiana’s CSR strategy, as a proposal of differential value of support to traditional cheese factories in a commitment to quality, defending the ‘all natural’ from livestock to the table.

The GourmetQuesos Championship is consolidated as the most important event in Spain due to the number of samples presented. This year, 840 were submitted; in the last edition there were 725. In Spain there are about 150 varieties of cheese and 32 with Protected Designation of Origin, in addition to 15 selected for regional quality certifications.

Vidiago, third prize in the Best Cheeses of Spain Championship

It is part of Central Lechera Asturiana special “El Maestro Quesero” selection. It won the award for the tenth edition of the GourmetQuesos contest at the Salón Gourmets 2019 trade show

Asturias, 11 April. The Salón Gourmets 2019 trade show, which took place this week at Ifema (Madrid), today awarded the winners of the tenth edition of GourmetQuesos, the best cheese in Spain championship. Vidiago won third Prize in the ‘young cow’ category, in a contest with numerous participants. About 900 cheeses were presented for the award this year.

VIDIAGO cheese is made with milk from Vidiago, a village in Llanes where cows graze in pastures by the sea, which makes the flavour smooth and distinctive.

Vidiago cheese has been hand made since 1940 by the Collera family. Its recipe has been passed down from generation to generation until today. For many years, only the Collera family made this cheese, and today the family’s working example has reached more producers. It is a semi-cured cheese with no additives or preservatives, with a clean cut, no eyes and a smooth texture. Used extensively in cooking, it is often used to make the traditional Asturias ‘cachopo’ (cordon bleu).

Vidiago is part of the “El Maestro Quesero” selection, a project that brings together five Asturias cheese factories whose traditionally crafted products share the common link of Central Lechera Asturiana milk. At the end of last year, this special edition was launched with five varieties: Cabrales PDO, Afuega’l Pitu PDO, Casín PDO, Los Beyos PGI and Vidiago Traditional Cheese. This cheese selection has the Alimentos del Paraíso Natural seal, which distinguishes foods that are marked by tradition, handed down from generation to generation, and due to the unique geographic characteristics of the principality.

The “El Maestro Quesero (The Master Cheesemaker)” is an initiative that is aligned with Central Lechera Asturiana’s CSR strategy, as a proposal of differential value of support to traditional cheese factories in a commitment to quality, defending the ‘all natural’ from livestock to the table.

The GourmetQuesos Championship is consolidated as the most important event in Spain due to the number of samples presented. This year, 840 were submitted; in the last edition there were 725. In Spain there are about 150 varieties of cheese and 32 with Protected Designation of Origin, in addition to 15 selected for regional quality certifications.

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9 Apr 2019
0

ZARZALEJO HAS REVALIDATED ITS BRC/IFS EXCELLENCE RATING

ZARZALEJO HAS REVALIDATED ITS BRC/IFS EXCELLENCE RATING

The audit for renewing the BRC and IFS food safety certificates, where the auditors validated CAPSA’s A rating (Excellent), took place at the Zarzalejo plant last week.

Both are standards that guarantee that CAPSA meets the highest safety, quality and performance criteria in terms of food safety and consumer protection. BRC stands for British Retail Consortium; the food safety system developed by British retail distribution in 1998. The IFS (International Featured Standards); a food safety system developed by retail associations in Germany, France and Italy in 2003.

Today, having these certifications is essential to be competitive in Spanish and international markets; indeed, not having them would harm the company’s leadership and would condition CAPSA’s presence with many customers, since some only work with companies that have these certificates.

Consolidating and maintaining these stringent certifications requires daily, rigorous and continuous work on food safety, which enables CAPSA to ensure ever safer processes. We would like to congratulate all the personnel at the plant, as well as other areas involved from CAPSA’s Central Services, for their continuous involvement and efforts.

At this time, the Zarzalejo Plant and the Lugo Plant both have this A (Excellent) rating in the BRC/IFS certifications.

ZARZALEJO HAS REVALIDATED ITS BRC/IFS EXCELLENCE RATING

The audit for renewing the BRC and IFS food safety certificates, where the auditors validated CAPSA’s A rating (Excellent), took place at the Zarzalejo plant last week.

Both are standards that guarantee that CAPSA meets the highest safety, quality and performance criteria in terms of food safety and consumer protection. BRC stands for British Retail Consortium; the food safety system developed by British retail distribution in 1998. The IFS (International Featured Standards); a food safety system developed by retail associations in Germany, France and Italy in 2003.

Today, having these certifications is essential to be competitive in Spanish and international markets; indeed, not having them would harm the company’s leadership and would condition CAPSA’s presence with many customers, since some only work with companies that have these certificates.

Consolidating and maintaining these stringent certifications requires daily, rigorous and continuous work on food safety, which enables CAPSA to ensure ever safer processes. We would like to congratulate all the personnel at the plant, as well as other areas involved from CAPSA’s Central Services, for their continuous involvement and efforts.

At this time, the Zarzalejo Plant and the Lugo Plant both have this A (Excellent) rating in the BRC/IFS certifications.

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