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Eudec, a specialised brand with more than 30 years of experience working for catering and kitchen professionals, together with Heura, a leader in 100% vegetable products based on Mediterranean gastronomy, have aligned their teams to create an innovative catalogue of 10 veggie dishes (5th range, frozen) of inspiration for hotels.
These products – presented as ingredients – allow for multiple customisation options for kitchen professionals. Designed as a solution when developing a veggie corner in a hotel buffet, they add value to the ever-growing demand for healthier and more plant-based food. 42.6% of the Spanish population is made up of flexitarians, mostly vegetarians and vegans (Source: Growth opportunities for meat substitute products. Kantar, January 2022). With 46% of European consumers looking to reduce their meat consumption (Source: Nielsen Smart Protein 2022), there is a growing need to expand vegetable dishes in hotel offerings.
There is no similar option of this level of quality in multi-portion frozen ready meals for Horeca in the sector. “Vegetable chicken fajitas, lasagne with vegetable bolognese, vegetable meatball stew, lentils with vegetable chorizo, Heura bolognese sauce, vegetable bolognese sauce, falafel with vegetable couscous, vegetable chicken base with five peppers, vegetable chicken base with curry, lentil salad with quinoa and vegetables. Between 2.30 kg for the dishes and 800 g for the sauces or bases.
Two great examples of sustainability and inspiration from the Mediterranean Diet
Both the food product itself and the Cuina d’Alt Rendiment (CAR) in Mataró, where the Eudec cooked dishes will be prepared, are examples of sustainability throughout the process. The CAR is accredited as more sustainable than a traditional kitchen based on a report of 8 parameters carried out by the specialised company Inedit. The comparison places it between 25% less impact and up to 4 times less in aspects such as energy consumption or carbon footprint versus a restaurant.
The Mediterranean Diet has been the foundation and inspiration for both companies since their origins. On Heura’s side, their products breathe the Mediterranean heritage and gastronomy. They use high quality ingredients such as olive oil and are clean label.
This innovative recipe book allows the incorporation of new plant based menus in the HORECA sector, as well as promoting sustainability and the Mediterranean Diet.
