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The 5th-range specialist brand, Eudec, has updated its web environment to offer a more agile, intuitive, and direct tool for collective catering professionals. This digital platform centralizes the entire range of products and facilitates the functional consultation and download of various specialized catalogs.
With more than 30 years of experience in the sector, the new website reflects Eudec’s firm commitment to food safety and transparency. The new space allows for an in-depth look at the capacity of its High Performance Kitchen (CAR), a 2,500 m² facility equipped with the latest technology and backed by the FSSC 22000 v.6 certification—key elements for providing excellent service in collective catering.
Through the portal, managers can quickly access a portfolio of more than 500 dishes, available in single-serving, multi-portion, and specialty formats. To ensure rigor in service, the website incorporates a practical section with instructions for use to interpret labels and guarantee optimal regeneration of every recipe.
The different sectors are organized visually to cover all demands of the collective catering market:
– Hospitals and Healthcare Centers: 5th-range solutions including basal menus, low-sodium diets, texture-adapted recipes, and individual formats.
– Nursing Homes: Tailor-made menus focused on the well-being and specific nutritional requirements of the elderly.
– Texture-Modified Diets: Tools for the socio-sanitary sector with easy-to-swallow dishes that preserve safety and original flavor for people with dysphagia.
– Home Care Service (SAD): Preparation and delivery of balanced diets to ensure the nutrition of dependent people in their homes.
– Social Services: Food support for people in vulnerable situations, soup kitchens, and emergency protocols in school or healthcare settings.
– Corporate: 5th-range gastronomy designed to improve mealtime in the workplace and corporate environment.
– Horeca: Solutions for the catering and hospitality industry that allow for fast, high-quality service and simple kitchen management.
– Custom Products: Development of bespoke recipes through the R&D department to turn any idea into a real dish.
The evolution of Eudec’s website is a reflection of constant innovation in the collective catering sector. All this technology and information is placed at the service of the organization so that management and nutrition teams can focus their efforts on caring for people and managing emotions through gastronomy.
Beyond the award won at the Horeca Awards (Alimentaria Exhibition 2026), both entities are consolidating a successful model based on academic research, service to patients at the Mataró University Hospital, and the fifth-range development of texture-modified diets in the High-Performance Kitchen.
A Science-Based “Win-Win” Model
The success of this collaboration is not limited to service excellence; it is founded on solid intellectual and academic production.
In 2025, over 16,000 texturized diets were served at the Mataró Hospital, which translates to about 40–50 daily diets across all hospitalization units. Compared to the 9,800 provided in 2023, the increase exceeds 60% in two years. The center is a pioneer in this model of hospital food adaptation which, going beyond conventional purées, works on dishes from three angles:
– Texture and viscosity (swallowing safety)
– Caloric and protein content (nutritional adequacy)
– Organoleptic adaptation (appetizing dishes with great flavor and presentation)
The goal is clear: for patients with dysphagia to be able to eat safely while simultaneously enjoying their meals during their admission. Oropharyngeal dysphagia is a highly prevalent and often underdiagnosed condition.
A notable milestone at the end of 2025 was the presentation of a doctoral thesis at the UAB (Autonomous University of Barcelona) that analyzes the rheological characteristics and safety of diets at the CSdM, accompanied by four benchmark scientific publications.
The culmination of this process has been the recognition of Eudec Food’s (the company’s specialized brand) “5th Range of Modified Textures” project, awarded Best Collective Catering Project at the Horeca Awards 2026, held within the framework of the Alimentaria-Hostelco exhibition in Barcelona last March.”The award for the EUDEC Range is a source of pride, but the real news is that the collaboration continues to grow in the fields of research, clinical safety, and efficiency,” explain the project directors, Raimon Bagó, CEO of Serhs Food, and Dr. Pere Clavé, Director of Research and Innovation at the CSdM.
The Four Fundamental Pillars of the Alliance for 2026
The continuity of this project materializes in four key areas that are already yielding tangible results:
– Success in Industrialization: The publication of an article in the journal Nutrients on the industrialization of texture-modified diets for the nutritional treatment of elderly hospitalized patients with dysphagia confirms that the CSdM kitchen has reached exceptional standards of quantity, quality, and safety. The collaboration with Serhs Food’s High-Performance Kitchen (CAR) in Mataró is further consolidated.
– Innovation in Hydration: The launch last March of the daily-made gelled waters project—prepared directly in the Consortium’s own kitchen with rheological control for optimal viscosity—aims to solve one of the greatest challenges for patients with swallowing difficulties: dehydration.
– R&D and Academic Leadership: The participation of Marta Massó, a Serhs Food technician, in the UAB Master’s Degree in Dysphagia, and the close collaboration between researchers from the CSdM and the Fundació Salut (FCSdM) to ensure rigorous textural control of products in the CSdM Rheology laboratory.
– Social Impact at the Arboç School: The implementation of the EUDEC line at the l’Arboç Special Education School of the Fundació Maresme, where children and adolescents with disabilities and dysphagia benefit from adapted menus featuring new regeneration and plating protocols.
This strategic alliance demonstrates that combining the clinical expertise of the public sector with the productive and innovative capacity of SERHS Food not only garners recognition but also actively contributes to transforming the reality of patients and their community.
Eudec Food’s “5th Range Modified Textures“ project has been awarded Best Collective Catering Project at the 2026 Horeca Awards, held during the Hostelco trade fair in Barcelona. The Horeca Awards annually recognize excellence, innovation, and benchmark projects in the catering and hospitality sector. The award ceremony took place at the 5* Hotel Palace.
A proposal that goes beyond the plate
The 5th Range of Modified Textures offers a selection of 26 chilled, modified-texture dishes with a 45-day shelf life, produced at Serhs Food’s High-Performance Kitchen (CAR). Each dish has been designed considering the triple adaptation of the Mediterranean Diet, guaranteeing nutrition, food safety, and organoleptic quality.
A new feeding model for people with dysphagia
More than a catalog of dishes, the project proposes a flexible and combinable model: centers can manage a wide variety of simultaneous preparations without the need to design large menu rotations, similar to how basic diets are managed. The objective is twofold: to ensure that people with dysphagia can eat with the same variety and dignity as anyone else, and to provide professionals with simple, effective, and safe operations.
The project is the result of the work of a multidisciplinary team and collaboration with medical experts, with a shared commitment: to improve the daily lives of people with special dietary needs without sacrificing taste, pleasure, or an attractive presentation.
At Serhs Food, we continue to promote our gastronomic days with an objective that goes beyond the kitchen: to showcase the cultural diversity of our team and turn it into a shared experience. In this spirit, we recently held the “Senegambia” day at Mataró Hospital, a special event merging the gastronomy of Senegal and Gambia—the home countries of several kitchen professionals on our team.
The initiative was born from the desire of these workers to share the most representative flavors of their homeland with colleagues and users. West African gastronomy is rich in aromas, spices, and traditional recipes that tell stories of culture, community, and identity.
A very special menu was prepared for the occasion, inspired by iconic regional dishes. Highlights included Senegalese-style rice with vegetables, lamb vegetable soup, and cassava and peanut salad. Main courses featured beef stew in peanut sauce, marinated chicken with vegetables, and marinated fish. The menu was rounded off with traditional side dishes, typical sweets, and African drinks made from ingredients like hibiscus or baobab fruit.
The day was very well received. Both the flavors of the dishes and the enthusiasm behind them captivated everyone. The Senegalese and Gambian professionals were deeply involved in the preparation and presentation, eager to share a piece of their culture through cooking.
Beyond the food, the cafeteria was themed for the occasion. The staff brought decorative elements from “home,” including traditional clothing and cultural objects. This created a festive and authentic atmosphere that conveyed a clear message: in these cultures, food represents community, celebration, and identity.
These initiatives are part of Serhs Food’s commitment to humanizing the brand and valuing the people behind the project. These gastronomic days are not just a culinary experience, but a space for sharing, participation, and recognizing the cultural wealth that each team member provides.
On March 2nd and 3rd, Eudec Food took part in the Turismarket trade fair in Tarragona, one of the leading professional gatherings for the tourism and hospitality sector. Attendance at this event was carried out by the Eudec team, operating in a key environment to generate synergies, present innovations, and foster business opportunities within the HORECA channel.
A central pillar of this edition was the coordinated participation with other SERHS divisions: Distribució, Fruits, and Projects. Although each area had its own specialized stand, the shared strategy allowed the group to project its transversality and strength to the professional market.
This inter-divisional collaboration is what enables the offer of an integral service, making our products available to the sector within a highly specialized context aligned with current industry needs.
The results of the participation in Tarragona have been very positive, both due to the high visitor turnout and the quality of the professional leads generated. The event represented an excellent opportunity to strengthen brand visibility among collaborators and reaffirm the commitment to service excellence.
Since November 2025, SERHS Food has been collaborating with Too Good To Go to give a second life to surplus food generated in the hospital cafeterias where it manages catering services across Catalonia.
The initiative is part of its Corporate Social Responsibility strategy and also addresses the Law on the Prevention of Food Loss and Waste, which prioritizes the redistribution of food fit for consumption.
A Simple Solution with Real Impact
The process is simple: at the end of the cafeteria service, any surplus is offered through the Too Good To Go app as a “Surprise Bag” at one-third of its usual price. Users reserve it and pick it up directly from the hospital’s cafeteria.
Each saved pack helps reduce the environmental impact associated with food waste—CO₂ emissions, water consumption, and land use—in a context where nearly 40% of food produced globally is wasted.
Seven Hospital Centers Involved
The initiative is being implemented in seven hospitals in Catalonia where SERHS Food operates. These include centers managed directly by the company, such as Hospital Comarcal Sant Jaume de Calella, Hospital Comarcal de la Selva, Consorci Sociosanitari de Vilafranca and ICO Hospital Duran i Reynals.
Additionally, in collaboration with Clece through Joint Ventures (UTEs), surprise bags are offered at Hospital Verge de la Cinta in Tortosa, Hospital Universitari Joan XXIII in Tarragona, and Hospital Universitari de Bellvitge, extending the reach of the action to various municipalities across Catalonia.
Positive Reception Among Professionals, Families, and Neighbors
The first months of operation have exceeded expectations. App ratings are above 4.4 out of 5 at all centers, reflecting the quality of the packs and the efficiency of the service.
The primary audience remains as originally intended: healthcare professionals and family members or visitors of patients, who find this option to be a practical, affordable alternative aligned with sustainability values.
Naturally, local residents are also coming to collect the surprise bags. Although this participation was not initially anticipated, the response has been very positive: many take advantage of the opportunity on their way home, proving that the initiative transcends the hospital setting and adds value to the local community.
The most notable case is Hospital Verge de la Cinta in Tortosa, where the average rating remains at 4.9 out of 5 with a steady flow of local residents.
A Project with Social, Environmental, and Organizational Value
The collaboration delivers a triple impact:
- Social: Facilitating access to quality food at a reduced price in a particularly sensitive environment like a hospital.
- Environmental: Turning daily surplus into a concrete and measurable action against food waste.
- Organizational and Regulatory: Providing a practical tool to manage and certify the responsible redistribution of food in accordance with current legislation.
SERHS Food continues to promote this initiative with the goal of implementing it in all centers where it provides service.
On January 22, 2026, the Annual Assembly of the FemCAT Private Foundation of Entrepreneurs was held at Castell Jalpí in Arenys de Munt, appointing Tatxo Benet as the new president of the institution. Benet becomes the tenth president of FemCAT for the 2026-2027 period, succeeding Oriol Guixà, who served as president during 2024-2025. During the same Assembly, the renewal of the Board of Trustees was also approved.
Following the Assembly, the business leaders held their traditional dinner in the August Borràs hall, attended by the Minister of the Presidency, Albert Dalmau, and the Minister of Business and Labor, Miquel Sàmper. The President of the Generalitat, Salvador Illa, who was scheduled to participate, was unable to attend due to hospitalization.
The new president of FemCAT, Tatxo Benet, is a journalist and entrepreneur. He began his professional career in journalism at El País and El Periódico and was part of the founding team of Televisió de Catalunya. Later, he co-founded the audiovisual production company Grup Mediapro, where he has had an extensive business career as chairman and CEO. Over its 30-year history, Grup Mediapro has become a global leader in communication and audiovisual content, headquartered in Catalonia.
The mandate’s strategic priorities will focus on promoting wealth creation and social cohesion. It will act on key national pillars, such as business scale, the power of knowledge as a driver for a new economic and productive model, tax policy, and language as a fundamental factor for social cohesion, among others.
FemCAT is a private and independent foundation of businessmen and women who manage more than 500 companies in Catalonia. Founded in 2004, SERHS is one of the founding companies. Jordi Bagó, CEO-President of SERHS, has been a trustee of the entity since its inception and also participated in the Assembly. FemCAT is composed of individuals committed to the improvement, progress, and well-being of the country, with one goal: to make Catalonia one of the best countries in the world.
Castell Jalpí thus reaffirms its role as a premier venue for high-level institutional and business events.
January, 2026.
As we close 2025, we look back on a journey driven by a clear objective: excellence in contract catering. It has been an intense and prolific year, during which we have added prestige centers to our management, consolidating SERHS Food as a key player in the sector.
Leaders in the healthcare sector
Our presence in the hospital field has received a historic boost this year. We are proud of our work as the awardee for the ICO and the joint efforts carried out by the SERHS Food + Clece Joint Venture (UTE). This collaboration has allowed us to successfully manage services in top-tier hospitals such as:
- Bellvitge University Hospital.
- Viladecans Hospital.
- Joan XXIII Hospital
- Verge de la Cinta Hospital.
Beyond purely food service, we have committed to the humanization of spaces. A clear example is the improvement works at the Arnau de Vilanova Hospital cafeteria and the successful launch of the new catering concept Desconect(bar) Express. This space has been designed to offer a quality break for both healthcare professionals and the general public and companions, becoming a welcoming meeting point for everyone in their daily lives.
Quality school nutrition
The education division has been another major pillar of 2025. We have worked tirelessly to bring healthy, balanced, and educational nutrition to more centers, achieving the expansion of dining services in new schools across the regions of Baix Empordà, Maresme, and Ripollès. For us, every school canteen is a classroom where we foster healthy lifestyle habits from childhood.
Innovation and Outreach
We do not just manage; we aim to move forward and transform the sector to the best of our abilities. Throughout this year, we have actively participated in knowledge and technical development forums:
- Specialized nutrition: We presented our new catalog of ready-made meals for texture-modified diets at the Espai Mataró Cuida-CareCityLab, an essential solution to improve the quality of life for people with swallowing difficulties.
- Institutional presence: We participated in the “Eating with Dysphagia” congress at UPC Terrassa and were present at the 2025 Gastronomic Forum in Barcelona.
- Engagement: Through our Gastronomic Days, we have turned mealtime into a cultural and festive experience across all our centers.
We want to close this balance by wholeheartedly thanking our teams and partners. Your passion and daily effort are what make SERHS Food a company with a soul.
Thank you for joining us in 2025! We continue feeding the future.
The joint venture formed by Serhs Food and Clece, together with La Fageda, has created a new experience at the Bellvitge and Viladecans Hospitals to promote responsible and local consumption. On December 2 and 3, we set up a special space in collaboration with La Fageda where we offered their bulk yogurt, visually and directly highlighting this responsible consumption initiative.
At Bellvitge Hospital, we provided staff with a yogurt dispenser so they could serve themselves the desired amount in reusable eco-cups, with the option to add personalized toppings such as La Fageda jam, chocolate chips, nuts, and more. This action, designed to be more sustainable, also allowed users to personalize their consumption experience.
In the other cafeterias at Bellvitge and Viladecans, we created a dedicated bulk yogurt space with eco-cups already filled with natural yogurt, again with the option to add toppings. With this initiative, we want users to better discover the product we will regularly offer: La Fageda’s bulk yogurt. The experience was very well received, with strong participation and enthusiasm from staff and users.
This proposal is part of our strategy to reduce single-use packaging waste and promote more responsible consumption habits, aligned with our commitment to sustainability and proximity.
