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This Spanish company is focused on research, development and production of own designed mixed flours, artisan breads, biscuits, pastries, pizza and other bakery products for people with alimentary allergies or intolerances such as gluten, lactose, cow’s-milk protein (CMP) or sugar and focused on offering similar organoleptic characteristics (taste, smell, etc) than current products. The company is looking for distributors worldwide.
This Spanish company, created in 2011 and placed in Valencia, is managed by a team with previous experience in food industry, with management, sales, production and R+D profiles. They are specialized in the production of bakery products for allergic or intolerant people, focusing on the design of flour mixes to create final products those keep the organoleptic characteristics of “normal version” products: taste, smell, textures, etc. (important for consumers) and with longer lifetimes (important for distributors).
Their portfolio includes breads, biscuits, cakes, pizza bases and mixed flours for different applications (bread, cakes or pizzas). Moreover, they are constantly developing new products for the same allergies and for new ones.
Nowadays, the company sells more than 30 references mainly in Spain, to different kind of distributors: individual stores and store or supermarket chains.
They are seeking distributors to grow up through opening new markets in other countries, without geographic limits. In fact, they are nowadays selling to Spanish divisions of international supermarket chains, and they are opening contacts with this chains at international level. For this reason, they are increasing their manufacturing capacity: larger plant, new equipment, processes automation (packaging, for example), larger workforce, etc.
They are flexible with their distributor needs about specific product design, packaging (type of packaging, number of units per package,…), label (own brand or distributor brands), etc.
One of the main problems for food allergic people is the difference between original food characteristics and adapted food. If milk or wheat flour, for example, are not used in product originally developed with these raw materials, the taste, smell, texture, etc. are different and less tasty. The company makes R+D to reduce these differences and to make its bakery more attractive for consumers, keeping the artisan / hand-made nature of some parts in the manufacturing process too.
On the other hand, the distributors need longer lifetimes for products in stock and full adapted products to their target needs. For this reason, the company designs the basic flours mixes and the packaging to get up to 2 months lifetime, and acquire new equipment that allows them to produce larger quantities without losing flexibility.
The company is seeking for distribution without geographic limits. The distribution agreements sought are more than just commercialization deals. The relationship this company is looking for can be a wider agreement, with technical and market information exchange added to product distribution.