The world of plant-based protein and organic food, in which Sorribas had been operating since 1915, was at a point where many operators saw enormous potential. Although the primary channel remained herbalists, modern retail was beginning to gain ground.
This project involved modernizing the offering of plant-based proteins and organic products to remain relevant to an increasingly young and demanding consumer.
In the realm of plant-based protein, the key innovation was the launch of a range of plant-based burgers prepared at low temperature together with Chef Tony Botella. The excellent care in selecting ingredients and handling them during production resulted in a range of products that quickly penetrated the modern channel, restoring Sorribas’ relevance.
As for Biográ’s ambient organic products, the project involved streamlining the existing range, eliminating obsolete products, and creating a new assortment with a clearly superior quality level in seeds, breakfasts, rice dishes, and other specialties.
