Last week, INDESPAN had the honor of participating in the prestigious Food4Future fair, held at the Bilbao Exhibition Centre, reaffirming our position as a key player in innovation within the food industry. Our presence at this international event not only highlighted our commitment to developing sustainable and functional products, but also allowed us to showcase some of our latest R\&D breakthroughs to a professional audience.
One of the standout innovations at our booth was undoubtedly the Chocobag, a revolutionary drink that captured the attention of many attendees. Chocobag is made from spent graint —a traditionally underused byproduct—combined with carob flour, resulting in a beverage with a surprisingly cocoa-like flavor, yet containing no cocoa at all. This product responds to the growing demand for more sustainable food alternatives and the urgent need to find substitutes for cocoa, whose production is currently facing serious environmental and economic challenges.
During the fair, we had the opportunity to present Chocobag in a specialized talk, where we discussed both the product development process and its potential market applications. The response was overwhelmingly positive, highlighting the strong interest in this innovation among manufacturers, distributors, and professionals in the healthy and functional food sectors. The talk became one of the most notable moments of our participation, and Chocobag was undoubtedly the product that attracted the most attention throughout the event.
Alongside Chocobag, we also introduced another of our latest innovations: an egg replacer, specially designed to address current economic challenges without compromising on functionality or taste in industrial applications. This solution aims to offer a cost-effective and efficient alternative for bakery, pastry, and other food preparations, especially in a context where egg prices have become volatile and availability uncertain due to external factors.
Visitors to our booth also had the chance to explore our new high-protein bakery and pastry line, aimed at both athletic consumers and those looking to improve their daily nutritional intake without giving up traditional flavors or textures. This range includes breads, muffins, and other formats carefully crafted to deliver both nutritional value and a satisfying sensory experience.
Our participation in Food4Future 2025 was a fantastic opportunity to build synergies with other industry players, discover the latest trends in food tech, and share our vision for the future of food. At INDESPAN, we strongly believe that innovation should go beyond technical performance and address social, environmental, and economic aspects as well. We are proud to contribute solutions that reflect this philosophy.
We’d like to thank everyone who stopped by our booth, attended our talk, or showed interest in our work. We return from Bilbao energized and inspired to continue researching, developing, and bringing to market products that truly make a difference.
INDESPAN – Creating the future of food.
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