From April 16 to 18, 2024, the FOOD4FUTURE fair took place at the Bilbao Exhibition Center, an event where food technology focused on the future, with all the innovations in terms of sustainability and competitiveness in each of the processes of the chain of production.

Indespan was present during these three days showing our range of healthy products, focused above all on health through bread. And, since our beginnings more than 30 years ago, we are always expectant of what the consumer demands. Today, we find a consumer concerned about their health, with an interest in eating correctly and for that food to provide specific benefits to their body.

Due to this, some of our presentations at the fair were the following:

– Protein Bakery and Pastry Line: bread, breadsticks, muffins, biscuits, cookies…

– Gluten Free Line: bread, muffins, donuts, cookies…

– Mediterranean Mix: with carob fiber, we present bread or breadsticks.

– Eggless Line: muffins and biscuits.

– Healthy Breads: Fiber – Lax, Ferro Mix… Breads with interesting contents for the consumer’s Health.

In addition to being able to explain the products to interested visitors, they were also able to taste the products live, thus getting a 360º experience, since our master baker personally made the products for the occasion. We also had the opportunity to give a conference on the 18th, where our product manager, Dr. Jehannara Calle, presented our nutraceutical line and how food can be key to our health. During these days we had some very pleasant visits, as representatives of FEDACOVA and IATA – CSIC.

A very pleasant experience, where we were also able to catch up with innovations in the food sector and also in packaging. The latest trends in AI or process automation, as well as the new ingredients on the rise in the sector, were some of the developments we witnessed. According to Revista Alimentaria, 9,037 type C executives gathered at the event, leaving an economic impact on the beautiful city of Bilbao of 1 million euros.

On January 17, we had the pleasure of receiving a pleasant visit to our facilities from Mrs. Inmaculada Marco Ginestar, General Director of the Industry and agri-food chain of the Department of Agriculture, Livestock and Fisheries, accompanied by José Juan Morant, deputy director of the Directorate, Pepe Moratal, head of service and Alicia Juan, head of section of the Ministry. The reason for this meeting was to share the knowledge of both parties of a raw material as important and present in our land as carob flour, and which is necessary and urgent to highlight.

Carob flour has multiple beneficial properties for human consumption. The fat content is very low, something that makes it valuable for those consumers who look at these values ​​in similar products such as cocoa, since carob, on numerous occasions, is used as a substitute for cocoa.
It also contains soluble fiber, beneficial for the growth of microbiota, reducing blood cholesterol levels and regulating intestinal function.
On the other hand, it is a source of iron and antioxidants, the latter with polyphenols that help reduce oxidative damage and keep cells healthy.
Finally, we should also mention that it is a 100% gluten-free flour, which makes it suitable for consumption by the celiac population, with all the dietary advantages that it implies for them.


For our part, we were also able to exhibit and taste the products that we have already developed with carob flour, such as Mediterranean Bread, and newly created products, such as muffins and sponge cakes.

In short, a very interesting day in which we were able to lay the foundations for future projects to give the strength that this product deserves.

On May 16, the FOOD4FUTURE Fair started at the Bilbao Exhibitor Center, an event where various companies from different sectors met to present and publicize new trends in terms of food, always with a sustainability basis. , local consumption and reduction of food waste.

According to FOOD4FUTURE, the population will have increased to 9.7 billion in 2050. A figure that also increases concerns about obtaining food sources for the entire world, the increase in disease and obesity, and the availability of protein sources. Covering all this in a climate of sustainability is, to say the least, a challenge to be taken into account.

That is why, at this event, we were able to enjoy great innovations, both at the food level and at the technological level. Recycling food waste to create new products, 3D food printing, increasingly sustainable manufacturing processes… these are some of the facts that we will see more and more in our day to day and that we learned about for the first time during our presence at said fair.

On behalf of Indespan, thanks to the collaboration of the BLENDHUB company, we were able to take part in this acclaimed event. Thanks to them, we were able to present our latest novelty and which, we believe, is on par with what is demanded by the market and in the increasingly urgent needs of consumers: a bread with a high protein content (28%). , in fiber and in omega 3.

Our product is very well worked, not only worrying about the technical part, in terms of high nutritional levels and that make it optimal for those people who need to include a high level of protein in their diet (athletes, KETO diets, diabetics…) . We also care that the flavor and texture are suitable for the consumer’s palate, taking care of every bit of it. The “feedback” received by the visitors to our stand and who were able to taste the product in situ, as well as those who attended the lunch held at the fair with the presence of important businessmen and authorities and who were able to taste our bread to accompany main dishes, It was more than positive, thus motivating us to continue innovating and achieving better results.

In short, an enriching experience at both levels, both at the consumer level and at the level of a food-producing company that will have a lot to say in a future that is increasingly present in our lives.

In the world of food, food risks are the order of the day and you always have to be aware of possible errors in the conservation of the raw material to avoid the appearance of bacteria that prevent the proper functioning of the human body. A clear example of bacterial appearance as a result of a poor condition of the product is salmonellosis or salmonella infection, a bacterial disease that affects the intestine. This appears, in its great majority, due to the ingestion of raw or undercooked meat, poultry, eggs or egg products, or unpasteurized milk that has been contaminated.

It is an infection that seems to only appear when the heat hits, but it is not, since it lives around us throughout the year. It is within the zoonoses (diseases or infections that are transmitted from animals to man, and vice versa, directly or indirectly), more specifically food zoonoses. Among its symptoms, we find some such as diarrhea, fever and vomiting, in some cases.

With people’s health always in mind and with the aim of improving our clients’ ways of working, at Indespan we have two products that are very present in gastronomy, especially in the cateringsector. We refer to mayonnaise and aioli, two typical sauces made with raw egg as one of the main ingredients, with the risk of salmonellosis that this entails.

Thanks to our technology and research, we have been offering these two products for years, but with two fundamental characteristics for fighting this condition: it is a powder product, which helps to preserve it for a much longer period of time, and does not contain egg, which makes it impossible for the bacteria to appear.

• Both are very easy to prepare, adding only water (and oil, in the case of the aioli) in the indicated proportions and mixing for a few seconds.
• The texture and homogeneity, as well as the taste, are unmistakable and unenviable.
• The texture can be customized to the consumer’s taste, since it will only depend on the addition of liquids, being able to achieve a more or less dense result.
• Once the sauces are made, they can be stored in the refrigerator for later use.

Stuffed eggs, sandwiches,  potatoes, salads, meat and fish… our customers of the HORECA channel can now offer delicious dishes accompanied by a good aioli or a delicate mayonnaise and be 100% sure of their zero risk of contamination.

In our desire to innovate and to help in the new concerns in the field of health of the final consumer, we have developed an interesting powder mix for the preparation of different bakery and pastry products with a high content of vegetable proteins and dietary fibers.

 Being this mix suitable for people of different ranges: athletes with specific dietary needs, older people, people who follow a vegan or vegetarian diet, people with diabetes or simply people who want to maintain their weight and eat healthy.

The products obtained with our mix are an excellent source of:

– Plant-based proteins that help generate collagen and red corpuscles, increase muscle mass and are a source of energy for those who do low-carbohydrate diets, KETO diets and vegan diets.

– Dietetic fibers that help to control cholesterol levels and regulate intestinal transit.

– Very low content of Carbohydrates, being in addition to low assimilation, which help prediabetic or diabetic people.

– Polyunsaturated fats rich in OMEGA 3 fatty acids necessary for the functioning of vital organs and increase good HDL cholesterol.

In addition, their rich flavor and texture make them suitable products for all types of customers who simply want to follow a correct and health-conscious lifestyle, in order to have a quality nutrients diet.

Some of the products that can be produced, thus having a wide variety of products, are: bread, hamburger buns, sandwich bread, wraps, pizzas, cookies, muffins, biscuits, pancakes, croissants, dumplings…

In short, a very differential and functional product with which to expand the range of clients and the product portfolio in a novel way and up to date with market trends.

Due to the summer holidays, Indespan is going to be closed from Monday, August 9 to Friday, August 20, both inclusive.

During this holiday period, however, you can consult any questions or queries and place orders through our email: info@indespan.com

We will return on Monday 23 with the same enthusiasm and happines as every year, with many projects underway and with the hope that on  this new course the entire crisis generated by Covid-19 will come to an end, and international projects can be resumed normally. and the celebration of fairs and festivals in the sector too.

Happy summer!

Entering the gluten-free world is complicated as well as interesting. At Indespan, we have spent so many years investigating and improving the manufacture of products suitable for this expanding public who consumes food which is free of this protein located in cereals such as wheat, barley, spelt and other derivatives. 

But, how important is the use of gluten in the bakery and pastry sector? It main use is giving elasticity to the dough, in addition to the fundamental consistency and retaining the proofing gases inside the dough, making it rise and obtaining ideal products at an organoleptic level. 

So, why is growing the production of products of such a critical product? Altough a lot of people believe that it is a passing fad, it isn´t true. There are so many people who suffer from  illness associated to the intake of products with gluten. 

• Celiac Disease. According to the European Society of Pediatric Gastroenterology, Hepatology and Nutrition, it is a multisystemic disesase with an autoimmune base caused by gluten and related prolamines, in genetically susceptible individuals, and  it is characterized by the presence of a variable combination of: gluten-dependent clinical manifestations, antibodies CD-specific, HLA DQ2 or DQ8 haplotypes and enteropathy.

This means that a person with this disease could be affected in any sistem not only the digestive one but also intervening the immune system by reacting to the person’s defenses, which causes damage to the intestinal villosity responsible for the absorption of nutrients.

• Gluten Sensitivity is a newly diagnosed disease closely related to celiac disease. It has very similar symtoms, to which are added to anemia, fatigue, pain in the extremities… Its diagnosis is given, above all, through a biopsy.

• Gluten Allergy. Allergies are immune reactions triggered by the allergenic substance, in this case, the gluten. The allergic person could have allergic reactions in the skin, such as urticaria, or thoug the respiratory trach like rhinitis and through the digestive tract, for example vomiting. 

It is estimated that between 1% and 2% of the population suffers from celiac disease, although 85% of celiac patients are undiagnosed, so it presents a figure to take into account and more when the only treatment is a totally  gluten free diet.

At Indespan we are interested in this market, not only because of its opportunities, but also because of the opportunity to satisfy the needs of such a grateful public, who are deprived of enjoying such a traditional product on our daily diet such as bread or celebrating a birthday with a cake or having the possibility to find their food easily.

In our brochure we have options for bakery, pastry – pastries such as mixes for making muffins, cakes and even a dough that is already complicated, such as puff pastry, and for the catering industry, with both sweet and salty creams mixes . All of these in an industrial format but also adapted to small businesses or supermarket chains that increasingly take this audience into account.