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Spanish restaurant and healthy food brand Flax & Kale have launched a range of 45 vegan products. These include 14 alternative meat products and 31 dairy-free cheese substitutes. Created by celebrity chef Teresa Carles, the range is considered one of the largest ranges of herbal products produced in Spain to date.
A varied herbal offer
Owned by the Teresa Carles Healthy Foods restaurant group, based in Barcelona, ââFlax & Kale products are based on the menu offerings of the Flax & Kale restaurant, with several of these products being tested for three years. Made from soy or peas, the products aim to replicate the texture and feel of their meat and dairy counterparts.
The 31 animal-free cheese products contain different types of gouda, cheddar and mozzarella. These include Philadelphia-style cream cheese spread, a blend of four grated cheeses, and fingers of mozzarella. The brand focused on making healthy products, for example, fermented cream cheese contains 99% less saturated fat than traditional dairy cream cheese.
The 14 plant-based meat products include beef and chicken substitutes available in formats such as burgers, croquettes, nuggets, meatballs and hash. The items will also soon be available via consumer and catering formats.
Read: Animal-free dairy products are here. But is it vegan?
Commitment to plants
To date, the company has invested 2 million euros (approximately US $ 2.3 million) in the development of herbal products. This investment was supported by its own resources, bank loans and assistance from the Center for the Development of Industrial Technologies (CDTI).
Around 7 million euros ($ 8.2 million) has been invested in setting up a production plant in Lleida, where the brand’s products are made.
The company aims to become a leader in plants in Spain in the years to come. It has been able to offer diversified products at competitive prices by basing all its production on the local territory and by investing in industrial production lines.
Although the company excludes meat from its recipes, 20% of them contain fish.
Read: 7 Spanish startups that are changing the future of food with vegan meat
In December 2019, Flax & Kale was the first Spanish restaurant and food chain to achieve B Corp certification.
To offset the company’s carbon emissions from its transport services, Flax & Kale has partnered with the Tree-Nation association this year to plant a tree for every order placed through its e-commerce site.
In addition, it is committed to using only organic and local products and to achieve this, Flax & Kale works with local producers in Lleida and encourages regenerative farming practices. The brand claims that 75% of its kale is grown by farmers in its 100% organic greenhouse.
In 2019, the company sourced its electricity from 80% renewable energies with the aim of reaching 100%. To reduce water wastage, he collects and uses excess water by reverse osmosis and in his greenhouse, through a rainwater harvesting process, he saves 85% of the water otherwise needed to irrigate them. cultures. It also recycles its glass kombucha bottles or reuses them by cleaning them with its own machines.
Going forward, the company is looking for an investment partner for further financial boost and plans to expand its eight current restaurants by adding two more in the Spanish capital.
Main Image – Jordi Barri, CEO, courtesy of Flax & Kale.