INNOFORUM
Innovation Awards
The InnoForum Awards aim to recognize the innovation brought by the foodservice industry and artisanal food sector to gastronomy, as well as to contribute to a more sustainable world.
The awards are divided into seven categories:
- Most Innovative Product
- Most Innovative Technology
- Most Sustainable Product
- Most Creative and Sustainable Packaging
- Most Original Sweet Flavor
- Most Original Savory Flavor
- Most Original Beverage Flavor
INNOFORUM 2026 WINNERS
MOST INNOVATIVE TECHNOLOGY
BUNZL - Greensource powered by Souj (Stand F97)
Greensource powered by Souji is a circular economy solution that transforms used cooking oil into ready-to-use professional cleaning products directly on the customer’s premises. It turns a common foodservice waste product into a useful resource, offering a practical, efficient and sustainable approach without compromising professional cleaning performance.
MOST INNOVATIVE PRODUCT
Calvisius Caviar «Lingotto» (100% caviar) is a product born from an innovative dehydration technique, demonstrating Calvisius’s strong commitment to research and development, creativity and renowned Italian gastronomic design. To create the Lingotto, fresh caviar is placed, without being pressed, in an oak wood mould and left to mature for two months.
CALVISIUS - Lingotto di Caviale (Stand D20)
El "Lingotto" de caviar Calvisius (100% caviar) es un producto nacido de una innovación técnica de deshidratación, que demuestra el gran compromiso de Calvisius con la investigación y el desarrollo, la creatividad y el reconocido diseño gastronómico italiano. Para obtener el Lingotto, el caviar fresco se almacena, sin ser prensado, en un molde de madera de roble y se deja madurar durante dos meses.
MOST ORIGINAL BEVERAGE FLAVOR
CAVES ARTIUM - Most de Sumoll (Stand C236)
A natural alcohol-free grape juice made from free-run Sumoll grape must, a native variety from the Bages region. Obtained from the first pressing to preserve its quality and varietal character, it introduces new audiences to wine-growing culture through an alcohol-free alternative that celebrates the region and the cooperative’s work.
MOST ORIGINAL SAVORY FLAVOR
SUMMATURA – Fat from melted mature cow (Stand C61)
Traditionally made from the loins of dry-aged cows in the Pyrenees of Huesca, this golden beef fat has a rich aroma and refined flavour. It withstands high temperatures without burning, making it ideal for frying, sautéing, roasting and browning meat, as well as enhancing eggs, vegetables and potatoes.
MOST ORIGINAL SWEET FLAVOR
LÁCTEOS FUNCIONALES SL / GOOD BIO FOODS – Yogur natural ecológico 5kg (Stand B60)
CAN CORDER’s organic natural yoghurt in a 5 kg container combines organic production with a format designed for foodservice and catering. Its distinctive offering brings organic yoghurt to professional kitchens in a large-capacity pack, suitable for serving multiple portions and incorporating into culinary preparations.
2026 INNOFORUM PRODUCTS
DAMM - Cervesa Damm Bohemia 150 (Stand D100)
BOHEMIA is a slow-matured beer made with 100% natural ingredients: water, barley malt, rice and hops. Its extended maturation develops depth and balance, resulting in an intense lager with moderate bitterness and herbal notes that pay tribute to a century and a half of brewing tradition.
A MAR ES ESPECTACULAR - Razor Clams in Olive Oil and Mediterranean Herbs (Stand C122)
Preserved in olive oil with Mediterranean herbs, they combine Atlantic freshness with Mediterranean aromas. Their deep, refined flavour makes them a premium choice, ideal served on their own or in fine-dining creations, bringing together the essence of the Galician Rías and the Mediterranean.
AMC SISITEMA DE COCINA PREMIUM - Cook & Go 5.0 Technology (Stand E91)
Cook & Go 5.0 builds on AMC’s automatic time and temperature control technology with menu planning and shopping list tools. Its system precisely guides each cooking stage, reducing the need for constant supervision and combining smart cooking with a digital user experience in one guided cooking solution.
CAN BECH - Confit Pork Belly with Bacon Jam (Stand D132)
Low-temperature confit pork belly, ideal for gastro pubs, burger restaurants, Asian cuisine and à la carte dishes. Easy to reheat by frying or grilling. The bacon jam, made with onion and toasted bacon and containing no additives, is a versatile accompaniment for a range of recipes, especially burgers.
CAVIAROLI - Mignonette Sauce Pearls (Stand E84)
Created in collaboration with Disfrutar restaurant, the 20 mm Mignonette Pearls are revolutionising oyster tasting. This visual illusion of a real pearl conceals a liquid centre of vinegar and shallot. A single gesture adds a touch of design, saves time and ensures the exact dose without the mess.
CAVIAROLI - Black Truffle Pearls (Stand E84)
A caviar alternative made using black truffle water spherification, featuring glossy pearls that replicate caviar’s texture and deliver earthy notes. Heat-stable and ready to plate, it is ideal for hot and cold dishes. Supplied in 200 g jars, it adds a fine-dining touch with striking presentation and cost efficiency.
DAMM - Nestea Açaí & Red Berries (Stand D100)
Nestea Açaí & Red Berries combines the exotic taste of açaí with a carefully selected blend of red berries, all on a green tea base. Açaí adds a unique, rich and slightly wild note, while the red berries bring balance with their natural sweetness.
Easy to enjoy, without guilt or excess. It’s the kind of choice that feels good, tastes even better and fits your pace.
AD OLIVETUM - Wild Sea Fennel (Stand C237)
Wild sea fennel hand-harvested from the coastal rocks of the Peloponnese, Greece. A crisp, fresh Mediterranean condiment with briny, salty, herbal and tangy notes. Made with sea fennel, vinegar, salt and extra virgin olive oil, it enhances fish, seafood, omelettes and cocktails. Highly valued by chefs in Catalonia.
EL SOLER DE N'HUG - La Castanyissa (Stand C170)
La Castanyissa is an artisan cured sausage made with pork from El Soler de n’Hug and chestnuts from Viladrau. It combines traditional cured sausage-making with the distinctive flavour of chestnuts, celebrating local craftsmanship and regional produce.
FILLS DE MORETÓ - Packaging with Identity (Stand C24)
The new Fills de Moretó packaging combines family history, local heritage and tradition with contemporary design and nature-inspired illustrations. Each flour celebrates part of the family legacy through meaningful names, bringing together creativity, sustainability and brand identity to meet the needs of professional bakers and pastry chefs.
HADDOCK - Fina: IA Agent (Stand E270)
Haddock is a restaurant management platform that centralises purchasing, suppliers, stock, sales and costs to improve profitability. In 2026, it introduces Fina, an AI agent that automates invoice processing, reconciliations, issue management and documentation, while allowing users to query business data in natural language.
GOURMET ECO FOODS - Gluten-Free Fresh Pasta Filled with Gorgonzola and Pear (Stand D155)
Gluten-free fresh filled pasta in four varieties: goat’s cheese with caramelised onion, gorgonzola with pear, traditional roast and porcini with shiitake mushrooms. Four gourmet options combining creamy textures, sweet contrasts, traditional flavours and aromatic notes.
KOPPERT CRESS - Bicolour Shiso Leaves (Stand E60)
Two-tone shiso leaf that combines green and purple varieties in a compact and aromatic proposal. It fuses fresh notes of mint and anise with spicy and earthy nuances of licorice, cumin and nutmeg. The contrast of colors brings a great visual impact to the dishes, ideal for chefs looking to combine flavor and creativity in their preparations.
INTEROVIC – El Paquito (Stand B80)
El Paquito is a sandwich made with suckling lamb, lamb or kid goat, allowing for unique combinations of sauces and ingredients, always designed to be eaten by hand. Its aim is to introduce these meats to younger audiences, revitalise their consumption and promote local produce.
J.J FOODIE – Pecado Carnal (Stand C60)
Pecado Carnal transforms red cabbage into the protagonist of an artisanal sauce with raspberries, blueberries, habanero and honey. A formulation that explores an unusual use of this vegetable and brings together plant identity, fruity and spicy expression in the same condiment.
LÁCTEOS FUNCIONALES SL / GOOD BIO FOODS – Can Corder Organic Blueberry Yoghurt 125 g (Stand B60)
Can Corder’s organic creamy blueberry yoghurt is a premium product certified by the CCPAE. It combines organic ingredients and blueberry flavour in an individual 125 g glass jar with a cardboard sleeve.
MYCHEF – Quick Wave (Stand E240)
Mychef QUICK WAVE is a professional high-speed oven that combines cyclonic air, convection and microwaves to reduce preparation times. It features continuous and multi-cooking technologies, remote management via Mychef Cloud and AI that generates recipes from photographs, helping to optimise restaurant operations.
LÁCTEOS FUNCIONALES SL / GOOD BIO FOODS – La Lleteria A2 Lemon Yoghurt (Stand B60)
LA LLETERIA’s A2 lemon yoghurt stands out for using milk containing A2 beta-casein, a protein variant that may be better tolerated by some people. It combines this ingredient with a creamy texture and a convenient twin pack of two 125 g pots for retail.