Basque Culinary Center and Vegenat Sign a Collaboration Agreement to Introduce Dehydrated Products to the Culinary Sector

Basque Culinary Center and Vegenat Sign 4-Year Collaboration Agreement

Basque Culinary Center, a pioneer in culinary education, research, and innovation, and Vegenat, a global leader in the production of low microbiology dehydrated raw materials, have signed a 4-year collaboration agreement with research and innovation as its main focus.

Furthermore, through this agreement, Vegenat and Basque Culinary Center will work together to promote and raise awareness about the various applications of dehydrated products in gastronomy.

The signing of the agreement took place this morning at Basque Culinary Center and was attended by Carmen López, CEO of Vegenat, and Joxe Mari Aizega, Director-General of Basque Culinary Center.

Through this collaboration agreement, Vegenat aims to advance the positioning of its products in the culinary sector by addressing the new demands and needs of its customers.

Joint Projects

As part of this collaboration, in the research field, Vegenat and Basque Culinary Center will work on designing innovative culinary preparations with dehydrated products aimed at the food industry. In terms of promotion, dissemination tools will be developed to popularize the use of dehydrated products in the culinary sector, both among professionals and the general public.