Crémeux in the vegan pastry-making
In recent years, plant-based and vegan pastry-making has proved to be on a par with traditional pastry. There have been many advances that have managed …
Sosa Ingredients sponsor of the European Selection for the Pastry World Cup
On the exciting stage of EUROPAIN 2025, held in Paris, France, on 21-22 January, Sosa Ingredients, as a premium sponsor, was present throughout the exciting …
Flavoured drinks experience with Naturfoam: the natural foam agent
In the fascinating world of fine gastronomy, innovation and quality are essential elements that elevate every culinary experience. In our constant pursuit to offer products …
Chocolate and Orange Brioche
In our constant push to innovate and elevate the gastronomic experience, we are pleased to share an exciting collaboration we have undertaken with renowned pastry …
Our exclusive Cold Confit® process
To preserve the natural flavour of the fruit, we use a low-pressure cold candying system to make our candied products. With this technological process, we …
Squid Fossil
On this occasion, we are pleased to share a delicious recipe created by the talented Chef Martin Lippo, an outstanding collaborator of Sosa Ingredients. We …
Galette des Rois with Raspberry Gel
Discover the magic of the Christmas season with the culinary talent of Carles Mampel through our exclusive recipe for Galette des Rois with raspberry gel. …