Calvo and Avolution Lab launch AVORECA

The Hospitality division of Calvo in Spain has partnered with Avolution Lab—the first open innovation hub dedicated entirely to the avocado value chain—to launch their new line of AVORECA sauces, within the framework of the HIP Horeca Professional Expo.

This is an innovative project for the HORECA channel which, after 3 years of intense R&D, proposes a new generation of sauces made with avocado, nutritionally optimal.

Manuel Romero, head of the Hospitality Division of Calvo Spain, states that this project underscores the company’s commitment to innovation, healthy eating, and sustainability, making it more than appropriate to collaborate with its distribution through the hospitality and industry division.

AVORECA was conceived at Avolution Lab, as an initiative of the Sevillian companies The Avocado Guys S.L. and Montealbor Alimentación S.A. For Enrique García Gavira, AVORECA represents the tenacity, enthusiasm, effort, and vision of a group of people working to make innovation more than just a word and to make it a reality in products that consumers can enjoy.

Being the Escuela Superior de Hostelería de Sevilla, belonging to the Lezama Group, the headquarters of Avolution Lab, the kitchen team, led by chef Fermín López, has carried out the gastronomic development that has allowed optimizing its flavor and texture and verifying its versatility in the kitchen.

Iñaki Echeveste, director of ESHS, highlights that the mission of the School is “to research, generate applied knowledge about gastronomy and culinary experience, and transfer it to all the agents involved in the food value chain.”

To learn more about AVORECA in detail, there will be a gastro meeting point at the Calvo stand, number D457, in pavilion 7.