{"id":3900,"date":"2024-02-20T01:05:27","date_gmt":"2024-02-20T00:05:27","guid":{"rendered":"https:\/\/avolutionlab.com\/calvo-and-avolution-lab-launch-avoreca\/"},"modified":"2024-03-07T18:30:01","modified_gmt":"2024-03-07T17:30:01","slug":"calvo-and-avolution-lab-launch-avoreca","status":"publish","type":"post","link":"https:\/\/avolutionlab.com\/en\/calvo-and-avolution-lab-launch-avoreca\/","title":{"rendered":"Calvo and Avolution Lab launch AVORECA"},"content":{"rendered":"\n<p>The <strong>Hospitality division of Calvo in Spain<\/strong> has partnered with <strong>Avolution Lab<\/strong>\u2014the first open innovation hub dedicated entirely to the avocado value chain\u2014to launch their new line of <strong>AVORECA<\/strong> sauces, within the framework of the HIP Horeca Professional Expo.<\/p>\n\n<p>This is an innovative project for the HORECA channel which, after 3 years of intense R&amp;D, proposes a new generation of sauces made with avocado, nutritionally optimal.<\/p>\n\n<p>Manuel Romero, head of the <strong>Hospitality Division of Calvo Spain<\/strong>, states that this project underscores the company&#8217;s commitment to innovation, healthy eating, and sustainability, making it more than appropriate to collaborate with its distribution through the hospitality and industry division. <\/p>\n\n<p>AVORECA was conceived at Avolution Lab, as an initiative of the Sevillian companies The Avocado Guys S.L. and Montealbor Alimentaci\u00f3n S.A. For Enrique Garc\u00eda 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.<\/p>\n\n<p>Being the <strong>Escuela Superior de Hosteler\u00eda de Sevilla<\/strong>, belonging to the Lezama Group, the headquarters of Avolution Lab, the kitchen team, led by chef Ferm\u00edn L\u00f3pez, has carried out the gastronomic development that has allowed optimizing its flavor and texture and verifying its versatility in the kitchen.<\/p>\n\n<p>I\u00f1aki Echeveste, director of ESHS, highlights that the mission of the School is &#8220;to research, generate applied knowledge about gastronomy and culinary experience, and transfer it to all the agents involved in the food value chain.&#8221;<\/p>\n\n<p>To learn more about AVORECA in detail, there will be a <em>gastro meeting point<\/em> at the <strong>Calvo stand, number D457, in pavilion 7<\/strong>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The Hospitality division of Calvo in Spain has partnered with Avolution Lab\u2014the first open innovation hub dedicated entirely to the avocado value chain\u2014to launch their new line of AVORECA sauces, within the framework of the HIP Horeca Professional Expo.<\/p>\n","protected":false},"author":2,"featured_media":3914,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center 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