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Quattro Stagioni is the first preserved food artisan in the Republic of San Marino, to promote the territory and quality food.

Mixblik is a foundation dedicated to the production of artisanal preserves with the aim of offering a new opportunity to as many women as possible.

Tilberedt is an outdoor ready meal company, created by Michael Pedersen, a keen sailor and Danish chef with a great reputation in his country.

Sussex Surplus is a social project of Feedback Global that is dedicated to the preparation of canned soups and creams by young people at risk of social exclusion.

EatNow Food is a service of organic and healthy menus in pouch format created by MyMeal Catering, an Indonesian catering company.

Antoni Izquierdo Gourmet is a new project of the Mas dels Arcs restaurant specialized in sauces, stir-fries and preserves from the Costa Brava.

Mallart Artisan Butchers is reborn by the Mas Albornà Foundation to produce rooster products from Penedès PGI.

BDN Food Engineering is a company specialized in R&D consultancy services, including technical training, product development and production process optimization.

CUICK natural bases and stir-fries without additives, food preparations that save time for both foodies and the most demanding chefs.

Virtute Naturae is a family business that produces 100% natural, artisan and local black olives and stuffed cherry peppers.

Hundebar is a healthy and natural alternative to industrial pet food that is made with 100% natural and eco-friendly ingredients.

VEAMAT is the acronym for Municipal Food Business Incubator of Tagamanent's town hall, a collective workshop for local food producers.

Supernatural Fuel is a range of energy pouches made with organic natural plant ingredients and intended for endurance competitors.

Aixada Conservas is the result of the effort and love of three generations of the same family for local agriculture and artisan production.

An ecological canning business in the Serranía de Cuenca that makes legumes and ready meals with natural and organic ingredients from its own orchard.

Forest fruit jams free of pesticides and herbicides with the organic farming seal of the Council of Ecological Agriculture of Castilla y León (CAECYL).

Foz-Clua Asparagus, a pioneer in the cultivation of white asparagus for more than 50 years ago, now produce their own canned asparagus in an artisan way.

Espigoladors Foundation creates the first Spanish brand that produces creams, spreads, jams and sauces from surpluses or products discarded for aesthetic reasons.

Italian Michelin Star chef Luca Marchini creates Bottega da Re, a new line of preserves to enter homes through food.

Salty and sweet spheres to complete the creations of the best restaurants or so that the most gourmets can prepare surprising dishes at home.

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