Presenting our educational project at the Science & Cooking World Congress 2021

On November 8, 9, and 10, the University of Barcelona hosted the Science & Cooking World Congress 2021, an international conference on culinary science. The event brought internationally renowned figures such as Harold McGee, François Chartier, Marike van Beurden, Francisco Migoya, and Ramon Morató to the city of Barcelona, chefs and experts from around the world who have contributed to the understanding and innovation of gastronomy from new disciplines. Without a doubt, it was an inspiring event on culinary science in favor of sustainability.

We presented our new educational project during the online science and cooking training event. For brunch, we prepared a delicious vegan cake called "Tardor", developed with the B·Concept recipe creation method that you can learn and master thanks to our online pastry course.

The main ingredients used for this recipe were hazelnuts, mandarins, and chocolate, all locally sourced products that preserve the purity of their flavor and are beneficial to the body. In addition, 10% Be Better butter was used, made from plants with the exact balance of components necessary to offer a stable product. This newly launched butter offers chefs the same quality and ease of use as animal-based butter, but without the guilt.

We are very pleased with the result of this cake, which is adapted to the needs of all those who follow a vegan or lactose-free diet, eliminating animal fats and respecting the flavor and nuances of its ingredients, making them the main protagonists.

You can download the Cake Tardor recipe here.