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 Barcelona—chefs and experts from around the world who have contributed to the understanding and innovation of gastronomy through new disciplines. Without a doubt, it was an inspiring event on culinary science in support 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 in this recipe were hazelnuts, mandarin oranges, 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, a plant-based butter with the exact balance of ingredients needed to ensure a stable product. This newly launched butter offers chefs the same quality and workability as animal-based butter, but without the guilt.

We are very pleased with the result of this cake, which has been adapted to meet the needs of everyone following a vegan or lactose-free diet. We’ve eliminated animal fats while preserving the flavor and nuances of the ingredients, allowing them to take center stage.

You can download the Cake Tardor recipe here.