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Preserved Fruit Specialists

Category Archives: Innovation and R&D

Research and Development in Lazaya preserved fruit and candied fruits business is one of our main commitments, as we are one of the most innovative industries in the processing of preserved fruit and candied fruits both in Spain and all over the world.

Our innate knowledge of the preserved fruit family business, passed from one generation to the next, allow us to merge the best of the past and the present, as well as facing our future and international expansion with an eye on the main technological innovations: sometimes, we become early adopters of them; in other cases we reasearch and launch them as industry innovations.

Our aim is always going ahead and improve ourselves to reach the excellence in the processing of the best quality preserved fruit and candied fruits.

We are willing to release information about our know-how and new achievements in Research and Development, disclosing their main advantages for our customers, whose satisfaction is the real focus of all our efforts. We look forward to seeing you soon here, and then again and again!

How to use drunken fruit to make delicious desserts

by Jesús Lázaro / on November 19, 2020 / in Innovation and R&D
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Drunken cherries in confectionaryDesserts containing drunken fruits are becoming more and more popular, not simply because they are so original and attractive. Tasting one of these desserts is akin to having a taste explosion on your palate, including textures not usually associated to desserts. Drunken fruit is most recognizably used in confectionary, but drunken fruit can also be used in sponge cakes, in cupcakes, in flans, in pies, in muffins and in ice cream.
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Classic and avant garde ice creams to delight your clients

by Ignacio Lázaro / on August 11, 2020 / in Innovation and R&D
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Innovative traditional ice creamsIce creams are some of the most consumed dairy products throughout the year, not only at ice cream parlours but also at restaurants, hotels or via catering services. Particularly in the summer, ice cream offers freshness, flavours and different textures to reduce the impact of warm weather. It is a favourite dessert for children, and adults also often opt for classic ice cream desserts as well as surprising avant garde choices.
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Why candied vegetables are a must have for your hotel, restaurant or catering business

by Ignacio Lázaro / on July 1, 2020 / in Innovation and R&D
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best candied vegetables for professional useProfessional chefs are always on the look out for ways to innovate in the kitchen and one way in which this is made possible is by using candied vegetables for restaurants, hotels and catering establishments, in both sweet and savoury dishes. Lazaya offers a wide range of candied vegetables, from carrots, onions or olives to ginger and aubergine, all of which add surprising flavour to dishes made by the best chefs and master bakers across the globe.
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Add a special touch to homemade desserts with glacé cherries or candied fruit cubes

by Alfonso Lázaro / on April 28, 2020 / in Innovation and R&D
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candied fruit cubes in fruit cakeWe are living through times that we once thought were only in the realms of science fiction yet now they are our everyday reality. COVID-19 has locked down millions of people inside their homes, with the unexpectedly nice consequence that we now have more time to read, do things in family and learn new skills, including how to make delicious desserts.
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Glace cherries in pasteurized plastic container specially designed for Horeca

by Jesús Lázaro / on February 8, 2018 / in Environmental sustainability, Innovation and R&D
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Premium desserts need quality glace cherries in hotels and restaurants.Glace cherries are a select food product usually present in many culinary preparations that hotels, restaurants and catering services make. It is really a classic of the gastronomy in the hospitality industry. The vibrant color and  juicy texture of candied cherries are an irresistible lure to trigger attraction for sweet desserts. Candied fruit cubes can also be found in cake preparations for breakfasts and snacks in the hotel and catering industry.

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