La Granja Foods' commitment to co-branding began in 2021, with the aim of supporting La Fageda's solidarity project. This collaboration has made it possible to produce high quality products through a business structure with a social purpose, which seeks to give meaning to the lives of people in vulnerable situations. As a result of this alliance, two sponge cakes and a mini muffin were launched on the market, the star ingredient of which is fresh natural yoghurt from La Fageda.

Thanks to the excellent reception from consumers, La Granja Foods decided to create a new line: Special Editions, which has opened the door to new collaborations with companies that share not only its commitment to quality, but also its know-how. In this line, innovative products have been incorporated such as the Magdalena de Miel con Própolis, developed together with Alemany 1879, defenders of the rural world. Chai latte or Matcha tea biscuits have also been added, in collaboration with Tea Shop, a benchmark brand in the world of high quality tea. And the latest collaboration has been with Torrons Vicens.

With a history dating back to 1775 in Agramunt (Lleida), Torrons Vicens is a company with a long tradition of making nougat. For this reason, the R&D Department of La Granja Foods has worked hard to develop new textures that combine the sponginess of the sponge cakes and muffins with the characteristic crunch and flavour of Torrons Vicens' traditional nougats.

What makes La Granja Foods stand out?

• By manufacturing our products on demand and without generating stock, in order to serve the freshest product possible.
• For using the best ingredients, creating alliances and loyalty with our km0 suppliers, who have great quality accreditations. We elaborate with fresh yogurt and fresh eggs, breaking them one by one to ensure an artisan result.
• Because of our diversification, we reach consumers through all our lines: traditional, dietetic, organic, vegan and gluten-free. And in all of them we guarantee quality, flavor, texture, fluffiness and pleasure.
• To improve and innovate: our philosophy is to improve the recipes and always improve the nutritional labels, improve the elaboration and baking processes to innovate better products and new lines.

SPONGE CAKE WITH HARD NOUGAT VICENS

INGREDIENTS:

WHEAT flour, sunflower vegetable oil, sugar, EGG, water, ALMOND nougat granules (8%) [ALMOND, glucose and fructose syrup, sugar, honey and EGG white], skimmed MILK powder, humectants (glycerin , sorbitol), glucose and fructose syrup, raising agents (disodium diphosphate, sodium bicarbonate), emulsifier (guar gum), preservatives (sodium propionate, sorbic acid), acidity regulator (flavouring acid).

May contain traces of other TREE NUTS, MILK, SESAME, SOYBEAN and MUSTARD.