Two companies, Heura and Quevana embody the spirit of Spain’s new food economy with the release of new products and meaningful advances in production capacities
Spain’s FoodTech sector is experiencing a transformative moment, marked by innovation, strategic growth, and a clear commitment to sustainability. Two standout players—Heura and Quevana—are not only redefining plant-based food products but also scaling up their production capabilities to meet growing domestic and international demand.
Heura, Innovation on the Plate
Barcelona-based Heura continues to be at the forefront of plant-based innovation in Europe. Known for its Mediterranean approach to meat alternatives, the company recently introduced two new 100% plant-based products that push the boundaries of flavor and texture: a juicy burger and a chicken-style fillet.
Developed with Heura’s proprietary "extra virgin olive oil technology", these new products boast an impressive nutritional profile with high protein content, fewer saturated fats, and a clean label approach—no artificial additives. The new burger, designed to deliver a meaty, satisfying experience, meets consumer demand for indulgent yet sustainable options. The chicken-style fillet mimics the texture and flavor of traditional poultry with remarkable accuracy, aimed at both flexitarians and plant-based purists.
Heura’s launch is part of a broader strategy to normalize plant-based proteins in mainstream diets. The company not only appeals to ethical and environmentally conscious consumers but also targets the culinary quality that appeals to chefs and foodies. This product innovation strengthens Heura’s position in the competitive European plant-based market, where it's already recognized as a leading brand. Heura is available in Portugal, France, the Netherlands, the United Kingdom, Belgium, Italy, Poland, Sweden, Singapore, Hong Kong, Vietnam, Egypt, Canada, Mexico, Dubai, and Chile, among other countries.
Quevana, Scaling Up Sustainably
Meanwhile, in the province of Segovia, Quevana is making headlines by doubling production at its new state-of-the-art plant in the village of Vallelado, dedicated to crafting high-quality plant-based cheeses. Specializing in cashew-based semi-cured and soft cheeses, Quevana has leveraged the expansion to improve product consistency and scale economically.
“This is a historic step for our company,” says Alejandro Álvarez, Quevana’s co-founder. “The new facility enables us to grow industrially while enhancing quality and sustainability.”
The expanded space allows for more precise control of humidity, temperature, and air flow—critical for the cheese aging process. These improvements, coupled with better equipment, optimize every stage from cashew grinding to maturation. As a result, Quevana has slashed costs by 50%, making its products more accessible.
Quevana’s success is not only technical but also commercial. The company has tripled its turnover year-on-year, expects to exceed €1 million in revenue in 2025. Its product line includes six flavorful varieties—original, truffle, garlic with olive oil, smoked pimentón (paprika), and herbs—all aged for up to two months. Over 90% of Quevana’s output is sold through organized retail channels, with more than 70% exported to countries like Germany, the Netherlands, Belgium, and Portugal, thanks to partnerships with leading distribution chains.
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