Lab@Solina

Our Future Talents Programme hosthouses young food professionals for 2 years, strengthening our teams to face the challenges of tomorrow’s food industry.

Solina collaborates with a consortium of stakeholders on MEATyL@b, a research programme that aims to work on R&D innovation for butchers.

Solina joins forces with other food industry members in the Sustainable Spices Initiative (SSI) to drive forward sustainable sourcing. Solina and the SSI community are working towards fully sustainable spice production and trade for the food industry.

Solina runs groundbreaking “blue sky” workshop for two clients, Altho and Ateliers du Goût, in partnership with Michelin-starred French chef Christophe Le Fur.  Positive results emerged all around the table with exciting new food development ideas.

Simple, innovative, and super-quick to make, new Picada meat skewers are set to become a must on every popular butcher’s counter. Butchers are excited about this food concept. This innovation ciartomes from Jaeger, Solina’s French specialist brand.

Bistrology is an innovative online tool developed by Solina foodservice brand Apollo and foodservice partners to support independent operators in Belgium. Discover how Solina offers support with online platform to boost business for small restaurateurs.