Bandama Cookies innovates in Canary Islands

For generations, canarian people have enjoyed unforgettable breakfasts and snacks with the pink packages of Cubanitos, the Galletón of a lifetime or the exquisite Toasted Biscuits with Cream that young and old loved so much. Since the beginning, Bandama has been dedicated to the production and commercialization of biscuits, standing out in its long history as a benchmark company in the Canary Islands.
It was in 1964 when it moved to its current location in the town of Arucas, where it has five continuous production lines, which allow it to offer consumers a wide range of products with the guarantee of being a 100% fresh canarian biscuit.
In recent times, it has adapted to the needs of the market by eliminating lactose, milk protein, egg and nuts from its formulations, making its references suitable for all those with allergies or intolerances. It is also preparing the launch of its new line of organic and vegan biscuits, thus positioning itself as the first Canarian company to manufacture biscuits under these certifications.
paneles solares Galletas Bandama
Concerned about the conservation of the environment, since 2008 it has a photovoltaic plant on the roof. In 2018, 27% of its electricity consumption was green, saving 11.3 tons of CO2 to the atmosphere. In turn, due to the evolution of the food sector, it has opted for the introduction of new ingredients such as chia and quinoa seeds, fruits, natural flavors and flavors, oats and flax, among others, creating greater added value for its consumers.

Commitment to the Canary Islands Wellness

Throughout more than 60 years of history, Bandama has tried to add value to the Canarian economy through the sustainable development of quality products without losing its traditional essence, creating employment, investing in training and innovation, ensuring the well-being of its employees, collaborators, partners and clients, in general and the Canary Islands, in particular.
Article extracted from the Canarias7. October 16, 2019.
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