The Science & Cooking World Congress wants to become a global experience. Where, which is discussed in the lectures, can be tasted later.

For this reason, the brunch area was created, a space to be able to taste and experiment directly with the product. In this space you will find:

• TRITICUM. Creation SCWCB 2021. Sandwiches with Triticum bread.
• VERITFRUIT. International Year of Fruits and Vegetables. Fruit, skewers and fruit and vegetable jams. (SCWCB Creation 2022).
• ENRIC ROVIRA. SCWCB Creation 2022
• ESCATAFOOD. SCWCB Creations 2022
• LLUIS COSTA. Creation SCWCB 2021
• CAVIAROLI. Creation SCWCB 2021
• CETT Creation SCWCB 2021
• HOFMANN PASTRY (MIQUEL GUARRO). SCWCB Creation 2022
• TARGARONA PASTRY (JOSEP Mª GUASCH). SCWCB Creation 2022
• BALENALENA (ELENA CAMPRUBÍ), Biscuit Creation SCWCB 2022
• 3D PRINT. Foodlab Barcelona. Creation SCWCB 2022 with Jordi Guillem
• JORDI BORDAS. SCWCB Creation 2022
• VANILLA LAVANY. Madagascar Delegation
• THE HOUSE OF KOMBUCHA. Kendra Sepulveda.
• CUBIQ FOODS. SCWCB Creations 2022
• GRIFFITH FOODS. SCWCB Creations 2022
• PUJADAS. SCWCB Creations 2022

Others to specify.