reseearch and develoment in Lazaya's preserved fruit and candied fruits

Research and Development in Lazaya preserved fruit and candied fruits business is one of our main commitments, as we are one of the most innovative industries in the processing of preserved fruit and candied fruits both in Spain and all over the world.

Our innate knowledge of the preserved fruit family business, passed from one generation to the next, allow us to merge the best of the past and the present, as well as facing our future and international expansion with an eye on the main technological innovations: sometimes, we become early adopters of them; in other cases we reasearch and launch them as industry innovations.

Our aim is always going ahead and improve ourselves to reach the excellence in the processing of the best quality preserved fruit and candied fruits.

We are willing to release information about our know-how and new achievements in Research and Development, disclosing their main advantages for our customers, whose satisfaction is the real focus of all our efforts. We look forward to seeing you soon here, and then again and again!

Fruit jams for hotel breakfasts: more profitable flavors and formats

by Jesús Lázaro / on October 24, 2026 / in Innovation and R&D

(1 votes, average: 5.00 out of 5)

Breakfast is the service that most often influences a hotel’s rating. A good buffet or a breakfast served at the table leaves a lasting impression, and fruit jam in HORECA plays a very important role. It’s economical, versatile, keeps well, and allows you to create unique dishes without complicating the kitchen.
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Quality fruit jam: how does the percentage of fruit influence it?

by Alfonso Lázaro / on June 26, 2026 / in Innovation and R&D

(1 votes, average: 5.00 out of 5)

When a professional in the restaurant, pastry, or hospitality industry chooses a jam for their creations, one of the most important criteria is the percentage of fruit it contains. This information, which appears discreetly on the label, makes a significant difference in the flavor, texture, color, and final result of the product.
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Discover Lazaya sugar-free apple jam

by Jesús Lázaro / on February 19, 2026 / in Innovation and R&D

(1 votes, average: 5.00 out of 5)

In professional pastry and cooking, every detail counts to stand out from the competition. From the presentation of a dish to the selection of ingredients, chefs and professionals in the sector seek exclusive products and aim to offer unique experiences to their clients. In this sense, sugar-free apple jam has become an indispensable ally for those who wish to elevate their creations without compromising the quality or health of their customers.
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Sugar-free jelly fruits: why is it perfect for diabetics?

by Jesús Lázaro / on January 15, 2026 / in Innovation and R&D

(1 votes, average: 5.00 out of 5)

In the world of pastry and professional hospitality, the demand for healthier options has gone from a passing fad to a structural necessity for all professionals. Customers are constantly looking for alternatives that allow them to enjoy the pleasure of a good dessert without guilt, and when choosing an establishment, they will undoubtedly go for the one that meets these demands.
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From Tree to Preserve: How We Harvest Our Cherries Step by Step

by Jesús Lázaro / on June 4, 2025 / in Innovation and R&D

(1 votes, average: 5.00 out of 5)

At Conservas Lazaya, each harvesting cherries season means much more than just a harvest—it’s the beginning of a carefully controlled process that ensures the quality of our candied cherries and cherries in syrup. Because we grow our own cherry varieties and dedicate all production to our in-house processing, we can guarantee full traceability, from the tree to the jar.
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