In recent years, the food industry has been obliged to undertake a process of innovation, often as a result of new consumer habits, which it cannot ignore. In this process, the meat sector in general and the sausage sector in particular has been at the forefront of this innovation, given the transformation that consumers have undergone in relation to the healthier aspects of food, one of their main concerns. Embutidos Ortizhas obviously not remained on the fringes of these new lines of research. Years ago, in 2011, the Food Technology Centre of La Rioja (Ctic Cita) announced the strengthening of its lines of research focused on adapting traditional sausages to new consumer habits. Time has passed, but it is clear that Ctic Cita was able to see what these new trends were and continues to shed light on them with its research. This article written by Miriam Caro(in 2011) already showed the future of this new consumption and warned that “business and research are obliged to be ahead of the curve and respond to the demands”.


It is curious how several studies and analyses of that time and in later years emphasised the new demands and/or needs of the market:

  1. Fat content reduction
  2. Reduction of salt content
  3. Search for more natural products
  4. New flavours that surprise but keep the aftertaste of traditional sausages.
  5. Incorporation of new ingredients of plant origin


In view of these five points, which to a certain extent mark the future of traditional sausages, at Embutidos Ortiz, with the support of Ctic Cita, we started a process of innovation to integrate them into one or more specific products. Have we succeeded? Let’s take a look.



It is 100% natural. It contains no artificial additives. It does not contain gluten, lactose or soya, making it a suitable product for people with certain food intolerances. It has a lower fat content due to the addition of Quinoa to our traditional recipe. Its ingredients are only natural pork, quinoa, paprika, salt and garlic. It is also stuffed in natural pork casing.


The flavour remains the same as the traditional recipe, but the quinoa helps to soften it somewhat, which is why we have found that children and older people especially like it. The use of quinoa also gives it greater nutritional value and a higher satiating power.


We are therefore talking about an innovation in line with market trends, which seeks natural products, with less fat, but which do not lose the identity of their origin. An innovation from the roots.




It is also 100% natural so it contains no artificial additives. As in the case of Chorizo with Quinoa, it is free of gluten, lactose and soya. The addition of Kombu seaweed to our traditional recipe allows us in this case to reduce the salt content, another of the demands of the market as we have seen. The ingredients are still the same as they have always been: natural pork, paprika, salt and garlic, to which Kombu seaweed is added, with a high fibre and antioxidant content and hardly any calories. In terms of its organoleptic properties, our Chorizo with Kombu Seaweed is aimed at the tastes of people who value and appreciate traditional products but who are open to new flavours and new gastronomic experiences. They like traditional products, but are looking for a new flavour within a healthier ideology, which in this case is given by a lower salt content.


In this case, we are still talking about innovation based on new tastes, but in keeping with traditional origins. Again, innovation from the roots.