About Us
Innova Food Abona
Our story begins as a collaborative project between Coplaca and the ICIA (Canarian Institute of Agricultural Research). Motivated by the search for an innovative product derived from banana, and where we developed banana flour, a versatile and nutritious ingredient.
Since 2017, Ana, Gloria and Ángela, three entrepreneurial women, have worked with passion and dedication to offer a quality food alternative that is not only suitable for people with celiac disease, but also provides new options to traditional Canarian pastries. Our goal is to create a product that conquers everyone, celiac or not, combining flavor, tradition and innovation.
In 2020 we added the LabuelaFlora Mojos to our workshop, Authentic Canarian Mojo with recipes suitable for celiacs and intolerants, 100% Natural without any type of additives.
In 2023, we obtained the Espiga Barrada (ELS) certification for Banana Flour, Pastry and Mojo preparation products. The ELS is the international gluten-free symbol, regulated by the AOECS (Society of Celiac Associations of Europe) and managed in Spain by FACE (Federation of Celiac Associations of Spain). This achievement reinforces our commitment to producing gluten-free products.
We seek to enrich the offer of gluten-free Canarian products, providing celiacs and the general public with new ways to enjoy pastries made with Canary Island bananas and sauces made with views of the sea.
