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Our roots came from 2006, when Mr. Antonio Ramirez Fajardo, PhD in Bioprocess Enginering, take the decision to leave his Department at University of Almería in order to dedícate himself to agrifood innovation, through the sustainable development of new processes and healthy foods, based on technologies related to natural antioxidant contained in the fresh products.


It was during those previous years of entrepreneurship that we were able to develop and apply an exclusive dehydration - Texturing technique, to obtain an unique product with surprising flavor and crunchy texture, that, could be, itself, a natural source of health for the consumers.


And it is how, in 2011Natural Crunch was born,  inheriting this philosophy of continuous healthy innovation as an indispensable tool in the improvement of the products and processes to reach a value added differentiation, creating absolutely new products perfectly aligned with food trends: HEALTH, TASTY and CONVENIENCE, avoiding the use of artificial colours, unkown ingredients, incomprehensibles "E" numbers, additives and preservatives common to many "fast food" in the Market: VitaSnacks.


Today, Natural Crunch is LEADER in the application of dehydration- texturing processes and its technological vocation, part of its DNA, make it fully active in this field, participating in several R+D+ i projects ant national and international levels.


Our values are based on:

the INNOVATION, that we carry in our DNA.

Pursue the CONTINUOUS IMPROVEMENT.

Put the HEARTH in everything we do.