1994 Alinaco was incorporated on the 16th December 1994, committed to developing a new industrial project.
1995 Three months later, on the 10th March 1995, the dream came true, with the production of 900 Spanish Omelettes.
Expressed in this way, Alinaco appears to be the inventor of the Spanish Omelette. However documentary records dating back to 1817 already referred to the potato omelette, today universally known as the "Potato Omelette".
This document was an anonymous "memorial de ratonera" (statement put into the parliament letter box) addressed to the Parliament of Navarre, explaining the consumption of the potato omelette by the Navarre farmers. A sustenance that served to combat the harsh conditions experienced in those times.
Photos for the records.
Alinaco started out in the town of Cortes.
As can be seen from the photos, in those days much of the process was manual, unlike nowadays.
1995 In line with its commitment to innovation, Alinaco launched a completely new product onto the market, namely the first "rectangular" omelette, intended for use in sandwiches and in the hotel and catering industry in general.
First corporate image.
1995 Depicting a plate with the "A" for Alinaco and a knife, fork and spoon set.
"A" is the abbreviation for Alinaco (Alimentos Naturales Cocinados - cooked natural foods).
The first packages and Catalogues.
1995 The first packages were created, to raise the profile of the product and also the first publicity catalogues were printed to promote the innovations.
First appearance at the 1996 International Food Exhibition held in Barcelona.
1996 For the first time, Alinaco exhibited its products at nothing less than the Alimentaria exhibition, the most important International Food Fair to be held in Spain. This would subsequently be followed by the company's presence at other national and international fairs.
And this is still the case today
The first change of image.
1997 The market started to become more competitive, with the appearance of new producers. Aware that Alinaco was gradually acquiring a large turnover, a new company logo was designed, to be incorporated into the company image, a logo that would be more company-oriented and in line with the approaching fight for market share.
New grahic elements.
1997 New corporate image elements were also introduced, directed at selling a traditional, artisan style product. The product was depicted over a painting by Diego Velázquez, entitled "The old woman frying eggs".
2001 This was the year in which the company took a great leap forward, with the construction of new facilities. This new 6.1 million Euro factory is the most important investment made by Alinaco to date.
New marketing approach.
2001 Marked a change in the company marketing policy, in a commitment to enter foreign markets
New graphic elements.
2002 A new, innovative product.
In 2002, as part of an on-going innovation process, Alinaco launched yet another new product: the "Taco de Tortilla" or omelette cube.
And, for the confectionary sector, the "Artesanitos Rellenos de Tortilla" (Mini-croissants filled with Tortilla).
New brand image.
2003 LDue to its concern over brand positioning, in 2003 the management of Alinaco decided to change the company's corporate and product image yet again, to bring it into line with the new trends in the food market.
Warmer, more attractive colours were used. Creativity with the accent over the "ñ" of "Española" (Spanish), positioned prominently above the "Alinaco" name.
2003 The new brand image was also adapted to all the marketing media: messages, brochures, product catalogues, packaging…
2003 The first time Alinaco forayed into the International market, at the SIRHA Food Trade Exhibition held in Lyon. There, the idea of creating a branch of Alinaco outside Spain started to take hold, and which was to become a reality years' later.
2004 The challenge to continue to innovate and to create new products led Alinaco to be the first manufacturer to launch yet another innovative product on the food market. Namely the "Tortilla Francesa" (French Omelette), which was presented at the Alimentaria 2004 Fair and was acclaimed by visitors and trade professionals alike.
2004 Alinaco organised an educational program to bring children closer to the world of omelettes. Here you can see a group of school children from Tudela, listening with interest, during the first Food Open Days promoted by Alinaco.
2006 At the beginning of 2006, the company decided to promote the brand image initiated in 2004. This time the change was not so radical, but rather a "restyling", maintaining the logo and putting it in an oval shape to symbolise a potato omelette. The accent on the letter "ñ" served as a complement at the top, representing the steam coming off a hot tortilla.
This new change of brand image was included in the new product catalogues.
2006 The Alimentaria 2006 Exhibition was witness to the highly successful presentation of yet another innovative product: the "Tortipizza" (pizza omelette). References were made about the product in interviews and in other national and international media.
It was also recognised by the CDTI (Ministry of Industry) and by the Government of Navarre, for Industrial Innovation.
Another extremely popular product.
2006 The 1,500 gram omelette. At the Alimentaria 2006 Exhibition, this omelette was considered to be the best industrially prepared Spanish omelette. Consumers at the fair thought that the product was actually "hand made", which explains the reason for its great success.
2007 Marked the creation of the first international branch, "Alinaco France", which was the first goal of the company's founder, Luis María Aranaz, at the start of the Spanish Omelette project, and which was only fulfilled 20 years' later.
Headed by our director, Jean Françoise Nativel, Alinaco France came into being in June 2007. Located in a nearby market which offers huge potential and real expectations for the future. Alinaco products can be found in large retailers, and also in hotel and catering.
2008 The epitome of modernity was to be seen at the Alimentaria 2008 Exhibition, at which Alinaco participated with a really futuristic stand, marking a new phase of on-going innovations.
The 1817 Spanish Omelette.
2009 In parallel, it was decided to definitively customise the company's umbrella brand, by naming it, from then onwards, "La Tortilla Española 1817" (the 1817 Spanish Omelette). Leaving the Alinaco name as a guarantee of quality.
2009 Marking the official presentation of the 1817 brand and logo. In addition to the most innovative products: “Panitortilla”, “Dúo”, “MINIbaby” and “La Octava”.
2009 Saw the completion of the "Panitortilla" (bread and omelette) project, which started in 1996 when we received the first group of 5 year old schoolchildren.
Here we realised the need to fight against all those widely consumed products that are popular with school kids, such as the pizza.
It was first necessary to dethrone the "Tortipizza", which was our first attempt to innovate on the traditional omelette. In this way the "Panitortilla" came into being, taking advantage of the failure of the "Tortipizza".
2009 The International Culinary Trade Fair. Yet again, Alinaco took part in the SIRHA Fair in Lyon, however now as a company with permanent offices in France.
The “Panitortilla” (bread and omelette) was officially presented, to later become the most innovative product at the fair, and recognised by the Culinary Institute of France.
2009 November. The 1st Training Program for the company's Internal Managers was held in the Ulzama valley (Navarre). Introduction to personal and professional development.
2009 Once more, on the 18th December, we met up with all the Alinaco staff to inform them of the company's annual results and to present the new goals for 2010. Also presented was the new project to change to the new 1817 corporate image, and the new Alinaco website, created by the visual communications company, Massó GCV, from Barcelona.
2010 A culinary event in the Midi Pyrenees region. Toulouse is also the location of the registered offices of Alinaco France. There, we presented our entire product range, in addition to the new innovations: “Panitortilla” and “Duo”.
2010 The latest innovation to date is the "Preparado Complet". As its name suggests, the complete ingredients ready to be made into an omelette and which can readily be personalised by those chefs who generally take pride in adding their own special culinary touch.
Thanks to this great innovation, omelettes can either be cooked in the traditional way in the frying pan or else in the oven. This is a product that lends itself to being reinvented, with all kinds of additions by any daring chef.
Innovation don't stops.
Joining much change, the R & D SPANISH TORTILLA 1817, has been proposed to loop the loop and make a series of new products that would revolutionize the food market, both nationally and internationally, PaniTortilla, Exquise, Duo, MINIbaby ...
Are some of the names of the new products the company prepares to launch shortly.
1817 Left its mark on the history of world cuisine.
The first documentary record to contain a reference to the potato omelette is from Navarre, and dates back to 1817. Today, it is universally known as the "Spanish omelette".
This document was addressed to the Parliament of Navarre and explained the consumption of the potato omelette by the Navarre farmers, stating that it was a sustenance that served to combat the harsh conditions experienced in those times.
Today, Alinaco has decided to name its new product line: the 1817 omelette by Alinaco, in tribute to the date on which it first came into being.
With the creation of this new line of products, Alinaco has taken a qualitative leap forward, offering consumers "an omelette for each occasion".
LA CLÁSICA, a traditional, balanced product, which will find favour with everyone, this could be the signature dish of any of us.
PANITORTILLA, new and innovative, this is set to revolutionise the market. We have merged the omelette with crispy bread and a thin layer of tomato, all in one. Expressly intended for young people, although we are sure that it will not go unnoticed by the more "mature".
DÚO, the “filled omelette”. Capricious haute cuisine. The fusion of the traditional omelette with ingredients such as Salmon, Bacon, Cheese… renders this product sublime, a taste to be enjoyed and remembered.
LA OCTAVA, The Tapa. This format is ideal for single portions. With a balanced 100 gram weight. A few tapas can always be stored in the fridge, for unexpected guests. The quality, safety and convenience of this Tapa, make it a leader. For lunchtime meals, even outdoors, before going back to the office.
ECONOMIC, the bare omelette, ideal, for mass catering requirements.
BASE COMPLET. As its name indicates, this is the omelette base. To allow our customers to surprise their guests. All the ingredients come ready prepared to make the omelette.
LA FRANCESA, the genuine "omelette", the most "chic" and international omelette, known in Spain as the French Omelette.