I hope you all are fine and have remained healthy despite the difficult times! 2020 was certainly a different year for all of us and still we can not be sure when we will be back to “more-or-less normal”. Hopefully before the summer! In just 2 weeks we will again have the globally most important show…
Applications
Organic Functional Ingredients & Organic Potato Starch: Bakery applications
In many cases organic food differs from conventional only in that the raw material is from organic farming. The processing might be exactly the same. However there are some important restrictions in the organic regulation due to which there are challenges in organic food development. The most notable are much shorter list of accepted additives…
Aloja Organic Bakery Webinar 26.6.2020
The Webinar will be held on 26.6.2020 at 14.00-15.00 GMT (This is the same Webinar that was held on 17.6.2020.) 14.00-15.00 GMT (Greenwich) 15.00-16.00 CET (Centrale Europe) 9.00-10.00 EDT (New York) Browse down to register. In many cases organic food differs from conventional only in that the raw material is from organic farming. The processing…
Organic Potato Starch at BioFach 2020
As always at the end of January and early February we are preparing for BioFach. I suppose it is the same for everyone in the organic food industry. For us it means that we are preparing a totally new brochure for Organic Potato Starch adding a few pages with recipes and more application info, updating…
The Nature of Potato Starch
Starch consists of granules. The granules often have the same shape as the raw material. The potato starch granules have potato shape and banana starch granules – banana shape. Potato starch has a characteristic look in the microscope. The granules are oval and much bigger than the starch granules from other plants. In polarized light, you…
Application mini-seminar at BioFach on 14.2.2019
On Thursday 14.2.2019 at 5 pm LOCATION: Our stand in Hall 5 – stand 435. We will talk about: – why potato starch is the best native starch for organic processors– how to use our native protein concentrates based on Brown Peas and Fava Beans. Speaker: Janis Garancs, Aloja Starkelsen Ltd After the Seminar we will…
Organic potato starch for Gluten-free products
The gluten-free market hasn’t been only about celiac for a long time. Increasingly consumers buy gluten-free products for perceived health benefits or weight management. Increasingly there is also a demand for organic gluten-free products especially for this broader group of health conscious non-celiac consumers. Europe is the largest gluten-free market but North America is the…
Organic Baking Powder with Cream of Tartar
When we developed the Certified Organic Baking powder last year we used Monocalcium phosphate as the fast-acting acid component in the Baking Powder. Monocalcium phosphate is the commonly used acid in conventional baking powders, it functions well and it is not too expensive. However many of our customers asked for a baking powder using Cream of Tartar…
Alojas offers organic and gluten-free products to the private label market
Aloja Starkelsen Ltd in Latvia is not only a potato starch producer. The company has also extensive possibilities for packing gluten-free dry mixes. Naturally most of them can also be developed as organic products. At the moment we can offer – in addition to potato starch – certified organic Baking Powder Vanilla Sugar Soups and…
BioFach 2014: 2nd Mini-Seminar on potato starch applications
At BioFach we will arrange our 2nd mini-seminar focusing on potato starch applications in food industry. The topic is “Potato starch as sustainable alternative to various additives in meat, bakery and other products”. Time: Thursday 13th February at 14.00 Place: Room Nizza, NCC Mitte Who should attend: Product developers, Quality Managers, Buyers – Mr Erkki…