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…
applications
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…
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…
The BioFach show for organic products in Nuremberg, Germany 10.-13.2.2016
Please come and discuss with us the possibilities that organic native and pre-gelatinised potato starch offer to your organic product development. Organic Potato Starch We are convinced that organic potato starch is your best option whenever you need starch or hydrocolloids in your food applications. Come and meet us to hear why. Developing organic food…
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…
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…
Food Ingredients Europe 19.-21. November 2013
You will find us at FI Europe in Frankfurt on our stand 8.0 / G99. Please come and discuss with us the possibilities that native and pre-gelatinised potato starch offer to your organic product development. Organic Potato Starch We are convinced that organic potato starch is your best option whenever you need starch in your…
Starches as alternative to some additives
Consumers expect organic products to contain additives as little as possible or none at all. The organic standards allow for using a limited number of additives but in most cases it is worth considering if even those could be avoided. Also manufacturers of conventional food are increasingly meeting the same challenges as consumers are more…
Who invented potato starch?
While visiting Natural Products Expo in Anaheim a few weeks ago the book 1493 by Charles C. Mann was recommended to me by a friend. I found it at the airport book store and finished the 680 page book within a week – much of it during the inter-continental flight back to Europe. It makes…