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 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 is much shorter list of accepted additives and technical aids and absence of chemically modified starches from the organic tool kit. Often – and with good reason – organic food developers want to go even further and try to avoid even those additives that are allowed and overall try to develop more wholesome and natural foods with a clean label. 

Challenges of Organic Food Processing 
•Raw-material & ingredients: availability, volume, price, quality, specs, quality systems, certifications, residues etc
• Develop organic food that meets consumers’ expectations: a mainstream copy or whole food product? What is natural? 
• Separate, refine and recombine - or use natural raw materials?
• How to combine traditional with modern?
• Limited list of allowed additives / clean your label even more than required? 
• Starches: no chemical modifications allowed and very few clean label starches
• Organic Protein Isolates: do we really want or need them? 

To tackle these challenges we offer Organic Potato Starch with the best functionality a native starch can offer and Functional Protein Flours based on Organic Brown Peas and Fava Beans. See also separate application articles on and

Application Webinars

Now we are starting a series of Application Webinars to help our customers understand how challenges in organic products development can be tackled. At the same time we have a strong focus on plant based, vegan, vegetarian and gluten-free product development but many solutions are applicable even if you don’t have all or any those categories in mind.

Janis Garancs

The Webinars will be held by our application specialist Janis Garancs who has a M.Sc. in Food Chemistry and a long history in food development with a focus on organics during the last 10 years. Janis is also the managing director of Aloja Starkelsen Ltd.

Erkki will moderate the Webinars, please direct all questions about the Webinars to him (contact details are at the bottom of this page) including technical questions or topics you would like us to include.

Please join our first Webinar with a focus on Organic Bakery applications by filling in the form below.

The Webinar was held for the first time on 17.6.2020. On 26.6.2020 we are repeating the same Webinar for those who could not attend on 17.6.2020)

(If you can’t find the invitation after you have registered, look also in your spam folder. The invitation is sent from

Export & Sales contact:

Aloja Starkelsen Ltd

  • Erkki Pöytäniemi, export director organic products
    • erkki (ät)  
    • tel: +358 50 5505225 
  • Janis Garancs, application specialist & general manager, Aloja Starkelsen Ltd
    • janis.garancs (ät)   
  • Maris Klavins, export manager, Aloja Starkelsen Ltd
    • maris.klavins (ät) 
    • tel:  +371 2 6389955
  • Raitis Sarkovskis, export manager, Aloja Starkelsen Ltd
    • including consumer packed products
    • raitis.sarkovskis (ät)  
    • tel: +371 2 9411481