Aloja Webinar on Organic Sauces and Spreads 23.7.2020

The Webinar will be held on 23.7.2020 at 15.00-16.00 Central European Time (CEST) 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…

Organic Functional Ingredients & Organic Brown Pea Flours: Bakery applications

Previously I wrote about the functionality of organic potato starch in bakery applications in www.organicpotatostarch.com. While potato starch has a lot of functionality it doesn’t work for all purposes. For emulsification, foaming and texturising you need something else. Organic Brown Pea and Fava Bean Protein flours are simple natural wholemeal flours that have a lot…

Careful, Gentle, Minimal: What are the principles of organic processing?

Thursday 13.02.2020, 14:00 – 15.45 h, Room Kiew, NCC Ost, BIOFACH Get informed about findings from the Research projects ProOrg and SUSORGPLUS and see an example of what kind of native starches and proteins could be used in Organics. You are invited to an open discussion how the principles of organic agriculture can be translated…

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…