Ein Herz für Bio

Organic plant-protein-products: a question of trustful origin and a question of best practice of treatment

Dr. Klaus-Jürgen Holstein — Sun, 23 Aug 2020 09:38:49 +0000

Anyone looking for material for vegetable proteins is faced with many questions. Which products processed by extrusion can be processed into good and that means good tasting dishes and products? The origin from soy, grain gluten, peas, beans and sunflowers are currently available as finished products. Dealing with all product origins requires different techniques: the aromatization and possibly even the subsequent shaping of products succeeds differently.
In the organic sector, there are also special considerations: You actually want such products to be used with raw materials from traceable countries of origin and processing methods. That seder selection limits and creates an additional challenge. I mean, preferably the goods should come from the European Union. originate and have been processed there. This means that some technically interesting solutions are only second choice.
However, anyone who has been dealing with these questions for a long time will also notice that a lot in terms of vegetable proteins is determined by the source material, but almost as much by the type of processing and processing. There is an almost infinite number of products and dishes that can be made and thought of from plant proteins. However, the ingredients and production methods require a great deal of experience and imagination: Should the end product be chilled, fresh or long-lasting? What kind of protein taste do you want to achieve? Which flavor should the end product have?
In most cases it is not even the aim to create a product “like meat” in taste and appearance from vegetable proteins. First and foremost, it is important to develop a product that corresponds to the dishes and flavors that have been learned and, in this sense, simply tastes good. And if you spend a lot of time with it, you will notice that you can achieve this effect without any aromas, secret binders or other chemical tricks. Experience, endless experimentation and knowledge of the possible paths are required here.
Foodexpertise GmbH has been dealing with these questions for many years. If you want to know more about which material and which types of processing are suitable for which gems, please contact:

kjholstein@foodexopertise.eu

The post Organic plant-protein-products: a question of trustful origin and a question of best practice of treatment appeared first on Ein Herz für Bio.

Peas with taste: a new generation of burgers and boulettes.

Dr. Klaus-Jürgen Holstein — Sat, 01 Feb 2020 16:50:42 +0000

Now the natural food manufacturer Fauser-Vitaquell in Hamburg is able to produce a burger without any artificial ingredients, using only grain products, vegetables and spices. A real natural pleasure. The aim of the development was to develop a product with a good taste that does not necessarily imitate the typical meat taste, but gives the vegan product its own taste. Yes and saturate the product should of course consist of and not predominantly water, seasoned with technical finesse. An independent way. It can be implemented both in organic quality and conventionally. The goods are both subject to cooling and without cooling. The product will initially be presented to selected interested parties in confidence. The testers’ reactions sound promising and enthusiastic. On request you can get direct contact via the editorial team. Please by
Inquire at kjholstein@foodexpertise.eu.
It is simply amazing how this vegetarian market is currently developing. Nestle announces for the American market that it will soon open a huge production of vegetable proteins from heritage and rapeseed. In Canada, almost 100,000 square meters of protein production will soon be built, where pea cultivation is seen as a new agricultural opportunity. And as is well known, the raw material from Beyond Meat ja Roquette, which also produces pea protein on a large scale based on raw materials and cultivation from this well-known breeding method from Equinom. Who would have thought that?

The post Peas with taste: a new generation of burgers and boulettes. appeared first on Ein Herz für Bio.

Organic Ukraine 2019 Odessa 14./15.3.

Dr. Klaus-Jürgen Holstein — Mon, 11 Mar 2019 08:25:42 +0000

It is again Organic Ukraine with international partners inviting for the conference in Odessa. 14th and 15th march 2019 .As Dr. Klaus-Jürgen Holstein is also part of the conference, you find his speech here for download

ukraine odessa

The post Organic Ukraine 2019 Odessa 14./15.3. appeared first on Ein Herz für Bio.

Natexpo enjoys a constant growth : the 2019 issue augers extremely well !

Dr. Klaus-Jürgen Holstein — Thu, 24 Jan 2019 14:12:59 +0000

• 600 exhibitors are already in, 9 months before the opening

• All French regions are involved : – Bretagne, Bourgogne, Centre, Nouvelle Aquitaine, Auvergne – Rhône Alpes, PACA, Pays de Loire, Occitanie, Hauts de France, Grand Est, …

• An ever increased presence of international exhibitors at the show – Germany, Austria, Belgium, Spain, Great Britain, Greece, Italy, Indonesia, Luxembourg, Holland, Peru, Portugal, Czech Republic, Switzerland, …

Key figures

• 1 000 exhibitors

• > 15 000 professional visitors

• 6 exhibition areas – Food, Ingredients, Cosmetics & Hygiene, Dietary & Food Supplements, Services & Equipment for Retail, Services & Equipment for home & person

• 4 villages dedicated to small companies and startups – Organic Incubator Village, Cosmetics Innovations Village, Le Lab, Wines Village

• 12 animations, among them the « Import – Export Forum »

• 100 conferences & workshops

The post Natexpo enjoys a constant growth : the 2019 issue augers extremely well ! appeared first on Ein Herz für Bio.