Frequently asked questions

The term "virgin" describes single-origin oils gained from the first pressing, which is cold pressed with no added heat supply. Additionally the seed is regularly checked on for unwanted residues.

The code of each country of origin be found on every label following the batch number and the best-before date.

We recommend a dark and cool place - a fridge is ideal. Walnut oil and linseed oil should always be kept in the fridge after being opened.

Normally cold-pressed oils can be kept for several months. Oils with a high amount of polyunsaturated fatty acids such as linseed oil should be used within a few weeks.

Our linseed oil is a very "sensitive" oil and needs special protection. The can protects the oil from effects caused by light and oxygen and therefore increases its shelf life.

Deodorisation means that steam flows through the oil and on its way detaches compounds such as flavourings and aromatic substances. As a result the oil becomes milder and more resistant to heat. We use this process for our frying oils, complementary oils, salad oils and for our mild sunflower oil.

"Extra virgin" stands for premium olive oil: cold pressed, gained by mechanical pressing with no exterior heat supply. The amount of free fatty acids may not come to more than 0,8 % and during the production procedure the temperature mark of 27 ° C is not ecxeeded.

By using stoneless olives the oil is altered in a positive way: A larger amount of antioxidants can be found in oils made from deseedes olives. Moreover, by removing the olive stones unwanted enzymes are dropped. These oils are regarded as being especially healthy.

Our balsamic vinegars are always a mixture of vinegar and fruit juice concentrate or concentrated fruit juice. For example our sherry vinegar is a mellowed mixture from finest sherry vinegar and grape juice concentrate, our honey balamico is a harmonic mixture of honey and honey vinegar.

This name may only be carried by vinegars from the region of Modena. Both production and bottling happen in the centre of Italian Balamico art: the region around Modena. You will recognise this balsamico by its label for protected geographical indication resp. by the letters I.G.P (Indicazione Geografica Protteta).  In this case we have decided to choose the Italian term IGP.

According to the vinegar regulations of the food law vinegar does not need a best before date. Vinegar practically preserves itself. Nevertheless we do write such a date onto our fruity balsamic vinegar bottles as well as onto our sherr- and honey balsamico ones.

Natural production processes cause vinegar bacteria in our vinegar. Under favourable conditions (too much light, warmth) these bacteria can still be active and cause cords and cloud the vinegar. This is by no means a decrease of quality, but displays the natural state of our vinegar.

Our Aceto Balsamico di Modena and our Condimento Balsamico Bianco mature for up to 6 months. The Aceto Balsamico di Moden I.G.P - invecchiato is stored in old oak barrels for 3 years and our Apple Balsamico matures for 2 years. Further Balsamici are all "fresh" vinegars and are only stored for a short while after fermentation. Our D`ORO is a real treasure: It matures for 8-10 years in various wooden barrels.

All vinegars and balamici contain a certain amount of residual alcohol. The official limits are: for balsamico < 1,5 % and for vinegar < 0,5 % alcohol.

For our Byodo rice cakes we only puff whole grain rice from Italy. If the rice at one point should not meet our strict quality criteria, we would have to choose other producing countries in the EU.

We recommend to only use clean cutlery when you enjoy our mayonnaise. Once opened store the jar in the fridge and use it up within a few days.

The mayonnaise jars are lidded under vacuum and then pasteurized (except the "Delikatess Mayonnaise". Therefore only a quiet "click" can be heard when opening the jar.

For our mustard production brandy vinegar is vital due to its neutral flavour. Byodo mustard impress with their excellent character - which is based on the natural spiciness of different mustard seeds and the selection of various ingredients. If the vinegar had a strong taste of its own, it would change the mustard flavour too much.

We use cane sugar gained from controlled organic cultivation. It mainly comes from Brazil.

Sugar helps to stabilize the flavour and to round it off. Using white or light sugar is essential to guarantee a stable flavour of these mustard types during their whole shelf-life. By using whole cane sugar we could not assure the same stability due to the high amount of molasses

The following mustard types have a pleasantly bitter undertone and to not ned sweetening: classic medium-hot mustard, granular mustard, horseradish mustard, Dijon mustard, hot mustard.

Already opened jars should always be kept in the fridge. If oily fluid appears on the surface, it can be mixed in again without andy loss of quality. This is called synaeresis - a totally natural process.

Byodo Atlantic sea salt is a pure and natural sea salt out of the Atlantic which is produced without flow enhancers and which is not bleached, of course.

The company was founded in 1985.

In the year 2011 38 employees work for Byodo.

Yes, Byodo is an owner-led firm. The two owners, Michael Moßbacher and Andrea Sonnberger have been managing and controlling the company up to the present day.

"Byodo" is Japanese and freely translated it means "the shared path".

At the Mühldorf site Byodo has no won production. However, the cooperation and long-term partnerships with suppliers, producers and growing-cooperatives can almost be seen as own production. Many partners have been accompanying us since our foundation. The brand has grown together with our friends and partners. Recipes are developed together in close cooperation and the production flavour is improved - that means that product development is assurance - quality management also underlies the supervision and responsibility of Byodo. The close partnerchip with suppliers and the constant construction of cooperatives, guarantee the availability of raw materials. Byodo provides raw materials itself for many products and thus ensures the desired quality and availability of raw ingredients - the acquisition of raw ingredients is also a direct part of Byodo`s responisibility.

You find ourorganic products in specialised  natural food retailers. In addition Byodo offers industrial sales every Wednesday afternoon.

The building is equipped with sustainable and environmentally friendly technology, such as a ground water pump, ventilation system, a conservatory that stores the warmth and a photo-voltaic-system. We totally abandon the use of fossil fuels. For this building Byodo was awarded the "Medal of Environment" by the Bund Naturschutz in Bayern ev.V (association for environment and conservation).

Being a member of the BNN (Federal Association for Natural and Organic Food) and with our Bioland certified products Byodo is subject to even stricter regulations.

You receive detailled information in the category quality standards.