Vote for your reader favorite 2025!

Raspberry vinegar and Styrian pumpkin seed oil from Byodo are nominated!

The organic food magazines EVE and NATÜRLICH are once again giving you the chance to vote for your favorite organic products!
Which delicacies can you not resist?
Vote for your favorites until 20.10.2024 and, with a little luck, win prizes with a total value of over €3,000.

Our Byodo products are also nominated:

Byodo Himbeeressig nominiert zum Leserliebling 2025

In the vote for readers’ favorite 2025 in eve magazine, we are sending our raspberry vinegar into the race.
The natural raspberry vinegar not only tastes great with fresh leaf salads, but is also particularly suitable for refining game and lamb dishes or for preparing chutneys and sweet and sour fruits.
The use of pure direct juice from sun-ripened raspberries gives the raspberry vinegar its authentic fine berry flavor.
Are you also impressed by the unique, fruity raspberry flavor?
Then we look forward to seeing you in the readers’ favorite 2025 for our natural raspberry vinegar.

Vote now

Byodo steirisches Kürbiskernöl nominiert zum Leserliebling 2025

The magazine natürlich features our tried and tested Styrian pumpkin seed oil PGI for the readers’ favorite 2025 nominated.
Styrian pumpkin seed oil PGI impresses with a strong, nutty taste and a deep green color – because with this oil, good taste shows color!
The addition PGI stands for “protected geographical indication” and guarantees the traditional production of the fine oil in the Styrian region.
In terms of taste, pumpkin seed oil is ideal for green salads.
However, it also refines soups or sauces and enhances sweet desserts.
If you are impressed by the taste of our pumpkin seed oil, then we look forward to your vote in the Readers’ Favorite 2025.

Vote now

We are excited to find out which products should not be missing in your shopping basket and look forward to your vote for our raspberry vinegar and Styrian pumpkin seed oil!

To match the raspberry vinegar
To vote for the Styrian pumpkin seed oil

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Our product variety

Discover over 150 products in the best 100% organic quality. Our double quality assurance ensures maximum product safety. Here you will find more than just products - enjoy the taste of quality, pleasure and sustainability.

Discover now

Organic vs. conventional: quality of vinegar

Vinegar is an integral part of our kitchens.
But not all vinegars are the same.
Especially when it comes to choosing between organic vinegar and conventional vinegar, there can be considerable differences in quality, taste and production.

Learn more

To the blog overview

The vinegar mother: a sign of naturalness in vinegar

Thanks to its high acidity, vinegar has a natural preservative effect, which is why it generally does not spoil and does not need a best-before date.
Byodo vinegars also do not need a best-before date, as they have an unlimited shelf life.
Over time, however, clouding and a so-called “vinegar mother” can develop.
But what exactly is this all about?
And does this mean that the vinegar is no longer edible?

What is a vinegar mother?

A vinegar mother is a collection of acetic acid bacteria.
These bacteria convert alcohol into acetic acid, resulting in vinegar.
Due to its natural state, acetic acid bacteria remain active in our balsamic vinegars and vinegars.
Over time, they can also visibly re-form and then appear as a "mother of vinegar".
A mother of vinegar can appear in various forms, such as streaks, dots, deposits such as sediment or cloudiness.
The formation of the mother of vinegar can be promoted by various factors such as light, heat or oxygen supply.

I have discovered a vinegar nut.
Is the vinegar now spoiled?

No.
The formation of a mother of vinegar is a natural process and not a sign of a spoiled product!
Although the vinegar mother may look a little unappetizing, it is in no way dangerous.
On the contrary, its presence shows that the vinegar is a natural, untreated and living process.
The vinegar mother does not represent a loss of quality and has no negative influence on the taste or shelf life of vinegar.
On the contrary: it underlines the high organic quality of our vinegar!

Can the formation of a mother of vinegar be prevented?

Yes, the formation of a vinegar can be prevented to a certain extent, but it is important to understand why it occurs in the first place.
Vinegar bacteria can be found practically everywhere - on the grapes, in the wooden barrels, on the corks and even on dust particles in the air.
In conventional vinegar production, these bacteria are often controlled by adding sulphur or antioxidants to prevent them from spreading and subsequently forming a vinegar mother.
At Byodo, we deliberately use the highest quality raw materials in our vinegar production and do not use any additives such as sulphur, artificial flavors or colorants.
To preserve the vinegar's valuable ingredients, we do not pasteurize them.
This leaves the vinegar completely natural, which means that a vinegar mother can form under the influence of certain factors, such as contact with air, light or heat.
Nevertheless, you can prevent the likelihood of mother formation by storing the vinegar in a targeted manner:

Seal airtight

Store in a cool and dark place

Choose smaller quantities

Despite these measures, it is still possible for a mother of vinegar to form in natural vinegars, as these products contain living organisms.

What can I do with a vinegar mother?

If you discover a vinegar nut in your vinegar, you can either remove it and continue using the vinegar as usual or even use it to make your own vinegar.
If you want to remove the mother of vinegar, you can carefully lift it out with a clean spoon.
Alternatively, you can pour the vinegar through a fine-mesh sieve or a piece of cheesecloth to filter out the vinegar mother.
The presence of small remnants of the mother of vinegar does not affect the quality and taste of the vinegar in any way.

Lemon Balsam und Himbeer Balsam Byodo Naturkost

What is a vinegar mother?

A vinegar mother is a collection of acetic acid bacteria. These bacteria convert alcohol into acetic acid, resulting in vinegar. Due to its natural state, acetic acid bacteria remain active in our balsamic vinegars and vinegars. Over time, they can also visibly re-form and then appear as a “mother of vinegar”. A mother of vinegar can appear in various forms, such as streaks, dots, deposits such as sediment or cloudiness. The formation of the mother of vinegar can be promoted by various factors such as light, heat or oxygen supply.

I have discovered a vinegar nut.
Is the vinegar now spoiled?

No. The formation of a mother of vinegar is a natural process and not a sign of a spoiled product! Although the vinegar mother may look a little unappetizing, it is in no way dangerous. On the contrary, its presence shows that the vinegar is a natural, untreated and living process. The vinegar mother does not represent a loss of quality and has no negative influence on the taste or shelf life of vinegar. On the contrary: it underlines the high organic quality of our vinegar!

Can the formation of a mother of vinegar be prevented?

Yes, the formation of a vinegar mother can be prevented to a certain extent, but it is important to understand why it occurs in the first place. Vinegar bacteria can be found practically everywhere – on the grapes, in the wooden barrels, on the corks and even on dust particles in the air. In conventional vinegar production, these bacteria are often controlled by adding sulphur or antioxidants to prevent them from spreading and subsequently forming a vinegar mother. At Byodo, we deliberately use the highest quality raw materials in our vinegar production and do not use any additives such as sulphur, artificial flavors or colorants. To preserve the vinegar’s valuable ingredients, we do not pasteurize them. This leaves the vinegar completely natural, which means that a vinegar mother can form under the influence of certain factors, such as contact with air, light or heat. Nevertheless, you can prevent the likelihood of mother formation by storing the vinegar in a targeted manner:

Seal airtight
Store in a cool and dark place
Choose smaller quantities

Despite these measures, it is still possible for a mother of vinegar to form in natural vinegars, as these products contain living organisms.

What can I do with a vinegar mother?

If you discover a vinegar nut in your vinegar, you can either remove it and continue using the vinegar as usual or even use it to make your own vinegar. If you want to remove the mother of vinegar, you can carefully lift it out with a clean spoon. Alternatively, you can pour the vinegar through a fine-mesh sieve or a piece of cheesecloth to filter out the vinegar mother. The presence of small remnants of the mother of vinegar does not affect the quality and taste of the vinegar in any way.

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Discover our vinegar variety

Byodo vinegars enrich your kitchen with a delicious variety. Experience fruity, tangy and spicy flavors that give your dishes that certain something. Thanks to our careful and gentle production, we guarantee natural quality in every drop!

To our vinegars

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Differences in vinegar quality

Learn more

Preserving & pickling

With Byodo vinegars and oils, you can easily preserve summer flavors and enjoy them all year round. We show you how easy preserving is and what is important when preserving vegetables.

Read more

To the blog overview

Vinegar quality differences at a glance

Organic vs. conventional

Vinegar is an integral part of our kitchens – whether for seasoning, pickling or refining dishes.
But not all vinegars are the same.
Especially when it comes to choosing between organic vinegar and conventional vinegar, there can be considerable differences in quality, taste and production.
But what makes organic vinegar different?
What are the differences compared to conventional vinegar?
And which vinegar is suitable for which dish?

What makes organic vinegar?

Organic vinegars generally have a deeper and stronger flavor than conventional vinegars.
This is not only due to the high-quality raw materials, but above all to the gentle processing and longer maturation.

High-quality raw materials from controlled organic cultivation
No use of chemical pesticides or synthetic fertilizers
Gentle fermentation process
Smaller batches & longer maturation to give the vinegar time to develop its full flavor
High nutrient density, as it is free from chemical residues
More intense and complex flavor than conventional vinegar

Qualitätsunterschiede Bio-Essig vs konventioneller Essig

Special features of Byodo vinegars

In addition to the 100% finest organic ingredients, Byodo vinegars are characterized by their naturalness .
The vinegars are not heated or sulphurized during production, which preserves valuable enzymes and flavours.
This ensures a more intense taste.
Due to their natural state, the acetic acid bacteria in our balsamic vinegars and vinegars remain active, which can also visibly re-form and then appear as a so-called“vinegar mother“.
Our vinegars are produced carefully, gently and as naturally as possible.

To our organic vinegars

Conventional vinegar in comparison

In contrast to organic vinegar, conventional vinegar is usually produced industrially in large quantities.
The focus here is on efficiency and mass production, which makes it a cheaper product compared to organic vinegar.
Chemical pesticides and fertilizers are used in the raw materials of conventional vinegar, which is why the starting product is not as high quality as organic vinegar.
As a result, conventional vinegar also has a less intense taste.

Do you know the difference between white wine vinegar and Condimento Bianco?

At first glance, they seem similar, but white wine vinegar and Condimento Bianco differ significantly in terms of both taste and production.
We'll show you how.

Byodo Aceto Balsamico di Modena IGP - Invecchiato

Weißweinessig vs. Condimento Bianco - Kennst Du die Unterschiede?

Creamy pesto in 100% organic quality

The secret of our creamy organic pesto

Pesto is a true all-rounder and can be used in a variety of ways.
Whether as a classic accompaniment to pasta, as a spread on bread or as a spicy ingredient in innovative dishes – creamy pesto has become indispensable.
But what is behind the creamy organic pestos?

Why have we developed a creamy pesto?

The well-known pasta and pesto in the blue packaging are classics that end up in almost every shopping basket and are absolute favorites.
However, such a creamy pesto has yet to be found in organic and delicious form.
So this is a classic case for Byodo – because we have always seen it as an exciting challenge to achieve enjoyment in 100% organic quality – without any conventional additives such as chemical additives or flavor enhancers.

Additives in organic food

While up to 320 additives are permitted in conventional food production in the EU to optimize taste, color and shelf life, we rely on natural ingredients.
Only 56 additives are also permitted for organic food.
We deliberately avoid using this large number of substances and only use what is absolutely necessary.
In our internal quality guidelines, we have stipulated that we only use 4 additives across our entire product range: Guar gum, agar-agar and locust bean gum as natural thickeners and citric acid as a natural preservative.

Only 1 additive in our pesto varieties

In our new pestos, which we wanted to develop so wonderfully creamy based on the conventional original, we only use guar gum as a thickening agent.
This ensures that the consistency is not too runny and remains the same throughout the entire shelf life.
We think: It’s something to behold and, above all, to taste!

Interview with Magdalena from the quality department

Magdalena is responsible for pasta, pesto and snacks in our quality department and has accompanied the journey of our creamy pesto from development to the finished product.
We asked her what makes the pesto so creamy and what special features it has.

Magdalena Zach, Qualitätsexpertin bei Byodo Naturkost

Only 4 carefully selected additives are used in our products - for maximum enjoyment.

Magdalena, quality employee

What is special about the new pestos? “Our new pestos are characterized in particular by their creaminess and versatility. We only use one carefully selected additive, guar gum, in the production of our pestos in order to preserve the natural taste and high quality of the ingredients. We also attach great importance to sustainable and organic ingredients from controlled cultivation. We use faba bean protein – from faba beans grown in Germany – as an excellent source of vegetable protein. This enables us to offer a creamy pesto in 100% organic quality.”

How does quality assurance work at Byodo? “We ensure the high quality of our products through Double quality assurance both externally by our partner suppliers and internally by Byodo.
At Byodo, every incoming batch of products is carefully checked.
The employees in the warehouse check whether the goods are properly packaged and randomly check the weight of the items.
The quality assurance department checks the appearance, smell, taste and consistency – in short, the sensory properties – of each batch as well as the information on the labels.
The sensory properties of all products are agreed with the producer in the specification and must be adhered to.
When sensory issues arise, the team can draw on the advice of the internal Byodo Panel, a group of people who receive regular training on sensory issues.
There is also a comprehensive analysis plan that sets out the parameters to be tested in the various product groups.
As a member of the BNN (Bundesverband Naturkost Naturwaren), compliance with the appointed orientation and guideline values is a voluntary commitment that is even stricter than the EU regulations and which we are very happy to fulfill.” Why does the list of ingredients for the pesto say “hard cheese” and not “Parmesan”? “To answer this, we first need to clarify the difference between microbial rennet and animal rennet.
Rennet is an enzyme that is required for the production of cheese.
It promotes the coagulation of the milk, which is then later processed into cheese.
In principle, there are two possible sources of the enzyme:

Animal rennet: It comes from the abomasum of young calves, where it is actually responsible for digestion.
Consequently, it is also obtained from the stomachs of dead calves.
Microbial rennet (not animal): It comes from the fermentation of mold cultures.

Parmesan cheese, which is traditionally used for pesto, has a protected designation of origin. Among other things, this stipulates that animal rennet must be used for the cheese. As we want to offer a vegetarian product, this is also the reason why we do not use Parmesan cheese in our pesto, but hard cheese instead, as microbial rennet may also be used in the production of hard cheese. This is not a disadvantage in terms of quality, but for us it means that vegetarians can also enjoy our pestos. The Byodo Pesto Rosso with sun-dried tomatoes is even vegan and just as deliciously creamy as the other two varieties thanks to faba bean protein.”

How long did the new pestos take from the first attempt to the final product and what challenges had to be overcome? “As already mentioned, we have an internal sensory panel made up of people with sensory training from the various departments.
In this panel, upcoming product developments are tasted on a weekly basis and taste requirements for a product or suggestions for improvement are collected in a joint discussion and ultimately the final recipe is approved from a sensory perspective.
Product development for our three new creamy pesto varieties proved to be difficult in different ways.

The creamy Pesto Rosso we were able to say goodbye to it after just one reworking.
The development of the other two varieties was more complex.
For example, one request from our sensory panel was that the Pesto alla Genovese should be less salty than the previous recipe.
At the same time, salt is essential for the shelf life of the product.
In the end, we were able to reduce the salt content by 1g/100g compared to the previous recipe and at the same time guarantee the shelf life of the product for two years.
With the creamy Pesto Calabrese took a few rounds of development to achieve a balance between the spiciness of the hard cheese and the heat of the peppers that all panel members were happy with.

The development process can therefore take a little longer, as we only want to sell products with which we are 100% satisfied in terms of taste.
That is why we make our Byodo promise of enjoyment.”

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Sustainable packaging

In addition to ecologically sustainable solutions, the packaging of our organic products offers optimum protection and is as easy to handle as possible. Discover our sustainable packaging solutions!

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100% organic quality

Our premium standards do not end with our delicious products. Through numerous voluntary commitments and double quality assurance, we guarantee the finest organic produce.

Read more

To the blog overview

Byodo pasta shapes: Which pasta goes with which sauce?

Did you know that there are over 350 types of pasta that are known worldwide? From well-known shapes such as spaghetti and penne to less familiar ones such as strozzapreti and orecchiette – they all reflect Italy’s rich culinary tradition. Each type of pasta has its own history and use, which is often linked to regional specialties and traditional recipes. Choosing the right sauce also perfects the pasta experience. But which pasta should you combine with which sauce?

The Byodo pasta variety

Here you will find a diverse selection of the finest pasta in the highest organic quality. Both classic variants as well as gluten-free and high-protein options as well as wholemeal or emmer Pasta includes our extensive pasta range – discover the quality and special taste in every bite.

Short pasta shapes

Our short, small pasta shapes such as penne, strozzapreti or spirals are real all-rounders. However, their special shape makes them particularly suitable for strong, thick or creamy sauces or for ragout. They are also excellent cold in a pasta salad.

Long pasta shapes

Long pasta shapes such as spaghetti or tagliatelle are absolute classics in Italian cuisine. Long, thin pasta such as spaghetti or spaghettini is ideal for smooth, light sauces and pestos. Tagliatelle, on the other hand, are long, flat and wider than spaghetti, which is why creamy, strong sauces such as cream sauces or Bolognese adhere perfectly to them.

To the Byodo pasta range

How does the sauce adhere better to the pasta?

One of the biggest challenges when preparing pasta, apart from choosing the right pasta shape, is making sure that the sauce adheres well to the pasta. Here are a few tips that you should definitely bear in mind when preparing the pasta and sauce:

Do not rinse the pasta: Do not rinse the pasta with water after cooking. The starch on the surface of the pasta helps the sauce to adhere better. However, if you rinse the pasta, you remove this important layer and the starch is lost.
Cook the pasta al dente: Cook the pasta al dente, i.e. firm to the bite. This way it retains its structure and the sauce does not slide off the pasta.
Combine the pasta and sauce: Mix the pasta and sauce in the pan instead of simply pouring the sauce over the pasta. This allows the pasta to absorb the sauce better and the flavor can be evenly distributed. Allow the pasta and sauce to simmer together for one to two minutes.
Use starchy cooking water: Keep some of the starchy cooking water after cooking the pasta and add it to the sauce. This binds the sauce better and ensures better adhesion to the pasta. One or two tablespoons are enough to improve the consistency of the sauce. A little tip: keep some of the cooking water in an airtight jar in the fridge so that you can use starchy cooking water when preparing a sauce. The cooking water will keep refrigerated for about 2-3 days.
Texture of the pasta: The “roughness” of the surface of the pasta is also decisive for the adhesion of the sauce. This is because a rough texture makes it easier to bind the liquid to the pasta. This rough surface is created by the use of bronze dies in the pasta production process. The pasta is pressed through traditional bronze molds, which ensure a rougher surface than with conventional molding and the sauce sticks particularly well later on. While industrial production usually uses machines made of a material that ensures a smooth surface and therefore low sauce adhesion for cost reasons, Byodo Pasta only uses traditional bronze dies.
Note the fat content: There should also be a certain amount of fat in the sauce, such as olive oil, butter or cream. Fat basically acts as an emulsifier and combines well with the starchy pasta.

What types of sauces are there?

Light sauces

Light sauces are often made on the basis of olive oil, lemon juice or light broths and refined with herbs - for example, an aglio e olio or a lemon and herb sauce. These sauces can also be called thin sauces and are ideal for long thin pasta such as spaghetti or linguine.

Creamy sauces

Creamy sauces are based on cream, cream cheese, cheese or butter - such as carbonara or gorgonzola sauce. They are rich and, thanks to their creaminess, go perfectly with long ribbon noodles such as spaghetti or tagliatelle.

Strong sauces

Strong sauces such as arrabiata or bolognese have intense flavors and often contain meat, strong spices or spicy ingredients. They are often even thicker than creamy sauces and go well with shapes such as rigatoni, penne or orecchiette, which can easily absorb the sauce and, above all, the ingredients in the sauce.

Smooth sauces

Smooth sauces are homogeneous, contain no chunky ingredients and are usually based on tomatoes or cheese. Sauces such as a classic pomodoro are suitable for all pasta shapes.

Chunky sauces

Chunky sauces, on the other hand, contain pieces of vegetables, fish or meat and offer a lot of texture. You will need a pasta shape that can absorb the texture of the pieces in the sauce - such as penne, spirals or farfalle.

Pestos

Pestos are thick, creamy sauces based on herbs, vegetables, nuts and cheese. Shapes such as fusilli, stozzapreti or volanti, which can easily absorb the creamy consistency thanks to their special shape, are ideal for this.

Casseroles

Different pasta shapes are also used for casseroles, depending on the sauce and filling. While penne, spirals, farfalle or rigatoni are suitable for the classic pasta bake, special lasagne sheets are used for lasagne. Stuffed pasta can also be prepared in the oven with various fillings. Cannelloni, for example, are ideal for this.

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Unser Weg zu mehr Nachhaltigkeit Byodo Naturkost

Our path to greater sustainability

We were able to reduce our carbon footprint in 2023 by 25% compared to 2019! Our company building also plays a large part in this.

Learn more

The Byodo promise of enjoyment

Unforgettable taste experiences - we want to offer you these moments with our wide range of premium organic products.

Read more

To the blog overview

Frying olive oil or extra virgin olive oil?

Differences and applications of the valuable oil

Do you love cooking with olive oil, but wonder when you should use a frying oil and when an extra virgin olive oil? Find out about the differences between these two types and discover practical tips on how both oils can be used optimally as real all-rounders.

What characterizes extra virgin olive oil?

Extra virgin olive oil is the highest quality grade of olive oil. It is cold-pressed at temperatures below 27 °C to preserve the natural aromas and nutrients. Also our Byodo extra virgin olive oils are rich in aromas and nutrients and also have a particularly intense taste. This is because the olive varieties selected with care and sensory expertise ensure unique flavor profiles.

More about the flavor profiles

What is so special about frying olive oil?

Frying olive oil is specially developed for high temperatures. Due to the higher smoke point compared to extra virgin olive oil, frying olive oil is more suitable for cooking, frying and grilling. Thanks to the Byo-Protect® process, our Byodo frying olive oils become high-heat oils. The natural and gentle 3-phase process protects valuable ingredients while guaranteeing a high smoke point.

More about the Byo-Protect process

Do you know the differences?

In order to make the right choice of olive oil, it is important to know the differences in detail. Here is an overview of the most important differences:

Which oil is better for hot cooking?

Our virgin oils, including extra virgin olive oil, are carefully cold-pressed and only filtered to preserve all the important nutrients. If they are heated too much, they literally go up in smoke. The oil then no longer tastes good and can even form substances that are harmful to health. That’s why you should use a frying oil, such as our Byodo frying olive oils, for frying, grilling and deep-frying. This is because the careful Byo-Protect® process makes them highly heatable and therefore ideal for high temperatures.

How do the oils differ in taste?

The taste of an olive oil can influence the entire character of a dish. Extra virgin olive oil can have different flavor profiles depending on the olive variety, but it is generally known for its intense, fruity taste with slightly bitter or spicy notes. To reflect the Mediterranean flavors and regional diversity of olive varieties, we have selected two hand-picked olive oils with the fruitier character of Italy and the mild taste of Greece. With frying oils, on the other hand, heat-sensitive flavors are gently filtered out, giving them a milder and less intense taste . This makes it versatile, as it does not mask the flavors of other ingredients.

Which oil is more nutritious?

The nutrient content varies depending on the production process. Extra virgin olive oil is rich in valuable nutrients such as antioxidants, polyphenols and vitamin E. These nutrients have positive health benefits. However, the valuable ingredients in our frying oils are also protected and largely preserved through the use of the Byo-Protect process.

Which dishes are the oils suitable for?

Extra virgin olive oil is the first choice when it comes to cold dishes and preserving maximum nutrients and flavor. Thanks to its intense flavor and high content of valuable ingredients, extra virgin olive oil is ideal for salads, dressings, cold starters or dips. Frying olive oils, on the other hand, should be used in hot dishes. The higher smoke point and milder taste make it perfect for roasting, grilling or deep-frying without smoking or losing stability.

How are the oils stored correctly?

The shelf life and storage conditions influence the freshness and quality of the oil. Both oils should be stored in a cool, dark place and protected from light, heat and oxygen. However, the frying oil is less sensitive to storage conditions and also has a longer shelf life. As extra virgin olive oil reacts with oxygen in the air after opening and this can negatively affect the taste and also reduce the health benefits, it should be consumed within 6-12 months of opening under the storage conditions mentioned. In addition, the intense aromas that make extra virgin olive oil so special fade over time.

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Tips for preparing and preserving food

It is more important than ever to use food efficiently and sustainably. Our tips on preparing and preserving food will help you with this.

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100% organic quality

Our premium standards do not end with our delicious products. Through numerous voluntary commitments and double quality assurance, we guarantee the finest organic produce.

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To the blog overview

Byodo Roast Olive Mediterranean excellent

Our Mediterranean roast olive receives Best Organic 2024!

The testers of the Schrot&Korn customer survey have tasted and decided: Our aromatic Mediterranean roast olive is Best Organic 2024!
This is the 6th time in a row that we have won the coveted award.

Our Roast Olive Mediterranean made from 100% pure organic olive oil was tasted at home by selected organic consumers and assessed using a detailed questionnaire on the criteria of taste, mouthfeel, smell and packaging.
The oil scored highly in all categories.
The high-quality organic olive oil reveals its full flavor especially in hot dishes.
Its wonderful olive flavor makes it particularly suitable for Mediterranean cuisine.
Whether for frying, grilling or deep-frying – thanks to the Byo-Protect process, Byodo frying oils can be heated to a high temperature while retaining valuable ingredients.

We are delighted with the excellent feedback on our fine frying olive oil made from 100% organic ingredients.
It shows that we are keeping our promise of enjoyment to you and that our intensive quality work is paying off.

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Discover our extensive range of frying oils:

To our frying oils

About our Mediterranean roast olive

Byodo Roast Olive Mediterranean is a 100% pure organic olive oil with a delicious olive flavor.
With the help of the Byo-Protect process, heat-sensitive plant substances are filtered out of the oil as gently and naturally as possible, making it highly heatable. More about the Byo-Protect process

The frying oil is versatile.
It is perfect for frying, grilling and marinating – and goes particularly well with Mediterranean dishes such as risotto, fish dishes and antipasti thanks to its mild olive note.
Due to its mild taste, it is also a popular choice for salads as a subtle alternative to extra virgin olive oils.

The Byodo frying oils are available both in our online shop as well as in the organic store near you available.

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Our product variety

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Also available in large containers

Our wide range of products is also available in bulk for those who want to enjoy our organic quality on a large scale.

Read more

To the blog overview

Experience the variety of Mediterranean delights!

NEW: Hand-picked organic extra virgin olive oils

There are over 1,000 varieties of olive – each with its own individual flavor profile. As with a good wine, the interplay of climate and soil also influences the taste of the oil. With the utmost care and sensory expertise, Byodo has selected two new, hand-picked olive oils with the fruity character of Italy and the mild taste of Greece from the wide range of olive varieties and flavor profiles.

The extra virgin olive oil from Italy is characterized by its strong and fresh green flavour. With its balanced bitterness and spiciness, it provides fruity moments of pleasure and is particularly suitable for salads or dipping.
Our new extra virgin olive oil from Italy is the perfect ingredient for a delicious

flower garden focaccia

can be prepared.

Discover now

The
extra virgin olive oil from Greece
impresses with its unique mildness. With its hint of fresh, green aromas, it captures the Greek lightness. The extra virgin olive oil from Greece refines light dishes, especially Greek specialties, and is also ideal as a dip for bread.
Discover the recipe for the
Greek appetizer plate
with our new extra virgin olive oil from Greece.

Discover now

An independent panel of experts tests and evaluates the individual taste profiles of the organic olive oils. In this way, Byodo can ensure that each of the oils authentically embodies its regional character.

The carefully selected olives come from sustainable organic farming and from producers who practice their craft with passion, dedication and love for nature.

The new organic olive oils are now available in the

online shop

or in your trusted organic market.

Would you like to know more about the variety of flavors and the quality of the new organic olive oils? You can get a more detailed insight into the world of olive oils

here

.

Frying oil range gets a new addition

NEW: Gentle Roast Olive Mild

Our frying oil expertise dates back to 1996. At that time, a market innovation saw the light of day – Byodo Classic Frying Oil made from sunflower oil was the first 100% organic frying oil that could be heated to a high temperature. Since then, we have been constantly expanding our knowledge, always on the lookout for the best product in the best quality.

Now our range of frying oils has grown:

The new

Roast Olive Mild

is a unique oil composition made from high-oleic sunflower oil and extra virgin olive oil. It is ideal for roasting, grilling and deep-frying when a subtle olive note is required to emphasize the flavour of the food.

We filter heat-sensitive plant substances with the
Byo-Protect process
from the oil – gently and naturally. This makes the “Roast Olive Mild” highly heatable. Rounded off with virgin olive oil, it gets its fine, subtle olive note.

To the Roast Olive Mild

The Roast Olive Mild is now available in the

online shop

or in your trusted organic market.

Pfannen- und Ofengerichte Byodo Naturkost

The readers' favorites 2023

Byodo organic products convince

The organic food magazines EVE and NATRÜLICH asked readers about their favorite products from organic food stores. Around 94,500 voted and chose their favorites among the top 100 brands. Our products can also look forward to the title of “Readers’ Favorite 2023”!

The
fruity tomato ketchup without granulated sugar
is the “eve reader favorite 2023”: Real ketchup fans prefer not to eat anything without it, because for them the tomato-based sauce goes with almost everything. Since a conscious diet starts with the right dip, we opted for an organic ketchup without any granulated sugar, sweetened only subtly with agave syrup. 80% tomato paste from organic Italian tomatoes gives it its deliciously intense, fruity taste. The sun-ripened, freshly harvested tomatoes are briefly steamed immediately after washing. This inactivates enzymes and the fruity taste and red color are retained. The tomato puree is then mixed with the other ingredients, gently heated and mechanically processed until the delicious red sauce can be bottled.

Our recipe tip:

Crispy oven fries with homemade French fry salt

A must-have for readers of NATÜRLICH magazine is the

Byodo Roast Olive Mediterranean

which was one of the winners of the “Naturally Readers’ Favorite 2023”. No wonder, because the combination of a fine olive note and good heat stability makes the oil ideal for frying, grilling and deep-frying, for example Mediterranean dishes. The finest organic olives give it its mild taste. The high oleic acid content of the pure olive oil and the gentle production process ensure good heatability. Like all organic olive oils from Byodo, the Mediterranean Frying Olive is obtained using a nutrient-preserving cold pressing process – naturally from the first pressing. Subsequent steam washing (= gentle deodorization) at low temperatures removes intense colours and flavours from the organic olive oil. This makes it even more heat-resistant.

Our recipe tip:

Vegan Spanish tapas

You too can discover the Byodo “readers’ favorites 2023”

in our online shop

.

Byodo herbal vinegar excellent

Our classic vinegar receives Best Organic 2023

The testers of the Schrot&Korn customer survey have tasted and decided: Our

vegan herbal vinegar

is Best Organic 2023! This is the 5th time in a row that we have won the coveted award.

Our classic vinegar with the taste of typical garden herbs was tasted by 100 selected organic consumers at home and assessed using a detailed questionnaire on the criteria of taste, mouthfeel, smell and packaging. The vinegar scored well in all categories. It is “perfect if you don’t have any fresh herbs in the garden”. Many testers also appreciated the mild taste of the herbal vinegar with 5% acidity. The packaging, which not only looks great in the kitchen, but also enables simple and precise dosing thanks to its special spout, was also rated positively. As a vegan product, the

herbal vinegar

is also suitable for a purely plant-based diet. In contrast to many conventional vinegars, which are clarified with animal gelatine, the

Byodo vinegar classics

only filtered.

We are delighted with the excellent feedback on our fine herbal vinegar made from 100% organic ingredients. It shows that we are keeping our promise of enjoyment to you and that our intensive quality work is paying off.

Vinegar in the Byodo range

Vinegar has been an elementary component of our range right from the start. As the market leader in the vinegar segment, we offer other vinegar classics as well as

fruity balsamic vinegars

as well as

Italian balsamic vinegars and creams

.

What is the difference between vinegar, balsamic vinegar and balsamic vinegar?
The Byodo vinegars contain only wine vinegar, while the balsamic vinegars are a mixture of vinegar and fruit juice concentrate. Apple cider vinegar always forms the basis. The fruity note is provided by pomegranate or raspberry juice concentrate, for example. In addition to wine vinegar, balsamic vinegar also contains concentrated grape must, which ensures a balanced, harmonious taste. The grape must concentrate makes up around half of the

Byodo Cremas

.

How is vinegar made?
Byodo organic vinegar is made from alcohol, which is slowly fermented at warm temperatures with the help of acetic acid bacteria and oxygen. Depending on the variety, red wine, raspberry wine or grain alcohol may be used. This production process is called natural vinegar fermentation. In order to preserve the valuable enzymes and flavors, the

Byodo vinegar

is also not heated.

Why do Byodo vinegars not have a best-before date printed on them?
According to the regulation, so-called fermentation vinegars do not require a best-before date (BBD) – which is why there is no BBD printed on the Byodo vinegar classics. For all

balsamici and balsamic vinegars

However, a best-before date is indicated on all balsamic vinegars and balsamic vinegars to ensure optimum taste at all times.

What is the difference between conventional vinegar, organic vinegar and Byodo vinegar?
The most fundamental difference is, of course, the ingredients. Only raw materials from controlled organic cultivation are used for organic vinegar. At Byodo, the proportion of organic ingredients is also 100%, while the organic label is awarded from 95% organic content. Conventional vinegars use sulphurous acid to prevent the formation of cloudiness and streaks. Sulphurization is generally not permitted in organic vinegars, which is why Byodo’s organic vinegar specialities are all unsulphurized. Conventional vinegar is sometimes colored with sugar couleur. Flavorings are also permitted. With organic vinegar, none of this goes into the bottle. Byodo vinegars get their color and fine taste solely from the careful selection of raw materials.

To our vinegar variety

Chocolate meets chickpeas

NEW: Puffed, chocolate-coated chickpea waffles!

Puffed rice cakes are one of our first products. First introduced in 1988, the crispy slices are still an absolute customer favorite today. Now there’s a breath of fresh air in the waffle range: puffed chickpea waffles with a chocolate coating. The crispy slices in 100% organic quality impress with their nutty taste and an extra portion of protein and fiber.

With around 20 g of protein and 12 g of fiber per 100 g of dried chickpeas, these pulses are real powerhouses. They also contain a variety of valuable minerals that are retained even after puffing.

Chocolate lovers will get their money’s worth with the organic company’s new power snack – a whopping 50% chocolate covers the crispy, puffed-up slices. With the dark chocolate variant, we also offer a vegan version of the crispy snack. The nutty taste of the chickpeas in combination with the fine chocolate also ensures the ultimate indulgence for young and old.

Click here for our chickpea waffles

Protein-rich power pasta

Discover pulses made from pasta

The
gluten-free organic Volanti with red lentils
have been impressing consumers for four years with their characteristic taste of protein-rich pulses. Two new pasta shapes have been added to the range this fall:
Cellentani made from green peas
and
Spirelli made from chickpeas
. Both contain only 100% organic ingredients from Italy. What’s more, the new products are gluten-free, vegan and sustainably packaged in paper.

The funny shape of a pasta press set at an angle is the

cellentani

thanks to a crooked pasta press. It was named after a popular singer in the 70s. With flour made from organic green peas, the pasta shape is experiencing a delicious renaissance, tasting fresh and slightly sweet.

The

spirelli

are a Neapolitan specialty. The protein- and fiber-rich cherry pea flour makes them a nutty, roasted taste experience.

Pasta made from pulses only needs a few minutes in hot water to cook. A large pot and caution are also required, as it foams up during cooking. Hot or cold, the protein-rich power pasta is a great addition to colorful bowls, salads and pasta dishes. It is naturally gluten-free and vegan.

The two new pasta varieties and the

Volanti red lentil

also come in paper packaging that is certified with the “FSC Mix” label and promotes responsible forest management. The packaging can and should be disposed of in the blue garbage can for waste paper, so it can be 100% recycled.

For high-protein pasta

Perfect pasta enjoyment even without gluten

We are expanding our gluten-free pasta range

Authentic al dente enjoyment without gluten – that is our claim. At Byodo, pasta fans with gluten intolerance can also enjoy Italian pasta that tastes confusingly similar to the original. The popular

gluten-free lasagna sheets made from corn and rice flour

in 100% organic quality will therefore be joined this fall by two new pasta shapes:
Casarecce
and

Sedani

. They are in no way inferior to pasta made from durum wheat semolina and can therefore be easily substituted in tried and tested recipes.

Casarecce means “home-made” and their slightly twisted shape is somewhat reminiscent of small scrolls. The Sedani shape originates from Naples, where the short tubular pasta is also known as “ivory pasta” due to its curved shape.

The corn and rice lasagne has been available in a sustainable carton right from the start and the two new gluten-free pasta varieties from Byodo are also packaged in paper. The packaging is certified with the “FSC Mix” label and thus promotes responsible forest management. If paper and cardboard are disposed of in the blue garbage can for waste paper, they can be 100% recycled.

Gluten-free pasta

Proven enjoyment in a new guise

Grill & Tex Mex” becomes “Mexico Salsa Sauce”

New look, but as delicious as ever! The Grill & Tex Mex sauce from Byodo Naturkost is changing from the plastic squeeze packaging to the delicatessen glass bottle. The name of the organic barbecue sauce also changes with the packaging – it becomes Mexico Salsa Sauce.

At Byodo Naturkost GmbH, perfect taste comes first alongside 100% organic ingredients. With the new

Mexico Salsa Sauce

– formerly Grill & Tex Mex Sauce – the recipe with chili, paprika and Mexican spices is already so sophisticated that the innovations are limited to the packaging.

Fans of the vegan organic sauce can now get it in a glass bottle. Byodo has taken the feedback from its customers to heart and implemented a frequent customer request with the new packaging. The new name also expresses more clearly what the taste buds can expect: Fiery, spicy enjoyment and the incomparable Mexican note.

The Mexico salsa sauce is the spicy component in tacos, burritos, enchiladas and co., goes perfectly as a cold or slightly warmed dip with nachos or serves as a delicious alternative to classic ketchup when barbecuing or with chips – for all those who like it spicier. The organic delicatessen sauce is not only vegan, but also gluten and yeast-free.

The

Mexico Salsa Sauce

is available in our
online shop
or in your local organic market.

About the Mexico salsa sauce

Organic pasta now in paper packaging

100% enjoyment in 100% recyclable packaging

Not only perfect enjoyment and the best organic quality, but also sustainable packaging play a central role in our organic products. That is why we are switching the packaging of Italian Byodo pasta to paper.

The

lasagne sheets in light-colored

,

wholemeal

and

gluten-free version

and the
cannelloni
were available in cardboard packaging from the outset. The previous plastic-reduced composite packaging for our other pasta varieties is now also being completely replaced by 100% recyclable paper packaging, which can and should be disposed of in the blue garbage can for waste paper.

The new packaging is made of paper with the “FSC Mix” certification. It therefore contains materials from FSC-certified forests, recycled material and material from controlled sources (Controlled Wood). This mix of materials promotes responsible forest management by enabling the parallel processing of both certified and non-certified wood*.

Our love of pasta is particularly evident in the selection of the best raw materials and the Byodo promise of enjoyment. Only sun-ripened, Italian grain in 100% organic quality is used for the 19 durum wheat and 4 emmer semolina varieties. It is always freshly ground and processed into pasta in Italy. Traditional bronze dies slightly roughen the surface of the noodles when pressed so that they later combine perfectly with the sauce.

Byodo and its pasta – a German-Italian love story since 1992.

30 years ago, Byodo founder Michael Moßbacher was one of the first manufacturers to launch light-colored organic pasta on the market. At the time, it was absolutely innovative and required a lot of explanation, because until then only the wholemeal version had been known as organic pasta. Since then, we have maintained a good partnership with our Italian pasta partners and have acquired a wide range of pasta expertise over the past three decades.

*FSC Germany,

www.fsc-deutschland.de/wp-content/uploads/FSC-Kennzeichen-Infopapier-Juni2021.pdf

To our organic pasta

An innovative cooperation

Byodo Pasta at the Berlin Fashion Week

What does pasta have to do with fashion, you might ask? Fashion designer Kilian Kerner is not only a fan of the good taste of Byodo pasta, but is also enthusiastic about our modern packaging design. This led to a very special collaboration: he presented his “Dream Worlds” collection at the Berlin Fashion Week show on January 20, 2021 and our pasta was there too. With a wink, Kilian Kerner picked up on the current zeitgeist in his show and integrated the currently most popular products toilet paper and pasta.

Our Byodo pasta variety into a fashion show was definitely a completely new idea for us. However, we have been enthusiastic about innovative ideas since our company was founded in 1985 and were immediately on fire for this extraordinary cooperation!

The likeable designer presented his fashion, which is worn by international stars such as Kylie Minogue, Karolina Kurkova and German stars such as Veronica Ferres, for the first time at Berlin Fashion Week in 2008. Since then, it has been an integral part of the well-known event, which is being held online for the first time this year. When creating his works of art, he is very keen to use sustainable materials and not to integrate any animal ingredients.

On YouTube you can watch the whole show of the designer Kilian Kerner again.

Vote for your reader favorite 2025!

Raspberry vinegar and Styrian pumpkin seed oil from Byodo are nominated!

Our Byodo products are also nominated:

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The readers' favorites 2023

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Our classic vinegar receives Best Organic 2023

Vinegar in the Byodo range

Chocolate meets chickpeas

NEW: Puffed, chocolate-coated chickpea waffles!

Protein-rich power pasta

Discover pulses made from pasta

Perfect pasta enjoyment even without gluten

We are expanding our gluten-free pasta range

Proven enjoyment in a new guise

Grill & Tex Mex” becomes “Mexico Salsa Sauce”

Organic pasta now in paper packaging

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An innovative cooperation

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