A high-protein diet is all the rage and for good reason. It can perfectly combine enjoyment, mindfulness and suitability for everyday life. If you consciously choose what ends up on your plate, you can support your body in the best possible way and enjoy your meals with a good feeling. With these simple tips, you can integrate protein into your everyday life in a relaxed way.

Why proteins are so important for your body:

Tip 1: Consciously plan your meals around protein

Conscious enjoyment starts with planning. When you design your meals around a high-quality protein source, you consciously integrate protein into your everyday life. Instead of eating casually, take a moment to ask yourself: Which source of protein is good for me today?

Whether fish, eggs, tofu, pulses or dairy products: When protein takes center stage, the result is a balanced meal that keeps you full for a long time and gives you energy. Supplemented with fresh vegetables and suitable side dishes, eating becomes a real pleasure again.

Even side dishes such as pasta can easily be rich in protein. Our Protein PLUS Pasta provides a whopping 20g of protein per 100g and helps you to easily add protein to your dish.

Tip 2: Distribute proteins carefully throughout the day – even with snacks

Conscious enjoyment also means keeping your body well nourished throughout the day. Plan to eat protein from morning to night, not only at main meals but also during small breaks in between. A protein-rich breakfast, a balanced lunch and protein-rich snacks will help you to keep your energy levels stable. So you can enjoy every meal more consciously.

You could organize your day like this, for example:

• Breakfast: Crispy protein bread with sweet potato spread
• Lunch: Macaroni calabrese with roasted peppers and feta
• Dinner: Wild rice pomegranate bowl with cream cheese dip
• Snack: Protein crispy corners with lentil

Tip 3: The portion decides

A high protein content per 100 g sounds good, but the decisive factor is how much of it you actually eat. Some foods contain a lot of protein but are only eaten in small quantities. Others provide significantly more protein per portion and fit better into your daily routine. If you compare realistically, you will make decisions that suit your eating habits.

For example:
Nuts have a lot of protein per 100 g, but are usually only eaten in small quantities. Lentils and other pulses, on the other hand, often provide more protein per realistic portion.

Tip 4: Make targeted use of vegetarian and vegan protein sources

A protein-rich diet also works without meat. Vegetarian and vegan protein sources are versatile, healthy and sustainable. When you combine different plant-based protein sources, you provide your body with the best possible nutrition and discover new favorite dishes along the way.

Especially recommended are:

• Pulses such as lentils, chickpeas and beans
• Tofu, tempeh and other soy products
• Quinoa, nuts and seeds

Tip 5: Small changes, big impact

If you consciously choose protein-rich ingredients, you increase your protein intake without fundamentally changing your eating habits. For example, wholemeal flour or wholemeal bread often only contains slightly more protein than white flour products, but these small differences can add up in everyday life. If you regularly reach for wholemeal bread or wholemeal flour, you can increase your protein intake without fundamentally changing your eating habits. Even a small spoonful of seeds in your yogurt or a few nuts in your salad provide additional protein and healthy fats. Used consciously, they make your meal more nutritious without making it seem heavy.

These small, mindful decisions in particular show that a protein-conscious diet doesn’t have to be radical. Step by step, you can perfectly combine enjoyment and suitability for everyday life.

Award for real taste & best ingredients

Byodo Kids Ketchup is Best Organic 2026

We are delighted: after our rapeseed frying oil last year, this time our Kids Ketchup from Schrot & Korn received the Best Organic 2026 award. This is a special award because it is based on real consumer ratings – namely from 5,000 organic customers from all over Germany who rated organic products in the categories of taste, quality and sustainability. This is now the eighth year in a row that we have received this prestigious award for our organic products!

Indispensable for enjoyment and aroma

Frying oil is the key to the success of festive dishes. If you choose the right oil, pay attention to heat and technique and use the flavors consciously, you can conjure up dishes that will delight your guests. Crispy roasts or aromatic vegetables – the right frying oil is the key to success. But not every oil is suitable for every dish. If you want to prepare the perfect festive cuisine, you should know which frying oil is suitable for which application and what really matters when frying.

Natural power

Three new highlights in our range

Discover the new Protein PLUS pasta, the aromatic and spicy black cumin oil and our crispy protein crispy corners – three new products that show how versatile conscious enjoyment can be.

Pasta Volanti from Byodo is nominated!

The organic food magazine eve is once again giving you the chance to vote for your favorite organic products! Which delicacies can you not resist? Vote for your favorites until 19.10.2025 and, with a little luck, win great prizes in the raffle.

Pasta is so much more than a quick everyday dish.

It is pleasure, lifestyle and tradition – and you can taste it with every fork.

But what really matters if you want to conjure up your perfect pasta?

We show you what you should look out for when buying pasta, what is important when preparing it – and why pasta made from traditional bronze dies makes all the difference.

What makes a really good pasta?

Not all pasta is the same – even if it often looks like it.

In addition to the ingredients, the production process is also decisive for the quality of pasta. Our pasta stands out from conventional pasta in many ways and offers you an incomparable taste experience. Because it is not just an ingredient – it is the heart of every dish.

But what makes them so special?

You should pay attention to this when cooking pasta

Good pasta deserves good preparation. With these tips, you can make any dish like an Italian:

• Salt correctly – and early enough: the cooking water should be as salty as the sea. Only add the salt when the water is boiling, otherwise it will take longer to bubble.
• No oil in the cooking water: A widespread myth: oil in the water prevents sticking. But this is not true – it only prevents the sauce from sticking later. Better: After cooking, mix the pasta directly with the sauce.
• Al dente – but really: the right cooking point is a matter of taste, but: some bite must remain. High-quality pasta made from bronze dies retains its shape better and has more structure.
• Don’t throw away the pasta water: a sip of the starchy water acts as a natural emulsifier when mixed with the sauce – for creamier, rounder cooking results.

Recipe inspiration

Fancy some new ideas? Here you can find our favorite pasta recipes!

Our organic pestos in the following flavors Genovese, Rosso and Calabrese are true all-rounders thanks to their special creaminess. Whether as a spicy base for pasta, extra flavor in soups or a hearty note on fresh bread – these three pestos not only impress with their 100% natural organic ingredients, but also with their wide range of uses.

But what should you do if some pesto remains in the jar after cooking?

We’ll show you how to cleverly use and use up leftover pesto – without wasting a single spoonful.

For particularly creamy moments: our three taste talents

7 creative ideas for pesto leftovers

Pesto – and we immediately think of pasta. But our creamy organic pestos are so much more than just a quick sauce for pasta. Let us surprise you with how you can creatively use our three types of pesto – Genovese, Rosso and Calabrese – and enjoy every last blob.

Whether for dipping, seasoning or refining your dishes – here are our best ideas for creative moments of indulgence with Byodo pestos.

Store leftover pesto correctly

To be able to enjoy leftover pesto for longer, you should store it correctly:

• In the fridge: Pesto will keep for up to 1 week in a tightly sealed jar.
• Cover with olive oil: This keeps the color of the pesto longer and the taste more intense.
• Freeze: The pesto can also be frozen in portions in ice cube trays and defrosted again as required.

Versatile enjoyment & unmistakable aroma

Fruity, mild and versatile in taste – balsamic vinegar is a staple in many kitchens for good reason. Its roots go back to the Middle Ages, when it was initially used as a remedy in northern Italy before it began its triumphal march as a condiment. Even today, balsamic vinegar stands for quality and special enjoyment.

We’ll show you why fruity balsamic vinegar is a must in every kitchen and which dishes are particularly refined with it.

Our fruity balsamic vinegars

Italian balsamic vinegar & balsamic vinegar

How do they differ?

In addition to classic apple or white wine vinegar, balsamic vinegar or aceto balsamico can also be found on the supermarket shelves. But what is the actual difference between these types? Is balsamic vinegar simply sweeter? And what is it used for?

We take a look at the most important differences – from production to taste.

The production

• Classic vinegars such as apple, red wine or white wine vinegars are produced using the classic vinegar fermentation process: alcohol is converted into acetic acid with the help of acetic acid bacteria – a purely biological process.
• Balsamic vinegars, on the other hand, are based on a slightly different principle: they are made from cooked grape must – the so-called “must concentrate”. The boiling down process produces a thick, slightly sweet vinegar that is significantly milder in taste. High-quality varieties such as balsamic vinegar also mature for a while in wooden barrels.

The taste

• Classic vinegar is usually tart, clear and fresh in taste – sometimes fruity (e.g. apple cider vinegar), sometimes stronger (e.g. red wine vinegar), depending on the variety.
• Balsamic vinegar is usually milder, sweeter and thicker. It brings not only acidity, but also depth, sweetness and a rounded aroma to the plate.

The most important differences at a glance

When do I use which vinegar?

The vinegar fermentation

From sweet must to tangy acidity: the production of vinegar is a fascinating process that takes place in a completely natural way and has been practiced for centuries. But not all vinegars are the same: There are big differences between conventional and organic production.

We show you how vinegar is made and what is important in organic production.

Conventional vs. organic: the subtle difference

In conventional production, the focus is primarily on efficiency. The fermentation process is greatly accelerated with the help of industrial fermenters – the vinegar is often ready after just a few days. Technical aids such as clarifiers or additives are often used to influence the taste, color and shelf life. The natural maturation and variety of flavors are usually lost in the process.

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

• High-quality raw materials from controlled organic cultivation
• Slow, natural fermentation process
• No use of chemical pesticides or synthetic fertilizers
• Smaller batches & longer maturation to give the vinegar time to develop its full flavor
• Intense, complex aroma due to natural maturation

Enjoy spicy

Why we love spiciness – and sometimes fear it
Spicy food is polarizing – you either love it or prefer to give it a wide berth. Yet spiciness is not only a special kick, but also a real culinary experience. If you try it out, you will quickly discover how versatile spicy ingredients can be – and how they can refine or intensify the flavor of a dish.

Exciting: Our body reacts to spiciness in a similar way to heat. The nerve endings on the tongue and in the mouth are stimulated and the brain releases endorphins – including a little kick of happiness. Strictly speaking, this is not a taste, but a pain stimulus. The pungent capsaicin activates the heat receptors in the oral mucosa – similar to when we burn ourselves. For many, it is precisely this little “burn” that is the attraction: it awakens the senses, releases happiness hormones and (in the best case) is even a little addictive. This is precisely why so many people reach for hot sauce or hot and spicy mustard again and again.*

* Source: For Spicy Food Day on August 19: How healthy is spicy food? – PTAtoday

Not all spiciness is the same

Spiciness has many faces – depending on the ingredient, it feels very different. The best-known spicy ingredient is chillior more precisely the substance capsaicin contained in it. It provides a long-lasting, deeply warming spiciness that builds up slowly.

The situation is completely different with mustardHere the pungency comes from mustard oils, which take effect in a flash and can be felt in the nose in particular – a real kick of freshness that subsides just as quickly.

Also pepper (with the active ingredient piperine) or ginger also provide a mild, aromatic spiciness.

Horseradish is also rich in mustard oils, but its effect is even more intense and biting – it literally hits the nose and provides the well-known “spicy shock” that goes particularly well with fish, meat or beet.

Garlic on the other hand, has a rather ethereal, slightly burning pungency, which often mellows during cooking, but stands out more intensely when raw and has a particularly hearty, spicy effect.

If you know these differences, you can combine them in a targeted way, because spiciness tastes and acts very differently.

Three hot favorites in comparison

Dijon mustard vs. steak & pepper sauce vs. chili bell pepper sauce

Our three spicy organic specialties show just how diverse spiciness can taste. But what exactly is the difference between Dijon mustard, steak & pepper sauce and chili bell pepper sauce? And how does their respective spiciness go with different dishes? Which is your favorite?

Recipe tips – spiciness for every taste

Spiciness tips for beginners (& the brave)

1. Increase the spiciness slowly: Start off mild and increase the spiciness slowly. Especially with new sauces or chili products, the first “tasting dip” is worthwhile – it’s better to spice it up than to regret it!
2. Too spicy when cooking? Oils, cream, avocado and nuts soften capsaicin (the spicy ingredient in chili). A dollop of mayo, yogurt or a dash of coconut milk helps if it gets too spicy.
3. Combine rather than cover: spiciness works best with acidity (vinegar), sweetness (e.g. mango) or fat (oil).
4. Combine spicy products correctly: Mustard, pepper and chili have very different effects – it’s better not to use them all at once! For example, combine peppery steak & pepper sauce with mild ingredients, chili bell pepper sauce with sweet components such as baked vegetables or aioli with acidic dishes.
5. Be careful with raw chilies: capsaicin is mainly found in the inner walls and seeds of the chilies. It is best to wear gloves when cutting and do not touch your eyes or face afterwards.
6. Incorporate spiciness instead of adding it on top: When cooking spicy dishes, it is better to season them early on (e.g. stir in the sauce or cook with them) instead of just using the spiciness as a topping – this allows it to develop better in the dish.
7. Water doesn’t help – dairy products do: when it gets too spicy: Water only spreads the spiciness further. It’s better to use milk, yogurt or a spoonful of neutral oil.

Extra virgin olive oil – why prices fluctuate

A look at the price development of our organic extra virgin olive oils!
After two years of very high raw material prices for extra virgin olive oil, we are now able to reduce our prices again somewhat – both for our extra virgin olive oil from Italy as well as for our extra virgin olive oil from Greece. However, as the market situation is developing dynamically, we always adjust our prices fairly and transparently – both upwards and downwards. As a customer, you are currently benefiting from the lower purchase prices, but the olive oil market will remain volatile in the long term, meaning that further price increases cannot be ruled out.

But why have prices for 100% organic olive oil risen so sharply in recent years? How will the market continue to develop? And what does this mean for our high-quality olive oil? We take a look at the background to the price trend and explain what this means for our delicious olive oil – and for you as a customer!

Why has olive oil become so expensive in recent years?
The past two harvest years (2023 & 2024) have hit global olive oil production hard. Extreme weather conditions led to drastic crop failures, particularly in the most important producing countries of Spain, Italy and Greece.

Prices are falling – but for how long?
The situation has eased with the new harvest (November 2024 – March 2025). The olive harvest has been better in Greece and Spain in particular, meaning that larger quantities are now available. This is pushing prices down – and we are passing this price reduction on directly.

But be careful: the situation is not the same everywhere!

Italy remains the exception: the harvest here was once again weak, which is why high-quality olive oil is still in short supply. Even though the situation in Italy remains tense, we can offer our Italian organic olive oil at an identical price to Greek olive oil.

The graphs show the development of the olive oil price in the period from 07/2020 to 01/2025 in Greece (left) and Italy (right) – for our extra virgin olive oil we only look at the red graph “extra virgin olive oil”.

* Source: OLIVE OIL PRICES – February 2025 update

What does the future look like?
The current price level could hold up in the coming months – but olive oil remains an uncertain price factor commodity in the long term. The reasons:

• Stocks remain low. Although the new harvest was better, global stocks are not yet back to normal levels.
• Climate change is creating unpredictable conditions. Hot summers, drought or storms can jeopardize the next harvest.
• Italy could become even more expensive. The poor harvest and high demand for high-quality olive oil could lead to another price increase there.
• Rising production costs. Wages, energy and transportation costs continue to influence the final price.

Regardless of market fluctuations and price trends, one thing remains unchanged: our commitment to the highest quality and best taste.

Sources

OLIVEOIL PRICES – February 2025 update
Inflation: These products have seen the highest price rises in the last four years – WELT
EU olive oil supply to swell as Spanish crop recovers from drought | Reuters

What can olive oils taste like and how can you tell the difference?

Not all olive oil is the same. It is far more than just a basic ingredient – it is a real taste sensation! The aromas range from mildly fruity to intensely spicy, depending on the olive variety, the time of harvest and the processing. But how can you tell the difference? What do terms like “fruity”, “bitter” or “spicy” mean on the label?

In this article, we delve into the world of olive oil sensory analysis and show you how to recognize high-quality olive oils based on their taste profile, which flavours are available and which olive oil goes best with your favourite dishes. This way, you can choose your olive oil individually and round off your dishes perfectly.

The sensory profile of olive oil: pungency, bitterness & fruitiness

Olive oil has a unique spectrum of flavors – three sensory characteristics determine the taste of an olive oil: Fruitiness, bitterness and pungency. They are essential quality characteristics and help you to find the perfect olive oil for you. However, there is no “right” or “wrong” taste when it comes to quality – instead, there are different sensory profiles that indicate the diversity and complexity of olive oils.

Our tip

Pay attention to the sensory scale on our labels – unlike many other organic olive oils, you can directly read off the fruitiness, bitterness and pungency and find the right olive oil for your taste.

Quality is not only to be found in the intensity of the aromas – mild olive oils can also impress with their careful processing and freshness. A mild oil is just as high quality, it just depends on the desired taste and area of use.

How to read the olive oil label correctly

Have you ever wondered what all the information on an olive oil bottle means? With Byodo organic olive oils, in addition to classic information such as the origin, best-before date and storage instructions, you will also find a sensory scale that presents a clearly defined taste profile of our olive oils.

But why is it so important to reveal the nuances of flavor? This is due to the diversity of flavors in olive oils. There are now over 1,000 varieties of olive oil – each with its own individual taste profile. As with good wine, the taste of olive oil varies depending on the climate and soil.

To make it easier for you to find the right olive oil with this variety of flavors, we have developed a sensory scale on our labels. This shows the three most important flavor characteristics of an olive oil – fruitiness, bitterness and pungency – in different intensity levels. This allows you to see directly which olive oil suits your preferences and dishes.

Our Italian olive oil is perfect for…

• Hearty Mediterranean dishes: ideal with bruschetta, caprese or grilled vegetables.
• Aromatic pasta & risotto: Particularly delicious in combination with fresh tomatoes, rocket or Parmesan.
• Strong meat dishes: wonderfully enhances the flavors of lamb, beef or game.
• Dips & dressings: Adds an intense note to pesto, aioli or vinaigrettes – classically with Aceto Balsamico di Modena IGP to tomato salad or a burrata.

Our Greek olive oil is perfect for…

• Light, fresh dishes: Ideal for salads, fish or mild vegetables such as zucchinis or eggplants.
• Gentle pasta dishes: Goes perfectly with lemon pasta, seafood or ricotta ravioli.
• For sweets: Can be used in desserts or even combined with yogurt and honey.
• For refining: Ideal as a mild finish for soups or for drizzling on bread.

Our Spanish olive oil is perfect for…

• Mediterranean & oriental dishes: Ideal for Moroccan tajine, couscous salad or tapas such as jamon serrano and Manchego cheese.
• Fruity salads: Goes wonderfully with salads with figs, raspberries, peaches or strawberry and asparagus salad.
• Fine dressings, marinades or vegetable dishes: Gives vinaigrettes, aioli or lemon marinades as well as fine vegetables a soft, fruity note.
• Desserts: Also perfect as a mild addition to chocolate or to refine vanilla ice cream.

Our tomato paste is now available in a 200g tube!

This is another step towards sustainability – because more content means less packaging material per 100g.

Our children’s mustard is now called mild mustard!

News for all mustard lovers! Our popular children’s mustard has been given a new name and is now called mild mustard.

But don’t worry: the taste and quality remain exactly the same – 100% organic ingredients, pleasantly mild and delicately spicy. Why the name change? It’s simple: the new name makes it clear at first glance that this mustard is not just for children, but for everyone who loves a smooth, balanced mustard flavor.

Protein power for a plant-based diet

Why proteins are so important
Proteins are essential for our body – they support muscle building, promote cell repair and provide important energy. However, it can be challenging to meet our daily protein requirements, especially when eating a purely plant-based diet. But why are proteins so essential and how can you ensure that your diet contains enough of them even without animal products?

You can easily balance this out with the right combinations and selected foods.

We show you which plant-based sources are particularly rich in protein and how you can make your everyday life protein-rich and enjoyable with the right choice of plant-based products.

Plant-based sources of protein
There are numerous plant-based foods that are rich in protein and can be perfectly integrated into a balanced diet.

• Pulses such as lentils, chickpeas, beans or peas
• Soy products such as tofu, tempeh or soy milk
• Cereals & pseudocereals such as quinoa, oats, millet or whole grain products
• Nuts & seeds such as almonds, walnuts, chia seeds or pumpkin seeds
• Algae & Spirulina
• Vegetables such as kale, broccoli, spinach or other green vegetables

The most protein-rich sources at a glance:

* Source: Nutritional Values For Common Foods And Products

Discover protein-rich organic quality for every day with our Byodo products!

Delicious recipes for your everyday life

Are you looking for delicious, purely plant-based recipes that not only taste good but also meet your protein requirements? Discover our creative recipes suitable for everyday use for more energy and a special treat!

Why organic is the best choice for a plant-based diet

Natural, sustainable and full of flavor
You want to live more sustainably and still not give up anything? With a vegan diet, you are already making a strong decision – and you can go one step further with organic.

A plant-based diet is all the rage – and for good reason. It is not only good for the environment, but also for your health and ensures better animal welfare. But not all vegan products are the same. We’ll show you why organic is the best choice.

According to a study by WWF (World Wildlife Fund) Germany*, the consumption of animal products accounts for 77% of this biodiversity footprint, while only 23% is attributable to plant-based foods such as vegetables, fruit, nuts and cereals.

The more plant-based products end up in the shopping basket, the smaller the biodiversity footprint of the diet. According to the study, a vegan diet in Germany would reduce the biodiversity footprint by 63 percent. This shows that a purely plant-based diet has a much smaller impact on biodiversity and therefore makes a significant contribution to protecting our planet.

Sources:
WWF study: Culinary Compass
FAO report

Enjoy vegan – in 100% organic quality!
Many conventional vegan products are often criticized for being full of additives that are supposed to improve the taste, consistency or shelf life. Not so with organic products. Our range of over 120 vegan organic products follows the principle: less is more.

Award for top quality

Our rapeseed frying oil once again named Best Organic 2025
Our rapeseed frying oil has once again been named “Best Organic 2025” by Schrot & Korn, having already received this honor in 2021. It is now the seventh year in a row that we have received this prestigious award for our organic products. The quality of the frying oil is characterized by its heat stability and mild taste – ideal for health-conscious connoisseurs.

We are delighted that our rapeseed frying oil has once again been named “Best Organic”! This great feedback confirms our commitment to the highest quality and enjoyment from 100% organic ingredients. A big thank you to everyone who supports us!

Mustard – one of the oldest spices in the world – has been enriching our cuisine for thousands of years.

From ancient Rome to modern gourmet cuisine, this condiment has come an impressive way. Today, mustard can be found in countless varieties and flavors – from mild and sweet to spicy and hot. We take you on a journey from the mustard seed to the finished mustard sauce. Find out how versatile mustard is as a condiment and why it is much more than a simple accompaniment.

Mustard varieties – what’s the difference?

Mustard seeds have their very own character depending on the variety. The three main types are white or yellow mustard, brown mustard and black mustard. Each variety brings different levels of spiciness to the kitchen and is suitable for very different uses depending on preference and recipe.

Mustard for every taste

Mustard comes in countless variations, from mild to fiery hot, from classic to fruity. All are made from basic varieties such as white, brown or black mustard. Each of these varieties develops unique flavors thanks to their specific preparation and additional ingredients. The different mustard varieties enrich every dish and can be used in a variety of ways.

Recipe inspiration with the Byodo mustard variety

When it comes to mustard, Byodo is an expert – the know-how we have gained over the decades can be found in all variations of our fine organic mustard. It enhances sauces and dressings and fits perfectly into delicious festive cuisine. Discover sophisticated recipe ideas to which our mustard adds a special touch and give your dishes an unmistakable taste – in 100% organic quality!

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:

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. However, clouding and a so-called “vinegar mother” can develop over time. 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 mother of 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 their proliferation and the subsequent formation of a vinegar mother.

At Byodo, we deliberately use the highest quality raw materials in our vinegar production and completely avoid additives such as sulphur, artificial flavors or colorings. 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 probability of mother formation by storing the vinegar in a targeted manner:

1. Seal airtight
2. Store in a cool and dark place
3. 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.

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?

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.

For example, 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.

Which vinegar is suitable for which dish?

Vinegar is an incredibly versatile condiment that has many uses in the kitchen. However, with so many different types of vinegar, it can be difficult to choose the right vinegar for a particular dish. We’ll show you which vinegar you need for what and which dishes you can round off perfectly with the right choice of our organic vinegars.

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.

Would you like to find out more about Byodo vinegars?

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?

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.

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 pesto say “hard cheese” and not “Parmesan”?

“To answer this, the difference between microbial rennet and animal rennet must first be clarified. Rennet is an enzyme that is required for the production of cheese. It promotes the coagulation of milk, which is 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 a 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 Genovese should be less salty than the previous recipe. At the same time, however, 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.”

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.

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?

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.

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 and dips.

Frying olive oils, on the other hand, should be used in hot kitchens. 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.

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.

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.

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.

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

.

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 Roast Olive Mild is now available in the

online shop

or in your trusted organic market.

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.

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.