Thank you for 2017 – Donation to the WFP

Donate to the WFP

Once again, over here at us Bertrandistas a warm wintery feeling gradually starts settling in. The colleagues bring all kinds of pastry to the firm, many are wearing hand knitted wool jerseys to work and preferably, everybody wants to exclusively produce our baked apple and cinnamon variants. The year comes to an end.

We look back on a successful year. Our team and our premises have grown, just like our aspiration to our environmental and social responsibility as a company. We are very grateful for our faithful existing customers and the many new customers that have contributed to this positive development of our company.

Just like yesteryear, we want to present a coupon campaign once again, which both benefits you, as a customer, and the regions supported by the “UN – World Food Programme”.

Code: WFP // 7,5% for you – 4€ for the WFP

For every order using the code “WFP“, your shopping cart will be eased by 7,5%. In addition, we forward a donation of 4,00€ for each order using this code to the “UN – World Food Programme”, which can nourish a school child for 10 days.

Valid until 15. Jan. 2018

Of course, you also donate to the WFP projects yourself. You can find all information on the official page of the World Food Programme as well as on the highly recommended page ShareTheMeal.org

Annika | Customer Care

Have any questions remain unanswered?

I am happy to answer any questions you might have on this topic. Feel free to write me an e-mail. You will usually receive an answer within 24 hours.

Annika | Customer Careannika@bertrand.bio

Vitamin and Mineral Supplier for Mario Weidler

We are thrilled to announce that, as of now, we are sponsoring Mario Weidler. Last year, he achieved two major successes by finishing 24th in the overall ranking of the World Cup 2016 (elite) and 16th in the European Championships 2016. During his competitions, he obviously needs to have total concentration and rely on his physical fitness. We are happy to help him on this front.

The aim of trial sports is to complete an obstacle course on a bike without touching the floor with your feet. The basic requirements of bike trial are maintaining good balance, total concentration, and perfect control over your bike and your body. Mario not only rides his bike, he also hops and jumps over stones, barrels or tree trunks as if it were the easiest thing in the world. As a trialer, he is an artist among cyclists: a lot of people can’t even use their feet with the same kind of control that he has over his bike.

We are happy to help Mario with the right nutrition and hope that our practical mix will support him during his competitions in the upcoming season. In 2018, Mario will participate in various international competitions and you might be able to see him in your area.

We are BERTRAND.

After several months’ neglect of our “Meet the Team” page, we have now been able to talk some colleagues into posing for a photo.

You should know who regularly mixes and sends your BERTRAND order. And who’s providing the answers to your questions about our product.

We are BERTRAND.

Short note: Our BERTRAND shaker is back in stock!

BERTRAND im Vergleich mit Huel

Due to a short-term flood of orders, we ran out of our BERTRAND shaker during the last few weeks and had to fall back on the model without our logo. However, our warehouse is now once again properly stocked and we can ship our shaker again.

  • Our shaker is made of tritan, BPA-free as well as free of other bisphenol compounds. You can find information about tritan here: Tritan Safe.
  • We have added fill marks to help you when dosing the powder.
As usual, new customers will receive this with the first order of a package, free of charge. Those who need more shakers will find them here in our shop.

Event: First semester at the University of Paderborn

In cooperation with the student group, MTP (Marketing between Theory and Practice) we have provided the new students at the University of Paderborn with BERTRAND.

The recommended daily dose of vitamins and minerals, of course, also helps you to stay awake and attentive in the daily routine of your studies.

Subsequently, here are some more pictures of the distribution action.

Handed in Later: The Martin’s Run

Last year, we supported the Paderborn Martin’s Run and made sure that the athletes could regenerate with fresh nutrients at the finish line. Now we are delivering the pictures we took of the booth. In this year as well we are going to support different events. Maybe we will be in your neighborhood soon!

Do you want BERTRAND to be present at a specific event? We would love for you to contact us with the details!

BBC – The Food Chain. Interview with BERTRAND.

The international radio broadcaster BBC is reporting on the complete nutrition powder trend in the edition from 01/21/2017. And in doing so, they consider the topic from several perspectives. For the broadcast, Tobias Stöber, founder of BERTRAND, was also invited to be interviewed.

The broadcast was moderated by Emily Thomas, who also conducted the interview. We were also able to justify, among other things, why a mixture made from natural ingredients is preferable to the consumption of isolated, synthetically manufactured nutrients. The program can be heard in its full length as a podcast with a click of the button.

BBC – The Food Chain. Interview with BERTRAND.

2016 Gastrosophicum – The Internet of Food 4.0

BETRAND was part of this year’s Gastrosophicum in EFERDING, Upper Austria and there was served the special menu in combination (as per request) with bread and butter to set the scene: “possibly opti-meal-ized data carriers”

The change in diet comes either way. Only which and with which philosophy? The International Gastrosophy Forum has resolved for the 2016 Gastrophicum to explore the change in diet 4.0. Because everything that is currently developing under the trending terms Internet 4.0 and smart apps could make a future Internet of food with its bits and bites tasty to us.

Within the 2016 Gastrosophicum, BERTRAND was tied up in the podium discussion “Bits and bites. How does the future taste?” among others with the well-known food trend researcher Hanni Rützler, the innovative food technology scientist Otmar Höglinger, and the philosopher and director of the International Gastrosophy Forum, Harald Lemke.

Read on (german page): Gastrosophicum 2016

QS – Traceability

BERTRAND Food is an EU-certified organic business which is regularly audited by at least three independent bodies—both announced and unannounced—in all its business areas. This ensures high quality and increased traceability, transparency, and confidence in our products. In the blog series “QS” we present the various aspects of quality assurance at BERTRAND Food.

Today we will discuss the traceability of raw goods.

Do the oats delivered two months ago actually come from the field of Mecklenburg farmer Heinrich, or do they come from farmer Jørgen from Denmark? In an emergency, one can find this out quickly through an interlocking system.

Incoming goods

All the goods we receive in production are subjected to a formal incoming goods inspection process. Here, an authorized employee ascertains that all goods are in proper condition. Do the delivered goods match the ordered goods? Are the goods correctly labeled? Are the goods undamaged? Have they been delivered on the correct pallets? Is the hygienic standard of the truck of the freight forwarder up to par? Etc.
Only when all these criteria have been satisfactorily met do the raw goods pass through the hall door.

The goods receipt code

Each item that has come through thus far is assigned a permanent and scannable code, which allows us to identify the raw goods. Which supplier is responsible for the goods? Who has examined and received the goods? When were the goods received? Which freight forwarder has delivered the goods? Any and all information that may be relevant later is recorded and stored in the goods receipt code.

The combination

When creating the recipe of BERTRAND, the goods receipt codes of the individual ingredients are scanned via a terminal and compiled onto a production certificate. The finished recipe is then assigned a lot number, through which all the information on the respective recipe can be accessed. This lot number and the best-before date are then printed without contact onto the individual packaging. You can find it on the back of your packaging and on the cap of your bottle.

All of our suppliers operate a similar system. Should it become relevant whether the oats delivered two months ago come from the field of Mecklenburg farmer Heinrich or from farmer Jørgen from Denmark, then we can simply access this information, and we can also pass it on. To you!

This is just one of the advantages of a modern quality management system. Are you interested in the topic? Then follow us on Facebook or Twitter and never miss a blog post!
Peter | Customer Care

Have any questions remain unanswered?

I am happy to answer any questions you might have on this topic. Feel free to write me an e-mail. You will usually receive an answer within 48 hours.

Peter | Customer Carepeter@bertrand.bio

QS – Gluten-free products

Quality System

BERTRAND Food is an EU-certified organic food operation. It is periodically inspected in at least three independent locations. These checks occur as both registered and unregistered in all business units. This creates high quality and increases the traceability, transparency, and the trust in our products. In the blog series, “QS”, we introduce various aspects of quality assurance at BERTRAND Food.

Today it is about guaranteeing the gluten-free quality of our products

Wherever “gluten-free” is indicated, no amount of gluten can be present. What seems a simple truth requires diligence and precise documentation.

Gluten

Gluten or gluten protein is a general term for a mixture of substances made from proteins that are found in some types of grains. In people with a gluten intolerance, the consumption of gluten leads to an inflammation of the intestinal mucosa. This causes the intestinal villi to atrophy. Through this shrinkage of the surface of the small intestine, not enough nutrients can be absorbed. During the course of the disease, a nutrient deficit arises which can cause a series of symptoms.

Gluten in the ingredients?

None of the ingredients in BERTRAND contain naturally occurring gluten. However, cross-contamination with gluten frequently occurs in operations in which various grains are being processed. Oats are gluten-free by nature but are so strongly affected by this process that they are no longer an option for people with gluten intolerance. Though most people with gluten intolerance can include “clean” oats into their diets since the protein structure of the oat differs from those of wheat, rye, and spelt. In England, the US, and in Scandinavia (especially Finland), contamination-free oats have been used for a long time in gluten-free diets.

Gluten-free at BERTRAND

In order to guarantee gluten-free at BERTRAND, we have decided to only deploy sensitive raw goods from our suppliers that were certified by the AOECS and who subject themselves to periodic, independent inspections. The oat for our gluten-free oatmeal is grown in a special project by a partner from the Demeter alliance of producers in North Germany. This oat is free from impurities stemming from contact with gluten-containing grains. It remains pure in cultivation as well as in processing.
In addition, we have our products checked in regular cross-checks with the independent INTERTEK testing institute in Bremen. In this way, we can ensure the quality of your product through certified suppliers and a rigorous and open process in dealing with gluten-containing raw goods from storage to production.

That is only one of the advantages of a modern quality management system. Are you interested in this topic? Then follow us on Facebook or Twitter and don’t miss out on any more QS entries.

Get in touch with us!

Please use the contact form for questions about BERTRAND or write an e-mail to hey@bertrand.bio
You will find all points of contact on the Meet the Team page.
Many questions were already answered in the FAQ-section.