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.