frequently asked questions

BJORG offers you a wide range of soy products, which allow you to maintain a good quality protein diet, as well as 100% vegetable products.

Studies approved by AFSSA, the French food safety agency, have shown that organically grown fruits and vegetables are richer in polyphenols and other antioxidants. In addition, the products have a better balance of essential amino acids in the proteins and more iron and magnesium.

Only soy proteins contain the 8 essential amino acids (i.e. those that the body cannot synthesize). This is not the case with other plant proteins: for example, cereals are low in lysine. It is therefore suggested to combine cereals (wheat, barley, millet, oats) with legumes (soy, beans). This is called supplementation.

Before the age of one, it is strongly advised not to replace infant milk with plant-based drinks. Indeed, infant milk corresponds exactly to your child’s needs in terms of minerals, vitamins, essential amino acids, essential fatty acids…

Between the ages of 1 and 3, food diversification begins, so you can introduce plant-based drinks. They should not replace growing-up milk but rather serve as a “snack”.

From the age of 3, and in the case of a healthy and balanced diet, your child can consume our plant-based drinks.

However, we recommend that you contact your pediatrician. Only a health care professional can advise you on what to do when your child’s diet is diversified, and together you can determine if your child can consume our BJORG products.

The substitution of palm oil can be easy in some products such as bread, chips, etc… In cookies, the change is particularly difficult to achieve.

There are still real technological barriers to eliminate or reduce the use of palm oil. Indeed, palm oil has many advantages over other available vegetable fats and in some processed products.

Yes, as global demand continues to grow, some producing countries like Indonesia and Malaysia are choosing to destroy primary forest to create plantations.

Aware of environmental issues, other countries, notably Colombia, have taken steps to encourage the production of sustainable palm oil, minimizing the negative impacts on the environment and populations.

It is a vegetable oil, naturally without cholesterol, which is composed for half of saturated fatty acids (mainly palmitic acid) and for the other half, mainly unsaturated fatty acids.

In fact, it is preferable to consume unsaturated fatty acids. However, saturated fatty acids can be included in our daily diet up to a maximum of 12% of daily energy intake.

Unfortunately, there is no “perfect” food that contains everything we need in the right proportions to ensure a balanced diet. There is no such thing as a “bad” food that can harm our health, unless it is consumed in unreasonable quantities.

Palm oil is a semi-solid vegetable fat, extracted from the fruit of the palm tree. This oil is naturally cholesterol-free, composed of half saturated fatty acids and half unsaturated fatty acids. Used at 80% by the food industry, especially to make cookies and pastries. This oil has a very good stability to technological constraints and gives crispness to cookies and softness to pastries.

We don’t recommend freezing plant-based drinks because it alters the texture of these products and once thawed, they become grainy. After all, 1 liter is consumed so quickly… especially if you also use it for cooking!

Like milk, BJORG’s plant-based drinks (almond, oat, soy …) can be used in a variety of ways without altering their properties: as a cold drink, plain or hot, mixed with coffee, cocoa, chicory … You can also use it to cook dishes or desserts.

The plant-based drinks are ideal for your sweet or savory culinary preparations (sauces, soufflés, desserts…). For example, almond and oat drinks can be used to make delicious desserts. Soy beverages can also be used to make a sauce or to make yogurt.

The soybeans are first sorted and cleaned. Then, the natural protection that covers them is removed. This manipulation ensures a better taste of the finished product. They are then crushed in a hot water bath and filtered to obtain a drink called “juice”, “filtrate” of soybeans, or “tonyu”, which is the equivalent of natural BJORG soybeans. This will be the basis for the manufacture of all soy products (tofu, fermented products, etc.).

These different steps allow us to preserve all the benefits of soy, to eliminate the cellulosic components and those that could cause poor digestion. It is also important to know that French legislation does not allow the use of the term “milk” for soy-based drinks.

Discover our soy-based drinks by clicking here.

We advise you to keep it at 4°C maximum, and to consume it within 3 days after opening.

According to scientific studies, the effects of soy on the cardiovascular system seem to be various. The Food and Drug Administration estimates that consuming 25g of soy protein per day can help reduce bad cholesterol. Phytoestrogens, present in soy, would also help to improve the lipid profile (Washburn, Wiseman) of patients. Soy is also a natural source of omega 3. This essential fatty acid, with a daily consumption of 2g, contributes to the maintenance of normal cholesterol levels.

The soy used in BJORG products is a plant (Glycine maxima) called “Yellow Soy”. Soy protein can be a good alternative to animal proteins, especially in a vegetarian diet, because it contains all the essential amino acids in sufficient quantities.

It should not be confused with the mung bean (Phaseolus mungo) whose sprouts are commonly called “sprouts” or “germs” of soybeans. These do not have the nutritional properties of soybeans.

You can have a balanced diet while being vegetarian. The main thing is to cover your needs in iron, proteins, vitamin B12, etc. Cereals, soy, fruits and vegetables will be the pillars of your diet. You should also know that soy protein is excellent in terms of quantity and quality: it is the only vegetable protein that provides the 8 essential amino acids for humans, and in sufficient quantity.

Bjorg is present all over the world! Here is the list of countries where you can find us:

• Saudi Arabia
• Belgium
• Bulgaria
• Burkina Faso
• Cameroon
• Canada
• China
• Cyprus
• Cote d’Ivoire
• South Korea
• Croatia
• Djibouti
• Spain
• United Arab Emirates
• France
• Gabon
• Ghana
• Guyana
• Greece
• Hong Kong
• Iraq
• Iceland
• Japan
• Jordan
• Kuwait
• The Antilles
• Reunion Island
• Lebanon
• Madagascar
• Mali
• Morocco
• Mauritius
• Mauritania
• Montenegro
• New Caledonia
• Poland
• Portugal
• French Polynesia
• Qatar
• Republic of Congo
• Romania
• Serbia
• Slovenia
• Switzerland
• Togo
• Turkey
• Tunisia
• Ukraine
• Vietnam

The regulations concerning organic agriculture and food manufacturing prohibit the use of GMOs. This necessarily limits the risk of finding them in finished products, but does not totally eliminate the risk of cross-contamination.

We go beyond the regulations by verifying this through analyses of all our batches of risk raw ingredients (soy, corn and rapeseed).

This rigorous selection of raw ingredients, as well as the controls carried out on the entire production chain of BJORG products, is a long-term work. And we are very proud of our fight against GMOs.

A price difference can sometimes exist between organic and conventional products. This price difference is due to the different production methods used.

Organic farming is labor intensive (production techniques, manual weeding…) and yields can be smaller and more variable. BJORG goes further by carrying out each year additional analyses (search for traces of pesticides, verification of the absence of GMOs, mycotoxins, nutritional values, etc.) in addition to the mandatory controls at each stage. Moreover, BJORG is also committed to offering products with nutritional qualities (unrefined natural sugars, ingredients naturally rich in nutrients, selected fats by banning hydrogenated fats…). Taste being essential, BJORG creates authentic products that reveal the natural taste of the ingredients (real chocolate, no sugar in salted products…). Last but not least, our products are manufactured in partnership with a team of engineers specialized in food processing, dietician-nutritionist, chef and naturopath.

All these initiatives are costly but are a reflection of the quality of BJORG products.

So, by eating BJORG products, you choose confidence, balance and pleasure: it is possible to eat well by eating well!

Lactose (milk sugar) is digested in the intestine by lactase. This enzyme “cuts” the lactose into small particles. In most cases, the body has enough of this enzyme to digest this sugar for a lifetime. However, in some people, its activity is abnormally low, and the unfragmented lactose ferments in the intestine, causing various transit problems (bloating…) and therefore poor digestion.

BJORG plant-based drinks are naturally lactose-free and therefore suitable for people with lactose intolerance. To start the day off right, you can drink them at breakfast. For example, the BJORG Almond and Calcium Drink, both delicious and a source of calcium, will be your morning partner!

Find all our dairy alternative drinks by clicking here.

Gluten is found in rye, oats, wheat, barley, kamut and spelt.

Gluten is a combination of proteins (mainly prolamins (gliadin and avenin) and glutenins) that allow the dough to rise. Without gluten, a flour cannot be transformed into bread. This is the case for corn, buckwheat, rice or chestnut flours, which are often combined with wheat flours to make these specific breads.

Some people have a gluten intolerance called celiac disease. Gluten causes a reaction that destroys the lining of their small intestine. They must adopt a strict gluten-free diet. Others are only sensitive to it but notice an improvement in their quality of life by excluding this protein from their diet. When gluten consumption is stopped, the intestine heals.

Particular case of oats

The protein in oats is not gliadin but avenin. The composition of gliadin and avenin is relatively similar. For a long time, they have been attributed the same properties and the same implication in celiac disease. However, oats contain only 15% avenin while wheat contains 40 to 50% gliadin. Oats therefore contain much less gluten than wheat.

Oats are considered edible by most celiacs, under medical supervision and as long as they are not contaminated. Cultivated oats, especially in France, are often contaminated with wheat gluten because of crop rotation and transportation methods. There are so-called “wheat-free” oats, certified as uncontaminated or “pure”.

The regulation authorizes the sale of gluten-free products made of oats. Of course, the threshold of 20 mg/kg must be respected, and therefore a chain that avoids cross-contamination with other gluten cereals.

In short, some products containing oats are still compatible with a gluten-free diet.

Of course you can! It’s even a good solution if your rice cakes have become soft. Just put them in the oven for a few moments and they will be crispy again.

The production of BJORG rice cakes follows exactly the same process as popcorn: the rice cakes are exposed to a temperature of 280°C for a few seconds, so that they are not cooked but expanded. Under the effect of heat, the volume of rice expands in a round mold giving it the shape of a cake. The fact that the expanded rice grains have managed to stay together is natural. This is due to the carbohydrates present in the product.

BJORG oatmeal is ready to use. There is no need to cook them further.

Agave syrup is a natural sugar. Its production is based on the extraction, filtration and hydrolysis of the juice naturally present in the heart of the agave.

The filtered and hydrolyzed juice is then concentrated, at a temperature higher than 95°c, in a liquid syrup a little more fluid than honey. Its color varies from clear to dark amber, according to the degree of transformation.

Agave syrup is composed mainly of simple sugars: fructose (56%) and glucose (20%). It is gluten free.

Agave syrup is a specific sugar with particular nutritional and metabolic qualities:

• It has a sweetening power 30% higher than that of conventional sugar. You need less to sweeten and the caloric intake is reduced.
• It has a low glycemic index thanks to its high fructose content (about 20)
• It has a neutral taste

  Baking tip: 75 grams of Agave Syrup for 100 grams of sugar (1 teaspoon of sugar = 1/3 teaspoon of Agave Syrup)

There are two types of chocolate. The “real” chocolate, composed only of cocoa, sugar and cocoa butter, and the other chocolate, where a part of the cocoa butter has been replaced by other vegetable fats.