Take a closer look at a new standard in food production

Articles

• Innovation in freeze-drying creates healthier eating habits

  Freeze-drying has slowly and steadily made its name across the food industry. It’s easy to see why – most of us want to eat healthier food, but the fast pace of life makes it difficult to do so. That’s where freeze-drying comes in handy. But there are even more innovations available to create healthier, ready-to-eat food.
• Nourishing success – the nutrient-rich snack for startups you can drink!

  What started as an experiment by two Lithuanian entrepreneurs has grown into a flourishing business – and is now expanding into new markets like the Netherlands. Lukas Laurinavičius and Karolis Basevičius, the founders of Startuper’s Smoothies, have experienced the hectic pace of life as young professionals working in a busy startup environment.
• Revolution in the food industry: food from a 3D printer

  3D printing with metals and plastics is now commonplace. But 3D printing in the food industry has sounded more science fiction – until now! That could soon change. Innovative Lithuanian company Super Garden has developed a 3D printing prototype that can print out freeze-dried foods at will, from vegetables to different types of meat or even desserts.
• Startuper's Smoothies: the nutrient-rich snack for the startup scene targets the international market

  Startuper’s Smoothies, a functional snack aimed exclusively at people who work in hectic professional environments such as startups, is aiming for the German market. The snack contains no sugar or preservatives, but packs in plenty of nutrients – and has an incredible 18-month shelf life, thanks to the use of novel technology.
• Beeswax: the smart new solution for zero-waste packaging

  The main purpose of food is for eating, right? But what if there were more things we could do with food products? For example, turning them into product packaging – an idea that has become a growing trend among innovators in the food industry. Packaging can now be made from fish bones, coffee grounds – and even 100% pure beeswax. It’s like the perfect circle of food recycling– food products that are packed in zero waste packaging made from… organic food products! So how does it work?
• Innovative packaging straight from the beehive

  Everyone knows that the main purpose of food is eating. However, keen innovators have found other ways to turn certain food items into sustainable solutions for everyday life. These include various types of packaging made from fish bones, coffee grounds – and even a 100% pure honey beeswax pot, designed in Lithuania. Not only are these solutions organic and zero-waste; they also bring benefits to both humans and nature.
• Ekofrisa: minimizing waste, maximising recycling in the food industry

  Getting products from field to table in the most ethical way possible is a continuing trend in the food industry. And one of the key ethical values is the goal of reducing waste – for example, by running machines on green energy generated by recycling production waste. Lithuanian company Ekofrisa is a pioneer in this field. One of the main producers of cereals in the Baltic States, Ekofrisa also works with private labels in Germany – and is demonstrating just how much can be achieved when processing buckwheat. Not only is Ekofrisa producing brand new organic snacks for the German market; it uses the leftover husks to fill pillows and even heat its factory premises.
• An eco-friendly food journey with the help of innovation

  Ensuring the ethical journey of products from field to table is one of the greatest challenges for the food industry. And central to it is the goal of zero waste – for example, using green energy produced by recycling leftover manufacturing waste, to run manufacturing machinery. Lithuanian company Ekofrisa, one of the main manufacturers of grains in the Baltic States, which also exports to the Netherlands, shares its own story about running a company with an eco-friendly mindset. Ekofrisa is taking buckwheat manufacturing to the next level: not only does it produce organic snacks that are brand new to the Dutch market; it also re-uses the leftover buckwheat hulls to fill pillows, and even heat its factory.
• From village mill to international market: the Lithuanian family business exporting food innovations

  Natural foods are now more popular than ever. As more and more consumers look for healthier food options that make them feel good and help them maintain a balanced diet and lifestyle, the food industry is seeking innovative alternatives to deliver value. But with fierce competition in a crowded market, new companies need to offer innovative and distinctive products to make themselves stand out. Ustukių malūnas, a small family-owned mill in Lithuania, is doing exactly that in Germany, offering wholegrain cakes made with protein-rich powders – including more imaginative options containing spirulina and even ground insects.
• AUGA group: leading the way to a more sustainable food industry

  Eco-friendliness has become a hot topic for the food industry over recent years. Consumers are increasingly choosing organic products because they are healthier, produced in an ethical way, and are grown without the use of chemical fertilisers. But according to one Lithuanian company, AUGA group – the largest vertically-integrated organic food company in Europe – it’s not enough to simply make eco-friendly products and find your place in the current market by fulfilling the needs of today’s consumers. Instead, companies need to take things a step further and act sustainably to safeguard the future of the planet. AUGA group goes the extra mile, embedding sustainability into the food industry – particularly in countries like Germany, where the organic food market is growing.
• The Lithuanian company bringing sustainability to the food industry

  Many consumers choose organic products not just because they are healthier, but also because they are grown without chemical fertilisers. AUGA group, a Lithuanian business that is the largest vertically-integrated organic food company in Europe, believes that businesses can do more for the environment than simply producing eco-friendly products – they need to operate sustainably. To ensure its place in the current market and fulfil the needs of today’s customers, AUGA group is going the extra mile to make sustainability relevant to the food industry. This is particularly important when entering the Dutch market, where households especially value organic products.
• Šakotis: the ancient Lithuanian cake baked with organic and home-made ingredients

  Lithuania may not be the first country you think of when it comes to desserts – but its traditional recipes are truly exceptional! One of the most popular cakes is called ‘Šakotis’. It’s a traditional Lithuanian treat also known as ‘tree cake’ because its shape resembles that of a tree with many branches. Nowadays, it is also an organic product and a healthier dessert alternative. ‘Tree cake’ has been an inseparable part of traditional cuisine since the XVI-XVIII century, during the Lithuanian-Polish commonwealth. Since then, Lithuanians can hardly imagine a wedding party or other traditional holiday like Christmas or Easter without šakotis.
• Lithuanian curd cheese bars – the dessert you’ll fall in love with

  For breakfast or dessert – a glazed curd cheese bar is the perfect sweet treat to enjoy with a hot cup of coffee or tea. This snack, which is hugely popular in Lithuania, is made from milled, pressed and sweetened curd cheese. This is formed into the shape of a bar and glazed with chocolate. It’s a deliciously sweet but slightly healthier alternative to traditional desserts.
• Lithuanian bread – from tradition to innovation

  One tiny bite of fresh bread with honey on top, and you suddenly feel like you have come back home. Those nostalgic feelings make us marvel at how much the bread has evolved – and yet at the same time, managed to remain the same traditional product that unites the whole family. Our Lithuanian ancestors considered bread sacred, and the three-day preparation of rye bread was a ritual carried out according to recipes passed down from generation to generation.