No GMO at Alpenhain

German, family-owned cheese dairy Alpenhain has changed the production of all of its products to Ohne Gentechnik, or, without genetic engineering.

From August, its Alpenhain Original Obazda and Camembert Crème, as well as the Grill Camembert and Athena baked cheeese, will also receive a VLOG (Association for Food without Genetic Engineering) certification.

The switch to Ohne Gentechnik began in March with VLOG certification of Alpenhain’s Back-Camembert range (Back-Camembert Classic, Back-Camembert Würzig, Back-Camembert Donuts, Back-Brie Spitzen), soft cheeses, H(oldable)-Camembert and Rotterdam Monastery cheese.

For Alpenhain, the switch to Ohne Gentechnik means that both the ingredients used in the production and the production standards regarding strict requirements according to the VLOG standard must be met.

The VLOG production and testing standard applies to the supplied milk, but also to the ingredients in the cheese factory, the breading and the dips of the labeled quality products.

The Ohne Gentechnik label means the cows have to be fed without genetically modified plants. Strict deadlines must be adhered to and the switch was made last year by the Alpenhain dairy farmers. The use of genetically modified organisms (GMOs) or parts is also prohibited.

Alpenhain has been consistently avoiding the addition of flavour enhancers, preservatives and colourants since 2010.

Carolina Noske, head of marketing at Alpenhain, sees the VLOG changeover as an important step in order to offer Alpenhain customers additional added value. She says: “Our goal is to manufacture our products sustainably and only using natural raw materials. The switch to Ohne Gentechnik is thus a further logical step in our endeavour to always offer our customers only the best quality.”

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