Who we are & what we do
The rawfood sector is currently undergoing a huge development and growth but there is no clear definition or standard what “rawfood” really means and what is or what is not allowed during the production of rawfood.
In a fast-emerging market like the rawfood market, basic questions on quality and clear definitions arise on consumer as well as on manufacturer side. What is rawfood? What are the criteria for food being raw?
Nowadays there are many products which are referred to as rawfood even though they are not really raw. To avoid misleading consumers and to reliably meet their expectations an universal standard is necessary.
Rawfood Association has created the Certified Rawfood Standard ‘really-raw’ which gives uniform definition of the quality and accepted processing methods. All products certified with that standard are going through a strict quality control to assure compliance with the guidelines of the association before they are entitled to use the ‘really-raw’ logo.
Foodstuffs, in which all enzymes are still fully active, not denaturated and all vitamins, minerals or other ingredients have been conserved in their full potential are referred to as “rawfood”.
The foods have not been treated unnaturally and especially never been heated above temperatures of 45 °C to ensure enzyme liveliness as well as a minimum loss of ingredients.
Certified rawfood always assumes organic standard (free of chemicals).
Why raw food?
- to preserve pure taste
- to preserve maximum amount of valuable ingredients
- to support our body absorbing active enzymes, macro and micronutrients in their original form
- to promote a healthy and natural lifestyle
- because it is the most natural form of human consumption
What is the
- Never heated above 45 °C
- Processing of all raw materials is done gently below 45°C
- Temperature controlled transport and storage conditions below 45°C
- Activity of enzymes
- Lowest loss of ingredients
- Only natural ingredients allowed
- Organic certified standard
- Standard controlled by an independent control body
- Traceability from farmer to consumer
- First certification for rawfood
Are you interested in getting your products certified? Please contact us and we are happy to give you further information about our standard and requirements for your product certification.