From Amsterdam’s PLMA Fair to UHT Breakthroughs in Belgium

We met over 25 potential partners, from snack and instant meal producers to companies looking for high-quality raw ingredients. Some were especially curious about using LoginEKO ingredients like precooked legume flours in their own production.

The spotlight, however, was on The Origin. Visitors were especially impressed by our traceability system, which follows our crops all the way down to the specific field, bringing a new level of trust and transparency to food sourcing.

New Products and Partnerships for the Future

We’re expanding Njamito’s product portfolio to meet new needs and tastes, with plans that may soon include oat meals, a UHT-based meal-in-a-bottle, and snack bars.

For the latter, we’ve started exploring both sweet and savory flavors and received our first prototypes at the fair. We’re already putting them through sensory analysis to see what needs refining.

Across the board, producers were looking for reliable partners who could offer not only quality ingredients but also a clean story: traceability, transparency, and function. Protein-rich products were in high demand, as were low-sugar options, although many still rely on sweeteners. And fiber? Also rising fast.

It’s clear we’re on the right path—building food that’s clean, functional, and future-ready.

UHT Test in Belgium: A Key Step Toward Industrial Production

As one part of the team returned from Amsterdam, another headed to Belgium for our third UHT test.We take development seriously, and this time was no different.

Our previous tests used direct UHT heating, but this was our first time working with an indirect system, a more energy-efficient method that’s becoming increasingly popular with manufacturers.I

t does come with a catch: for plant-based products that are rich in protein and fiber (like ours), the indirect method can be a bit trickier to get right.

We’re developing and testing three new flavors, and while we’re excited for everyone to try them, we’re not revealing them just yet. To push the recipes even further, we added a new ingredient: a nutrient-rich component made from our very own LoginEKO sunflowers.

What We Learned from Testing with LoginEKO Ingredients

We ran a series of comparative tests to see whether sunflower protein or sunflower butter performs better in our recipes. As always, we looked beyond nutrition alone; we also focused on taste, texture, and overall mouthfeel.

Our initial results were clear: sunflower protein outperformed the butter. The drinks had more body, a fuller flavor, and a smoother, more satisfying mouthfeel.

The test batches are now undergoing microbiological and sensory analysis to evaluate shelf-life performance over nine months. We’re also running a parallel stress test to pinpoint any potential issues.

If everything checks out, we’ll move ahead with our industrial-scale test in July, with volumes reaching several thousand liters.