{"id":217,"date":"2026-10-02T19:47:25","date_gmt":"2026-10-02T17:47:25","guid":{"rendered":"https:\/\/snapcrea.dev.pikali.fr\/?p=217"},"modified":"2026-10-02T19:47:25","modified_gmt":"2026-10-02T17:47:25","slug":"bjorg-histoire-engagements-bio","status":"publish","type":"post","link":"https:\/\/snapcrea.dev.pikali.fr\/en\/bjorg-histoire-engagements-bio\/","title":{"rendered":"Bjorg: from Lyon roots to everyday organic"},"content":{"rendered":"

Born near Lyon in 1988, Bjorg made organic produce the guiding thread of its range. From plant-based drinks to mueslis, its journey sheds light on a range designed for breakfast and everyday cooking.<\/strong><\/p>\n

A project born near Lyon<\/h2>\n

The story of Bjorg begins in 1988<\/strong>, in Saint-Genis-Laval<\/strong>, near Lyon. Behind this French brand, a nutritionist has a practical project: to give organic food a place in French supermarkets, where everyday shopping is done.<\/p>\n

This ambition explains the diversity of its range, which runs from breakfast cereals to cooking ingredients. To understand the brand, it is necessary to distinguish its French roots<\/strong> from the place of manufacture of each product: the muesli presented here is made in Germany.<\/p>\n

Organic as a guiding principle<\/h2>\n

Bjorg makesorganic farming<\/strong> the foundation of its range. On its muesli, this commitment is reflected in ingredients that are all organic and in the presence of the AB and European organic logos<\/strong> on the packaging. These markers relate to the agricultural production method; they do not indicate the country of manufacture.<\/p>\n

The brand has also removedpalm oil<\/strong> from all its products since 2019<\/strong>. This formulation choice and the use of organic produce are two separate commitments, useful to know when reading its range beyond the recipe names alone.<\/p>\n

A range open to plant-based products<\/h2>\n

As 1992<\/strong>, Bjorg is developing its range of plant-based drinks with a soy drink<\/strong>. Almond, oats, rice and coconut then broaden this world. These different bases make it possible to vary flavours and combinations, particularly with cereals at breakfast.<\/p>\n

The breakfast range includes mueslis, oat flakes and porridges<\/strong>. The place given to whole cereals and flours<\/strong> is another common thread in its recipes. When choosing, the format also matters: a mix of cereals, fruit and seeds is not prepared in the same way as porridge, which is generally sought for a more bound texture.<\/p>\n

Muesli, a concrete example<\/h2>\n

The product Bjorg \u2013 Muesli without added sugars \u2013 Raisins, figs, apricots \u2013 375 g illustrates this work of pairing. Its recipe combines whole oats, wheat and spelt<\/strong>, maize, raisins, figs, dates and apricots, to which sunflower, linseed and pumpkin seeds are added. The no added sugars<\/strong> statement describes the formulation: it does not mean the absence of sugars, since the ingredients naturally contain them. The mix contains gluten cereals<\/strong>.<\/p>\n

With yoghurt or a plant-based drink, it can be enjoyed straight away to keep more bite, or after a short while to let the flakes soak through. Bjorg also suggests incorporating it into a crumble<\/strong>, a way of using it outside breakfast. After opening, the packet should be sealed properly and stored away from moisture.<\/p>\n

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In brief<\/strong><\/p>\n