Locale
Header Wissenwertes 1920x1560
bauer header icon allgemein rand

AHA!

GOOD TO KNOW

You got a minute? Here, you can discover a few interesting things about yoghurt or cheese. Once upon a time ...

content wissenswertes entdeckt erfunden 880x520
bauer natur icon platzhalter

OUR YOGHURT

DISCOVERED OR INVENTED?

The times when milk churns were transported on farm cars are already a while back. But when we ask ourselves, for how long has yoghurt been around, we have go farther back, way, way back. For in fact everything started between the 6th and 4th centuries before Christ, when the so called Turkic peoples from Central Asia discovered it, or rather invented it by coincidence! For they carried milk wrapped in lamb fur containers around their waist, and the body heat plus microorganisms made yoghurt. 


In the meantime, much has changed with regard to production. And we at Bauer are not riding around the Alpine foothills clad in lamb’s wool. If you really want to know just how we go about producing Bauer yoghurt, just click on the link below. Or skip this part and go right to your fridge.

content wissenswertes steinzeit 880x520
bauer natur icon platzhalter

OUR CHEESE

FROM THE STONE AGE UNTIL TODAY

Granted, the fire was probably the most important invention of stone age man. But cheese came in a close second. Milk from goats, cows, or sheep was filled into earthenware pots and placed into the sunlight or next to a flaming cave fire. Due to the heat, the protein particles in the milk coagulated, and cheese was ready. And it kept longer, too. Nearly as long as a frozen mammoth. Today, things have changed when it comes to producing this delicious dairy product. We at Bauer produce 16 tonnes of cheese products per day, or the equivalent weight of 3 mammoths.

content wissenswertes vegane menschen 880x520
bauer natur icon platzhalter

OUR VEGAN PRODUCTS

MORE AND MORE PEOPLE IN GERMANY LIVE AS VEGANS

A study by Skopos shows that about 1.3m people in Germany eat a vegan diet. Back in 2008, that number was less than 80,000, according to the National Nutritional Study II, which means that the number of people adhering to a vegan diet has multiplied by 16 in just 8 years. And there are even more indicators supporting this strong vegan trend. The number of published vegan cookbooks has increased strongly in the past few years. The same is true for vegan restaurants and cafés. Last but not least: veganism is apparently no short-lived phenomenon. In Germany, we see signs of an increasing societal consciousness about individual health. The target audience receptive for vegan products is continually growing. It also includes the much larger group of vegetarians and flexitarians who value a predominantly vegetable diet. So being vegan is not just a short-lived hype, but a trend in the sense of a deep and sustainable change process in the economy and in society.

footer steg milchkanne hafer 1920x720
Footer Hintergrund top