Because of very high hygienic and quality regulations, tours are unfortunately not allowed. Additionally, constant forklift traffic involves a high safety risk that we as a company can not take.
Due to logistic and legal reasons, we only sell our products at food retailers.
Our milk comes from Lower Austria, Burgenland, Styria and Upper Austria. Our suppliers – the “Milchgenossenschaft Niederösterreich” (the Lower Austrian Milk Cooperative) – are part of a supplier cooperative that consists of approximately 4000 Austrian farmers and provides us with fresh raw milk every day (find more information at www.mgn.at)
In products with fruit additives, sweetening is necessary for taste reasons since the sugar in the fruit is not sufficient to create the desired sweetness. Seasonal variations can also be balanced in this way (for example, the taste of strawberries in summer vs. winter).
We use artificial sweeteners for our nöm fasten products. Only small amounts (less than 0.1 %) are used. Because sweeteners supply no energy in comparison to conventional sugars, calories can also be saved.
Specified carbohydrate values always equal the entire amount of sugar including naturally occurring lactose, fructose and added sugar.
By using flavourings, variations in raw materials can be balanced out, meaning consistent quality in taste can be achieved. This is necessary as the flavour of fruit is different and seasonally dependent (for example, sun-ripened strawberries in summer compared to those grown in greenhouses in the winter). In many of our products, only a very small amount of flavouring is used for standardisation. One container, for example, contains only a very tiny part of one drop.
A natural strawberry flavouring substance, for example, is made of 95% real strawberries. The rest is also of natural origin.
Nature-identical flavouring substances are synthetically recreated so that the chemical structure is identical to naturally occurring structures.
Artificial flavouring substances are synthetically produced. Their chemical structure does not occur naturally.
For the majority of our NÖM fasten products, we use a mixture of aspartame and acesulfam K in addition to fructose and glucose. This is because consumers place high value on great taste but still want to consume products with fewer calories and less fat. Aspartame is a legal sweetener that is made of protein components. It is the most commonly used alternative to traditional sugar and is 200 times as sweet as sugar.
No. The harmlessness of aspartame and other sweeteners was tested in studies before it became legal to use in food. All products sweetened with aspartame are labelled with the information that the product contains phenylalanine.
We ask you to check with your doctor about which specific form of fructose intolerance you have. In other words, whether you should avoid only fructose or any other cane sugar (sucrose) since this splits into glucose and fructose in the body.
The following products do not contain fructose or cane sugar: plain yoghurts, curd cheese, sour cream, milk, cultured milk and buttermilk. These contain only naturally occurring lactose.
Lactose is a unique milk carbohydrate and an important transporter of energy. Lactose is a disaccharide consisting of glucose and galactose. Lactose is important for the body since it eases the absorption of minerals such as calcium, magnesium and zinc in the intestines.
In Austria, an estimated 10-15% of the population is affected by lactose intolerance. In order to utilise the lactose (a disaccharide) in the body, it must be split into the monosaccharides galactose and glucose during digestion. This is done by the enzyme lactase.
If someone is lactose intolerant, they lack the enzyme lactase and their body can not split lactose itself. For this reason, lactase is added to lactose-free products before they are processed so that the lactose is already split. Then it can be better utilised by the body and won’t cause any problems or discomfort.
People who are lactose intolerant should convert to a lactose-free diet and avoid milk and dairy products, as well as foods containing lactose. Since milk is an important supplier of calcium, total avoidance of this food group could lead to calcium deficiency. But thank to NÖM l.free lactose-free dairy products, even lactose intolerant people can enjoy milk and dairy products without any worries.
Cornflour is used as a starch in NÖM yoghurts. This means you can enjoy all NÖM mix, fru fru, drinks and the like without any worries. You just need to be careful with products that include the ingredient cereal (such as muesli).
Unfortunately, it is impossible for us to make concrete recommendations about which products are right for you. We therefore ask you to check with your doctor.
It is hard to give accurate information about this because histamine levels fluctuate greatly and there are various answers in literature about this topic.
The amount of histamine in a product increases with its maturation. The reactions of people with histamine intolerance can be very different and are often dependent on their condition on a particular day, as well as other components of their diet.
In general, ALL NÖM products are pasteurised! The pasteurisation temperature and length are determined by legislators so that possible pathogens in raw milk are made harmless. Raw milk products must be specially labelled and are often available only in organic specialty stores and directly from the farm.
In general, conventional milk and dairy products are suitable for pregnant women.
In general all NÖM products that contain rennet (curd cheese, cheese, cream cheese products) are made with animal rennet.
Microbial rennet is not used because animal rennet is more natural and all “genetic contamination” can be excluded.
NÖM Curd Cheese Crumbly is suitable for vegetarians since it is made with a process that does not use rennet!
Pasteurisation is a standardised heat treatment process. Pasteurisation kills heat-sensitive micro-organisms (yeast and mildew). Raw milk is heated to 72 to 75°C for 15 to 30 seconds and then immediately cooled down to a few degrees above freezing. Pasteurisation is used for fresh milk and all milk and yoghurt products!
Long life milk is milk that, when refrigerated, is about 1-2 weeks longer lasting than conventional pasteurised milk. The fresh milk taste is preserved until its expiry date. Another name for long life milk is ESL milk. ESL stands for extended shelf life. In a closed container, this milk lasts about 1-2 weeks longer than fresh milk.
NÖM has further developed milk processing when it comes to taste and nutrient content. Since spring 2008 NÖM has been a domestic pioneer, producing long life whole milk with a unique microfiltration process. The milk is not heated to high temperatures, but rather gently pasteurised, just like with fresh milk. Germs and micro-organisms are additionally caught by a filter, while all of the important parts of milk (vitamins, nutrients, etc.) stay in the final product. With this absolutely mild treatment, milk retains its wonderfully fresh milk character and nutrients while lasting longer.
All milk processed by NÖM is homogenised, even the milk used for curd cheese, yoghurt and cheese. Homogenisation is a standard treatment method for milk and is used by nearly all producers of milk and dairy products to prevent the creaming of milk. During homogenisation, milk is pressed through a valve, reducing the diametre of fat particles and preventing the milk from creaming.
There are three different ways to produce curd cheese:
1. Curd cheese according to the Schulenburg Method
Curd cheese is produced with the help of cultures and rennet in a kind of “tub”. The whey is then pressed out. Through this process, you get a coarse, crumbly consistency.
2. Cultured curd cheese
This method of production is similar to the Schulenburg method, but no rennet is used. At nöm, this process is used only for crumbly curd cheese with a very coarse and drier consistency. This type of curd cheese is especially good for baking.
3. Centrifuge curd cheese
Here, the whey is separated from the curds in a "centrifuge". This gives the curd cheese a very creamy, fine consistency. Centrifuge curd cheese contains animal rennet.
As an innovative and modern company, we strive hard to make our products absolutely environmentally friendly. Renewable resources play a major role in this regard. We also try to proceed in an as environmentally friendly way as possible in logistics. All materials and supplies - from cups and boards to paper – are sourced in our beautiful state (when possible). This saves us thousands of kilometres and helps relieve the environment a little bit each day.
Our Lower Austrian milk suppliers embarked on the path towards genetically-modified freedom with us. It’s not for nothing that in 2005 NÖM was the first dairy in Europe with non-GMO milk and that since 2009 we have been completely GMO-free. By 2011 all other Austrian dairies had caught up to us and from this year all Austrian milk is GMO-free. Feel free to call us GMO-free pioneers!
Too much light passes through glass bottles. Above all, vitamins are harmed when exposed to light. When milk is stored in glass bottles in lit dairy cases, it loses about 15 – 30 % of its vitamins after just six hours. The taste can also be affected by exposure to light.
As for the environment: starting with the production of Tetra Top cartons, less resources are used than in the production of milk bottles. The transport and storage of Tetra Top cartons are also more efficient because the space-saving shape means less lorry journeys and therefore less petrol is needed.
But there’s more: Tetra Top cartons consist of ca. 70% cardboard and the remaining 30% is polyethylene. That means that two-thirds of the package can be reused for paper production.
With the “Öko Box System”: clean the carton, fold it flat and put the entire carton including screw top into the specifically made Öko Box. The cardboard and the plastic pieces are automatically separated during the recycling process. Valuable cellulose for cardboard production is obtained from the carton’s approximately 70 % cardboard. The polyethylene part is separated from the cardboard and fed into thermal recovery without additional raw-material costs. The energy obtained helps save petroleum, for example.
With this process, you can be sure that all parts are ideally utilised.
Information about which collection system is available in your area and detailed information about how drink cartons and packages are recycled in Austria can be found on the Öko-Box website: www.oekobox.at.
All products labelled with the AMA seal are subject to auditing by the AMA-approved, Ministry of Economics-accredited auditing institutions.
Products are regularly tested using the AMA-prescribed sampling plan and AMA-chosen criteria. With this, each product group undergoes six tests annually. In practice, each type of fruit for NÖM mix gets tested once a year.
In addition, there is least one annual on-location audit that takes place in our manufacturing and production location. This audit checks the source of ingredients and the quality control and self-monitoring systems, as well as the self-monitoring results and documents from our suppliers.
Each manufacturing location can be recognised by its so-called identification mark. This is an oval mark that can be found on the packaging of every milk and dairy product. Each manufacturing location has its own mark and number.
AT stands for Austria, the following number is the company identification, EG stands for “Europäische Gemeinschaft” (“European Community”). The first number in the middle of the mark stands for the state where the manufacturing plant is located (1: Burgenland; 2: Carintha; 3: Lower Austria; 4. Upper Austria; 5: Salzburg; 6: Styria; 7: Tyrol; 8: Vorarlberg; 9: Vienna).
NÖM has three manufacturing locations in Austria:
AT 30960 EG: Baden near Vienna in Lower Austria
AT 31057 EG: Zwettl in Lower Austria
AT 60170 EG: Hartberg in Styria
Sucralose is a calorie-free sweetener made from sugar and tastes like sugar. It is approx. 600 times sweeter than its source product, therefore a very small amount of sucralose can provide the same sweet taste to groceries as a large portion of sugar. Sucralose is not metabolised and has zero calories.
Acesulfam K is a calorie-free sweetener. It tastes approx. 200 times sweeter than sugar. Compared to sugar, only a very small amount of Acesulfam K is needed provide groceries with a sweet taste. Acesulfam K is not metabolised and has zero calories.