Processing
Our producers are good at retaining the potencies and nutrients of food when turning raw materials into packaged food. Some even enhance them.
Traditional Screw-Pressed Oil
“The new presses may give higher yields, but they rotate faster. Ours turn very slowly, with an endless screw, and below 60°C, which means the seeds don’t get so hot, and are less ‘excited’. They have time to give up their oil slowly— and that’s the ideal way to respect the seeds.”
Emile Noël
Brand Founder
Established in France since 1920, Emile Noël is a pioneer in organic oil production in France. We have been producing premium organic oil from our historical oil mill for over four generations. This process runs at low temperature— below 60°C. It takes 2 to 14 kilos of raw nuts (depending on the types of seed used) to produce just one litre of oil. Although this artisanal pressing method produces lesser yield, it minimises the seed’s exposure to intense heat, therefore optimises the preservation of potent antioxidants, essential fatty acids and flavour of the oil seeds. Slower but healthier and tastier.
Emile Noel Product Range
3-Step-Cascade Fermentation™
For thousands of years people around the world have found that fermenting certain foods in a controlled way increases digestibility of the raw food and adds health-giving effects. Foods such as yogurt (milk), sauerkraut and kimchi (cabbage), olives, soy sauce and miso (soybeans) are today enjoyed by people around the world. Many of these have specific enzymes not found in the raw state.
Dr. Neidermaier Pharma has taken fermentation into the 21st century. Live cascade fermentation is a unique patented method which involves multi-stage, proprietary 12-week fermentation process to create biologically active elements in a natural way echoing the enzyme cascade process in the human body.
Fresh, organic, fruits, nuts and vegetables — in a carefully selected and balanced combination— are activated in a life -enhancing, dextrorotary lactic acid environment, and then transformed and filtered in a series of steps through this patented, gradual fermentation process.
The end-result is a balanced, complete, liquid concentrate of valuable nutrients and ingredients, including short-chain peptides and individual amino acids. Every drop of the concentrate is full of life force, easily assimilated, and the body can begin utilizing it immediately. It gives the body a boost — from the cellular level!
A Nutty Measure
It takes more than 500g of almonds to produce 400g of La Mandorle almond powder.
Conventional instant almond milk are made of a mixture of almonds with maltodextrin or syrups. Most of which have relatively low contents of almond in it. On top of that, they usually apply a spray drying process which involves high temperatures that cause the loss of nutrient and the flavour of almonds.
La Mandorle has evolved into a true ambassador of almond specialist in partnership with the French Ministry of Health to create a unique patented process known as Soft co-extrusion. It is a slow cold-press process which keeps the temperature in control so that it allows the almonds to retain heat-sensitive nutrients and nutty flavour. After being blanched, the almonds are cold-pressed to extract sweet almond oil and highly concentrated defatted almond flour in proteins and minerals. An almond can contain up to 65% of oil and almost 20% of proteins. Thanks to this slow pressing method, La Mandorle’s almond flour is made with more than 50% of proteins and less than 15% of oil. This partial de-oiling process also enables the almond powder to have a better lipid profile.
The defatted almond flour is then solubilised in rice syrup and enriched in acacia fibre which is a natural prebiotic.
La Mandorle uses almonds issued from ancient varieties in a preserved ecosystem and harvested in the Mediterranean Basin. This plump almonds are sweeter and have a creamy texture.
