bioagros βιολογικά προϊόντα - Blog

Category: Articles

Are you one of those "I do not eat yesterday’s food”? Have you ever caught yourself choosing the most "beautiful" apples from the super market? Or have you thrown away a closed package of spaghetti that had "preferably consumed: (… yesterday)"? All of us, more or less, think of stuff like that when we go shopping. Is it time to review some things? Let's look at the numbers, about 1.3 billion tons of food, worldwide, end up in the trash every year, with 1 in 3 food being thrown away. 30% of the fruits and vegetables produced, are discarded due to appearance, while 28% of the cultivated agricultural land is exploited for the production of food that is simply wasted. An average European wastes 179 kilos of food every year and 17% of the Greek population does not consume the food left over in the following days. All this, while 868 million people on the planet are suffering from starvation.

September 29 has been designated by the United Nations General Assembly (UNGA) as the International Day of the Awareness of Food Loss and Waste (IDAFLW), with the aim of to sensitize and inform the world population about the impact caused by the tons of food discarded, economically, socially and environmentally. Its main goal is to reduce food loss and waste by 50% by 2030, according to the UN Sustainable Development Goals.

It is a fact that the loss and waste of food undermines the viability of food systems. When food is lost or wasted, all the resources (including water, land, energy, labor, and capital) used for the production seem like a waste of effort. This food is usually disposed of in landfills, leading to greenhouse gas emissions and environmental pollution.  

Loss and waste aren’t the same thing? Yes, the term "loss" refers to the supply chain, from the production-collection of products to their placement on the shelves of supermarkets, while "waste" to cases of retail sale and individual consumption.

Losses can be observed at all stages of supply chain:

  • During the production and harvesting of food,

e.g. mishandling, temperature conditions

  • During storage,

e.g. inadequate facilities or storage

  • When processing and packaging products
  • During the transport and distribution of products

And waste can be seen:

  • In stores, where it is usually associated with limited shelf life, the need for food to satisfy consumers’ eyes (color, size, shape), but also with the demand variability of each product.
  • At home, where they are usually associated with buying excess food, confusion about labels (shelf life), but also improper storage of products at home.

The question that arises is how we, as consumers, could step up this effort and reduce food waste.

The answer is simple:

  1. Organize your purchases smartly. Weekly planning of your meals can prevent the purchase of extra products or excess quantity that will probably not end up in a stomach and, at the same time, help you save money.
  2. Choose the "bad" fruits and vegetables. 30% of fruits and vegetables are discarded due to appearance, without lack of taste or nutrients!
  3. Get information about the dates on the packages. Up to 10% of food waste caused annually in the European Union is related to "use by" and "best before" dates. The "consumption by" date informs about food safety, ie if the indicated date has passed, there may be a risk of poisoning, so the food must be thrown away. The "up to" date is found mainly in cold dairy products, cooked foods or ready-made sauces. The date "preferably consumed before" informs about the quality of food and concerns their taste and texture, but not their safety. This means that the food is safe to consume at the end of the indicated date, but may have a different taste or texture. The date "preferably consumed before" is found mainly in long-lasting foods, e.g. canned, frozen or dried foods.
  4. Set the refrigerator at the right temperature, 1-5 oC, and the freezer at -18οC. Food labels always inform about the proper storage conditions of each food. Do not forget to check the maintenance instructions on the label of each product, in order to optimize its life expectancy.
  5. If you think that the portion you will order, in the tavern or restaurant you will visit, is excessive, ask for a smaller portion or make sure to take the surplus with you to consume it later or offer it to someone who might actually need it!
  6. Do not throw away leftovers from the previous day. Consume them the next day or adapt them to a new recipe if possible or offer them to someone who needs them!
  7. Learn about composting, a natural process by which you can make your own compost for your pots or garden from organic kitchen waste! By using, ie vegetable or fruit peels, egg shells, seeds, stalks, etc., which under normal conditions would end up in the landfill and would burden the environment, you can create organic fertilizer, thus contributing to the reduction of chemical fertilizers.

..small steps, for big changes !!

Tsiaka Anastasia, Dietitian 



Category: Articles

Coconut ice cream is an iced dessert made from coconut milk. It is suitable, and is a favorite choice, for those who follow an alternative diet (vegan or vegetarian), are lactose intolerant or just enjoy the taste of coconut! Its rich creamy texture, and its naturally sweet and characteristic taste offer a pleasant taste experience suitable for hot summer days.

However, apart from being a pleasantly summer choice, coconut ice cream, thanks to its coconut milk content, is particularly beneficial for the body.

The way the coconut milk is prepared, as well as the coconut cream, is similar to the way the respective dairy products are prepared. Coconut milk is categorized into "thick", which comes from one drain, and "thin", which comes from two drains. The flesh of the ripe coconut (the white part), after being removed from the coconut shell (brown shell) and chopped, is left to soak in hot water. The coconut cream rises to the top and is removed. The remaining liquid is drained with the help of a special cloth and the extraction results in a white liquid, coconut milk. After the production of the thick coconut milk, the coconut flesh left in the cloth is left to simmer in water and the same drainage procedure is followed, resulting in the production of fine coconut milk. The thicker the milk, the higher its fatty acid content. For the preparation of coconut ice cream, thick coconut milk is usually used, where it owes its rich creamy texture!

Note: Coconut water is the liquid that is naturally found in coconut and is characterized by its high content of sugars and electrolytes (ideal for immediate hydration on hot days or after intense training), while milk comes from the flesh of the coconut and has a high content of low chain saturated fatty acids.

What are the benefits?

Coconut ice cream contains a lot of calories. About 90% of the calories it provides come from fats, including saturated fatty acids, known as Medium Chain Triglycerides (MCTs).

Table1: nutritional elements from ice cream "my love my life", natural flavor

Nutritional Substances

Per 100 g of product


202 kcal


1.4 g




17 gr




11 gr

MCTs are a feature of coconut and its products. Compared to higher chain fatty acids, MCTs are transported from the digestive tract directly to the liver, where they are used for direct energy or to produce ketones. Reducing, in this way, the possibility of being stored as fat 1.

Certainly the reference to saturated fatty acids is not so auspicious, however studies* have shown that the fatty acids (MCTs) contained in coconut milk can contribute positively both in the effort to gain a healthy body weight and in maintaining a healthy cardiovascular system and to strengthen the body's immune system.

Numerous studies suggest that MCTSs are likely

  • They enhance the effort to achieve, but also maintain, a healthy body weight, as well as
    • increase the feeling of satiety, leading to a reduced daily calorieintake 2,3.
    • increase - temporarily - caloric expenditure and fat burning4,5
    • reduce the waist circumference6,7
  • They promote good heart health, as it seems
    • increase good cholesterol (HDL) levels7

In the context of a always balanced diet !!

* it is important to mention that these studies have mainly studied the MCTs found in coconut oil. Compared to oil, coconut milk has a lower MCTs content and needs further study.

Lactose free

Coconut ice cream does not contain dairy products, making it ideal for people who suffer from celiac disease or show symptoms of lactose intolerance. People who avoid lactose out of necessity, or out of choice, can consume coconut ice cream without fear, without having to deal with stomach pain!


Serving suggestion


- 1 ½ cup frozen (BIO cool) or fresh berries

- ½ banana

- ½ cup of coconut ice cream my love my life in natural taste or with chocolate

- ½ vegetable milk (eg oats)

- 1 teaspoon honey or maple syrup (optional)


If you use fresh fruit, wash it well. Add the milk, ice cream, berries and banana to the blender and mix well until the texture of the mixture becomes smooth and foamy. Serve in a glass. You can garnish it with extra berries or whipped cream and… enjoy!



[1] Dayrit, F.M. The Properties of Lauric Acid and Their Significance in Coconut Oil. J Am Oil Chem Soc 92, 1–15 (2015).

[2] St-Onge MP, Mayrsohn B, O'Keeffe M, Kissileff HR, Choudhury AR, Laferrère B. Impact of medium and long chain triglycerides consumption on appetite and food intake in overweight men. Eur J Clin Nutr. 2014 Oct;68(10):1134-40

[3] Van Wymelbeke V, Himaya A, Louis-Sylvestre J, Fantino M. Influence of medium-chain and long-chain triacylglycerols on the control of food intake in men. Am J Clin Nutr. 1998 Aug;68(2):226-34

[4] Papamandjaris AA, White MD, Raeini-Sarjaz M, Jones PJ. Endogenous fat oxidation during medium chain versus long chain triglyceride feeding in healthy women. Int J Obes Relat Metab Disord. 2000 Sep;24(9):1158-66.

[5] Papamandjaris AA, White MD, Jones PJ. Components of total energy expenditure in healthy young women are not affected after 14 days of feeding with medium-versus long-chain triglycerides. Obes Res. 1999 May;7(3):273-80.

[6] Liau KM, Lee YY, Chen CK, Rasool AH. An open-label pilot study to assess the efficacy and safety of virgin coconut oil in reducing visceral adiposity. ISRN Pharmacol. 2011;2011:949686.


Category: Articles

Nutritional products "Evergreen" of the organic Bioagros’ company, were hosted on the popular TV show "Sto Kokkino" by the well-known presenter Gogo Kallidonaki on Friday, May 28, 2021.

Together Pastry Chef Konstantinos Danas, we created a unique recipe of delicious granola with organic Evergreen products from Bioagros. We use dried fruits, nuts and seeds combined with crispy cereals for a great breakfast full of strength and energy!

But we do not stop here! Watch the TV show "Sto Kokkino" and discover how you can use the granola into food bars and sweets by adding organic agave syrup as well as enjoy it with yoghurt or milk. Take a look at the following link and find all the delicious recipes that you will love!