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We have chosen to condition our soups and our Express cereals & pulses mix in a flexible packaging for practicality and for its low environmental impact (it mobilizes less space during transport and requires less energy during its manufacture than the glass jar).
While this is a convenient and lightweight packaging, it is a material composed of three plastic films that has proven qualities to withstand the temperature and pressure changes, and to ensure a total barrier to gas and bacteriological flows. It also has the advantage to preserve food for a long term (18 months).
The DANIVAL plastic packagings are free from aluminum and are certified BPA and phthalate free.
Our 100% fruit purée without any added sugars (they contain naturally occurring sugars) are prepared with care by our chefs in the Southwest of France.
Tastings and quality tests are set up to ensure that these products can be consumed by the whole family.
However, we call your attention that these products are not specialized in "child nutrition".
Indeed, French regulations require very thorough checks for infant food that are not carried out on these products.
We advise you to contact your pediatrician regarding the diversification of your child's diet.
The limiting factor for the benefits of miso is its high salt content. No more than two tablespoons of pure miso should be consumed in a day.
 
DANIVAL miso is double fermented:
The grains are steamed and then seeded with “koji” (an Aspergillus Oryzae fungus starter which stimulates fermentation).
The mixture is traditionally left to mature in casks for a period of six to 12 months. During this time, slow fermentation produces small quantities of alcohol and lactic acid which act as natural preservatives. Miso is the result of a double fermentation: the first, short one produces the koji; the second, longer one, the miso.
 
DANIVAL miso is double fermented:
The grains are steamed and then seeded with “koji” (an Aspergillus Oryzae fungus starter which stimulates fermentation).
The mixture is traditionally left to mature in casks for a period of six to 12 months.
During this time, slow fermentation produces small quantities of alcohol and lactic acid which act as natural preservatives.
Miso is the result of a double fermentation: the first, short one produces the koji; the second, longer one, the miso.
 
Miso is an enhancer of natural flavours also known as “umami” (the “fifth taste” in Japanese). It can easily replace salt in your daily cooking and hugely enhance your vinaigrettes, soups, sauces, risottos and other dishes.
Since it is very salty, we advise against adding salt.

DANIVAL cooks advise those familiar with miso to try rice miso, which has a stronger and slightly more acid flavour than barley miso. It is guaranteed gluten-free.
For those new to miso, our cooks tend to recommend barley miso, which is rounder and softer on the palate, with a nice hint of malt.
For those unsure how to use miso and in what quantities, DANIVAL’s head chef has some delicious organic recipes that are easy to make.

To make your life easier, DANIVAL has also created:
- Miso Cubes, which are DANIVAL barley miso-based stock cubes with additional aromatic herbs and/or spices.
- Fleurs de Miso (Miso Flowers), which are flakes of rice miso for sprinkling, certified gluten-free, with additional herbs, spices or seaweed.
They provide a way of to make using miso in the kitchen simpler and more intuitive. Just dissolve a Miso Cube in some hot water and add to sauces, soups and risottos, de-glaze vegetables or white meat, etc..
 
Our Chef recommends that you use shoyu at the end of cooking, to season your salads, crudités and grains, and in vinaigrette.
As for tamari, our Chef advises using it as a base for marinades, hot sauces and on grilled meat and fish.
Both shoyu and tamari are very salty and can replace salt when cooking.
They are natural flavour enhancers also know as “umami”, which means the “fifth taste” in Japanese.
 
DANIVAL loves to cook up organic products for the entire family in the south-west of France. We use pasteurisation or preservation techniques on almost all of our products to ensure that they retain their full flavour. We use the same traditional and ancestral techniques our grandmothers used to make their preserves. That means you can safely store all of our products at room temperature before opening.
 
We recommend that you keep DANIVAL products in the fridge after opening and use them within three - five days.


 
For ecological and organoleptic reasons we do not recommend using a microwave oven to heat DANIVAL products.
Our cooks have taken great care to prepare homemade recipes for you using selected organic products. A microwave is certainly a quick and convenient way to heat up your dishes, but the method used can change the flavour of your food.
Our cooks recommend heating DANIVAL dishes in a bain-marie, with the packet still sealed, for 10 minutes on low heat. This technique heats up the food without damaging its flavour. Be careful to pick out the hot packet by the edges to avoid scalding yourself.
Our cooks strongly advise you not to put DANIVAL products in a traditional oven in their packaging.
 
Tuna farming is very controversial, both for its techniques and environmental impact. There are no organically certified tuna farms.
We want to protect the environment and our chosen source is wild yellowfin tuna from Ecuador and the Pacific Ocean, FAO Zone 87, fished selectively by rod or trolling line.