FAQ

Where does the brand name Tartex originate?

Company founder Mr. Maier-Haag established the brand Tartex in 1962. Since then the name Tartex has stood for our high-quality vegetarian spreads. The name is a combination of the French terms tartiner = spread and exquis (e) / excellent = exquisite.

How long can the spreads keep once open?

From our experience our spreads are good and can be kept for about 3 to 7 days. Due to the many different influencing factors it is not possible to determine an exact date/time of spoilage.

If the product consistency on the surface changes, e.g. due to mould formation, this can be traced back to the intrusion of germs from the outside.  Germs exist everywhere in the air, even in fridges, at an ideal temperature of +7° Celsius. How fast they can multiply and grow depends on the grade of germ load in the surrounding air and other objects, e.g. knives or spoons, that come into contact with the spread. Fresh vegetables and fruits in close proximity may significantly increase the germ load in the surrounding environment.

Mould formation can only be slowed down with the addition of chemical preservatives. As a matter of principle, we do not add any artificial preservatives to our products to extend durability.

In order to prevent fast spoilage we recommend to extract the spread only with clean cutlery. A spread should be stored in a refrigerator once the package is opened and should be consumed within a few days.

Which Tartex products are gluten- and lactose-free?

Tartex devoted itself to full declaration: The list of ingredients of Tartex products includes all ingredients that are used for the product. We even indicate processing aids in our lists of ingredients. Compound ingredients are listed with all their individual ingredients. The list of ingredients shows possible use of ingredients of animal origin like milk or butter.

All our Tartex Export spreads are gluten-free, egg-free, lactose-free and vegetarian. 

Why is palm oil used in some Tartex products?

We favour premium vegetable oils for our organic products. Vegetable oils are normally fluid though and therefore they can not be used for certain Tartex products. For this kind of product we need to use oils that are solid at room temperature. One possibility to convert fluid oils into solid state is the so called "hardening". Unfortunately by using this method, unwanted and harmful trans-fatty acids can arise.

The organic industry does not use hardened fats. As an alternative, many companies use palm oil, as it is the only vegetable oil that has a solid state at room temperature.

Palm oil is an essential ingredient of some Tartex products. It is crucial for the easily spreadable consistency, the soft smoothness and long durability of the Tartex products. We only use palm oil for products, when there is no technological alternative up to now. At the same time we consider alternative oils when developing new recipes and try to avoid palm oil wherever feasible.

We source our palm oil from certified organic vendors from Columbia and Brazil. Our vendors respect not only environmental aspects but also social and economical aspects. In addition to the organic certification guaranteeing a sustainable production process, Tartex commits itself to only use palm oil that is RSPO-certified (Roundtable of Sustainable Palmoil).