A natural production process on large scale
Have a look and learn how our products are made
ProcessHow are Biosa´s products made? Find out about our production process and watch our film for a peak into our facilities
IngredientsWe use organic ingredients in our production. Biosa products are based on four main ingredients: Lactic acid bacteria, herbs, molasses and water
FermentationWe produce our products through a gentle fermentation process. A fermentation is one of the oldest methods known for conserving foods, but it also holds numerous other advantages
Biosa products are created through a fermentation process, where lactic acid bacteria and herbs are combined with water and sugarcane molasses. The lactic acid bacteria consume the sugar in the molasses and convert it to organic acids. The organic acids make the product self preservative, and when the last remains of sugar in the molasses is gone, the fermentation process is complete.
When the fermentation process is done and the finished product has been tested and approved, the product is then bottled and labelled. At that point the products are ready to be shipped to all over the world.
Watch the film below to see our production process.
Lactic acid bacteria are living microorganisms that produce organic acids, such as lactic acid. Lactic acid bacteria are essential in the fermentation process, that our products undergo, because they produce the organic acids, which are part of the final product, and help keep the product fresh.
The bacterial strains, which you will find in Biosa´s products, are carefully selected to ensure the highest quality possible.
Most of Biosa Internationals products also contain an extract of 19 different herbs, all of which are organic (and therefore also GMO free). We use dried herbs, which are mixed with lactic acid bacteria, molasses and water. They remain in the mix for several weeks, before they are extracted.
During the mixing of the herbs, the bacteria ferment nutritional fibres and minerals from the herbs, acting as a "prebiotic" for the lactic acid bacteria
Biosa Internationals products also contains organic molasses, which is a by-product from sugar production. Molasses come from sugarcanes, and is a brown mass left behind after the extraction of what later becomes refined white sugar.
After the extraction of the pure sugars, the molasses left behind has a sugar content of roughly 60%, and also contains all the minerals and vitamins from the sugarcanes. In our production process, the molasses works as a catalyst and a generator for the fermentation process. The lactic acid bacteria consume the sugars and convert them to organic acids, mainly lactic acid and acetic acid.
The Fermentation process continues until all sugar content has been converted, and all Biosa products are therefore sugar free.
Kig med og se, hvordan det foregår
For thousands of years, fermentation has been a significant part of the human diet, and evidence show that humans have used fermentation for more than 8000 years.
A fermentation process is the conversion of carbohydrates, which is converted to alcohol, carbon dioxide or organic acids in an oxygen free environment, using yeast, bacteria or a combination of these.
The benefits of fermentation is the conversion of sugars and other carbohydrates into preserving substances, e.g. when converting sugars into alcohol in wine and beer, but also in converting carbohydrates into carbon dioxide to leaven bread.
Fermentation is used in preservation where lactic acid is produced in sour foods such as sauerkraut, dry sausages, kimchi, and yogurt; and in the pickling of foods with vinegar (acetic acid).
The main purposes of fermenting food:
Enriching the diet through development of flavors, aromas and textures
Preservation of food through the presence of e.g. lactic acid, alcohol or acetic acid
Biological enrichment of the diet with protein, essential amino acids, and vitamins
Through the entire production timeline, we carefully monitor every step of the process. Samples from each batch are extracted, and the pH value is measured to ensure that the production is proceeding as planned. The pH value is an essential parameter, as it tells us if the lactic acid bacteria are producing organic acids to acceptable standards for the quality of the final product.