A natural production process
About our production
Our products are created through a fermentation process on a large scale.
Take a peek into the factory and see how everything is made.
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 into organic acids (postbiotics). The organic acids make the product self-preserving, and when the last remnants of sugar in the molasses are 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 all over the world.
Lactic acid bacteria are living microorganisms that produce organic acids. They are essential in the fermentation process that our products undergo, because the organic acids that they create is a part of the final product, and critical to help keep everything fresh. The bacterial strains that you will find in Biosa products are carefully selected to ensure the highest quality possible.
Most of our products also contain an extract of 19 different herbs, all of which are organic and GMO free. We take those dried organic herbs, mix them with the right strains of lactic acid bacteria, molasses and water, and when all of those ingredients are combined the nutritional fibres and minerals from the herbs act as a "prebiotic" for the lactic acid bacteria. The herbs remain in the mix for several weeks to ferment, before being extracted.
Biosa products also contain organic molasses, a by-product of sugar production. Molasses come from sugarcane, and after the extraction of the pure sugars, the molasses left behind has a sugar content of roughly 60%. It also contains all the minerals and vitamins of the sugarcane. 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 the sugar has been converted, meaning everything we make is sugar-free.
For thousands of years, fermentation has formed a significant part of the human diet - evidence show that humans have been fermenting things for over 8000 years.
The fermentation process is the conversion of carbohydrates to alcohol, carbon dioxide, or organic acids in an anaerobic (oxygen-free) environment, using yeast, bacteria or a combination of these.
The benefit of fermentation is the conversion of sugars and other carbohydrates into preserving substances, like when converting sugars into alcohol when making wine or beer, or when converting carbohydrates into carbon dioxide to proof a loaf of bread.
Fermentation is also used for preservation when 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 are:
Enriching your 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 to measure, as it tells us if the lactic acid bacteria are producing organic acids to acceptable standards to ensure the quality of the final product.