Fermentation

A  natural based production method

Take a look, and see how we make our products

Raw Ingredients
We only use organic raw materials in our production. VITAGUT consists of 4 main ingredients; Lactic acid bacteria, herbs, molasses and water.
The Fermentation
VITAGUT is produced through a gentle fermentation process. Fermentation is one of the oldest known ways of preserving products, with numerous advantages.
Quality Control
All of our products are continuously tested by ourselves and is sent for external analysis at an accredited laboratory to ensure that the products live up to our quality demands.
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Vita Biosa is created by a fermentation process, in which lactic acid bacteria and herbs are mixed with water and sugarcane molasses. The bacteria consume the sugars in the molasses and convert it to organic acids. The organic acid makes Vita Biosa self-preserving, and when the last of the sugar in the molasses is gone, the fermentation process is complete and the product is sugar-free.

The finished product contains an extract of the herbs, organic acids and lactic acid bacteria. In the following you can see which raw materials are used, a description of the fermentation process, our quality control and the bottling process.

Raw Ingredients

 

Lactic Acid Bacteria

Lactic acid bacteria are defined as live microorganisms, which produce organic acids, e.g. lactic acid. Lactic acid bacteria are fundamental in the fermentation process, in which Vita Biosa is produced, as they produce the essential organic acids. These acids are crucial in regulating the all-important pH-value in the stomach and intestines. The organic acids are beneficial to a long list of functions in the intestines, among these maintaining a physical barrier in the colon and stimulate the immune response. They also help preserve the product in a natural and healthy way.

Organic Herbs

Vita Biosa contains extract of 19 different herbs. All herbs are non-GMO and have been grown according to EU-organic law. We use dried herbs, which are mixed in with the lactic acid bacteria, molasses and water. They stay in the mixture for several weeks, after which they are subtracted. What remains is an extract of the herbs. The herbs in Vita Biosa are: Anise, basil, fenugreek, dill, juniper, fennel, elder, angelica, chervil, licorice root, oregano, peppermint, parsley, roman chamomile, rosemary, sage, large nettle, thyme and extract og ginger.

Fermented Molasses

Vita Biosa contains organic molasses, which is a by-product from sugar production. Molasses is the brown viscous substance, which remains after the extraction of sugar from sugar beet or cane, and it has a content of approximately 60% sugar. The molasses in Biosa products acts as a generator for the fermentation process. The lactic acid bacteria feed off the sugar and convert it to acid, mainly lactic and acetic acid. Vita Biosa is fermented until all sugar content has been converted. Vita Biosa is therefore entirely sugar free.

The Fermentation

 

An age old idea made new

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 are 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 a natural method of 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

Quality Control

 

Ensuring a clean production

Through the entire production process, the products are monitored closely. Samples are taken daily and the pH is measured to ensure that the production is proceeding as planned. The pH-value is an essential parameter in the production, as it shows whether or not the lactic acid bacteria are producing organic acids in a way, which is favorable for the finished product.


When the fermentation process is concluded, and all the sugar has been converted, a sample is dispatched for an external analysis at a third party accredited laboratory. If all tests indicated success within established parameters, the product then proceeds to bottling and labeling.

Organic Certification

Biosa International ApS's production is certified organic under the EU Eco-Regulation, and is audited on an annual basis by the appropriate authorities including the Danish Veterinary and Food Administration. Biosa International ApS is also registered by the United States Food and Drug Association, and has undergone auditing and inspections conducted by representatives from the FDA. Biosa International ApS is also registered with Health Canada.

Biosa New Zealand Ltd.

Level 4, 17 Albert St.

Auckland CBD 1010

+64 09 925 3289

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