Biosa sources its raw materials from registered suppliers. As part of Biosa's ISO 9001 quality management system, our suppliers are regularly evaluated to ensure that we maintain our high standards. We use strains of bifido- and lactic acid bacteria, selected based on their different pH and temperature optima to optimize the fermentation process. Lactic acid bacteria are essential for the fermentation process our products undergo because they produce organic acids, primarily lactic acid and acetic acid, which give our products their unique tangy taste while ensuring that the products are self-preserving.

All of our products are fermented with 19 organic herbs, not only to support the fermentation process but also to impart the products with their unique, rich flavor. During fermentation, the herbs are removed from the mixture, so our products only contain extracts from the 19 herbs. All of our herbs are certified organic.

Biosa’s products are fermented with organic cane molasses, which has a sugar content of about 60%. Molasses is the brown substance left over after the sugar, which later becomes refined white sugar, has been extracted. The high content of easily digestible carbohydrates in our molasses ensures an efficient fermentation process. The lactic acid bacteria convert the molasses into organic acids, primarily lactic acid and acetic acid. The fermentation process continues until all the sugar has been converted, making all of Biosa’s products sugar-free.

Fermentation has played a significant role in human diet and nutrition for thousands of years. The fermentation process occurs naturally in an oxygen-free environment, where carbohydrates are converted into organic compounds (such as lactic acid and acetic acid) with the help of yeast, bacteria, or a combination of both. The benefits of fermentation lie in its ability to transform sugars and other carbohydrates into natural preservatives directly within the food, as seen in sour foods like fermented dairy products, kombucha, and kimchi, where microorganisms produce organic acids right in the product. The main purposes of food fermentation are:

- To develop and enhance flavor, aroma, and texture.

- To make the product naturally self-preserving.

All of our bottles are made from at least 50% recycled PET (RPET). We encourage everyone to recycle every single bottle after use. This way, we can keep the recycled plastic in circulation. All the cardboard we use is made from recycled paper to the highest degree possible – and of course, it can be recycled again. There is always more to be done, and fortunately, new sustainable alternatives are emerging all the time. We always strive to stay updated on the latest research, challenge traditional thinking, and inspire healthier lifestyles for each other, our animals, and our planet – through every choice we make!

Throughout the entire production process, we closely monitor the fermentation process. We take samples from each batch, which are sent for microbiological analysis to an accredited laboratory. This ensures food and feed safety, as well as monitoring the development of lactic acid bacteria. We frequently measure the pH level to ensure the fermentation proceeds as expected. The pH level is a critical parameter as it reflects the production of organic acids (lactic acid and acetic acid), making it an indicator of product quality.

The final part of our quality control takes place during bottling, where we taste-test our human products to ensure they have the desired, unique sour and acidic taste.

Additionally, as a company, we are subject to inspections by the Danish Food and Veterinary Administration who continuously check our production.