Technology Features & Specifications
The fermented drink has a sweet and sour taste. In the process of fermentation, the selected strains reduce the level of sugar in the juice, while its enriche by the amino acids, vitamins and other nutrients
Thanks to selective lactobacillus, the positive properties of beet juice have increased while its imperfections leveled (antioxidant-betanin insecurity, limited shelf-life, specific taste).
Features of the action of lactobacillus includes:
- the reduction of enzyme activity that promote body's assimilation of toxins, and
- it do not restore nitrates back to nitrites form.
In the process of fermentation, due to the accumulation of biologically active lactic acid, conditions are created which protects the active form of betanine even in a prolonged storage and heat treatment condition, which in turns improves the antioxidant properties of the beet juice.
This biotechnology is applicable to food industries which include:
- factories for processing vegetables and fruits
- enterprises for the production of soft drinks
Market Trends and Opportunities
The product is aimed at consumers who lead a “wellness oriented” lifestyle and conscious about food nutrition.
The product can be offered to sell in supermarkets, wellness centers and sports and health centers.
For the manufacturer, the product is attractive because:
- raw material broadly available
- diversification of sources of income
- simple production process
This product is suitable for people leading a healthy lifestyle, it helps in prevention of diseases such as dysbacteriosis, chronic gastritis, colitis, effective in chronic cholecystitis, hypertension, vegetative vascular dystonia, myocardial dystrophy, diabetes.