The media has taught us to read food labels. Many of them say “Natural” or “Organic.” The questions are “Is there a difference?’ and ‘What do each of those really mean?’ The answers are quite clear.

Generally speaking, natural foods are foods that do not contain any additives, such as preservatives or artificial coloring.

Organic foods are made according to certain production standards. The use of conventional non-organic pesticides, insecticides and herbicides is greatly restricted and avoided.

What is organic food? Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation. Before a product can be labeled ‘organic,’ a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet organic standards.

Organic farming uses natural fertilizers, green manures, and crop rotation to minimize insects and diseases and maximize the soil health. It reduces external influences that could compromise the purity of the harvest and eliminates synthetic pesticides, hormones and antibiotics. It places a strong focus on renewable resources and protecting the environment.

Biotta juices are proud to bear the certification of four European Organic agencies. Grown on more than 1,700 acres of chemical-, fertilizer- and toxic-free land, our fruits and vegetables are vine-ripened and are processed in a strict, quality controlled manufacturing environment.

Lactic acid foods have been an important part of human nutrition for thousands of years. Foods such as sauerkraut, which results from spontaneous lactic acid fermentation in cut cabbage, are widely protected from bacterial deterioration during storage. In addition to preservation, lactic acid foods are of vital importance to the human body, especially for digestion and metabolism. Lactic acid is produced as a naturally spontaneous fermentation process in Biotta products

Some of the ingredient statements for Biotta juices read “100% fermented.” We’ve received dozens of questions about what that means. Is it a yeast fermentation? Is it like the process used in alcohol production? Do we add lactic acid to our juices? Does lactic acid mean there is lactose in the juices? Let’s look at one question at a time.

No. Our juices are lacto fermented (explained below). There is no yeast involved.

No. Alcohol fermentation uses yeast during the production. Biotta juices contain no yeast and no alcohol.

No, lactic acid is not added. The fermentation creates natural lactic acid.

No. Lactic acid and lactose are different. There is no lactose in our juices, so they are considered lactose-free and also vegan.+

Lactofermentation converts sugars and starches found in the vegetables into lactic acid, which is a natural preservative.* In Biotta juices, lactic acid is produced as part of a naturally spontaneous fermentation process.

Lactic acid preserves the juice and prevents bacterial deterioration. Fermentation has been used for thousands of years in such foods as sauerkraut, cheese, wine, sour grained porridge and breads.** Lactic acid improves the microbiological stability and safety of Biotta juices.

In addition to preservation, lactic acid foods are of vital importance to the human body, especially for digestion and metabolism. Modern medicine is catching up with what our ancient forefathers knew: fermentation is good for you. Nourishedkitchen.com published an article on lactic acid fermentation which states: “Vegetables, fruits, legumes and grains subjected to lactic acid fermentation … see increases in both their macro- and micronutrient profiles.” Later in the same article, we read: “Vegetables that have undergone lactic acid fermentation… often see an increase in the activity of vitamin C and vitamin A.”**

Eat Better. Feel Better. The consumption of lactofermented vegetables has been studied for its potential health benefits. These studies have revealed significant benefits in the area of reestablishment and maintenance of intestinal health, increased immune function, digestion aid, constipation relief and decreased allergies and infections.*

All Biotta vegetable juices are fermented and contain lactic acid. It’s an organic process—all our vegetable juices are 100% naturally fermented.

Biotta’s unique pasteurization and manufacturing process is important in retaining our 100% organic juices’ high nutritional value and fresh taste. It is the key to the high quality and long shelf life of every Biotta juice.

Once we have picked our fruits and vegetables at the peak of ripeness to ensure the highest quality, we employ our proprietary production method. Our process excludes oxygen as much as possible, hindering oxidation and the resulting loss of vitamins. Next, we decant the juice from the fruits and vegetables. Instead of pressing the juice, which can damage the nutrients, we use a process of centrifugation to separate the juice from the mash. This basic principle applies throughout our process: the fewer the processing steps and the lower the temperature, the higher the nutritional value of the juice.

With pasteurization, the longer the process and the higher the temperatures, the greater the damage to the juice and its vitamins. Cooking and processing foods at high temperatures destroys nutrients by altering their shape and chemical composition. Because of that, our juices are pasteurized at an average temperature of 185 degrees Fahrenheit, whereas many competitive juices are sterilized at over 250 degrees. We heat the juice quickly and immediately cool it down, using as few stages as possible.

We also use a natural process of lactic acid fermentation, such as is used in the making of sauerkraut and yogurt. We apply the same principle in the production of our all-natural vegetable juices. Enzymes (complex proteins) are deactivated through this preservation process. This maintains the premium quality of the juices while in storage.
100% non-gas-permeable glass packaging is used. Glass provides the best product protection and no undesired external elements (oxygen) can permeate the product, resulting in the best vitamin retention. UV-rays (light influence) can break down vitamins, which is why Biotta products are packaged in closed cartons for storage and transportation.

Depending on the weather, the natural sugar content, the acidity, the color and the flavor of fruits and vegetables can vary. Similar to wine, the climatic variations from year to year result in sensory variations which make up the distinctions in vintages. Biotta tries to avoid greater variations as much as possible by controlling the types of fruits and vegetables chosen and through the blending of different batches. Biotta does not use concentrates, the dilution of which can provide a standardized product. Our products are absolutely natural and uncompromised. No adjustments in aroma, flavor or color are made.

Berry juices such as bilberry and elderberry are naturally very strong and sour tasting. Sugar is added for drinking pleasure. The flavor is enhanced with appropriate tea blends and/or the addition of unrefined sugar or agave juice to neutralize acids.

Sediment contains many beneficial properties, such as phytonutrients. For this reason, Biotta juices are not enhanced or clarified (sediment filtering) whenever possible. In order to retain the highest possible quantity of vital nutrients, sediment is an essential part of the product. The sediment supports and enhances the characteristics of the juices. Sediment is a sign of juice in its natural state and Biotta recommends shaking the bottle vigorously before consuming. In order to remove the sediment, chemical-physical methods are necessary, which are not in accordance with the Biotta philosophy.

Biotta juices have a two-year shelf life. That means that, from the date of production to the date the product expires, Biotta juices can sit on your shelf. At any point in that time period, you can open a bottle of our organic vegetable or fruit juice and experience fresh-from-the-field flavor and nutritional value.

1. Fruits and vegetables are only harvested once a year, so that necessitates a minimum shelf life of one year.
2. Due to worldwide transportation and distribution, we have to ensure enough time for supplies to reach our markets.
3. Most importantly, we want to ensure that you receive the freshest, best tasting juice available.

Biotta’s two-year shelf life is made possible by our innovative production, packaging and distribution methods. Also, Biotta fruit and vegetable juices are acidic; acidic juices have a naturally longer shelf life without compromising quality.

• Pasteurization. Our gentle pasteurization method heats the juice quickly and at a low temperature, and then cools it down immediately, allowing for greater retention of nutrients. The longer the pasteurization process and the higher the temperatures, the greater the damage to the juice and the vitamins it contains. Because of that, our juices are pasteurized at an average temperature of 185 degrees Fahrenheit, whereas many competitive juices are sterilized at over 250 degrees.

• Packaging. We package our juices in non-gas-permeable glass packaging; glass provides the best protection for our juices and does not allow external elements to permeate the bottle. The bottles are then placed in cartons and protected from light and dust.

We recommend our healthy juices be refrigerated before enjoying.  Once opened, Biotta juices can be stored in the refrigerator and enjoyed for seven days.

Glass provides the best product protection.  Combined with Biotta’s own safety seal (aluminum tamper evident caps), glass bottles ensure non-gas-permeability.  This means external, undesired elements (such as oxygen) cannot get into the product, and nothing is able to escape from the bottle (flavor).  This allows for full retention of flavor, content and aroma.  Juices bottled in glass have the longest shelf-life and the consumer is able to see the contents of the bottle.  With glass bottling, there is no migration of packaging materials into the product, as can happen with PET, carton or aluminum, having negative effects on product quality.

Glass is completely tasteless.  According to a 2004 study by the Karmasin Institute for Motivational Research in Vienna, Austria, 72% of consumers find glass ideal packaging for organic products.  They find glass to be hygienic, appetizing, recyclable, tasteless and practical.  As far as enjoyment/refreshment, according to a study by the G.R.P. Institute for Rational Psychology in Stuttgart, Germany, packaging has a major influence on the enjoyment of a beverage.  The test showed that juice in glass received the best ratings, and juice in PET and cartons ranked much lower.  Women, primarily, were found to rank juice in glass bottles much higher in areas of flavor, enjoyment and superiority.

Beet juice has been in the news a lot lately.  Recent independent studies have shown:

Drinking just two cups of beet juice a day may reduce blood pressure (WebMD, Feb. 8, 2008)
Drinking beet juice can increase your stamina by 16% (Jrnl of Applied Physiology, Aug. 2009)
Drinking beet juice could fight the progression of Dementia (WebMD Health News, Nov. 3, 2010)

Click here to find out more information (include link to excerpts from the studies).