Fermented Red Beet

Due to its valuable secondary plant compounds, red beet is an extremely healthy food. Especially for the most important substances betaine and betanin as well as the plant’s own nitrate, there are numerous scientific publications that impressively verify the health potential. At fermentlife, we transform plants through fermentative changes to make them even healthier and tastier. And at the same time, we increase the bioavailability and bioactivity of its valuable components.

The paste is a sensory highlight, defined by a pleasant sweetness and a harmonious sweetness-acidity ratio. Fermentation-specific notes infuse the paste with unique character. And of course, the paste also has a great, vibrant red color.

But the paste is also unique in terms of its health effect. During fermentation, the cell matrix was opened up, sugar was reduced, important organic acids and short-chain fatty acids and the prebiotic beta-glucan were synthesized. The inactivated bacteria still have beneficial properties for the human intestine. All this characterizes the so-called post-biotic effect.

The paste is thus an unbeatable package for a versatile use in different food applications. As an attractive blending component, it is an innovative trend product that gives other products a taste and health upgrade. And it also meets the consumer trend for a healthier and more natural nutrition.