Fermented foods and beverages have heterogeneity of traditions and cultural preferences found in the different geographical areas, where they are produced. Fermentation has enabled our ancestors in temperate and cooler regions to survive during the winter season and those in the tropics to survive drought periods. Fermentation is a slow decomposition process of organic substances induced by microorganisms or enzymes that essentially convert carbohydrates to alcohols or organic acids.
World Health Organization (WHO) and Food and Agriculture Organization (FAO) recommended intake of a specific dose of vegetable and fruits in daily food to prevent chronic pathologies such as hypertension, coronary heart problems, and risk of strokes.
Fermented juice of fruits and vegetables can be used as a potential source of probiotics as they harbour several lactic acid bacteria such as Lactobacillus plantarum, L. pentosus, L. brevis, L. acidophilus, L. fermentum, Leuconostoc fallax, and L. mesenteroides. As a whole, the traditionally fermented fruits and vegetables not only serve as food supplements but also attribute towards health benefits.
The easiest and most common fermentation example is of curd. Curd is made from milk. The milk is treated with lactobacillus bacteria and is left for fermentation in anaerobic conditions for some hours. After that, the curd can be either directly served or served after refrigerating for some time.
UNBOOZED™ is a Fermented drink made by fermenting over One Hundred Fruits & Vegetables, that helps reduce the Blood Alcohol Concentration Level or BAC Level in the Body.
UNBOOZED™ is a Fermented Drink Made by Fermenting Over One Hundred Fruits, Herbs & Vegetables.
Sign up to hear from us about specials, sales, and events.