Biotta Apple, Beetroot and Ginger Juice is simply 52% organic apple juice, 47% beetroot juice, 1% lemon juice concentrate and refreshing ginger, with no added extras. All of the vitamins and minerals it contains come from nature!

The Biotta juices are lacto-fermented which supports the production of naturally occurring, gut-friendly L+ lactic acid.

In order to support your health naturally, the recommended serving size of Biotta juice is 100ml per day.

Biotta juices are safe to use in pregnancy, whilst breastfeeding and as part of healthy diet and lifestyle for children.

Due to the distinctive dark colour of the Beetroot juice it does have the potential to give your urine or bowel movements a slightly red tinge – if this happens there should be no cause for concern.

Beetroot juice is high in oxalates so people with oxalate kidney stones may want to avoid it.

Although generally relatively low in sugar, vegetable juices lack fibre which helps slow the release of naturally occurring sugars into the system. Those with diabetes should be prepared to take the natural sugar content of vegetable juices into account.

Are all Biotta juices organic?

Yes, all the Biotta juices are Swiss organic, EU organic as well as USDA approved organic.

Biotta’s juices are never from concentrate, what does this mean?

Juices made from concentrate have water extracted from the fruit or vegetable to produce a fruit/vegetable concentrate. This concentrate is easier to transport, and can be stored for longer, as its high fructose content acts as a preservative. When it reaches its destination, the concentrate is then diluted with water and bottled as juice. This has little in common with pressed juice because valuable nutrients (and sometimes even the aroma!) can easily be lost during this process. As a result of this, Biotta does not use concentrates and only offers premium freshly pressed juices as opposed to reconstituted concentrates.

Why are Biotta juices lacto-fermented?

The process of fermentation allows foods to safely stay edible longer. Lactobacillus bacteria are found on the surface of all plants and have the ability to convert naturally occurring sugars and starches quickly and easily into lactic acid. The lactic acid acts as a natural preservative that is able to inhibit the growth of harmful bacteria.

Beyond preservation advantages, lacto-fermentation also increases or maintains the vitamin and enzyme levels, as well as digestibility, of the fermented food, and is beneficial for gut health.

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