Organic pressed potato and fennel juice, not from concentrate
A source of plant-based nutrients
Gently alkalinising, particularly beneficial for the stomach and joints
Naturally vegan and gluten free
With no artificial additives, 667g of the finest organic potatoes are lovingly pressed and enhanced with fennel to create each and every bottle of Biotta Potato Juice. Gently alkalinising in nature, Potato Juice has been traditionally used for supporting joints and research suggests it may also be useful for helping to maintain digestive health1,2.
Developed by nutritional scientists, the juice of freshly squeezed, organic potatoes is enhanced with fragrant fennel juice, ensuring that Biotta’s Potato juice is especially tasty and full of natural goodness. As with the others in the Biotta range, the potato juice is not from concentrate and is lacto-fermented which supports the production of naturally occurring, gut-friendly L+ lactic acid.
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.
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.