A Natural Production Process – 100% Organic Ingredients.
The proces
YIXIY products are produced through a fermentation process where lactic acid bacteria and herbs are mixed with water and molasses. The lactic acid bacteria convert the sugar in the molasses into organic acids. These organic acids act as natural preservatives, and once all the remaining sugar in the molasses is converted, the fermentation process is complete.
After the fermentation process is finished and the product has been tested and approved, we bottle and label the product. It is then ready to be shipped worldwide.
1. Raw Materials
We use certified organic raw materials in our production. YIXIY products are primarily composed of four ingredients: lactic acid bacteria, herbs, molasses, and water.
The raw materials for YIXIY are sourced from registered suppliers. As part of our ISO 9001 quality management system, our suppliers are regularly evaluated to ensure that our high standards are maintained.
We use strains of bifidobacteria and lactic acid bacteria, which are selected based on their different pH and temperature optima to optimize the fermentation process.
Lactic acid bacteria are essential to the fermentation process that our products undergo, as they produce organic acids, primarily lactic and acetic acids. These not only give our products their unique tangy flavor but also ensure that they are self-preserving.
All our products are fermented with 19 organic herbs, partly to support the fermentation process but also to provide the products with their unique rich flavor. During fermentation, the herbs are extracted from the mixture, so our products only contain extracts from the 19 herbs. All our herbs are certified organic.
YIXIY products are fermented with organic cane molasses, which has a sugar content of about 60%. Molasses is the brown substance left after the sugar is extracted, which is later refined into white sugar.
The high level of easily accessible carbohydrates in our cane molasses ensures an efficient fermentation process. The lactic acid bacteria convert the molasses into organic acids, mainly lactic acid and acetic acid. The fermentation process continues until all the sugar is converted, making YIXIY products completely sugar-free.
2. Fermentation
Our products are produced using a natural fermentation process. Fermentation is one of the oldest methods for preserving products, and it also offers several other benefits.
Fermentation has played a vital role in the human diet and nutrition for thousands of years. The fermentation process occurs naturally in an oxygen-free environment, where carbohydrates are converted into organic compounds (such as lactic acid and acetic acid) through the action of yeast, bacteria, or a combination of both.
The benefits of fermentation include the conversion of sugars and other carbohydrates into natural preservatives directly within the food. This process is well-known in acidic foods like fermented dairy products, kombucha, and kimchi, where microorganisms produce organic acids directly in the product.
The main purposes of food fermentation are:
- To develop and enhance flavor, aroma, and textures.
- To naturally make the product self-preserving.
3. Packaging
We use bottles made from at least 50% recycled plastic (RPET) to reduce the amount of plastic waste.
All our bottles are made from a minimum of 50% recycled PET (RPET). We encourage everyone to sort the bottles as hard plastic after use so that together we can keep recycled plastic in circulation.
As for the cardboard we use, it is made from recycled materials as much as possible—and, of course, it can also be recycled.
There is no doubt that more can be done, and fortunately, new initiatives within sustainable alternatives are continually emerging. That’s why we strive to stay informed about the latest research, challenge conventional thinking, and promote a healthier lifestyle for each other, our animals, and our planet—with every choice we make!
4. Quality Control
All our products undergo continuous quality checks, both internally and through accredited external laboratories, to ensure they meet our high standards. The drink is produced in a FDA-approved environment, and we are certified by the USDA Organic, EU Organic and The Vegan Society.
During production, we closely monitor the fermentation process. Samples from each batch are taken and sent to an accredited laboratory for microbiological analysis. This ensures feed and food safety, while also keeping the development of lactic acid bacteria under control.
We regularly measure the pH level to ensure that fermentation is progressing as expected. It is a crucial parameter, as it reflects the production of organic acids (lactic acid and acetic acid). Therefore, the pH level serves as an important indicator of product quality.
The final part of our quality control process occurs during bottling, where we conduct taste tests on our human-grade products to ensure they have the desired, unique tangy flavor.
As our production company in Denmark, YIXIY™ Production ApS, we are also subject to inspections by the Danish Food and Agriculture Organization and the Danish Agricultural Agency, both of which regularly audit our production.
