The innovation.

BIONADE is a new class by itself, technologically and qualitatively. How is it different to soft drinks? According to official classification, a soft drink is a so-called mixed drink. BIONADE, by contrast is a fermented drink, which through fermentation is organically produced from starch. Such a non-alcoholic refreshment drink never before existed.
In order to produce a non-alcoholic refreshment drink in a purely organic way, “Mother Nature” has to be out-smarted through her own mechanisms. Under purely natural conditions, alcohol is usually generated during the process of fermentation when sugar is present.
It was only after a long period of research and development that BIONADE’s inventor, the master brewer Dieter Leipold, was successful in converting sugar into gluconic acid during fermentation according to brewing principles. An analogous process can be found in the production of honey by bees. Glucose-oxidase, an enzyme found in bee saliva, plays a central role. The ultimate kernel of the innovation lies in the HOW of the procedure. That is and will remain the secret of BIONADE.

The Production process.

BIONADE is produced from natural raw materials. Purely organically. According to brewing principles.
At the core of the process is the fermentation of water and malt: a biological conversion and ripening process (fermentation). In the case of BIONADE, instead of alcohol being generated, weak and organic gluconic acid is produced. Gluconic acid reacts with minerals in the water. In this way, mineral gluconates, such as calcium- and magnesium gluconate are produced.
After fermentation, the drink is stored, filtered, and carbonated.

Fruit and herbal essences give BIONADE its characteristic tart and fruity accent. The natural flavors used in BIONADE stem, without exception, from each drink’s name-giving fruit. This means flavors from lychee, herbs, and orange. Ginger extracts and elderberry juice from certified organic farms are also used.