BIZI DRINKS

Fermentation, health and sustainability applied to next-generation functional beverages

BIZI-DRINKS is an R&D project led by GOe Tech Center focused on the development of a new generation of functional fermented beverages aligned with current trends in healthy eating, sustainability and circular food systems.

The project explores fermentation as a biotechnological tool to create innovative products with nutritional, functional and gastronomic value, while integrating circular economy strategies through the valorization of agro-food by-products.

Funded by the Department of Food, Rural Development, Agriculture and Fisheries of the Basque Government.

The impact of the BIZI-DRINKS project will result in the development of new healthy products, the optimization of fermentation technologies, and the strengthening of the functional beverage sector. The outcomes will contribute to innovation within the agri-food and gastronomic fields, offering sustainable and healthy solutions that meet current consumer demands.

Funded by the Department of Food, Rural Development, Agriculture, and Fisheries of the Basque Government.

A pilot project for the development of next-generation fermented beverages

BIZI-DRINKS focuses on the design and development of different categories of functional beverages, including:

  • Plant-based fermented dairy alternatives
  • Fruit and vegetable-based beverages with probiotic potential
  • Postbiotic beverages
  • Products developed from upcycled agro-food by-products

The project aims to deliver innovative solutions that respond to evolving consumer demands for healthier, more natural, sustainable and sensorially appealing products.

Throughout the project, targeted fermentation processes are investigated and optimized to enhance the production of beneficial bioactive compounds while ensuring stable and reproducible sensory profiles.

BIZI Tepache

A circular fermented beverage inspired by traditional tepache

One of the flagship developments within the project is BIZI Tepache, a refreshing fermented beverage produced from pineapple by-products, specifically pineapple peels and cores, transforming ingredients that would normally be discarded into a value-added product.

Inspired by traditional tepache, this development combines gastronomic knowledge with biotechnological control to obtain a stable, safe beverage aligned with modern food quality standards.

Controlled fermentation and proprietary microbial strain

Unlike traditional spontaneous fermentations, BIZI Tepache has been developed through an integrated technological approach combining:

  • Raw material stabilization
  • Native microbiota inactivation
  • Controlled fermentation
  • Targeted microbial selection
  • Fermentation process optimization

The beverage is produced using the proprietary strain MF.063, part of GOe Tech Center’s internal microbial collection, which includes more than 150 strains isolated from agro-food matrices of Basque origin.

This strain has been characterized from both technological and functional perspectives, including in vitro gastrointestinal digestion studies using the INFOGEST model to evaluate:

  • Survival under simulated digestive conditions
  • Microbial viability
  • Potential functional activity

Additionally, enzymatic activity profiling supports its technological role within the fermentation matrix, with potential implications for:

  • Nutrient transformation
  • Bioavailability enhancement
  • Sensory development of the fermented matrix

Sensory profile

BIZI Tepache offers a fresh, tropical and balanced sensory experience featuring:

  • Sweet-acidic pineapple notes
  • Spiced nuances such as cinnamon
  • Light fermented lactic aromas
  • Gentle carbonation
  • Slight turbidity and a honey-orange appearance

The result is a fermented beverage with a distinctive identity, designed to combine functionality, naturalness and gastronomic appeal.

Innovation for the food and beverage industry

BIZI-DRINKS showcases GOe Tech Center’s capabilities in:

  • Design and optimization of fermentation processes
  • Selection and evaluation of microbial strains
  • Development of fermented foods and beverages
  • Agro-food by-product valorization
  • Physicochemical, microbiological and sensory characterization
  • Scale-up support and industrial transfer

The project contributes to the development of healthier and more sustainable food solutions while strengthening innovation within the functional beverage and food biotechnology sectors.