Product Stories

Every Product Starts With a Question

Over the years, working with beetroot has brought us many questions from users.

Questions about nitrate content, concentration, ease of use, natural flavor, processing methods, and application performance.

While these questions may seem different, they all lead back to the same starting point:

What do users actually need?

So we start there.We listen to the questions, research the possibilities, test different approaches, validate the results, and then bring what we learn back into real-world applications.

Our products are the answers that remain after going through this process again and again:

from users, through research and development, and back to real use.

01 Standardized Nitrate Beetroot Powder
From “How Much Beetroot?” to “How Much Nitrate?”

While paying closer attention to user feedback, we noticed a very specific question.

Many beetroot products tell consumers how many grams of beetroot powder are in each serving. But far fewer clearly state how much nitrate that serving actually provides.

For people who choose beetroot specifically for its nitrate content, the weight of the beetroot powder does not tell the whole story.

The more important question is: How much nitrate am I actually getting?

That question led us to look deeper.

We reviewed scientific literature, compared different products on the market, and tested beetroot ingredients from different sources. As we went further, we found that nitrate levels in beetroot can vary depending on factors such as cultivar, growing conditions, and harvest.

This made us rethink where standardization should begin.

If we only control the final processing stage, it is difficult to fully address variability that originates much earlier in the supply chain.

So we moved the control point upstream.We began with seed selection and nitrate screening, evaluated specific growing regions and cultivation sites, and gradually established a more controlled process covering cultivation, harvesting, processing, and testing.

What we wanted to create was not simply “a bag of beetroot powder.”

We wanted to create a beetroot ingredient that gives users a clearer understanding of what they are consuming, while giving every batch a more consistent and controllable specification.

To us, standardization is not simply a number on a specification sheet. It is a system that begins at the source.

02 50:1 Beetroot Concentrate.One Idea Became a Product

This product started with a simple thought.A family member of our project lead had been affected by high blood pressure, which led him to take a deeper interest in cardiovascular health.

As our research into beetroot and dietary nitrate developed, one question kept coming back:

If beetroot is worth studying, could we make it more concentrated and easier to use?

That question eventually became a product development project.

We began experimenting with different concentration approaches, repeatedly adjusting extraction and processing conditions.

One attempt was not enough, so we tried again.When one parameter did not work, we adjusted it and started another round of testing.

Eventually, we developed a 50:1 beetroot concentrate.

The concentrate is produced at a 50:1 concentration ratio and standardized to approximately 50 mg of nitrate per mL. At this specification, just 8 mL provides approximately 400 mg of dietary nitrate.

But for us, reaching the target concentration was not the end of the process.Because what works in the laboratory is one thing.What works in real life is another.

We first asked our team members, family, and friends to try the product. We collected feedback on the experience, then continued refining the product format and the way it could be used.

From one person's idea, through repeated testing, to a product people could actually use.

This concentrate made one thing especially clear to us:

A good product is not simply about achieving a higher concentration. It is about combining higher concentration with a genuinely more convenient way to use it.

03 Deodorized Nitrate Beetroot Powder

Before Solving the Flavor, We Wanted to Understand ItWe discovered that many people do not reject beetroot itself.

They understand its value. They are willing to try it.But once they actually start using it, one issue often becomes difficult to ignore:

the earthy taste and aroma of beetroot.We kept seeing this issue in consumer reviews, online discussions, forums, and social media.

So instead of immediately looking for a way to mask the flavor, we started with a more basic question:

Why does beetroot taste and smell this way in the first place?

We reviewed the relevant research and looked more closely at how cultivar, growing conditions, and processing methods can influence sensory characteristics.

We also studied volatile compounds associated with earthy aromas, including geosmin.

The more we learned, the clearer it became that flavor is not simply a problem to be solved at the final processing stage.

If some of the sensory characteristics are already influenced by the raw material and growing environment, simply adding a masking solution at the end may not address the underlying issue.

So we moved the focus upstream.

We began comparing raw materials, cultivation sites, soil and water conditions, and growing practices, while also evaluating different processing approaches.

Through repeated comparison and testing, we developed a low-earthy-note nitrate beetroot powder.

We did not want to change what beetroot naturally is.We wanted to make it easier to accept, and more suitable for products designed for everyday use.

Because we believe real product optimization is not only about solving a functional challenge. It is also about solving the challenge of making a product people actually want to keep using.

04 Freeze-Dried Beetroot Powder

When the Need Became More Specific, We Rethought Processing

As our understanding of beetroot continued to grow, so did the range of application needs we encountered.

Some users were concerned about the potential impact of conventional hot-air drying. Others were looking for different approaches to ingredient preservation, raw material characteristics, and performance in applications such as baking.

These questions led us to take another look at how beetroot powder could be processed.

We researched and tested different drying methods, comparing product characteristics and application performance under different conditions.

Through this process, we chose to develop a freeze-dried beetroot powder.

Freeze-drying was not intended simply to replace conventional drying.

Instead, we wanted to explore another processing route and provide an additional option for users with different requirements for raw material quality, processing conditions, and end applications.

From research and testing to the final product specification, we spent considerable time exploring what initially seemed like a simple question:

Could there be another way to make beetroot powder better suited to different product requirements?Freeze-dried beetroot powder became another answer.

For us, it represents more than a processing technology.

It reflects how our understanding of beetroot continues to move upstream and downstream at the same time: from cultivation, to processing, to application.

At every stage, we want to understand more, control more, and create ingredients that are better suited to the products they are ultimately designed for.