Consumers have come to know that they can find ketchup condiments in Sriracha, BBQ and other gourmet flavors, but BAO is a company that's putting a fresh spin on the sauce.
BAO's Sour K'chup sauce is one that's made with an ancient method of lacto-fermentation, meaning that beneficial bacteria is kept "unpasteurized, alive and vibrant." In terms of taste, the Sour K'chup is described as "tart" and "briny," especially because the ketchup condiment features no added sugars.
Now that many consumers have become interested in nourishing the health of "the second brain"—also known as the gut—probiotic, cultured and fermented foods and beverages like kimchi, kombucha, kefir, sauerkraut and other age-old concoctions are being thrust into the spotlight.
BAO's 'Sour K'chup' is Made with Ancient Lacto-Fermentation
Laura McQuarrie — November 30, 2016 — Lifestyle