How It's Made
"At BASED, premium nutrition demands uncompromising standards. We engineer every step—from sourcing to freeze-drying—to preserve the full spectrum of nutrients. Organ powders retain delicate compounds; beef protein is hydrolyzed for maximum digestibility. Combining traditional wisdom with modern science ensures every serving delivers unmatched purity, potency, and bioavailability."
Organ Procurement, Transport, and Preparation
The production cycle commences with the selection of EU-certified, pasture-raised cattle, ensuring a high-quality starting material. Immediately post-slaughter, organs are subjected to rapid chilling within a 0°C to 4°C range to arrest enzymatic degradation and inhibit microbial proliferation (Ratti, 2008). To maintain the integrity of the cold chain, tissues are transported under continuous thermal monitoring to a certified facility where every batch undergoes mandatory microbiological analysis. Processing follows rigorous Standard Operating Procedures (SOPs) designed to maximize nutrient density; this involves the meticulous removal of non-functional components such as residual blood, heavy connective tissues, and excess adipose tissue, which are prone to oxidation. A prime example of this precision is the decapsulation of testicular tissue, where the tunica albuginea is removed to prevent moisture entrapment and the structural deterioration known as "freeze-rot" (Chandan et al., 2017). Finally, the functional tissue is sliced into uniform pieces of less than 5 cm to facilitate the rapid, homogenous freezing required for high-grade processing.
Lyophilisation (Freeze-Drying) of Organs
Following preparation, the tissues undergo lyophilization (freeze-drying), the gold standard for preserving the structural and chemical integrity of complex biological matrices (Ratti, 2001; Oikonomopoulou et al., 2011). The process begins with ultra-low temperature freezing, which locks the heat-sensitive vitamins, minerals, and organ-specific peptides into a solid crystalline state. These frozen tissues are then placed in a vacuum chamber where the ambient pressure is reduced below the triple point of water. This facilitates sublimation - the direct transition of ice into vapor without passing through a liquid phase - thereby bypassing the cellular damage and "case hardening" associated with traditional heat-drying.
This gentle dehydration occurs in two stages: primary drying, which removes the bulk of the ice via sublimation, and secondary drying, which targets tightly bound water molecules through desorption. By removing 98–99% of moisture while maintaining temperatures far below those that cause thermal denaturation, the process leaves the molecular structure of proteins and cofactors intact (Oikonomopoulou et al., 2011). The resulting "cake" is shelf-stable and highly porous, ensuring that once it is milled into a fine powder, it retains maximum bioavailability and enzymatic activity (Ratti, 2008). To conclude the cycle, the finished powders undergo final regulatory screenings for heavy metals and microbial purity to ensure a concentrated, pharmaceutical-grade superfood.
Hydrolyzation of Beef Protein
Our nose-to-tail hydrolyzed beef protein is produced through a controlled enzymatic process designed to preserve the ancestral nutritional matrix rather than stripping it away (Hou et al., 2017). We begin with premium, pasture-raised European cattle, utilizing a holistic extraction that captures the full biological essence of the animal. Unlike industrial isolates that undergo aggressive filtration to reach a sterile 97% protein concentration, our process utilizes a gentle thermal extraction that intentionally retains vital co-factors, including heme-iron, zinc, and essential fatty acids (Daley et al., 2010). This functional whole-food extract then undergoes intensive enzymatic hydrolysis, where natural proteolytic enzymes break down the protein chains into short-chain peptides and free amino acids (Korhonen & Pihlanto, 2006). This "pre-digestion" step dramatically improves absorption speed and eliminates the digestive discomfort associated with processed alternatives (Clemente, 2000). By avoiding over-refinement, the final spray-dried powder maintains a 70% protein content, ensuring a nutrient-dense profile rich in the connective tissue amino acids - glycine and proline - that are missing from hyper-refined proteins (Sugihara et al., 2015). The result is a fast-absorbing, bioavailable superfood that supports both performance and total-body structural integrity (Clark et al., 2008).
References
Clemente, A. (2000). Enzymatic protein hydrolysates in human nutrition. Trends in Food Science & Technology, 11(7), 254–262.
Hou, Y., Wu, Z., Dai, Z., Wang, G., & Wu, G. (2017). Protein hydrolysates in animal nutrition: Industrial production, bioactive peptides, and functional significance. Journal of Animal Science and Biotechnology, 8(1), 24.
Korhonen, H., & Pihlanto, A. (2006). Bioactive peptides: Production and functionality. International Dairy Journal, 16(9), 945–960.
Oikonomopoulou, V. P., Krokida, M. K., & Karathanos, V. T. (2011). The influence of freeze-drying conditions on microstructural changes of food products. Procedia Food Science, 1, 647–654.
Ratti, C. (2001). Hot air and freeze-drying of high-value foods: A review. Journal of Food Engineering, 49(4), 311–319.
Chandan, M., Talley, M. L., & Khare, R. (2017). Optimization of Cryoprotectants and Storage Conditions for Freeze-Drying of Protein Therapeutics. European Journal of Pharmaceutical Sciences, 99, 137–146.
Ratti, C. (2008). Hot air and freeze-drying of plant products: Thermodynamics and operational issues. Drying Technology, 26(1), 38–43.
