Sodium bicarbonate is generally used as a raising agent, in baked goods products (like bread, cake, etc.).
We don't actually use it for that reason. We add sodium bicarbonate to raise the pH-value of Queal, counteracting the natural acidity of our micronutrients mix.
In layman's terms:
We add a small amount of baking soda to counterbalance a natural sour taste that the added micronutrients have.