So what goes on in our fermentation process?
Kefir grains are an amazing symbiotic matrix of bacteria and yeast that work together and feed off added organic cane sugars and those present in added fruits. Yeasts break down the simple sugars like glucose and fructose. Lactic acid-producing bacteria (such as lactobacilli) convert sugars (such as sucrose) and complex carbohydrates (starches, etc.) lactic and folic acid under strict anaerobic conditions. Under these conditions, bifidobacterium also thrive in abundance which research indicates have antioxidant properties and responsible for supporting the immune system and hormone balance.
Lactic acids naturally preserve as well as stave off harmful foreign bacteria, due to high acidity. The result is a drink that has had the sugar converted into lactic acid, folic acid, carbon dioxide and a little ethanol (alcohol). It also contains billions of bacteria and bio-available nutrients from the sugars and fruits. Additionally there is an increase in vitamin C, many B vitamins and antioxidants that are thought to neutralise cancer causing free-radicals.
We use 4 types of ingredients in Tibico Water Kefir.
Symbiotic cultures of bacteria and yeasts (SCOBYs) from our nursery production unit.
Organic jaggery, a raw cane sugar to kick start the early process and feed our cultures. Any sugars are fermented out and have no calorific value.
Fruits and spices (no pulp, juice, preservatives or artificial sweeteners) are pressure treated to breakdown their cell structures, releasing all the natural sugars, phytochemicals, minerals and vitamins. All types of sugars are consumed in the fermentation process by bacteria as they grow and reproduce in numbers, producing beneficial acids and carbon dioxide that carbonate each bottle.
How sustainable are we ?
From packaging materials to ingredients Tibico takes great care to protect the environment and be sustainable wherever possible.
All our packaging is either recyclable or biodegradable.
Apart from our organic ginger and turmeric and pineapple all our fruit is sourced locally in Herefordshire from organic and hydroponic LEAF Integrated Farm Management Centres.
Where do we source our fruit ?
The importance of sourcing locally is critical to our economy and environment. Working closely with our suppliers is key to bringing the most ethically sourced ingredients and nutrient dense quality.
Where possible, Tibico sources from Soil Association Approved organic farms. However, to reduce environmental impact most organic fruits are imported from thousands of miles across the world with a high carbon footprint. Not to mention the exploitation of labour in some countries and their environmental record in de-forestation.
We have looked very closely over a number of years and discovered that the advancement in hydroponic agriculture far exceeds organic farming. Hydroponic fruit production can be micromanaged for the benefit of the consumer and the environment.
Tibico works with a number of Herefordshire farms with Integrated Farm Management and LEAF certification. This reduces water consumption stopping run-off to local rivers and where wildflower planting and natural bee-hiving increases bio-diversity.
For more details please send us an email through the contact page.
How Much Actual Fruit or Spices are in a Drink?
In our Wild Berry, Raspberry, Rhubarb Strawberry, Apple and Pineapple up to 20% of the weight is fermented fruit and in the Ginger & Turmeric it's 5% .... the remainder is pure kefir water loaded with billions of beneficial bacteria and yeasts.
How safe is a drink full of billions of living bacteria?
Our anaerobic process is strictly controlled to the highest of standards.
Tibico had been independently tested and certified by the Government Environmental Health Organisation (EHO) and Public Health England laboratories at Porton Down.
The nature of Tibico Water Kefir is such that the billions of good bacteria naturally kill off any bad bacteria. As the good bacteria produce beneficial lactic and folic acids the acidity of each drink (pH 2.8 - 3.8) guarantees that no pathogens and other bad bacteria can survive.
Does Tibico contain alcohol ?
Yes. The natural fermentation process generates small amounts of alcohol with the normal amount being 0.5 - 0.8%. For reference, beer contains about 4-7% and wine 8-14%. Because kefir contains bacteria (and not just yeast like beer or wine) the amount of alcohol that kefir can produce is limited by the acetic bacterium which convert the alcohol (produced by the yeasts) to beneficial acids.
What does it taste like?
Tibico consists of 100% natural ingredients, raw and unpasteurised with all the sugar converted by bacteria ... as explained above.
The taste however is not bitter or acidic but completely refreshing without the after taste that sugary and milk based drinks sometimes have. With popular drinks such as Kombucha, the aerobic fermentation process yields acetic acid (vinegar) which are mostly flavoured to mask the sharp acidic taste.
There may be an initial smell of yeast that will vanish in seconds as bubbles are released from the drink.
What will happen inside me?
Every drink contains over 500 billion good colony forming units (CFU) (estimates between 600 - 800 CFU’s). People with a healthy gut microbiome will not experience anything but the continued long term benefits. People with a poor microbiome may initially experience a few more trips to the toilet and some bloating as Tibico detoxifies their system.
But don’t give up because the benefits will be amazing!
We have customers who have noticeably seen beneficial changes in their skin condition and sleeping patterns. They have also experienced less constipation, reduced bloating and an increased power of the immune system to fight off colds and general winter ailments.
Finally, we have a number of regular customs that have suffered from, IBS, diverticulitis and crohn's disease who have experienced a wonderful turnaround in their conditions.
Are Probiotics not just killed in the stomach due to its acidity ?
During each stage of Tibico's manufacture we carefully monitor and control the acidity (2.8 - 3.8 pH when bottled).
Firstly, no bad bacteria can survive below a pH of 4.4 and therefore the acidity of Tibico cannot harbour any pathogens.
Secondly, the high concentrations of lactic acid producing lactobacillus in a Tibico drink is in high volume. This ensures that although some bacteria will be killed, a high volume will continue to travel through to the stomach into the gut where they will go to work to boost the microbiome.
Does Tibico have different strains of bacteria and yeast than milk kefir ?
Yes, absolutely. They do share some common strains, but have many unique ones too.
Tibico is typically composed of a high percentage of lactic acid bacteria. Lactobacillus and Leuconostoc are the lactic acid bacteria. Finally Bifidobacterium has recently suggesting promising treatment in conditions such as: Irritable Bowel Syndrome (IBS), restoration of intestinal bacteria after chemotherapy, constipation, lung infections, ulcerative colitis, certain kinds of diarrhea, necrotizing enterocolitis (a type of infection in the intestinal lining caused by harmful bacteria).
Is Tibico as beneficial as milk kefir ?
The short answer is yes, especially for someone who is lactose intolerant, vegan or suffering from digestive ailments.....Tibico is simply the PERFECT PROBIOTIC BEVERAGE.
This is where Tibico shines! ... with the following fermentation choices, each taking 10 days to produce a single bottle.
Most Common Good Bacteria Species in Water Kefir.