The Tibico Story
During 2016, following a life changing event it became imperative that I understood more about nutrition, gut health and what I was eating.
What I thought was a healthy lifestyle with lots of exercise, gym sessions, cycling and walking, was actually being countered by an unhealthy diet and lifestyle. Food on the go, processed food, stress, hypertension, high blood pressure, high cholesterol, living on antacids. As a result, I eventually ended up being diagnosed with carcinoma in situ of the oesophagus. I was extremely lucky that this was detected very early on.
As a Food Process Technologist and Microbiologist, months of study and one very significant book, 'How Not To Die', taught me the importance of good nutrition, gut health and the necessity of eating a high percentage plant-based diet.
Over a 2-year period, I undertook a career change, qualifying in 'Functional Nutrition', and going on to study the microbiology of the microbiome.
This led to a greater understanding in the role of probiotics and prebiotics in developing and maintaining a healthy microbiome (gut health) and in particular, the dependence of the human body on the one hundred trillion bacteria and yeasts that reside in and on our bodies.
Over the 12 months since my diagnosis, there wasn't a day I didn't eat something fermented; making sauerkraut, kimchi, milk kefir and eventually water kefir. Not only did I feel so much of a difference with the water kefir and supporting prebiotics, but my condition disappeared, never to return.
In creating the Tibico Fermentary, I wanted to develop an everyday raw probiotic health drink to be enjoyed by all, with no added sugar, vegan, dairy free, unpasteurised and with no artificial sweeteners.
Raw and totally pure !
Over a 3-year development period in creating Tibico, I researched numerous probiotic products. This included milk kefir (made from both cow and goats' milk), the small shot products such as Benecol, Biomel and Actimel, various types of Kombucha and numerous other fermentation products. However, I felt they all missed some of the objectives of taste, organoleptics, and the beneficial anaerobic bacterial profile to support the human microbiome. Accepting that every microbiome varies from person to person.
It's easy for most large food companies to state "contains 'beneficial bacteria' and “good for your digestion and gut health, made from live cultures”, but how substantiating are the claims of so many products on our supermarket shelves and moreover, health-food shops. The development of Tibico has focused as much on the benefits of culturing beneficial anaerobic bacterial as the taste and experience.
I continue to research the power of bacteria and yeasts in our health and wellbeing, to seek a greater scientific understanding through further studies at Harvard Medical School and to provide an educational platform through our Blog Page.
We are proud of our Tibico Drinks and their ability to bring healthy probiotics and other beneficial minerals, enzymes, amino acids, vitamins and polyphenols to kitchen tables in our community, and beyond.
During 2023, Tibico will launch a revolutionary new range of kefir Krauts and a ‘Smoothie Boost’ to expand its range of gut supportive products.
Our mission is to promote the benefits of fermented food and drinks and to provide an educational platform in gut health and wellbeing.
We're focused on sustainability
We maximise our sustainability through the sourcing of fruit and vegetables from local farms.
All our packaging is recyclable:
Bottles in Glass
Caps in Aluminium
Boxes and stuffing Cardboard
We crave the cultured life and we’re here to ignite your craving for it too. Traditional fermentation is what makes our products so incredible. We promise that our fully-fermented beverages are sugar free, caffeine free, gluten-free, dairy-free, vegan and made with 100% pure ingredients with no additives, no fruit juice and no artificial flavourings.