Tibico has a potent probiotic content and also the benefits of fruit without the sugar

What makes us unique ?

Fermenting from whole fruit is beneficial because it allows the natural sugars present in the fruit to be consumed by the probiotic bacteria during the fermentation process, resulting in a lower sugar content in the final product.

This means that customers can enjoy the benefits of fruit without the negative effects of consuming too much sugar the resulting sugar spikes that impact on the body's insulin management.

In addition, fermenting from whole fruit provides a more complex flavor profile, as the natural flavors and nutrients of the fruit are incorporated into the final product. This results in a delicious and unique taste that cannot be replicated with artificial flavors or sweeteners.

Moreover, fermenting from whole fruit helps to maximize the probiotic content of the final product. The natural sugars present in the fruit act as a food source for the probiotic bacteria, allowing them to thrive and multiply. This results in a potent and diverse probiotic content, which can help to support a healthy gut microbiome and overall well-being.

Overall, Tibico's unique process of anaerobic fermenting from whole fruit allows customers to enjoy the benefits of fruit without the negative effects of consuming too much sugar, while also providing a delicious and potent probiotic product.