We have a minimum order value of £20 after any discounts or coupons are applied. Orders under a value of a NET £52 (after discounts and coupons) will incur a shipping cost of £6.95 ​ Orders of a net cost (after any discounts and coupons are applied) of £52.00 or over will benefit FREE DELIVERY ​

At Tibico, all natural isn’t a label—it’s our entire process. We use real, whole fruit which is expensive, not extracts or “natural flavours” made in a lab. Our water kefir is fermented with just four ingredients: filtered water, organic cane sugar, fruit, and our 8 year old living cultures. No preservatives. No concentrates. No shortcuts. Everything we bottle is exactly as nature intended—fermented slowly, kept alive, and never compromised. Why? Because your gut doesn’t need another ultra-processed, over- sweetened “health” drink. It needs something alive. Something real. We don’t pasteurise. We don’t filter out the good stuff. We don’t compromise for shelf life. Just whole food fermentation. Pure. Functional. Alive. Subscriptions offer a 20% discount and free delivery. There is a choice for 4, 6 and 8 week subscriptions. For a discounted price of £55 this works out at £1.80 a day for half a bottle......60% cheaper than a COSTA coffee. How much is our health worth.

YOU MUST LOG IN FIRST. There are two ways to redeem your loyalty point. METHOD ONE... The simplest way: On the final checkout screen there is a black box on the RH side. APPLY REWARD. Above that there is a total of your loyalty points that have been accumulated. If you have more than 30 points CLICK APPLY REWARD and 10% discount will be deducted automatically. If you have more than 60 points CLICK APPLY REWARD and 15% discount will be deducted automatically. If you have more than 90 points CLICK APPLY REWARD and 20% discount will be deducted automatically. [Remember to get FREE DELIVERY your order needs to be over £52 after a discount is applied]. METHOD TWO Go to LOYALTY SCHEME ON THE TOP MENU Click: VIEW LOYALTY POINTS Click: GET COUPON Click: REDEEM Click: COPY (this will copy your discount code) Click: ENTER A PROMO CODE ON THE CHECKOUT PAGE PASTE CODE AND CLICK APPLY THE DISCOUNT WILL AUTOMATICALLY BE CALCULATED IN THE ORDER SUMMARY

We are open from 09.00 - 17-00 Monday to Friday. If you place an order, we will email when it has been packed. We store your box in our chiller until collected.

THE TIBICO PROCESS IS SCIENTIFICALLY AND BIOLOGICALLY CONTROLLED .... EVERY BOTTLE TAKES 10 DAYS TO PRODUCE. ITS NOT A COMMERCIAL VOLUME PROCESS WITH A WAREHOUSE OF STOCK ​ SOMETIMES WE DO RUN SHORT ON STOCK AND WILL ATTEMPT TO DISPATCH AS SOON AS IS POSSIBLE AFTER YOUR ORDER IS RECEIVED ​ All deliveries are placed with Parcelforce . Dispatch days: Monday, Tuesday, Wednesday, Thursday, ​ For Scotland which may be 2 days. Dispatch days: Monday, Tuesday, Wednesday, ​ ​NOTE: Orders received on a Thursday afternoon after 12.00 hrs, Friday, Saturday and Sunday will be dispatched on a Monday (unless a Bank Holiday) ​ We do not deliver Saturday or Sunday. ​ We will try our very best to deliver your orders the NEXT DAY FROM DISPATCH but Tibico cannot be held responsible for Third Party performance. ​ We will email and text a shipping confirmation and tracking number on dispatch. Parcelforce will further confirm by text the delivery time frame on the day of delivery. ​ QUERIES Click here to track your parcel once dispatched - Track my parcel Click the MY PARCEL LIVE and get a live GPS tracking on your Tibico box. or for further help ... Call 0344 800 44 66 options 1, 2 HAVE YOUR PARCELFORCE CONSIGNMENT NUMBER AND POSTCODE READY BEFORE CALLING. ​ SHOULD YOU NOT GET THE CORRECT RESPONSE CALL TIBICO MOBILE SUPPORT LINE ON 0749-315-6673

Yes. We have a small Farm Shop next door. The shop is an honesty shop and open 24 x 7 days. We take cards or cash

The best before date is taken from the production day + 60 days. Once opened the contents will be safe for 3 -5 days. Every batch has a unique number. An average batch quantity is about 1,200 bottles.

Yes absolutely. The nature of The Tibico Fermentation Process produces lactic acid, a hugely beneficial organic acid. Just like a jar of pickles the vinegar (acetic acid) its a natural preservative. However, a little in-bottle fermentation may continue, producing some extra carbonation (fizz). You should refrigerate on receipt of your box and be aware when opening of some extra fizz. Little Tip When opening, put the bottle into the vessel (pan or measuring jug) and slacken the cap slowly. Any liquid that may escape will be collected in the vessel and can be poured into your glass first.

Once opened and you have poured the amount needed, just screw the cap on and return to the fridge. The Tibico water kefir will not go off and will continue to ferment a little ....producing a little more carbonation. We keep opened bottles on the fridge (or even the car) for well over a week.

DO TIBICO FERMENTS NEED TO BE REFRIGERATED? If we could shout it from the rooftops, we would ! Please Refrigerate. Your Tibico ferments are live products which means that at bottling the bacteria and yeast are living, and the fermentation process is still in action when you purchase it. When you don’t refrigerate your TIBICO it will continue to ferment, making more carbon dioxide. The build up of carbon dioxide will cause pressure to continuously build up in your bottle before you open it. This will cause a reaction similar to when we shake a can of pop. If TIBICO is pasteurised, all of its good yeast and bacteria beneficial for our digestive health are destroyed in the process, as well as the vitamins, enzymes, organic acids, polyphenols and antioxidants. This is usually done to lengthen the shelf life and cut costs in many water kefir or kombucha beverages. Be aware that pasteurised drinks typically have added preservatives, higher sugar content or sweeteners. STORE TIBICO AT THE RIGHT TEMPERATURE To help control Tibico's fermentation process; after delivery it must be kept cold at 4-6 degrees Celsius. If not kept at this temperature, the fermentation will continue slowly, producing more C02 gas. Should you not have enough fridge space, try to keep as cool as possible in an outside building or in the summer a bucket of cold water or cool box. MY TIBICO BOTTLE IS A LITTLE FLAT AND NOT VERY FIZZY Every batch we produce is varies because we are fermenting fruit and vegetables (not adding flavourings, infusions or sweeteners). If you find a flavour to have less fizzzz then replace the cap and keep it out of the fridge for 24 - 48 hours. The bacteria will start fermenting again and add some gas. HOW TO STORE TIBICO WATER KEFIR Tibico is best enjoyed cold, so it’s best to keep it in your refrigerator. Here are a few of the most frequently asked questions we get about consuming TIBICO when left unrefrigerated. WHY DID THE CAP BLOW OFF IN THE CUPBOARD OR GARAGE AS ITS COOL? Unfortunately the TIBICO has continued to ferment and produce CO2 pressure in the bottle. It must be cold, The cupboard is the same temperature as the house (possibly 15-20 degrees Celsius) HOW LONG CAN TIBICO LAST UNREFRIGERATED? If left unrefrigerated for extended periods, nature will take its course, and pressure will begin to build up inside the bottle. However, if it’s only for a few days, you can simply place your bottle back in the fridge – The flavour and culture content should not have changed. I LEFT A BOTTLE OF TIBICO OUT OF THE FRIDGE FOR A FEW HOURS. CAN I STILL DRINK IT? Yes, you can still drink your bottle of TIBICO in this case. It’s safe and there will be no effect if it is left outside of the fridge for a couple of hours. As it’s best served cold, we do suggest that you put it back in the fridge for 30 minutes before you enjoy it! HOW CAN I TAKE MY TIBICO TO A PICNIC? Summer is the perfect time to have Tibico during a picnic! Whether you’re taking a bottle to the lake, beach, or the park, you don’t have to worry about the fermentation process if you plan to drink it soon. We recommend storing it in a cooler, so its crisp, fresh taste is refreshing to the last drop. DOES TIBICO GO BAD IN THE FRIDGE? Tibico will retain its freshness, taste, nutritional values, and more, for up to 6 months when stored under appropriate conditions. If you haven’t had your Tibico by its best before date, there is no risk if you do drink it, but the flavor profile and the live culture content may change slightly. Same goes for opened bottles of Tibico. You can keep it in the fridge up until it’s best before date and still enjoy it’s delicious flavour and fizziness! WHAT HAPPENS IF TIBICO IS NOT REFRIGERATED? When you refrigerate your Tibico, the fermentation process essentially stops. Alcohol, acidity and nutritional levels stay the same, and the beverage will taste the same as when you first put it in the fridge. Suppose you have left your TIBICO unrefrigerated for an many months. In this case, we recommend that you put the bottle back in the refrigerator until the internal temperature reaches 4-5 degrees, put a jug over bottle top to catch any effervescence, pour it down the drain, and recycle the bottle. If you throw it in the bin unopened, you run the risk of carbon dioxide buildup. We do, however, recommend that you enjoy your bottle of TIBICO refrigerated for the best taste!

We do not know your medical or physical condition, gut health or diet. Therefore, we can only advise based on our majority customer profiles. Firstly, If you are new to fermented drinks, then go slowly. Drink about 100ml before breakfast or before bedtime. This is when your stomach acidity is at it lowest. With many customers there is no negative effect, but if your gut health is poor the good bacteria in Tibico will muscle out the bad bacteria and there may be a little discomfort (bloating, diarrhea, cramping) for a few days. If you suffer from adverse effects. Stop for a few days before then restart. Remember .... Tibico is an all-natural fruit fermentation and contains no additives that will have an adverse reaction. Once acclimatised to Tibico, you can drink absolutely any time of day, in any quantity.

The Tibico process is heavily focused on the microbiology and biochemistry of small batch craft fermentation. Live Probiotics 30 -50 billion colony forming units (live bacteria) per bottle (100 million / ml or 2 raindrops). Essential for the digestion of fibre, good gut health, supporting a strong immune system, mental health, bloating, inflammation and your overall wellbeing. ​ Vitamin: A, B1, B2, B3, B6, B9, B12, C and K, and readily available polyphenols, Gamma-aminobutyric acid (GABA) known to play a major role in controlling anxiety, stress, fear, diabetes and insomnia. ​​​ Primary Minerals Calcium Magnesium Zinc Iron; essential for bone strengthening and numerous jobs for the body to function properly. Amino Acids. 16 of the possible 20 amino acids essential for building protein and muscle repair. 8 of the 9 essential amino acids that your body cannot manufacture naturally.

Fermentation have been practiced for centuries to not only support immunity and health but as a natural preservative. Our anaerobic process is strictly controlled to the highest of standards. ​ 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 acetic acids the acidity of each drink (pH 3.4 - 3.8) guarantees that no pathogens and other bad bacteria can survive.

Yes, absolutely. ​ Tibico is typically composed of a high percentage of lactic acid bacteria. Lactobacillus and Leuconostoc are the lactic acid bacteria. Finally Bifidobacterium shows promising treatment in conditions such as: Irritable Bowel Syndrome (IBS), restoration of intestinal bacteria after antibiotics, chemotherapy, constipation, lung infections, ulcerative colitis, certain kinds of diarrhea. Beneficial bacteria Independently evaluated by The British Research Institute and essential for supporting good gut health. ​ Acetobacter Fabarum Acetobacter Orientalis Bifidobacterium Bifidum Bifidobacterium Crudilactisand Bifidobacterium Psychraerophilum Lactobacillus Nagelii Lactobacillus Hordei Lactobacillus Hilgardii Lactobacillus Casei Leuconostoc Mesenteroides Leuconostoc

Yes, Tibico's water kefir does contain a small amount of alcohol—but we're talking trace levels here. The alcohol content is listed as ≤0.05% ABV, which is significantly lower than the legal threshold for non-alcoholic beverages (0.5% ABV in the UK) . This minimal alcohol presence is a natural byproduct of fermentation, similar to what's found in ripe fruit or even some fruit juices. It's unlikely to have any noticeable effect, but if you're particularly sensitive to alcohol or avoiding it for health, religious, or personal reasons, it's something to be aware of. The key takeaway: Tibico's water kefir is crafted to be as close to alcohol-free as naturally possible, preserving the live probiotics and gut-friendly benefits without resorting to artificial processing. It's a natural, living beverage that supports gut health without the buzz.

Like most fermented foods, Tibico may contain small amounts of naturally occurring histamine. For the vast majority of people, it’s totally fine—our water kefir is fermented in a way that keeps histamine levels low. If you’re sensitive to histamine (think headaches, rashes, or bloating after aged or fermented foods), we recommend starting with a small amount and seeing how you feel. Keep it refrigerated and drink it fresh to minimize histamine buildup. 🧬 Where Does Histamine Come From? Histamine is a natural compound your body produces, but it can also come from microbial fermentation. When certain bacteria break down amino acids like histidine, they can produce histamine as a byproduct. That’s why foods like aged cheese, wine, sauerkraut, and kombucha can be histamine hotspots. But here’s the good news… 🍋 Tibico Isn’t Your Average Ferment Our water kefir is made with carefully balanced cultures that aren’t big histamine producers. In fact, some of the beneficial strains in Tibico may actually help break histamine down once inside your gut. We also ferment in controlled time windows and controlled temperatures, using whole fruit ingredients. That means Tibico is naturally low in histamine compared to many other ferments. 😬 What If I’m Histamine Sensitive? Some people have a condition called histamine intolerance—meaning their body struggles to break down histamine. If that’s you, even small amounts from foods can trigger symptoms like: Headaches or migraines Skin rashes or hives Digestive upset or bloating Fast heart rate or anxiety If you think this applies to you, here’s what we suggest: ✅ Start small — Try 50–100ml and track how you feel 🕒 Drink it fresh — Within 24–48 hours of receiving and refrigeration ❄️ Keep it cold — Warmer temps = more histamine over time 💧 Hydrate well — It can help dilute histamine effects If in doubt, chat with a nutritionist or practitioner who knows their gut stuff. 🔚 Final Word Tibico is crafted for daily gut health support—not to cause trouble. For most people, it’s totally fine. For the histamine-sensitive, a little care and testing can go a long way. Still unsure? Reach out to us—we’re not just fermenters, we’re gut health nerds. ✌️

Yes. Tibico water kefir, like all traditionally fermented water kefirs, contains naturally occurring yeasts. These yeasts are part of a symbiotic community of microorganisms known as a SCOBY—a Symbiotic Culture of Bacteria and Yeasts. The yeasts co-exist with lactic acid bacteria and are essential to the fermentation process. Which Yeasts Are Typically Found in Water Kefir? Although exact species can vary depending on the specific fermentation conditions and ingredients, the following yeasts are commonly found in water kefir cultures based on microbial analyses in scientific literature: Yeast Species Known Function Saccharomyces cerevisiae Ferments sugars to ethanol and carbon dioxide. Common in many fermented foods. Candida stellata Converts fructose and contributes to secondary fermentation products. Kluyveromyces marxianus Breaks down a variety of sugars and supports mixed microbial fermentation. Pichia membranifaciens Helps maintain microbial balance and inhibits spoilage organisms. Hanseniaspora valbyensis Often involved in early fermentation stages. Converts sugars and influences aroma compounds. The specific composition of yeasts in Tibico water kefir may vary slightly between batches due to the natural fermentation process using real fruit and unpasteurized ingredients. Role of Yeasts in the Fermentation Process In water kefir, yeasts are responsible for: Fermenting sugars into ethanol (typically at very low levels) and carbon dioxide, which contributes to natural carbonation. Producing metabolites such as esters, acids, and bioactive compounds that can influence flavor and microbial stability. Supporting microbial balance by working alongside lactic acid bacteria to inhibit the growth of undesirable microbes. Ethanol Production Yeasts in water kefir do produce small amounts of ethanol as a byproduct of sugar fermentation. Ethanol levels typically range from 0.2% to 0.8% alcohol by volume (ABV) depending on: The amount and type of sugar (eg. Ginger & Turmeric is 0.00% - 0.1% and Pineapple is 0.8% - 1.5%) Fermentation time and temperature Sealing and bottling conditions (aerobic vs. anaerobic). Tibico is anaerobic. These levels are similar to or lower than those found in kombucha or naturally ripened fruits and are generally not classified as alcoholic beverages. Health and Safety Considerations The yeasts in Tibico water kefir are not pathogenic. They are generally regarded as safe (GRAS) and are common in food-grade fermentations. Some of the strains have been studied for their potential health benefits, such as improving gut microbiota diversity and supporting the immune system. Yeasts are more resilient to stomach acid than many bacteria and can reach the intestines in viable form. Some yeast strains, like Saccharomyces boulardii (closely related to S. cerevisiae), are used therapeutically in probiotic supplements for managing diarrhea and gut inflammation, although this specific strain may not be present in all batches of Tibico. Conclusion Tibico water kefir contains naturally occurring, live yeasts that are essential for fermentation. They work alongside beneficial bacteria to produce a stable, low-ethanol, probiotic-rich beverage. These yeasts are safe, contribute to the product’s microbial diversity, and may have supportive effects on digestive health.

At Tibico Fermentary, we get this question a lot: “Your fruit kefir is all-natural and full of probiotics—can I give it to my baby?” We love that parents are thinking about gut health from the very beginning. But when it comes to giving water kefir to babies, especially the under-one, there are some important things you need to know. 👶 Babies Under 12 Months: Not Recommended Let’s keep it real: Babies under 1 should not be drinking water kefir—ours or anyone else’s. Why? Tiny bodies, developing guts: Infants’ digestive systems are still forming, and introducing fermented drinks too early can do more harm than good. Trace amounts of alcohol: Even in natural ferments like ours, the process creates a small amount of alcohol (typically <1%), which is a no-go for infants. Natural acids & carbonation: These can be harsh on delicate tummies. Pediatric guidelines: No ferments before age 1. Period. As much as we love our Tibico, your baby’s first drinks should be breastmilk, formula, and water (from 6 months, in small sips only). Save the bubbly probiotics for later. 👧 Toddlers (1 Year and Up): A Gentle Yes—with Conditions Once your child turns one, a small amount of diluted Tibico water kefir might be okay—but with a few big IFs: ✅ If they’re healthy ✅ If your pediatrician gives the green light ✅ If you start very small—like a teaspoon, diluted in water ✅ If you choose a mild fruit ferment flavour (skip the fiery ginger & turmeric for now) Think of it like a starter culture—for their gut and their taste buds. 🧠 Why Parents Ask (and Why We Love That) Parents are catching on: The first 1,000 days of life are crucial for gut microbiome development. And since gut health influences everything from digestion to mood to immune strength, it makes sense to want to support it early. We’re all for that. But timing matters. Let their gut mature before introducing fermented drinks, and always go slowly. 🍼 The Tibico Takeaway: Under 1? No kefir. 1 year+? Maybe. Talk to your doc. Start small. Dilute.

Quick Context: What’s Candida? Candida (especially Candida albicans) is a type of yeast that’s a normal part of the gut microbiome — until it isn't. When the balance tips (due to antibiotics, poor diet, stress, or immunosuppression), Candida can overgrow and cause a range of issues from bloating, brain fog, and fatigue to thrush or skin rashes. Classic "yeast beast" behavior. Enter: Lactic Acid Bacteria (LAB) from Tibico Water Kefir Tibico water kefir is loaded with a diverse spectrum of beneficial microbes, including multiple strains of LAB like Lactobacillus casei, L. plantarum, L. brevis, and L. fermentum — each a little microbial ninja in its own right. Here’s how LAB can help tackle Candida: 1. Competitive Exclusion (microbial turf war) Lactic acid bacteria compete for space and nutrients. LAB acidify the gut environment (via lactic acetic acids), which Candida doesn’t love. Candida prefers a more neutral pH, so the acidified environment from Tibico makes it harder for it to thrive. 2. Production of Antifungal Compounds Certain strains of LAB produce hydrogen peroxide, organic acids, and bacteriocins, which can inhibit Candida albicans directly. For example, Lactobacillus rhamnosus and L. plantarum have shown antifungal effects in vitro and in vivo. 3. Immune Modulation Regular consumption of Tibico will help modulate the immune system — supporting Th1/Th17 balance, which is often skewed in individuals with Candida issues. Balanced immunity means the body can better identify and control Candida overgrowth. 4. Biofilm Disruption Candida is a crafty chippy chappy — it builds biofilms to protect itself from the immune system and antifungals. Some LAB can disrupt these biofilms, making Candida more vulnerable. Studies have shown L. acidophilus and L. plantarum both in Tibico probiotics, to be capable of degrading biofilm matrices. 5. Restoring Microbial Balance Candida overgrowth often stems from gut dysbiosis. Tibico helps restore gut diversity, especially if paired with a low-sugar, high-fibre, plant-rich diet (which I know is your jam). Fibre feeds the good guys; sugar feeds the yeast. So Tibico + fibre = symbiotic synergy. 📌 A Few Tips for Candida-Sensitive Folks Using Water Kefir: - Start low and slow — a shot glass a day at first. Candida die-off (Herxheimer reactions) can be rough if you go too fast. - The residual sugar in Tibico water kefir is low — fermented to near dryness. Candida loves sugar, but hates acid. - Pair it with a low-sugar, anti-inflammatory diet. - Add prebiotics like inulin *1 or partially hydrolysed guar gum *2 to boost bacterial effectiveness. 🧪 Future Potential: Emerging research is looking into custom probiotic therapies for yeast overgrowth. Tibico water kefir, with its all-natural microbial consortia, might offer a more adaptable, real-food-based probiotic than single-strain capsules. *1 Guar gum is a gel-forming fibre from the seed of the guar plant (Cyamopsis tetragonoloba). It's used to thicken foods and is also used as a dietary supplement. Guar gum helps normalize the moisture content of the stool, absorbing excess liquid in those with diarrhea, and softening the stool in those with constipation *2 Inulin, (ground chicory root)a type of soluble fibre, offers numerous health benefits, primarily due to its role as a prebiotic, which supports the growth of beneficial bacteria in the gut. It can aid in blood sugar control, improve digestive health, and may contribute to weight management. The killer angle for Tibico: “Friendly bacteria fighting fungal baddies —all-naturally.”

Yes, potentially—but it's not a miracle elixir. What’s the link between gut health and skin conditions like eczema? Your gut and your skin are BFFs—they talk all the time through what researchers call the gut–skin axis. If your gut microbiome is out of balance (too many bad bugs, not enough good ones), it can fire up systemic inflammation. That inflammation can show up on your skin as eczema, psoriasis, acne—you name it. In eczema specifically, studies have found that people often have less microbial diversity in their gut and lower levels of key anti-inflammatory bacteria. When the gut barrier is leaky (hello, “leaky gut”), particles can slip through and trigger immune responses, which can inflame the skin. Where does Tibico’s fermented fruit water kefir come in? Tibico water kefir is: All-natural Rich in probiotics An abundance of minerals, vitamins, phytochemicals, antioxidants, amino acids Plant-based Low in sugar (assuming you're fermenting out most of it) Those live cultures (like Lactobacillus, Bifidobacterium, and friends) can help: It restores gut microbiota balance Strengthens the intestinal barrier (less “leaky gut”) by helping the bacteria produce SCFA's, especially butyrate that help repair the gut wall. Reduces systemic inflammation Modulates the immune system Reduces flare-ups in inflammatory skin conditions like eczema. Always start off slowly with 125ml before breakfast on an empty stomach before increasing to 250ml then a full bottle if you desire. But... let’s be real Drinking water kefir alone isn’t going to cure eczema. The gut is a big piece of the puzzle, but not the only one. Here’s what else often needs to be considered: Cutting out food triggers (dairy, gluten, processed junk, etc.) Getting enough prebiotic fibre to feed those good bugs (think inulin, other fermented foods, resistant starches) Managing stress (cortisol wrecks both your gut and skin) Maybe supplementing with omega-3s, zinc, or vitamin D Bottom line? ✅ Tibico Water kefir can help support the gut–skin connection and reduce eczema triggers from within. 🚫 It’s not a silver bullet, but part of a holistic toolbox.....think plant base 🧠 Keep it daily, pair it with a fibre-rich, anti-inflammatory diet, and track your skin over a few weeks.

Short answer: Yes – in moderation. Tibico is a naturally fermented probiotic drink made from fruit, water, and kefir cultures — nothing artificial, nothing weird. Many pregnant women enjoy it for digestion, hydration, and gut support. But here’s what you should know: ✅ Live probiotics can support gut health and ease common pregnancy complaints like bloating or constipation. ✅ Caffeine-free & low-sugar – unlike kombucha or soft drinks. ⚠️ Naturally contains trace alcohol from fermentation (usually <0.5% ABV). That’s legally non-alcoholic, but it’s your call. ⚠️ Unpasteurized & raw, meaning it’s alive and kicking with good bacteria. If your healthcare provider recommends avoiding raw fermented foods, check with them first. Tip: Start with a small serve (like half a glass) and see how your body responds. Everyone’s gut is different — especially during pregnancy. When in doubt, chat with your midwife or GP. Want a shorter bottle-friendly version too? Here's one: Pregnant? Tibico is raw, probiotic-rich, and low-alcohol (<0.5% ABV). Most enjoy it safely — but start slow and check with your healthcare provider if unsure. Let me know if you'd like a version tailored for pediatricians or healthcare practitioners too.

Taking out a Tibico subscription can be chosen for every 4, 6 or 8 weeks. The price of £55 for 15 bottles includes a 20% DISCOUNT and FREE DELIVERY. Drinking half a bottle a day for a month = only £1.80 / day. How valuable is our health when a COSTA coffee costs £4.45 ? Other gifts and promotional items will follow during June 2025.

On all new subscriptions from 13th May, your subscription is set at 3 billing cycles.

1. For customers on a continuous revolving subscription. Please submit your request through the contact page on the website 2. For customers on a 3 x billing subscription cycle. Please wait until your billing cycle is complete before re-submitting a new subscription with your new favourite choices. (if you choose mixed box, every flavour will be included automatically).

Sorry no. Your subscription is a discounted contract with free delivery. Although your loyalty points will accumulate they cannot be used to discount the subscription further. Your Tibico Tokens can we used at anytime with a manual order.

Unfortunately we are restricted with our current website to offer this option. For revolving subscriptions please complete your request on the contact page. You will have to cancel your subscription by contacting us on the link below and taking out a new subscription. 2. For customers on a 3 x billing cycle, please allow your subscription to expire before submitting a new subscription with your favourites. We are sorry for the inconvenience but we will introduce this option in time.

Please submit your request using the link below. On your return please repeat a request asking for your subscription to be re-started.

Tibico drinks are completely ALL NATURAL. Craft fermented over 10 days, Tibico is UNIQUE and the only water kefir fermented from whole fruit, mostly from local farms in Herefordshire. Every batch of fruit is different. Not only does it have a very different biochemical make-up, but the sugar content can vary from 3% - 10%. WOW! So yes....if you may be having a fruit smoothie or just eating a fresh strawberry .... 100 grams will harbour 10g of sugar or 2 heaped teaspoons. ..... approximately 10-12 strawberries. A typical Innocent Smoothie may continue 6 spoonful's of sugar equivalent. However, during the Tibico fermentation process the bacteria live off the fruit sugar, using it as energy for their multiplication into billions of gut friendly probiotics. Additionally the bacteria produce 16 different amino acids, GABA, and an array of vitamins. The end result is a probiotic drink packed with 20% fruit and beneficial compounds, BUT HAVING MINIMAL SUGAR (<0,8%). On completion, every batch is chilled, and bottled. During storage and transport, there will be a little in-bottle carbonation, producing carbon dioxide, the NATURALLY SPARKLING end product. Every bottle, flavour and batch will vary in carbonation due to the natural craft process. Our goal is to produce a slightly carbonated experience. There will be a variation in carbonation between batched ..... most on the slightly sparkling side.

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 figs, apricots and dates. Celtic salts are added to strengthen the mineral content. Primary Fermentation. 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.) to lactic 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. Secondary Fermentation. Following our primary process, the rich probiotic liquor (1,000 litre batches) is added to fruit that makes up over 20% of our secondary batches. Locked down for a further 4 days the probiotics go to work, consuming the sugar in the fruit, multiplying into many billions per millilitre and producing a multitude of beneficial amino acids, polyphenols, short chain fatty acids, GABA and an array of B vitamins. Following filtration, chilling and bottling, the result is an ALL-NATURAL TIBICO FERMENTED WATER KEFIR

As we described in the previous FAQ, ever batch we produce will have a different natural carbonation. Unfortunately the majority of our customers prefer a less carbonated profile. Useful Tip If you bottle of Tibico is flatter than expected, leave out of the fridge for a few days. The bacteria will naturally ferment any remaining sugar and produce some more carbon dioxide (fizz).

1. Start on the Referral Page Open your internet browser and copy and paste the link below (or click the button below): https://www.tibicohealth.com/refer-friends 2. Sign in to Your Tibico Account Your account is tied to the email address you used for your last Tibico order. On the page, click the “Log in to refer" button. Choose “Log in with Email.” Enter that same email and your password. Don’t remember the password? – Click “Forgot password?” – Type your email address. – Look for an email from Tibico within a minute or two and follow the link inside to set a new password. 3. Find Your Personal Referral Link After you’re logged in: Return to www.tibicohealth.com/refer-friends (you can just click the back button or re-type the address). Your unique link should appear at the top of the page. Not seeing the link? Tap or click Refresh on your browser. 4. Share Your Link Copy the link and paste it into: An email A text / WhatsApp message Facebook or any social site you like 5. Reap the Rewards Your friend saves 30 % on their first order of Tibico Water Kefir. You earn 100 Tibico Tokens—automatically stored in your account—ready to discount your next purchase. Quick Recap Go to www.tibicohealth.com/refer-friends Log in with the email you used to buy before Copy your link Send it to a friend Enjoy your tokens!

The first answer is "a whole lot of difference". Tibico Water Kefir and Kombucha are both fermented, but they differ in ingredients, cultures used, taste, and health properties. Here’s a clear breakdown: 1. Fermentation Culture - Tibico Water Kefir: Uses water kefir grains (also known as Tibicos), which are a symbiotic culture of bacteria and yeast (SCOBY), but in a crystalline, grain-like form. - Kombucha: Uses a kombucha SCOBY, a rubbery disk composed of bacteria and yeast. 2. Base Liquid - Tibico: Is a unique anaerobic fermentation not practiced anywhere in the world. Our primary fermentation takes place with organic fruits known for their vitamin and mineral content and cane sugar. Added to this are Celtic Salts with 82 trace minerals. Our secondary fermentation process decants 800 litres per batch into whole fruits (the flavour recipe). Over the next 4-5 days the bacteria feed off the fructose in the fruit, reducing the sugar content to <0.5%, using this energy to multiply into the tens or millions probiotics per milliliter (2 raindrops) and produce vitamins, amino acids, polyphenols and an abundance of beneficial phytochemicals that our body' just love ..... - Kombucha: Fermented aerobic process using sugar and tea (usually black or green tea). 3. Acidity and Taste Profile - Tibico: Is a strictly anaerobic process dominated by lactobacillus bacteria to promote the generation of probiotics that can populate the gut and support the microbiome. The anaerobic process also produces lactic acid a very beneficial organic acid in balancing the acid gradient in the GI tract. - Kombucha: An aerobic process dominated by acetobacter bacteria. The aerobic process produces acetic acid (vinegar) and is more tart; has a stronger acidic bite and deeper flavor due to tea. 4. Caffeine Content - Tibico: Caffeine-free - Kombucha: Contains caffeine from the tea used in fermentation. 5. Carbonation - Both are naturally carbonated, but Tibico is lighter. Kombucha can be more variable depending on fermentation and bottling. 6. Fermentation Time - Tibico: Fermentation time 8-10 days. - Kombucha: Takes longer, around 7–14 days. 7. Probiotic Content - Both contain beneficial probiotics, but the types of bacteria and yeast differ. Tibico has been independently verified by The British Research Institute to have between 60-80 million CFU / millilitre (2 raindrops) comprising 9 species. Kombucha tends to have a broader range of acids, but lacks anaerobic bacteria that can survive in the gut. Tibico water kefir is typically easier on the digestive system. 8. Alcohol Content - Both may produce trace amounts of alcohol through fermentation, but typically less than 0.5%. However, kombucha tends to have slightly more alcohol than water kefir.

Unfortunately we no longer produce the Kefir Krauts. We had sent out a number of emails during January of our decision and the reasons. Our kraut production had increased substantially. The physical work involved became quite intensive and staff where experiencing repetitive strain injuries which were causing serious concern. Even with some serious investment in equipment it was never our core business. Because our Water Kefir production has also trebled in size we additionally needed the production area for expansion, this being our core business. Yes we are sad to have made the decision, especially because it was such a wonderful ferment, but the health of our employees is paramount to our values. Sorry William Founder

We would encourage anyone to embrace making fermented foods and drink at home. Tibico is very different in the way it is craft fermented. Our primary process is very closely controlled, especially with the injection of carbon dioxide to force a completely anaerobic environment. This therefore generates very specific bacterial profiles that can live in your gut. Our secondary fermentation with whole fruits is again a unique process in the way we use our cultures to ferment the sugar from fruit. But please have a go ....

The probiotics in our live ferments are both varied and potent. Probiotic capsules are ok but limited on the variation of cultures. In your gut there are about 100 trillion bacteria with over 1,500 different species. Eating or drinking live cultures adds variation and diversity to your microbiome. A typical probiotic capsule will contain 2-4 strains of laboratory cultued bacteria, whilst fermented foods will have 30-40 strains. Its important therefore to add fermented foods to your diet every day. Taking the capsules won’t do any harm, but save your money for a while.

During each stage of Tibico's manufacture we carefully monitor and control the acidity between 3.4 - 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. Most Lactobacillus strains are acid tolerant and can survive in the stomach and small intestine. Some bacteria will be killed, but drinking a glass of Tibico and not a small shot, a high volume will continue to travel through to the stomach into the gut where they will go to work to boost the microbiome. The best time to drink Tibico is before breakfast or before bedtime when stomach acidity is at its lowest. But Hey ! .... its good to drink for your health and wellbeing and to enjoy the flavours at any time of day.

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. ​ Tibico has a very unique slow fermentation process taking 10 days to produce a single bottle. This enables the development of a rich and potent probiotic liquor

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. All Tibico energy is sourced from on-site solar.

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.

Yes Tibico will travel perfectly well. From cold, wrap in some tea towels or carry in a cold box until you reach your destination. Your bottle will warm up but refrigerate again when you arrive at your destination.