01 / FERMENTATION & HEALTH
Invisible life forms, protecting visible health. Start from the relationship between microbes and the human body to understand why fermented fruit and vegetables deserve attention.
01
A microbial cell is a tiny cell factory. It converts the large-molecule nutrients in fruit and vegetables into smaller, more readily absorbed molecules through fermentation, and produces a range of beneficial active compounds.
02
The number of microbial cells carried by the human body is around ten times the number of our own cells. They live across the gut, mouth, skin and respiratory tract — alongside us.
03
Around 70% of immune cells are located in the gut. Gut microbes influence digestion, immunity, mood and cognitive function.
04
Probiotics are live microorganisms beneficial to the host. They work in the gut to help maintain microbial balance, support digestion and absorption, and support immune function.
02 / CONCEPTS
Often used together, not the same thing
Live microorganisms that are beneficial to the host.
The “food” for probiotics — typically fibre-type components that can be utilised by them.
Metabolites produced by probiotics.
Not digested or absorbed by the gut, but influencing the microbiome and gut environment.
03 / HOW IT WORKS
Better absorption, friendlier to the gut
01
Fruit and vegetables as the fermentation substrate.
02
Microbial conversion changes molecular structure and flavour.
03
A more readily absorbed nutrient form.
04
Supporting gut microbial balance and immune function.
The above is science communication content. It is not a medical or health claim.
OEM / ODM
We can work from strain and process through to flavour, mouthfeel and functional compound targets.
