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FAQ


The live probiotics content of Fruit Kefir

Fruit Kefir is a water-based fermented beverage.
Its Lactobacillus probiotic content, more than 15 billion per 500ml bottle*, makes it excellent for digestive health.
Additionnaly, these Lactobacillus convert simple sugar into complex sugar Prebiotics ( Exopolysaccharides ) with health benefits.1,3
Compared to Kombucha, Fruit Kefir is less acidic and has no vinegary taste,
so it is smooth for sensitive stomachs. Fruit Kefir has a rich beneficial bacteria diversity :

Fruit Kefir

Bacterias2 :

Lactobacillus hordei
Lactobacillus casei4
Lactobacillus nagelii
Lactobacillus hilgardii
Lactobacillus brevis
Lactobacillus kefiri5
Lactobacillus kefiranofaciens
Lactococcus lactis6
Streptococcus lactis
Leuconostoc mesenteroides
Leuconostoc citreum
Acetobacter fabarum
Acetobacter orientalis

* : Based on independant lab analysis results of our Fruit Kefir.


Traditionally brewed

The ingredients used are certified organic. Some fruit or milk kefir use bacterial starters
made in a laboratory to streamline factory production. Our Kefir deserves its authenticity
through the use of 100% real Kefir grains also called SCOBY
(Symbiotic Combination of Bacteria and Yeasts) in the production of each bottle.
Grains de Kefir

Glass containers

Our beverage is fermented in glass containers only. Glass being completely inert,
unlike plastic or metal that can react in contact with a fermenting liquid
and affect the quality of the beverage.


No lactose no caffeine

Sensitivity to dairy products affects many people
which prevents them from eating yogurt and milk kefir.
Kombucha, based on black tea contains a certain amount of caffeine.
Fruit kefir is dairy free and caffeine free which makes it good for everyone including young children.


Sparkling and refreshing, naturally

Fruit kefir gets its naturally sparkling character through a second stage anaerobic fermentation.
These are real bubbles as in champaign and not injected CO2 like they do for many soft drinks.


Live drink; Conservation temperature

Temperature determines level of activity of the bacteria and yeasts contained in fruit kefir.
The hotter it gets, the more active they are. In order to keep it for a long time at an acceptable level of carbonation,
it must be at fridge temperature. If kept warm, you might have a surprise at the opening!
In addition, it will change taste becoming less sweet and more acidic.


References

1. Dietary fibers, prebiotics, and exopolysaccharides produced by lactic acid bacteria: potential health benefits with special regard to cholesterol-lowering effects.: https://www.ncbi.nlm.nih.gov/pubmed/29790546

2. The microbial diversity of water kefir: http://www2.ufrb.edu.br/kefirdoreconcavo/images/A_diversidade_microbiana_do_kefir_de_%c3%a1gua.pdf

3. Exopolysaccharides Produced by Lactic Acid Bacteria and Bifidobacteria as Fermentable Substrates by the Intestinal Microbiota: https://www.ncbi.nlm.nih.gov/pubmed/25675369

4. The Lactobacillus casei Group: History and Health Related Applications: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6160870/

5. Dual function of Lactobacillus kefiri DH5 in preventing high-fat-diet-induced obesity: direct reduction of cholesterol and upregulation of PPARĪ± in adipose tissue: https://www.researchgate.net/publication/318325243_Dual_function_of_Lactobacillus_kefiri_DH5_in_preventing_high-fat-diet-induced_obesity_direct_reduction_of_cholesterol_and_upregulation_of_PPARa_in_adipose_tissue

6. Anti-inflammatory effects of Lactococcus lactis NCDO 2118 during the remission period of chemically induced colitis: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4126083/