Probyo craft cultured drinks are meticulously made using only the best quality ingredients selected for their beneficial properties. Each ingredient is screened to meet Probyo’s high standards. Each batch of product is mixed, brewed and bottled in small quantities under the watchful eye of the brewing team. A quality assurance manager monitors the brewing process daily to ensure the brew quality.  Before each brew is bottled, quality tests are performed to make sure minimum standards have been met. Some brews take up to 1 month to reach maturity. Being a natural product there can be slight differences in taste between brews. 


Probyo cultured drinks are all produced using natural lacto-fermentation. Lacto-fermentation involves the use of a consortium of naturally occurring probiotic microbes such as yeast, acetic acid bacteria and lactic acid bacteria to ferment natural plant sugars and other biogenic substances. During the process sugars are converted to organic acids such as lactic acid, acetic acid, ascorbic acid, citric acid, malic acid, propionic acid, succinic acid, tartaric acid and butyric acid (found in butter) thus leaving the product essentially sugar free and diabetic friendly. These organic acids act as natural preservatives preserving the biogenic ingredients and preventing the growth of pathogenic bacteria. 


Probyo cultured drinks are rich in biogenic substances. Biogenic substances are substances produced by a life process.The ingredients used in Probyo cultured foods are all biogenic substances originating from plants. Biogenic substances are also produced during the culturing process through the enzymatic and metabolic activities of probiotic microbes. These biogenic substances include functional foods such as organic acids, indoles, polyphenols, flavonoids, phytoalexins, vitamins, carotenoids and enzymes. When these biogenic substances are fermented they become more bioavailable unlocking their full potential as functional foods.