Filtered Water, Fresh Lemon Juice (30%), Fresh Calamansi Juice (8%), Fresh Golden Kiwi Juice (8%), Finger Lime (5%), Greybox Honey, Manuka Honey, Lemon Myrtle (2%).
Fermented with Lactobacillus acidophilus, Bifidobacterium animalis ssp. Lactis, and Lactobacillus casei.
How to Use:
Dissolve 20ml of the juice (3 capfuls) in 250ml warm water.
Drink at least 3 times per day for best result.
Once opened consume within 10 days.
Sediment is normal.
Store at room temperature, avoid direct sunlight. Refrigerate after opening.
Do not use if seal is broken.
Q: How many CFU probiotics do you need?
A: The right dose of probiotics will depend on an individual’s purpose for taking probiotics. A daily dose of 10-15 billion CFU is advisable for individuals seeking everyday immune and digestive support.
Q: How many CFU probiotics does Bio-E Fermented Juice contain?
A: Laboratory tests indicate each bottle of our Fermented Juice contains billions of active probiotics measured as Colony Forming Units (CFUs) at the time of manufacture.
Q: Why you sometimes get a slightly different taste from Fermented Juice?
A: Made from fruit juices and Australian honey, the taste and colour of our Fermented Juice may vary from batch to batch due to the characteristics of natural raw materials used for fermentation, this is completely normal. For example, the fruit juices may have small differences in colour, taste and flavour across the seasons.
Q: Why the colour of Fermented Juice changes during storage?
A: The colour of fermented beverage changes with the progression of fermentation. Since the probiotics in our juice are active, the fermentation process might still be ongoing even after bottling. This is completely normal in an active probiotic beverage.
Q: What are the sediments present at the bottom of the bottle?
A: Sediments in our Fermented Juice are naturally occurring products during fermentation and are completely harmless to you. These sediments are pectin fibre and natural colour pigments which look like whitish cloudiness or in other colours depending on the fruit used in fermentation.