Backed by science, BB-12® can be found in over 130 clinical studies – making it one of the most supported probiotic strains in the world. Found in many market-leading probiotic supplements, BB-12® is a specific probiotic strain of Bifidobacterium which promotes digestive health and supports daily wellness. 1 2
BENEFITS: 1 2
- Helps keep you regular.
- Supports gut microflora balance.
- Daily digestive support.
- Suitable for the whole family. BB-12® has been used in infants, adults and the elderly.
- Survival and staying-power in the digestive tract. Whether or not beneficial bacteria make it to the lower gut alive and adhere is vital to their probiotic benefit – many probiotic products have poor survival and adherence. 3 4 BB-12® has shown very good survival and adhesion after being consumed indairy-based products.
Kefir-kombucha-kimchi – these and other fermented foods and drinks have been enjoyed for centuries. The age-old process of microbial fermentation transforms the starting food product – it can boost nutritional value, flavour, shelf life – and provide valuable live cultures. Today, these natural live cultures are being researched for potential health benefits.5
Kefir is a fermented milk drink named after the Turkish word “keyif” meaning “good feeling”.6 7 8 Authentic kefir is produced from kefir grains which contain a large number and variety of microorganisms (live bacteria and yeast cultures).9 Whilst kefir has also been made from isolated cultures, products made from real kefir grains have a larger number and variety of microflora than kefir produced from a mixture of a small number of pure cultures.7 9 Over 25 species of microflora have been identified in kefir grains and each species has unique properties.10 11
- Kefir cultures contain real kefir grains, delivering a high number, variety and strength of live cultures – including several lactobacillus species.12
- Boosts the nutrition of fresh milk.7 9 13 14
- Natural whole-food carrier for healthy probiotics.
- Acts as a natural preservative.5 6 9 11
- Smooth texture and refreshing flavor. Some kefir cultures produce a strong taste and smell or a lumpy texture.11 15 Our Kefir was hand-picked for its unique combination of live cultures and flavour.
You may have noticed monk fruit popping up on food labels or on your favourite health blogs. Also known as luo-han-guo, this 100% natural sweetener is made from the ripe fruits of Siraitia grosvenorii and has been used for centuries in Asian countries.16 17 18 Monk fruit contains antioxidant plant components called mogrosides which are 300 times sweeter than sugar and calorie-free.19 20 Because such a small amount is needed to sweeten foods, monk fruit is ideal to cut back or reduce sugar and calorie intake – without sacrificing taste.
- Less unwanted sugar and ‘empty’ calories.
- Natural alternative to artificial sweeteners.
- Zero GI (glycaemic index).21
- Alternative to sugar alcohols such as xylitol, maltitol and sorbitol. Widely used in foods as sweeteners and thickeners, these can cause gas and bloating.22
SunFiber® is made from the fibre-packed seed of the guar plant. Rich in prebiotic soluble fibre, it can be broken down and fermented by digestive microflora – acting as a food for good bacteria in the gut. 23 24 SunFiber® has been coined “the invisible fibre”, because unlike many other plant-fibres it is tasteless and doesn’t cause liquids to become thick and gluggy.23 25 26
Some prebiotic fibres can cause gas and bloating, particularly in people in IBS.27 28 SunFiber® is the first prebiotic fibre to be certified FODMAP-friendly by Monash University and is well tolerated by people with
- Better taste and texture.
- Natural plant-source of fibre. An alternative to synthetic fibres like polydextrose used in many foods.
- Suitable for the whole family. SunFiber® has been used in children, adults and the elderly.29
- Gentle on sensitive tummies.
- Prebiotic fibre to help maintain digestive microflora. 6g SunFiber® daily has been shown to significantly increase the number of good bugs – bifidobacterium.30
- Jungersen, M., Wind, A., Johansen, E., Christensen, J., Stuer-Lauridsen, B., & Eskesen, D. (2014). The Science behind the Probiotic Strain Bifidobacterium animalis subsp. lactis BB-12®. Microorganisms, 2(2), 92–110.
- Flach, J., van der Waal, M. B., Kardinaal, A. F. M., Schloesser, J., Ruijschop, R. M. A. J., & Claassen, E. (2018). Probiotic research priorities for the healthy adult population: A review on the health benefits of Lactobacillus rhamnosus GG and Bifidobacterium animalis subspecies lactis BB-12. Cogent Food & Agriculture, 4(1).
- Ruiz, L., Margolles, A., & Sánchez, B. (2013). Bile resistance mechanisms in Lactobacillus and Bifidobacterium. Frontiers in Microbiology, 4.
- Piątek, J., Gibas-Dorna, M., Olejnik, A., Krauss, H., Wierzbicki, K., Żukiewicz-Sobczak, W., Głowacki, M. (2012). The viability and intestinal epithelial cell adhesion of probiotic strain combination – in vitro study. Annals of Agricultural and Environmental Medicine, 19(1), 99-102.
- Marco, M. L., Heeney, D., Binda, S., Cifelli, C. J., Cotter, P. D., Foligné, B., … Hutkins, R. (2017). Health benefits of fermented foods: microbiota and beyond. Current Opinion in Biotechnology, 44, 94–102.
- Prado, MR., Blandón, LM., Vandenberghe, LPS., Rodrigues, C., Castro, GR., et al. (2015). Milk kefir: composition, microbial cultures, biological activities, and related products. Front. Microbiol. 6:1177.
- Ahmed, Z., Wang, Y., Ahmad, A., Khan, ST., Nisa, M., et al. (2013). Kefir and Health: A Contemporary Perspective, Critical Reviews in Food Science and Nutrition, 53:5, 422-434. Monk Fruit
- Mei, J., Gao, X., Li, Y. (2016). Kefir Grains and their Fermented Dairy Products. JSM Biotechnol Bioeng 3(1): 1049.
- Farnworth E, Mainville I. Kefir – A Fermented milk product. In: Farnworth E (Ed). Handbook of fermented functional foods. CRC Press Taylor & Francis Group; 2008. pp. 89–127.
- Guzel-Seydim, ZB., Kok-Tas, T., Greene, AK., Seydim, AC. (2011). Review: Functional Properties of Kefir. Critical Reviews in Food Science and Nutrition; 51(3): 261-268.
- Leite, A., Miguel, M., Peixoto, R., Rosado, A., Silva, J., et al. (2013). Microbiological, technological and therapeutic properties of kefir: a natural probiotic beverage. Braz J Microbiol; 44(2):341–49.
- Dupont Health and Nutrition. (2018). Statement – Kefir Cultures Composition. Danisco Deutschland GmbH.
- Nielsen, B., Candan, GC., Unlu, G. (2014). Kefir: A Multifaceted Fermented Dairy Product. Probiotics & Antimicro. Prot. 6:123–135.
- Hertzler, SR., Clancy, SM. (2003). Kefir improves lactose digestion and tolerance in adults with lactose maldigestion. J Am Diet Assoc; 103: 582-587.
- Dupont Health and Nutrition. (2018). Danisco Kefir Culture – Technical Memorandum. Danisco Deutschland GmbH.
- Liu, C., Dai, L., Liu, Y., Dou, D., Sun, Y., & Ma, L. (2018). Pharmacological activities of mogrosides. Future Medicinal Chemistry, 10(8), 845–850. doi:10.4155/fmc-2017-0255
- Tey, S. L., Salleh, N. B., Henry, J., & Forde, C. G. (2016). Effects of aspartame-, monk fruit-, stevia- and sucrose-sweetened beverages on postprandial glucose, insulin and energy intake. International Journal of Obesity, 41(3), 450–457. doi:10.1038/ijo.2016.225
- Itkin, M., Davidovich-Rikanati, R., Cohen, S., Portnoy, C., Doron-Faigenboim A., et al. (2016). The biosynthetic pathway of the nonsugar, high-intensity sweetener mogroside V from Siraitia grosvenorii. Proc Natl Acad Sci U S A. 22;113(47):E7619-E7628.
- Xia, M., Han, X., He, H., Yu, R., Zhen, G., et al. (2018) Improved de novo genome assembly and analysis of the Chinese cucurbit Siraitia grosvenorii, also known as monk fruit or luo-han-guo. GigaScience, 7: 1–9
- Liu, H., Wang, C., Qi, X., Zou, J., & Sun, Z. (2018). Antiglycation and antioxidant activities of mogroside extract from Siraitia grosvenorii (Swingle) fruits. Journal of Food Science and Technology, 55(5), 1880–1888. doi:10.1007/s13197-018-3105-2
- Wee, M., Tan, V., Forde, C. (2018). A Comparison of Psychophysical Dose-Response Behaviour across 16 Sweeteners. Nutrients. Nov; 10(11): 1632.
- Lenhart, A., Chey, WD. (2017). A Systematic Review of the Effects of Polyols on Gastrointestinal Health and Irritable Bowel Syndrome. Adv Nutr 2017;8:587–96.
- Niv, E., Halak, A., Tiommny, E., Yanai, H., Strul, H., Naftali, T., & Vaisman, N. (2016). Randomized clinical study: Partially hydrolyzed guar gum (PHGG) versus placebo in the treatment of patients with irritable bowel syndrome. Nutrition & Metabolism, 13(1).
- Slavin, J. (2013). Fiber and Prebiotics: Mechanisms and Health Benefits. Nutrients; 5: 1417-1435.
- Yoon, SJ., Chu, DC., Juneja, LR. (2008). Review Article Chemical and Physical Properties, Safety and Application of Partially Hydrolized Guar Gum as Dietary Fiber. J. Clin. Biochem. Nutr; 42: 1–7.
- Slavin, J., Greenbery, NA. (2003). Partially Hydrolyzed Guar Gum: Clinical Nutrition Uses. Nutrition; 19 :549–55.
- Bonnema, A. L., Kolberg, L. W., Thomas, W., & Slavin, J. L. (2010). Gastrointestinal Tolerance of Chicory Inulin Products. Journal of the American Dietetic Association, 110(6), 865–868. doi:10.1016/j.jada.2010.03.025
- Eswaran, S., Muir, J., & Chey, W. D. (2013). Fiber and Functional Gastrointestinal Disorders. The American Journal of Gastroenterology, 108(5), 718–727.
- Kapoor, M. P., Sugita, M., Fukuzawa, Y., & Okubo, T. (2017). Impact of partially hydrolyzed guar gum (PHGG) on constipation prevention: A systematic review and meta-analysis. Journal of Functional Foods, 33, 52–66.
- Ohashi, Y., Sumitani K., Tokunaga M. et al. (2014). Consumption of partially hydrolysed guar gum stimulates Bifidobacteria and butyrate producing bacteria in the human large intestine. Beneficial Microbes, 6(4), 451-455.