Top Results for Probiotic

Health-Ade Kombucha has consistently earned high praise for its innovative and delicious flavor combinations. They utilize a unique 'living kombucha process, emphasizing organic ingredients and a commitment to quality. Their brewing process results in a vibrant, bubbly beverage with a balanced sweet...

Kimchi is a traditional Korean food consisting of salted and fermented vegetables, most commonly prepared with napa cabbage and Korean radishes. The vegetables are seasoned with a variety of ingredients, including chili powder, garlic, ginger, scallions, and salted seafood. It is a staple dish in Ko...

Miso is a traditional Japanese seasoning produced by fermenting soybeans with salt and koji mold (Aspergillus oryzae), often combined with rice, barley, or other grains. The earliest written records of miso in Japan date to the Nara period (710–794 CE), though related fermented soybean products exis...

Yogurt is a fermented dairy product made worldwide by culturing milk with Lactobacillus bulgaricus and Streptococcus thermophilus, with evidence of production dating back over 8,000 years in Central Asia.

Taste of the Wild High Prairie offers a palatable and nutritious grain-free option inspired by the diets of wild canids. Featuring roasted bison and venison as primary protein sources, its rich in antioxidants from fruits and vegetables. The formula includes probiotics and enzymes to support digest...

Kefir is a fermented milk drink originating from the North Caucasus region, produced by inoculating milk with kefir grains—symbiotic clusters of lactic acid bacteria and yeasts. The resulting beverage has a tart, slightly sour flavor with subtle carbonation from the fermentation process. Unlike yogu...

Greek yogurt is strained to produce a thicker consistency and higher protein content than regular yogurt. It is an excellent source of probiotics, which are essential for gut microbiome health. It also provides significant amounts of calcium and B12, making it a staple for bone health and metabolic...

Sauerkraut is a traditional fermented food made from finely shredded cabbage that has been preserved through a lactic acid fermentation process. While strongly associated with German and Eastern European cuisines, the practice of fermenting cabbage is believed to have originated in ancient China, wh...

Colgate Total Pro-Shield represents a significant advancement in oral care, incorporating a probiotic blend alongside its established fluoride and antimicrobial formula. This combination actively promotes a healthier oral microbiome, reducing inflammation and supporting gum health. Its multi-benefit...

Labneh is a strained yogurt product from the Levant, produced by draining whey from yogurt through cloth until it reaches a thick, semi-solid consistency. It is a staple food across Lebanon, Syria, Jordan, Palestine, and other parts of the Middle East, commonly served at breakfast with olive oil and...

Tempeh is a traditional Indonesian food made by fermenting cooked whole soybeans with the mold Rhizopus oligosporus until they form a firm, compact cake bound together by white mycelium. It originated on the island of Java and has been documented in Indonesian cuisine since approximately the 16th ce...

Kombucha offers a complex, slightly tart, and naturally fizzy experience that feels sophisticated yet requires zero effort to consume. These fermented teas are packed with beneficial probiotics, making them a functional beverage choice. The flavor profiles are usually robust, masking the tanginess o...

Lassi is a traditional yogurt-based beverage originating from the Indian subcontinent, particularly associated with Punjab. It is made by blending yogurt with water and sometimes spices or fruit, resulting in a refreshing drink that can be either sweet or savory. Sweet lassi is typically flavored wi...

Skyr is an Icelandic cultured dairy product with roots in Norse foodways dating back over 1,000 years, classified technically as a fresh cheese but consumed like yogurt, notable for its very high protein content.

Nukazuke is a type of traditional Japanese pickle, or tsukemono, created by fermenting vegetables in a bed of fermented rice bran known as nuka. The fermentation process relies on a complex, living microbiome of lactic acid bacteria and yeast within the rice bran paste. Common vegetables preserved u...

A targeted treatment that combines 10% niacinamide with tranexamic acid and kojic acid to tackle stubborn dark spots and uneven skin tone. This advanced formula also features a probiotic ferment (kombucha) to support skin microbiome health. The lightweight, lotion-like consistency layers well under...

Kombucha is a sweetened black or green tea fermented by a symbiotic culture of bacteria and yeast (SCOBY), with documented origins in northeastern China around 220 BCE and spread to Russia and Europe centuries later.

Matsoni is a traditional Georgian fermented milk product, one of the oldest cultured dairy foods in the Caucasus region, fermented at room temperature with a unique microbial culture distinct from Bulgarian yogurt.

Pazhankanji is a traditional South Indian dish consisting of cooked rice that has been left to soak and ferment in water overnight. This natural fermentation process cultivates beneficial lactic acid bacteria, making it a highly valued probiotic food in states like Kerala and Tamil Nadu. The resulti...

Rob Knight is a leading scientist investigating the human microbiome. His work at UC San Diego explores how variations in gut bacteria impact health. Utilizing sequencing data and machine learning, he’s developing personalized medicine approaches centered around probiotic treatments tailored to an i...

Lume Skincare is a direct-to-consumer brand focused on natural body care solutions. It utilizes probiotic technology to address odor at its root cause, offering a different approach than typical masking fragrances. The company’s products are particularly beneficial for individuals with sensitive ski...

Amasi is a traditional South African fermented milk drink known for its thick texture and sour taste. The milk is fermented in a calabash or container, which allows beneficial bacteria to sour the liquid, giving it a consistency similar to yogurt or cottage cheese. It is a culturally significant foo...

Filmjölk is a traditional Scandinavian fermented milk product originating in Sweden, created by introducing mesophilic lactic acid bacteria to cow's milk. The fermentation process yields a drinkable yogurt-like product characterized by a mild, slightly sour flavor and a smooth, often ropy texture. I...

Lancôme Advanced Génifique Yeux Light-Pearl Eye Serum is a skincare product designed to address visible signs of aging around the eyes. It incorporates probiotic fractions known for their skin-enhancing properties and a light-pearl texture that provides a cooling sensation upon application. This ser...

Similac Probiotics Sensitive is formulated for babies with sensitive tummies and combines the benefits of a gentle formula with the addition of probiotics. The formula contains a unique blend of prebiotics and probiotics (L. reuteri) to support digestive health and immunity. Its designed to be gentl...

Cheonggukjang is a traditional Korean fermented soybean product known for its rapid fermentation process and strong, pungent aroma. Unlike other Korean fermented soybean pastes such as doenjang, which ferment for months, cheonggukjang is produced in as little as two to three days through the action...

Water kefir is a probiotic beverage fermented by water kefir grains—a symbiotic culture of bacteria and yeast—originally documented in Mexico where the grains were called tibicos, found on the pads of Opuntia cacti.

Oshikundu is a traditional, lightly fermented beverage and thin porridge originating from the Owambo people of northern Namibia. It is prepared by combining pearl millet flour with water and allowing the mixture to undergo natural fermentation, often with the addition of sorghum. This fermentation p...

Viili is a Finnish ropy fermented milk product made using a specific strain of Lactococcus lactis subsp. cremoris that produces long, stretchy strands, and has been cultivated in Finnish households for generations.