Fermented Fruit & Vegetable Blend
Fermented Fruit and Vegetable Blend
Fibriotics, a fermented blend of 36 fruits and vegetables
Evidence: Moderate
This is our nod to one of the oldest ideas in nutrition: fermentation. We use Fibriotics, a Belgian-made blend of 36 fermented fruits and vegetables. Because the fibres have already been partially broken down by fermentation, more than 90 percent arrive as pre-digested microfibres that your gut bacteria can put to work quickly. The ferment also delivers postbiotics, the useful by-products of fermentation such as bioactive peptides and short-chain fatty acids, alongside plant polyphenols whose availability fermentation helps to increase.
Fermented foods are a fast-growing area of microbiome research, associated with greater microbial diversity and a balanced gut environment. Fibriotics does not contain live cultures, and we are upfront about that. That is precisely why we pair it with our Daily Multibiotic capsules, which do. Fibres, postbiotics and live cultures working together achieve more than any one element alone.
PubMed indexes over 44,000 peer-reviewed papers on fermented foods.
Selected study 1 of 2
Wastyk HC, Fragiadakis GK, Perelman D, et al. Gut-microbiota-targeted diets modulate human immune status. Cell. 2021;184(16):4137-4153.e14. doi:10.1016/j.cell.2021.06.019
Study summary
Study type: Randomised controlled dietary trial in 36 healthy adults over 10 weeks. One group built up to about six daily servings of fermented foods; the other added about 20 g/day of extra plant fibre.
Observed benefits:
- The fermented-food group showed a steady rise in gut-microbe diversity.
- The same group showed a broad reduction across several markers of immune activation.
Mechanisms: Fermented foods supply live and fermentation-derived microbes plus by-products that can seed new species and modulate immune signalling.
Safety: Both diets were well tolerated, with no serious adverse events.
Evidence strength: A well-controlled, densely sampled trial, limited by a small, short and healthy cohort.
Selected study 2 of 2
Wang LY, He LH, Xu LJ, Li SB. Short-chain fatty acids: bridges between diet, gut microbiota, and health. Journal of Gastroenterology and Hepatology. 2024;39(9):1728-1736. doi:10.1111/jgh.16619
Study summary
Study type: 2024 narrative review distilling more than 100 papers on short-chain fatty acids.
Observed benefits: Acetate, propionate and butyrate help regulate energy metabolism, immune balance and gut-brain signalling, and they fuel the cells of the colon directly.
Mechanisms: Short-chain fatty acids bind specific gut receptors (FFAR2/3, GPR109A), influence appetite-related hormones, and serve as fuel for the colonic lining.
Safety: Increasing fermentable intake gradually limits transient bloating.
Evidence strength: A coherent synthesis explaining why feeding the microbiome matters, drawn from a large literature.