The science
The science, in one shot.
Fermented fruit & veg, chicory root fibre and 2 billion friendly bacteria. Here's how each one works.
See how it works2 billionfriendly bacteria
3g fibrefrom chicory root
Fermentedin London
What's in the shot, and why.
Three ingredients, each with a job.
Fermented fruit & veg
Real carrot, beetroot, ginger and fruit, fermented with live cultures. 40% less fructose in Carrot & Ginger.*
The research
In laboratory studies, fermentation increased the polyphenols in fruit and vegetable juice by up to 40%, and raised GABA in carrot juice more than eightfold.
*Our own lab testing. Research: laboratory studies on fermented fruit and vegetable juices, not on the finished CECII product.
Chicory root fibre
3g of inulin in every shot: food for the good bacteria in your gut.
The research
Chicory inulin is one of the most studied fibres. In human studies it increased bifidobacteria, a group of bacteria that live in the gut. Most of us eat about 20g of fibre a day; the advice is 30g.
Human studies on chicory inulin, often at higher daily amounts than one shot provides. Not on the finished CECII product.
HU58™ live bacteria
2 billion in every shot. Studied in 25 published papers, including 12 human studies.
The research
HU58™ is a strain of Bacillus subtilis, first isolated from the gut of healthy people. In human studies it has been taken at 1 to 2 billion a day, the amount in half a shot to a full shot, with research into digestive health and immune health.
Studies on the HU58™ strain, alone or in blends. Not on the finished CECII product.
Fermented on purpose.
Wild fermentation gives a different result every time. We control ours, the way yoghurt is made.
Real fruit & veg
Carrot, beetroot, ginger and fruit juices.
Chosen cultures, set conditions
Live cultures we select, fermented under control.
Same taste, every batch
Consistent flavour and results, batch after batch.
Adding cultures to juice isn't the same as fermenting it. We do both.
Built to arrive alive.
HU58™ is a spore-forming strain. It travels inside its own natural protective shell.
Counted
Over 2 billion live bacteria, tested at the end of shelf life.
Protected
A natural shell shields the strain on the way down.
Survives
In laboratory studies, the HU58™ strain survived stomach acid.
Spore-forming HU58™
- Natural protective shell
- Survived stomach acid in laboratory studies
- Over 2 billion per shot at end of shelf life
Most other live cultures
- No protective shell
- Many are sensitive to stomach acid
- Counts often fall over time
Built on research. Tested by an accredited lab.
- Process built on published research on fermented fruit and vegetable juices
- Made in small batches in London, in a kitchen with a 5-star food hygiene rating
- Live bacteria, nutrition and shelf life independently tested by a UKAS-accredited laboratory
- Over 2 billion live bacteria per shot, checked at the end of shelf life
3 years in development · Funded by Innovate UK · Supported by Growing Kent & Medway and Hatch
Shop 16 shots
Research described on this page is on fermented foods, chicory root fibre and the HU58™ strain in general, not on the finished CECII product, except where we say the result is from our own testing.
Try the Discovery Pack.
Two weeks to see how CECII fits into your day.
Great Taste 2026 · Small-batch, made in London
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