Fermentation is the process by which carbohydrates are broken down for energy without oxygen (anaerobically). From a scientific perspective, the probiotics in our products undergo fermentation since that is how these good bacteria break down and use energy. However, our process is very different from the fermentation used to produce familiar foods like yogurt, kimchi, kombucha, or kefir.  The probiotics we’re adding have been carefully selected to not produce any detectable changes in the smell, taste, or texture of the food. For example, our probiotics do not contain any strains traditionally used in fermentation that would produce noticeable amounts of gas, acid, or smells. They are specifically selected for their pathogen eliminating capabilities and are different from the strains used in making fermented foods. Our use of probiotics also does not involve adding any dairy or sugar in our recipes that “feed” the probiotics. Our testing has shown that the batches made with probiotics look, smell, and taste the same as before!