The Making of inner-ēco™ Coconut Water Probiotic Kefir

inner-ēco™ employs the process of fermentation to create its Coconut Water Probiotic Kefir. Fermentation is the biological process that occurs when specific (probiotic) bacteria cultures are introduced to the water of the young green coconuts under controlled processing conditions. Coconut water makes the perfect fermentation medium because its naturally occurring carbohydrates, including sugars and fiber, provide food for the bacteria and stimulate their growth. Under these optimum conditions, the health-promoting bacteria are able to grow or culture, leading to exceptionally high culture counts averaging over 100 billion probiotic cultures per serving. The tart flavor element of inner-ēco™ Coconut Water Probiotic Kefir results from the formation of organic acids, including lactic acid, during fermentation. The fizzy characteristic of inner-ēco™ Coconut Water Probiotic Kefir results when the naturally occurring carbohydrates, in the coconut water, convert to alcohol and carbon dioxide through the fermentation process. inner-ēco™ Coconut Water Probiotic Kefir has been tested to determine there is no detectable amount of alcohol per serving.