PHOTO or VIDEO · backgroundDark microbiome or lab-lifestyle scene behind the hero headline.16:9 · 2400×1350 px

The science of a living ferment

Most cultures never arrive alive. Ours are built to.

Goodie is not a freeze-dried capsule woken up in your stomach. It is a living, two-week ferment of 96 strains, grown slowly in Lithuania and kept cold from our facility to your door. This page shows how it is made, how we test it, and exactly what the lab found. No overclaiming, methods on file.

01 · The problem

A capsule full of sleeping bacteria has a hard journey ahead.

Most gut supplements are freeze-dried into a dormant powder, then asked to wake up, survive stomach acid and establish themselves, all from a standing start. A large share never makes it. We took the opposite route: keep the cultures alive and active the whole way, travelling in the fibre they feed on.

3D / RENDER

Microbiome render

Diverse live strains, warm reds on near-black, premium not cartoonish.

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Freeze-dried means dormant

A capsule's cultures have to revive before they can do anything at all.

Stomach acid is pH 1.5 to 3.5

A harsh gate for anything arriving cold and inactive from a capsule.

Diversity is usually low

Many products carry 1 to 5 strains. Diversity is the harder thing to deliver.

02 · The strains

96 live strains, working as a community.

Diversity over dosage is the whole idea. A single ferment carries 96 live bacterial strains, with over 90 developing together, the kind of community a one-strain or two-strain product cannot build. Below is what the lab tells us those strains are known for. These are descriptions of the microbiology, not promises about your body.

Goodie 96 strains Typical capsule 1 to 5 Yoghurt shot 1 to 2

Short-chain fatty acids

Species known in research for producing short-chain fatty acids.

B-vitamins and K2

Species known for producing B-vitamins and vitamin K2.

Studied pathways

Species studied in research on inflammatory-signalling pathways.

Competitive colonisers

Species that establish and hold their place in the gut community.

Among the 96 strains. These are functional groupings drawn from the microbiology, not a breakdown of all 96, and not a statement of what Goodie does in your body.

Named strains in the lab data

Lactobacillus casei, paracasei and zeae make up the largest share, alongside L. harbinensis, Bifidobacteria, L. delbrueckii subsp. bulgaricus, Streptococcus thermophilus and a range of mesophilic lactic acid bacteria. Full composition is confirmed by Eurofins metagenomic sequencing.

03 · Survival

Built to arrive alive, and we put it to the test.

Being a live drink is only half the story. The cultures still have to survive the journey. We had that journey modelled in independent in-vitro lab systems, a simulated stomach and a colon model, so we could see what reaches the end alive. These are laboratory models, not measurements of your gut.

PHOTO / 3D

Bottle, isolated

Goodie bottle cut-out on transparent, soft shadow, gentle float.

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The journey, modelled

From the bottle to the colon, checked at every stage.

We did not want to just say "live and let live". We had the survival journey run through independent in-vitro models and named the methods, so the numbers carry a source.

Acid-bath protocolIndependent in-vitro stomach-acid survival test.

Colon-model study, 2024University of Vilnius in-vitro colon model.

Eurofins sequencingMetagenomic confirmation of the strains.

Prebiotic fibre includedThe food the cultures travel with.

Live cultures

In the colon model

How the cultures take hold over about six hours

A classic growth pattern: a slow start, then the live cultures multiply and settle, as recorded in the University of Vilnius in-vitro colon model.

Illustrative of the in-vitro colon-model pattern. A laboratory model, not a measurement of your gut.^†

Stage 01 · StomachOver 90% survived^†

Survived simulated stomach acid in an independent in-vitro acid-bath protocol.

Stage 02 · TransitTravelling with their food

Cultures move through with the whole-food prebiotic fibre they live on.

Stage 03 · ColonColonisation in ~6 hours^†

Recorded in the University of Vilnius in-vitro colon-model study, 2024.

† In-vitro model results, not a claim about the human gut.

PHOTO or VIDEO · backgroundWarm dark ferment / brewing scene behind the how-it-is-made copy.16:9 · 2400×1350 px

04 · How it is made

A two-week ferment, never heat-killed, never pasteurised.

This is the part most brands keep behind a curtain. We will show you ours. Goodie is fermented slowly, kept at body-warm temperatures and bottled cold while the cultures are still alive. No pasteurisation, no heat-kill step, no shortcuts.

01Whole-food base

Whole Baltic berries, six ancient grains and spring water go in whole, nothing from concentrate.

02Two-week wild ferment

Held at body-warm temperatures so the cultures grow without being cooked.

36 to 37°C, never above 40°C

0396 strains develop

96 live strains and whole-food prebiotic fibre build up across the ferment.

04Bottled cold, never pasteurised

Sealed cold while alive. No heat-kill step, ever.

05Shipped cold, alive

Cold-chain from our Lithuania facility to your door, across the UK and EU.

Sealed bottles are shelf-stable for 9 to 12 months. Refrigerate after opening.

05 · Standards and testing

Tested like food, because it is food.

Goodie is made to a food-safety standard most drinks in this category never reach, then checked batch by batch. Here is what that means in practice.

BRCGS AA+

Our facility's food-safety grade. A top-tier food-safety certification: it tells you how carefully the drink is made, nothing about health outcomes.

EurofinsMetagenomic sequencing

Batch testingMicrobiological + chemical

Cold-chainFacility to door, UK & EU

Pathogen screenE. coli · Salmonella · Listeria

Clean labelVegan · gluten & lactose-free

PHOTO or VIDEO · backgroundDark Baltic sourcing / berries-and-grains lifestyle behind the glass panel.16:9 · 2400×1350 px

06 · Sourcing

Rooted in the Baltics, made slowly.

Whole Baltic berries

Blackcurrant, sea buckthorn and chokeberry, used whole, never concentrate.

Six ancient grains

Including rye malt, for a slow, real ferment with structure.

Spring water

The base of the drink, nothing reconstituted.

Whole-food prebiotic fibre

The food the live cultures live on, all the way through.

No added sugar · no sweeteners · no fillers · no concentrate · no stabilisers or dyes · vegan · gluten-free grains · made slowly in Lithuania

07 · What drinkers report

What people tell us, in their words.

This is customer feedback, not a clinical trial. We share it because it is honest and consistent, but we label it as exactly what it is.

8 in 10^‡

Felt less bloated

Said they felt less bloated within 14 days of starting.

3 to 5 days^‡

First difference

Is when many drinkers say they first notice a change.

Weeks 3 to 4^‡

Skin and energy

Some drinkers report clearer skin and steadier energy.

‡ Self-reported customer survey, not a clinical result. Method and sample on file.

How Goodie compares

Live and diverse, not freeze-dried

	Goodie	Capsule probiotic	Yoghurt drink	Kombucha
Live, never pasteurised	✓	freeze-dried	often pasteurised	✓
Strain diversity	96 strains	1 to 5 strains	1 to 2 strains	few
Prebiotic fibre included	✓	rarely	no	no
No added sugar	✓	✓	often added	often added
Made to BRCGS AA+	✓	varies	varies	varies
Whole-food base	✓	synthetic	dairy	tea

Comparison vs typical category products. Not a claim about any specific brand.

The honest version

The science we lean on, and the lines we will not cross.

The studies below are background research on fermented foods, live cultures, prebiotic fibres and berry polyphenols, the categories Goodie sits in. They are not claims that Goodie treats, cures or prevents anything. Our own in-vitro findings are labelled as in-vitro throughout this page.

Fermented foods

Research links regular fermented-food intake with greater microbiome diversity.

Reference to be added

Prebiotic fibre

Prebiotic fibres are fermented by gut bacteria into short-chain fatty acids.

Reference to be added

Berry polyphenols

Polyphenols from berries are studied as substrates for gut bacteria.

Reference to be added

Live cultures & fermented foods
1. Author et al. "Title of study." Journal, year. DOI. (to be added)
2. Author et al. "Title of study." Journal, year. DOI. (to be added)
Prebiotic fibres & SCFAs
3. Author et al. "Title of study." Journal, year. DOI. (to be added)
Polyphenols & berries
4. Author et al. "Title of study." Journal, year. DOI. (to be added)

For practitioners: full strain list, in-vitro methodology and references

⚖️

What we do not say

We make no medical claims. Goodie is a food, not a medicine. Survival and colonisation figures are from in-vitro lab models, not measurements of the human gut. Customer percentages are self-reported. Review counts are our own.

Ask a specialist

The people behind it, answering

Short, unscripted answers from the doctors and food scientists who built Goodie. Each tile is a 30 to 60 s talking-head video for the designer to place.

VIDEO3:4 · 1080×1440

Why diversity over dosage?Dr. [Name] · gastroenterologist

VIDEO3:4 · 1080×1440

How do you know the cultures are alive?[Name] · food scientist

VIDEO3:4 · 1080×1440

What does "in-vitro" really mean here?Dr. [Name] · microbiologist

VIDEO3:4 · 1080×1440

Is more strains always better?Dr. [Name] · gut-health researcher

VIDEO3:4 · 1080×1440

Why a two-week ferment?[Name] · head of fermentation

VIDEO3:4 · 1080×1440

What does the prebiotic fibre do?Dr. [Name] · nutrition scientist

VIDEO3:4 · 1080×1440

Is the trace alcohol a concern?[Name] · food-safety lead

VIDEO3:4 · 1080×1440

How soon might I notice anything?Dr. [Name] · dietitian

FAQ

The questions a sceptic asks

96 strains, is more actually better?

Diversity, not dosage, is the point. A varied community behaves more like a healthy gut than one or two strains in isolation. We do not claim that a number alone makes you healthier.

How do you know they are alive?

Every batch is sequenced by Eurofins, and survival is checked with an independent in-vitro acid-bath protocol and the University of Vilnius colon-model study, 2024. These are in-vitro findings, not claims about your gut.

Is the over-90% survival a claim about my body?

No. It is the result of a laboratory model of the stomach, in-vitro. It tells you the cultures are robust, not what happens inside any one person.

Is there alcohol in it?

Live ferments produce a trace. Goodie sits at 0.36 to 0.62%, below the UK 1.2% non-alcoholic threshold.

Is this a medicine?

No. Goodie is a food. We make no medical claims and name no conditions.

Most cultures never arrive alive. Ours are built to.

A capsule full of sleeping bacteria has a hard journey ahead.

96 live strains, working as a community.

Built to arrive alive, and we put it to the test.

From the bottle to the colon, checked at every stage.

How the cultures take hold over about six hours

A two-week ferment, never heat-killed, never pasteurised.

Tested like food, because it is food.

Rooted in the Baltics, made slowly.

Whole Baltic berries

Six ancient grains

Spring water

Whole-food prebiotic fibre

What people tell us, in their words.

Live and diverse, not freeze-dried

The science we lean on, and the lines we will not cross.

The people behind it, answering

The questions a sceptic asks

96 living strains. Sequenced, shipped cold, drunk fresh.