Not just Juice.
Fermented with Precision.
Scientifically Transformed.
Every ingredient is chosen with purpose | Every shot is built on peer-reviewed research
The Science Behind Every Cecii Shot
Juice-Led Nutrient Base
Minimum 80% fruit and vegetable juice forms the base of our fermentation, providing naturally occurring phytonutrients and polyphenols. Unlike tea- or water-based ferments, juice creates a more nutrient-dense foundation — supporting a richer, more functional fermentation process.
Biotransformation Through Controlled Fermentation
We carefully select specific cultures and control temperature, time, and pH to ferment the juice with inulin — never added after. This co-fermentation naturally reduces sugars and creates beneficial organic acids before drinking, supporting a gentler, more balanced digestive experience.
Research-Led Formulation
Each ingredient and microbial strain is carefully selected based on scientific research and targeted functional outcomes. Over 2.5 years, our founder tested wild vs controlled fermentation and reviewed 50+ studies on fermented juices, inulin, and probiotic strains — spanning in vitro, animal, and human research — to build a process that is both effective and reliable.
The Science Behind Our Ingredients
Every ingredient in a Cecii shot — from our live cultures and prebiotic fibre to fermented carrot, beetroot, ginger and apple juice— is selected on the basis of published scientific evidence.
Bacillus Subtilis HU58™
Most live cultures don’t survive stomach acid. Bacillus subtilis HU58™ does.
As a spore-forming strain, it remains protected through digestion and reaches the gut intact—where it becomes active. In human studies, spore-based probiotics have been shown to increase beneficial gut bacteria and improve digestive symptoms within 2 weeks¹. Each Cecii shot delivers a minimum of 1 billion CFU, independently lab verified.
¹ McFarlin et al., Beneficial Microbes, 2017
Fermented Carrot
In unfermented carrot juice, sugars are rapidly absorbed. Research show fermentation reduce simple sugars in carrot juice by up to 27%³ converting them into more complex carbohydrates, while increasing functional compounds—including more bioavailable carotenoids and postbiotics like GABA (813%)⁴. Independent testing of Cecii Digest shows 40% less fructose vs. its unfermented equivalent, consistent with published findings.
³ Zannini et al., Foods, 2020 ⁴ Liu et al., Frontiers in Nutrition, 2022
Fermented Ginger
Ginger is one of the most clinically studied digestive botanicals. Fermentation enhances its activity. Human clinical studies show ginger supports gastric motility, helping food move efficiently through the digestive tract, and reducing symptoms such as bloating, nausea, and dyspepsia⁸. Fermentation builds on this—shown to increase free gingerol content and convert compounds into more bioavailable forms⁹. Cecii applies this approach—fermenting ginger alongside the juice base to retain its digestive function while enhancing compound availability.
⁸ Gonlachanvit et al., European Journal of Gastroenterology & Hepatology, 2003; Wang et al., 2024 (laboratory study)
Orafti®HSI Inulin
Most drinks simply add inulin. Cecii transforms it.
Using Orafti HSI inulin, a highly soluble chicory-derived fibre, we co-ferment it directly into the juice base—never added post-production. In the gut, inulin resists digestion and reaches the colon intact, where it selectively feeds beneficial bacteria, supporting microbiome diversity and the production of short-chain fatty acids like butyrate—key to gut and metabolic health².
² Gibson et al., Nature Reviews Gastroenterology & Hepatology, 2017
Fermented Beetroot
In unfermented beetroot juice, nitrates and polyphenols are naturally present. Research shows fermentation preserves nitrate levels while increasing polyphenols by ~28% and antioxidant activity by up to 40%⁵ , with ~87% of betalains retained, while also supporting slower carbohydrate breakdown (73% α-glucosidase inhibition, in vitro)⁶. Cecii Balance Daily applies this approach—preserving key beetroot actives, with fermentation shaping their functional profile.
⁵ Jakubczyk et al., Foods, 2023 ⁶ Daliri et al., LWT – Food Science and Technology, 2023
Fermented Apple
Unfermented apple juice is often used as a base in functional drinks, but fermentation makes it more functional. Research shows fermentation increases microbiome diversity (+28%) and beneficial bacteria such as Akkermansia (3.8×) and Bifidobacterium (2.2×)³, while increasing short-chain fatty acids by 71%, alongside improved gut barrier markers observed in preclinical models⁷. Cecii uses fermented apple juice as a functional base—balancing the flavour and reshaping the function.
⁷ Han et al., Nutrients, 2021
The Science of Controlled Fermentation
Wild fermentation draws on natural microbes and creates diversity—but not consistency;
Cecii uses defined strains and controlled conditions to deliver measurable, repeatable function.
01- Defined Strains
Wild fermentation:
Microbial composition varies batch to batch, with strain identity and function not fully characterised¹⁰.
Cecii:
Uses defined, characterised strains selected for specific functional roles.
03 - Measurable Function
Wild fermentation:
Functional outputs vary, with limited ability to quantify or reproduce outcomes¹¹.
Cecii:
Key outputs are measured and tracked—including metabolite changes and fructose reduction—supported by testing and research.
02 - Controlled Process
Wild fermentation:
Uncontrolled conditions lead to inconsistent fermentation outcomes¹¹.
Cecii:
Controlled parameters (time, temperature, pH, CFU) support reproducible fermentation and product consistency.
04 - Flavour Consistency
Wild fermentation:
Flavour can vary between batches due to shifts in microbial composition and metabolite balance.¹¹.
Cecii:
Controlled fermentation produces consistent organic acid balance and flavour profile batch to batch, supporting a stable sensory experience.
The Gut - Brain Connection
The gut and brain are in constant two-way communication through the microbiome, nervous system, and key signalling molecules such as serotonin and GABA. This connection can influence digestion, mood, focus, and energy.
At Cecii, this science sits at the heart of every shot — combining fermentation, fibre, and carefully selected ingredients to support both gut comfort and how you feel day to day.