Nature doesn’t rush, and neither do we. Our fermentation process is designed to extract the best from every ingredient, breaking down complex compounds to make them more potent and bioavailable.
- Kelp from pristine seas is packed with minerals and fucoidan, but its dense structure makes absorption difficult. We use enzyme fermentation to break it down, followed by lactobacillus fermentation to optimize bioavailability.
- Jeju green tea is rich in catechins, but exposure to heat and oxygen weakens its antioxidant power. We use a slow, low-temperature fermentation process to preserve its potency.
- Rice bran, naturally high in gamma-oryzanol, undergoes solid-state fermentation to enhance its stability and absorption.
The result? Ingredients that work harder, absorb faster, and deliver more.