About Probisoda

How we started

Probisoda began in a shared kitchen in 2023 because the founders could not stomach another chalky capsule or another 39-gram-sugar "gut health" drink. Four hundred batches later, we brew in small lots and ship from a single chilled warehouse.

How we brew

We ferment a fruit base with named strains, blend to a target CFU count, and fill cold — never pasteurising after fermentation. Every batch is plated in a third-party lab at bottling and again at dispatch.

Sourcing

Fruit is bought direct from growers where we can, and always as purée rather than concentrate so the sugar is the fruit's own. No artificial sweeteners, no colours, no "natural flavour" catch-alls beyond what the label lists.

Contact

hello@probisoda.notjustcareer.com · probisoda.notjustcareer.com · +65 8000 0000