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Our Lacto-Fermented Raw Pollen1 recreates unique fermentation processes found in the hive. A natural and intensive nootropic, rich in bee products and ideal for strengthening mental and physical performance.
While storing it in honeycomb, bees enrich pollen with their own microbiota, in particular lactic acid bacteria (LAB). Through these newly introduced microorganisms it is transformed into bee bread, a fermented substance that preserves the nutritive value of pollen, while naturally producing postbiotic compounds. LAB are the primary drivers of this process, but bee bread needs a diverse microbial profile to be properly produced
In our fermentation lab, we cultivate these varied, spontaneous strains found in bee bread to recreate the same complex process found in the hive. Through carefully controlled conditions, the transformation comes to life: the microorganisms activate and begin to create a new lacto-fermented compound, rich in omega-3 fatty acid and other important nutrients.
Although pollen harvests vary from one year to the next, the fermentation process allows us to obtain the same composition and the same richness in active compounds. The only real variability is in the color of the preparation, which may change slightly from one batch to another – a sign of its authenticity and vitality.
Before opening, store at room temperature, away from heat and light. After opening, it is best to keep refrigerated (2-6°C). One jar provides a 21-day cure.
Lacto-fermentation is a living process in which lactic acid bacteria (LAB) naturally convert different sugars into lactic acid and other fermented by-products. Depending on the substrates and strains involved, this transformation can have various forms, and require different starting points and methods. For example, lacto-fermented vegetables need an addition of salt to create the correct environment for their LAB, a step which is unnecessary for fermenting pollen. In bee products, the native LAB are particularly adapted to convert fructose and glucose into lactic acid itself. With the correct conditions, these indigenous bacteria activate and begin this natural transformation.
Polyfloral pollen*, fermented liquid starter* (honey*, water), water*Ingredients from organic agriculture. Certified by FR-BIO-10
Do not take more than the daily recommended dose. Keep out of reach of children. Not to be used as a substitue for a rich and varied diet and healthy lifestyle.
Energy : 1330 kJ - 315 kcalFat : 4.2 g including unsaturated fatty acids : 1.6 gCarbohydrates : 55 g including sugars : 28 gFibers : 3.8 gProteins : 12 gSalt : 0 gManganese : 4.2 mg ( consuming 7.14g of pollen per day contains 15% of daily recommended amount)Omega 3 : 1 g
" Bee pollen is rich in nutrients but difficult for the body to absorb. Fermentation can help improve its bioavailability. " Sun et al. "Multi-omics analysis of metabolic differences in rape bee pollen fermented by single and mixed lactic acid bacterial strains" , 2024 — Food Bioscience.
Bee pollen is rich in nutrients but difficult for the body to absorb. Fermentation can help improve its bioavailability.
À base de pollen cru polyfloral, de miels sauvages de montagne et d'enzymes naturelles, ce cocktail dynamisant a fermenté 80 jours par « bee-mimétisme ». Le résultat, crémeux, est riche en protéines, fibres mais aussi acides gras oméga 3, probiotiques naturels, et antioxydants. À consommer pendant 21jours
Source de protéines, fibres et manganèse, riche en oméga 3, ce pollen contribue à protéger nos cellules du stress oxydatif et participe au bien-être intestinal, garant de notre énergie et de notre résistance face aux bactéries.
À l'ouverture du pot, sa texture crémeuse surprend agréablement. Une cuillère à café le matin à jeun suffit pour l'intégrer à sa routine, avec une sensation de tonus et un vrai confort digestif à la clé.
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