NUS Researchers Create a Brand New Probiotic Tea and Coffee 

Probiotic Tea and Coffee 

Coffee is the most popular beverage worldwide followed by tea, both of which are used to start the day, by millions of people. The research team from the National University of Singapore (NUS) has come up with a new type of probiotic coffee and tea that can be used and stored for months. Not only the quality but also the probiotic viability is maintained for over three months.

This news of probiotic tea and coffee is good news for people who are on the verge of digestive issues. The high-quality, probiotic formula is packed with gut-friendly living microbes that can get over all common digestive problems. Does this mean, tea and coffee can be finally a part of the ‘healthy’ beverages list which only included juices and herbal teas before?

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Dr. Liu Shao Quan from the faculty of Science has led this study with two co-researchers, both of which are enrolled in doctorate.  Together this team has worked on creating healthier beverages that taste good but can also be stored for over 14 weeks. The problem with organic or healthy food products is their lesser shelf life because they are not filled with additives. However, this new probiotic tea and coffee can last for more than three months with no change in taste, flavor, texture, and benefits.

The typical idea of probiotics is associated with yogurt and milk only. But the popularity of veganism, as well as the increase in lactose intolerance cases, dairy allergy, and cholesterol issues, have shifted the attention to developing non-dairy products with probiotic benefits.

On the other side, tea and coffee are loved for their stimulatory and caffeinated formula which makes a person active and energetic. Plus, they are plant-based products and are fit for vegan and vegetarian use. The idea of getting probiotics from coffee and tea is bizarre but the researchers have finally come over it and made it possible.

Both these beverages are the best choices to provide probiotic content in users, especially those who can’t take dairy for any reason. All the commercial products and tea/coffee available in the market are unfermented.

The research team has tried to supercharge tea and coffee through a fermentation process, trying to add probiotics into it. the result is a healthier version of traditional coffee and tea with extra benefits for those who can’t use dairy sources.

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Not to forget, coffee and tea don’t lose their original taste, aroma, and effects after this fermentation process. So, it is highly likely that the users won’t feel any significant difference while sipping this probiotic tea and coffee. However, some people may feel that the probiotic tea is a little acidic, but adding sugar/sweetener, cream, soy milk, full-fat milk, or all of them can balance it.

Tea and coffee are associated with high antioxidant, stimulatory and anti-inflammatory benefits. The new fermentation process doesn’t change the caffeine value, which is why this probiotic tea and coffee will still provide the caffeine and all the effects related to it. The only difference is that it will also add a high amount of gut health-promoting probiotics to the body. The users may feel an improved metabolism, healthy weight, and high energy levels after using it for a few days.

The research team has currently filed for a patient for their recipes and plan to introduce their idea on an industrial level and making these products commercially available soon.


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