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May, 2024
June, 2024
Learn why you should start your probiotics journey with Bio-K+
Our scientifically proven formulas are designed to support your unique health journey
Bio-K+ is alive. Our probiotic cultures continue to ferment throughout shelf-life, which means the flavour naturally evolves. Drag the timeline to explore.
Our unsweetened original. Bold, tangy, and rich with cultured dairy character.
Sweet strawberry meets smooth cultured dairy. A fruit-forward favourite.
Smooth vanilla with gentle sweetness and a creamy, comforting body.
A milder, sweeter strawberry designed for younger palates.
Bright and tangy with layered blueberry character. Our most vibrant plant-based option.
Tropical mango with a smooth, creamy body. Our most approachable vegan flavour.
Tartness deepens and saltiness becomes more noticeable. The cultured dairy character intensifies while sweetness stays subtle. Thickness remains consistent throughout.
For the mildest tang, enjoy within the first few weeks. Those who prefer a bolder, more yogurt-like kick may enjoy it closer to the best-before date.
The taste on the tongue stimulated by acid, such as citric, malic, phosphoric, etc.
The basic taste stimulated by sugars such as sucrose, fructose, glucose, and by high intensity sweeteners such as saccharin, aspartame, monk fruit, sucralose, and stevia.
The basic taste associated with sodium and other salts.
The taste on the tongue associated with caffeine and other bitter substances, such as quinine and hop bitters.
The shrinking or puckering of the tongue, palate, and soft tissue of the mouth caused by substances such as tannins or alum.
The physical burning sensation on the tongue irritating the mucous membranes of the oral cavity.
The total aromatic impact of the sample, which excludes basic tastes and chemical feeling factors.
Aromatic characteristic of white vinegar.
Aromatic associated with barn or barnyard.
The aroma or aromatics associated with all dairy such as milk, butter, cheese, whey and cultured dairy products which may be raw, churned, processed or cooked.
Aromatic associated with cultured dairy products such as yogurt, sour cream, buttermilk.
The aroma or aromatics associated with the fatty component of milk which characterizes the difference between skim milk and heavy cream, reminiscent of fresh butter or heavy cream.
The aroma or aromatics associated with a generalized cheesy note which cannot be further identified as a specific cheese.
The rate of flow per unit of force; either the force to draw between lips from spoon or the rate of flow across the tongue. Scale: Not viscous to Very viscous.
Relating to size and shape of particles. Scale is a type, not intensity: none, powdery, chalky, grainy, gritty, coarse, lumpy, beady, fibrous.
Sweetness fades significantly while tartness and mouth burn increase. Strawberry flavour softens and gives way to more cultured, fermented character. Mid-shelf is the thickest point.
Best enjoyed fresh for the fullest strawberry sweetness. At mid-shelf, the balance between fruit and tang is at its peak.
Aromatics associated with strawberries that are raw, cooked, distilled, and others.
Aromatics associated with raw strawberries.
Aromatics associated with cooked strawberries.
Aromatics associated with distilled strawberries, such as candy flavored strawberries.
Tartness nearly doubles from fresh to best-before. Vanilla aromatics and sweet notes gently fade while dairy and cultured character build. The body thins slightly over time.
For the warmest vanilla experience, enjoy fresh. The vanilla character is most pronounced in the first third of shelf-life.
Aromatic characteristic of meat or milk from coconut.
The aroma or aromatics associated with vanilla beans or vanillin crystals, reminiscent of vanilla extract or marshmallows.
The aroma or aromatics associated with vanilla bean, reminiscent of vanilla extract.
The aroma or aromatics associated with vanillin crystals, reminiscent of marshmallows.
This product shows the smallest changes of all Bio-K+ drinkables over shelf-life. Tartness increases while sweetness dips at mid-shelf then recovers somewhat. Strawberry character stays relatively stable throughout.
The most consistent taste experience in the Bio-K+ range. Great flavour stability from fresh through to best-before.
A cooling sensation perceived on the tongue and oral surfaces.
The aroma or aromatics associated with pasteurized milk products lacking butterfat or caramelization, reminiscent of fresh milk.
Aromatics associated with various fruits such as strawberries, blackberries, blueberries, pineapple and other types of fruits that may be raw, cooked, or distilled.
Aromatic associated with a mixture of non-specific fruits.
Tartness climbs significantly — this becomes the sourest Bio-K+ product by end of shelf-life. Sweetness drops, while acetic and fermented notes build. Fruit character fades. Grainy texture becomes finer over time.
Enjoy early in its shelf-life for the sweetest, most blueberry-forward experience. Later, the bold tang and fermented character take centre stage.
Aromatic associated with fermented fruits, vegetables (can be yeasty) or grains.
Aromatics associated with various fruits such as strawberry, blueberries, raspberry, grapes, and others.
Aromatics associated with grains, which cannot be tied to a specific grain by name.
Aromatic associated with barn, barnyard, or animal-like character.
Aromatics associated with raw blueberries.
Aromatics associated with cooked blueberries.
Aromatics associated with distilled blueberry flavour, candy-like.
The amount of very fine particles coating the mouth surfaces. Scale: none to High.
The most dramatic shift in the Bio-K+ range. Tartness nearly triples from fresh to best-before. Sweetness drops by nearly half. Tropical fruit character actually intensifies, but shifts from fresh mango toward fermented-fruit aromatics.
Fresh is the sweetest and most mango-forward. Near best-before, expect a bold, tangy tropical experience with pronounced fermented fruit complexity.
The aromatics associated with fermented fruits, reminiscent of ethanol and rotting vegetation, such as corn husks.
Aromatics associated with various fruits such as berries, pineapples, mango, and any tropical fruit.
Aromatics associated with mango which is raw, cooked, or distilled like candy-like flavour.
Aromatics associated with raw mango.
Aromatics associated with cooked mango.
Aromatics associated with distilled mango, candy-like.
Aromatic characteristic of soybeans and other legumes.
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