Die Wissenschaft hinter natürlich besseren Produkten

You’ve probably heard of the “Mother” in Apple Cider Vinegar, but what is it, really? It’s a living network of acetic acid bacteria that forms during fermentation, when alcohol transforms into vinegar. These bacteria produce cellulose strands that twist together, creating a cloudy, fibrous material that may show up in your bottle.

Affectionately known as “Nooch,” it’s the fermentation product of carbohydrates by yeast that has been fortified with B vitamins. It’s a good source of vegan protein and adds a hit of non-dairy cheesy flavor to your favorite snacks and dishes. Popcorn, veggies, and dips—go ahead and put that stuff on everything!