Meet the founders: Jola & Jack 👋
We didn’t start Ferment Fizz to be another drinks brand. We started it to prove something simple:
that food and drink can stay real — no shortcuts, no fake flavourings, no concentrates — even when the market keeps pushing the opposite.
It’s just us, building this step by step, keeping the values we grew up with. Lemonades were only the beginning — there are so many incredible fermented drinks we can’t wait to share with you.
Here’s to keeping food wholesome, alive, and true.
And we’d love to have you with us for the ride.
📸 Huge thanks for the photos to @duszawkadrze
#FermentFizz #foundersstory #fermentedisbetter #naturenotlab #gutfoodferment #fermenteddrinks #founders #foundersjourney
Ferment Fizz is available across the UK through our distribution partners listed above.
Retail and hospitality orders can now be placed via:
@clfdistribution@diversefinefoodltd@sumawholefoods@infinityfoodswholesale@organicawines@wds_group_@mrlemonadeuk
For cafés, delis, restaurants, food trucks, independent retailers and hospitality spaces looking for something genuinely different in soft drinks:
• whole-fruit fermented lemonades
• 4.5g prebiotic fibre per bottle
• slow lactic acid fermentation
• no flavourings
• no vinegar
• built through process, not additives
We’re incredibly grateful to be working with distributors who care about independent food culture, thoughtful products and better ingredients.
Trade enquiries welcome 💚
🌱 NATURE NOT LAB® is our stand.
We believe food should stay real — grown, harvested, and preserved by nature, not engineered in labs.
If you care about eating better, about honesty on the shelves, about proving that natural products can go far — you’re part of this journey with us.
Every sip of Ferment Fizz is proof that tradition and innovation can work together. And with your support, we’ll show the world that real food can win.
💚 Who’s with us?
#NatureNotLab #FermentFizz #realfoods #betterchoicesbetterfuture #fermentation #fermenteddrinks #fermentedlemonade
We know soft drinks are usually clear, smooth and perfectly predictable, so when you see tiny bits of fruit in the bottle, you might wonder what is going on.
For us, those bits matter because they show that this lemonade started with whole lemons — skin, zest, pulp and juice — not just flavour added at the end.
And that changes the drink. The zest brings aroma, the pulp brings texture, and fermentation brings depth that you cannot really get from a flavouring.
It is still lemonade. Just made from more of the 🍋
#lemonade #lemon #wholefoods #better
Lilac season deserved a drink
So we made a simple syrup from fresh blossoms, added lemon balm and topped it with our raspberry lemonade.
Floral, fresh, slightly wild and very spring. Would you try it?
#mixology #fermentfizz #fermentedlemonade #mocktailrecipe
Smoke. Fire. Fermentation.
There’s a reason fermented foods have traditionally been served alongside rich grilled meals.
Charcoal-grilled meats, sausages and pierogi carry deep flavour through smoke and fat and fermented acidity helps lift and balance that richness naturally.
Fermentation also begins breaking ingredients down over time into simpler compounds, while acidity helps stimulate digestion. So the whole meal can feel brighter, lighter and easier to come back from.
That is why cold fermented lemonade works surprisingly well with real grill food.
Big thanks to @ononfoodtrucks for having us — proper charcoal grilling, real fire and no shortcuts 🔥
If you’re around Enfield, go hungry.
Cold Ferment Fizz is waiting in the fridge
#enfield #grill #fermentedisbetter #lemonade #fermentfizz
Most people think about gut health only when something feels wrong.
But your gut is not just a place where food “goes”. It is a working system. It affects digestion, cravings, blood sugar response, satiety and how steady you feel throughout the day.
That is why we care so much about fibre and fermentation.
Fibre gives your gut microbes something to work with. When they ferment it, they produce compounds that help support the gut lining, appetite regulation and everyday digestive balance.
Lactic acid fermentation naturally lowers pH. That acidity can change how food behaves in your digestive system — helping slow how quickly carbs are broken down and absorbed when paired with a meal.
So it is not about one magic ingredient.
It is about function.
More fibre. More acidity. More support for the system doing the work.
Each bottle gives you 4.5g of prebiotic fibre, whole fruit fermentation and flavour that does not need to be rebuilt with flavourings.
Gut health, without another wellness task.
We’re very proud to share that Ferment Fizz is now available through Suma 💚
For us, this means a lot.
Suma has been part of the UK wholefood movement since 1977 — a worker-owned co-operative known for carefully choosing products that align with their values around food, sourcing and sustainability.
That is why this partnership feels so special to us.
Ferment Fizz was created as a different kind of soft drink:
slow fermented, made with whole fruit including the zest, naturally rich in fibre, and built around real flavour instead of flavourings.
No vinegar sharpness, no artificial aftertaste, just fermentation doing what it has always done best: bringing more depth, balance and character to food.
We’re genuinely grateful that Suma chose to bring our lemonades into their range.
Thank you to the Suma team for the trust. We hope to earn the trust of your customers in the very same way — through thoughtful ingredients, honest fermentation and flavour that speaks for itself
Fermentation works with what you give it… so the starting point matters more than people think.
Kombucha starts with tea and sugar.
Water kefir starts mostly with sugar water.
Ferment Fizz starts with real fruit.
Same idea, just different inputs… and different outcome.
Fermentation will always transform, but it can only build from what is already there. We chose fruit. Because fruit brings flavour, depth, and fibre from the start.
Fermentation is the method. The starting point is the decision.
Fruit, tea or sugar- where would you start?
Fermentation brings a different kind of energy. It takes fruit, time and microbes, and turns them into something deeper, tangier and more alive in flavour.
That is what we are building with Ferment Fizz: a drink that still feels fun, but gets its character from fermentation, not flavourings. Something you can open on a night out, at the table, or in the middle of the day and still feel like it belongs.
Same night, different chemistry.
When spring arrives, veggie mocktails start asking for attention.
So we tried a few for you: beetroot with fermented lemon & raspberry, cucumber with lemon lemonade and dill, and tomato with a little lemony, savoury edge. Fresh, colourful, slightly unexpected, but honestly… they make a lot of sense.
They sit somewhere between lemonade, aperitif and a light spring snack. More refreshing than juice, more interesting than soda, and with a proper vitamin kick from real vegetables, herbs and fermented fruit.
Would you try a veggie mocktail?
Let us know and we’ll share the recipes next.
#veggies #mocktail #springmocktail #springsips #fermentedlemonade
Weekend rule:
listen to your cravings.
Sometimes they just want something cultured.
A lemonade made by microbes from whole fruit 🍋 zest and all, for deeper flavour and more satisfaction!
No flavourings, preservatives and no citric acid.
#fridgeknowsbest #lemonade #cravingsatisfied #foodie #drinkcraftnotcrap
