Fermented base
Naturally creamy & gentle
The frozen base is fermented before freezing, creating a smoother texture and a light, refreshing tang while improving digestibility.
Functional frozen dessert
Tasty is healthy. Healthy is tasty.
#neoicecream is a next-generation fermented frozen dessert with probiotics and prebiotics — a true synbiotic treat.
Low sugar, clean-label ingredients and science-driven formulation designed to support gut health while still feeling like real ice cream.
Email address is protected — simply click the button to reach the founders.
About the product
What is #neoicecream?
A fermented frozen dessert designed as a daily synbiotic portion — combining carefully selected probiotic cultures with prebiotic fibers in a low-sugar, clean-label formula.
Neoicecream is built on a simple idea: if people love ice cream,
why not make ice cream that actively supports the gut microbiome? By
fermenting the base and adding both probiotics and prebiotics, we
create a product that feels like a treat but behaves like functional
nutrition.
Key features
Fermented. Probiotic. Synbiotic.
Probiotic
Alive at freezer temperature
Selected strains are able to survive both the production process and frozen storage, delivering a meaningful CFU dose in each 70 g portion.
Synbiotic concept
Probiotics + prebiotics
Prebiotic fibers in the recipe help feed beneficial bacteria once they reach the gut, making the frozen dessert a true synbiotic product, not just “probiotic flavored ice cream”.
Science & roadmap
Technology & development status
Patented approach
Technology with proven track record
The concept behind our synbiotic frozen dessert is based on a patented technology already successfully commercialized in Europe. The product format shows strong repeat-purchase rates and customer acceptance as a daily portion.
By using cold as a natural preservative for beneficial cultures, frozen desserts can deliver live microorganisms more reliably than many fermented drinks with short shelf life.
Development roadmap
From pilot batch to dedicated plant
- Pilot batch in collaboration with a university-based mini production facility.
- Detailed scaling plan for an industrial line in Southern California.
- Investor-ready financial model and capacity scenarios based on daily portion consumption.
- Flexible format: popsicles, cups and family packs for retail & foodservice.
Scientific background
Why fermented & why frozen?
A simple scientific explanation of #neoicecream’s functional concept.
Fermentation
Why fermentation matters
- Fermentation creates a smoother texture and gentle acidity.
- It improves digestibility vs. non-fermented frozen bases.
- It allows development of beneficial metabolites that support gut-friendly bacteria.
Frozen matrix
Why frozen protects probiotics
- The frozen matrix keeps live cultures stable over longer periods.
- Cold acts as a natural preservative — no need for chemical stabilizers.
- Survival rate is higher vs. fermented drinks with short shelf life.
Packaging concepts
Synbiotic popsicle lineup
Conceptual mockups of 70 g daily-portion popsicles in our brand colors. These are visual directions for future industrial design, not final packaging.
Tropical Mango
Sun-colored bar with soft gradients from pale cream to ripe
mango. Minimal #neoicecream wordmark and a small
“synbiotic 10⁹ CFU” badge.
Cocoa & Cream
Light chocolate gradient with subtle speckles suggesting real
cocoa. Ice-blue accent stripe on the wrapper to keep the
wellness look.
Berry Kefir Twist
Soft pink-berry tone referencing fermented dairy with fruit.
Clean layout, small icons for
fermented · probiotic · prebiotic.
Investors & partners
Open to early-stage conversations
We are currently assembling an investor-ready package: pilot production data, unit economics, and a scalable plant concept for Southern California. If you are interested in functional food, microbiome health or innovative frozen formats, we would be happy to share our materials.
Email the founders
Click the button to send us an email.