The Science of PuriFibre

The Science Behind The Fibre

Not all fibres behave the same.

PuriFibre contains PHGG, a plant-based prebiotic fibre made from guar beans. Natural enzymes break the fibre into smaller pieces, creating a smooth, light texture rather than a thick or gel-like drink.This process makes it suitable for people with sensitive gut, since lesser and slower fermentation occurs to produce gases that lead to bloating and gut discomfort in comparison to other traditional fibre. In a major 2021 review published in Nature, one of the world’s top scientific journals, PHGG was highlighted as a promising fibre for people with Irritable Bowel Syndrome (IBS).

Smaller molecules also make it more readily usable by good microbes that already live in your gut, including Bifidobacteria and Lactobacillus. As these bacteria use the fibre, they produce short-chain fatty acids (SCFAs). These natural compounds play important roles in gut health, with growing research suggesting wider benefits for overall health.

Want to learn more? Visit The Fibre Lab, where we explain the latest nutrition research in clear, practical language.

The science behind the fibre

Why could this be the fibre that works for you?

For any dietary change to make a difference, a meaningful amount needs to be consumed consistently over time. PuriFibre is a functional food, so the same principle applies.

Many people struggle to maintain a fibre routine for two main reasons: it can be inconvenient to use, and the experience itself can be unpleasant. Some fibre products require measuring and mixing, have an unpleasant taste or a thick, gritty texture, and may cause bloating, gas or digestive discomfort when fibre intake is increased.

PuriFibre was designed to offer a more enjoyable experience. One that tastes good, feels good and makes it easier to consume a consistent amount over time.

Our enzyme technology allows the fibre to remain smooth and light in liquid form. This means we can combine it with other gut-supporting ingredients, such as Queensland ginger and black tea, to create an enjoyable, ready-to-drink product. It also allows each compact 30 mL shot to provide 3.5 g of fibre, equivalent to more than a handful of fibre capsules, without the volume or thick texture associated with traditional fibre products.

A similar amount of traditional fibre can be difficult for some people to tolerate, particularly when they are first increasing their fibre intake. Our processing makes it a gentler and more comfortable way to consume this meaningful amount.This can help you build a sustainable fibre habit you can maintain and give it time to make a difference.Because the fibre that works for you is the one you can comfortably and consistently enjoy.

The same amount of fibre in PuriFibre vs traditional fibre capsules

The science behind the fibre

Meet the scientists behind every bottle

PuriFibre was invented and is handcrafted in Perth by two PhD scientists, Dr Joel Wynhorst and Dr Alexis Chung. Together, they bring more than 12 years of combined experience across nutrition, food science, sustainable ingredients and functional-food development.

Joel’s research focuses on developing sustainable ingredients that support human health. His PhD explored green seaweed as a new source of fibre and antioxidants for Australian diets, alongside his work in food innovation, sustainability and agri-food supply chains.

Alexis is a qualified nutritionist, food technologist and university researcher specialising in functional-food development and translating scientific research into practical products.

For Alexis, PuriFibre is also deeply personal. She has lived with multiple health challenges since a very young age and has spent years, since 2014, studying, researching and searching for ways to feel better. Her lived experience taught her that even well-intentioned health advice and recommended solutions are not always practical, especially when someone is already struggling.

That understanding helped inspire PuriFibre. Alexis wanted to create one simple, enjoyable change that could help others facing similar challenges take a manageable step towards feeling better. She believes that caring for yourself and eating well should not have to feel miserable. When life is hard, food can still be a source of comfort and joy.

Their broader work in sustainable functional-food innovation has been supported through Curtin Accelerate and CSIRO ON Prime, and recognised with the 2025 Curtin Entrepreneurs Award supported by the Malka Foundation.