WHY WE MADE TAIK
TAIK was created around a simple idea: instead of asking people to build another habit, we'd improve one they already had.
Our formula helps reduce blood cholesterol*, a key marker of cardiovascular health.
Coffee is one of the few rituals millions of Australians repeat every morning. TAIK combines premium coffee with functional ingredients selected for their evidence base, so you get the benefit without changing your routine.
Each serving provides 140 mg of caffeine, comparable to a strong café-brewed coffee, in a premium instant format that dissolves in seconds. Caffeine is one of the most extensively researched bioactive compounds and is recognised for improving alertness, attention and endurance performance.
Certain soluble fibres, including beta-glucan, have been shown to support healthy blood glucose levels in type 2 diabetics and help reduce LDL cholesterol by reducing cholesterol absorption in the intestine (Dietitians Australia).
Medium-chain triglycerides (MCTs) are naturally occuring fats that are absorbed and metablised differently from long-chain fats. TAIK uses coconut-derived MCTs to complement the functional formulation while contributing to its smooth, creamy mouthfeel.
TAIK selects Ceylon cinnamon (Cinnamomum verum) in preference to cassia cinnamon due to its naturally lower coumarin content. It contributes a balanced flavour profile while complementing the overall formulation with one of the world's most extensively studied culinary spices.
3 IN EVERY 4 AUSTRALIAN ADULTS DON'T CONSUME ENOUGH FIBRE
Most Australians fall short of the recommended average intake of dietary fibre — despite fibre's well established role in digestive and heart health.
Source: Australian Bureau of Statistics (National Nutrition and Physical Activity Survey) & NHMRC Nutrient Reference Values.
EACH TAIK SACHET PROVIDES
That's roughly the fibre in an apple, a quarter-cup of rolled oats or a slice of wholegrain bread.
Source: Nutrition Australia, Fibre Fact Sheet. Food values and serving sizes based on Nutrition Australia data; portions shown for comparison have been proportionally calculated where required. Actual fibre content may vary.
HEART HEALTH
Oat beta-glucan's cholesterol-lowering effect is one of the most consistently replicated findings in nutrition science, confirmed across numerous randomised controlled trials and systematic reviews.
When consumed regularly, oat beta-glucan forms a viscous gel in the small intestine. This gel binds bile acids, increasing their excretion and prompting the liver to use circulating cholesterol to produce new bile acids — effectively reducing LDL ("bad") cholesterol, a recognised risk factor for cardiovascular disease.
Sources: Whitehead et al., American Journal of Clinical Nutrition (2014); Ho et al., British Journal of Nutrition (2016); Food Standards Australia New Zealand (FSANZ) – Beta-glucan Health Claims.
*Beta-glucan reduces blood cholesterol when 3 g per day is consumed in conjunction with a diet low in saturated fat.
INGREDIENT SCIENCE
A DIFFERENT KIND OF DIETARY FAT
Medium-chain triglycerides (MCTs) are metabolised differently from the longer-chain fats that make up most dietary fat. Following digestion, medium-chain fatty acids are rapidly absorbed and transported to the liver, where they can be readily oxidised for energy or converted into ketone bodies — an alternative energy substrate to glucose.
This distinct metabolic pathway has made MCTs an area of growing research interest, particularly in energy metabolism and cognitive function.
TAIK uses coconut-derived MCTs, selected for their functional properties and the smooth, creamy mouthfeel they bring to our coffee.
Sources: Bach & Babayan, American Journal of Clinical Nutrition (1982); Avgerinos et al., Ageing Research Reviews (2020); Sun et al., Journal of Alzheimer’s Disease (2023).
*Ingredients selected using published nutrition and food science literature. Individual ingredients have differing levels of evidence and should be considered as part of an overall healthy diet and lifestyle.
