Coral Carbs started in a gym parking lot with a shaker bottle of orange juice, sugar, and salt. Not because we like mixing drinks in parking lots. Because nothing on the shelf had a label we'd accept.
We read the source on sports drinks. Maltodextrin. Dyes. “Natural flavors.” Citric acid made by fermenting corn with a fungus. Then we read the bioenergetic literature — Ray Peat and the stack of physiology textbooks behind him — and the math kept coming out the same way: working muscle wants real sugar, a little salt, and the B vitamins that support clean carbohydrate metabolism.
So we made the whole drink.
Six ingredients. All on the front of the bag. The ingredient deck is the marketing.
— The Coral Carbs team