At OLIPOP, everything we do is designed to bring together two worlds: feel-good functionality and craveable, nostalgic flavor. Even our name reflects that balance. So, if you’ve ever wondered where “OLIPOP” came from, the story actually starts with what we believe soda can be. 

Why Is OLIPOP Called OLIPOP? 

OLIPOP was built on two equally important ideas: 

• Science-backed ingredients that support digestive health 
• A genuine love for soda: its flavor, nostalgia, and joy 

The name “OLIPOP” reflects the balance of those two ideas:  

• OLI represents the functional side: our roots in prebiotic fiber (more specifically, oligosaccharides) and digestive health innovation.  
• POP represents the fun side: the bubbly, craveable soda experience you actually want to drink.  

Together, they make up what we proudly call The feel good soda.

Where the Name Came From 

The story goes that our co-founders were sitting around a table, throwing around ideas for what to call a soda that could deliver both great taste and real functional benefits. As our formulator, Ben had spent years studying the gut microbiome and was especially interested in oligosaccharides, a type of prebiotic fiber. 

So they thought: Why not bring that into the name? Combine “oligosaccharide” with “pop” and just like that, OLIPOP was born: a name that captures both what’s inside the can and the experience of drinking it. 

What are Oligosaccharides? 

Great question! Oligosaccharides are a type of prebiotic fiber. [1] Prebiotics are defined as substrates that are selectively utilized by microorganisms, including those in your gut, helping support a health benefit through that interaction. But let's break it down even further, starting with the name:  

• “Oligo” means “a few” 
• “Saccharide” means “sugar”  

So, oligosaccharides are essentially short chains of sugar molecules, typically 2 to 10 linked together. [1] [2] They’re mostly found in plants, where they help with things like energy storage and cell signaling. [3] But here’s what makes them especially interesting for us: your body doesn’t fully digest them. 

Instead, when you consume prebiotic oligosaccharides, they travel to your gut, where they are used as "food" by the bacteria living in your gut. When these bacteria and the prebiotics interact, a process called fermentation occurs, which helps the growth of beneficial bacteria and the production of beneficial metabolites. [1] [4] 

Why does that matter? Because supporting a healthy microbiome can play a role in overall digestive health. In other words, oligosaccharides help support the good stuff happening in your gut. And that’s why the name (and the function) is a foundational part of what makes OLIPOP, OLIPOP.  

What Prebiotics Are in OLIPOP? 

We know your digestive health is closely linked to your overall health, which is why we include prebiotics in every can of OLIPOP as part of our proprietary blend, OLISMART. 

OLISMART combines several unique botanicals and plant fibers, including 3 sources of prebiotic fibers:  

Our 6g Fiber Line:  

• Cassava root fiber 
• Guar fiber 
• Acacia fiber 

Our 9g Fiber Line:  

• Jerusalem artichoke inulin 
• Chicory root inulin 
• Cassava root fiber 

Why OLIPOP Is Called OLIPOP: The Takeaway 

From the very beginning at OLIPOP, we’ve been on a mission to rethink soda. Our founders didn’t just want to create another beverage; they wanted to create a new kind of soda experience. One that delivers on both sides of the equation: 

• Function you can feel good about 
• Flavor you genuinely crave 

Even the name reflects that balance. OLI for the ingredients rooted in real science. POP for the joy, nostalgia, and simple pleasure of soda. That balance is what defines us: a soda that tastes good, feels good, and does a little more for you with every sip.  

Sources 

1. Gibson, G. R., Hutkins, R., Sanders, M. E., Prescott, S. L., Reimer, R. A., Salminen, S. J., Scott, K., Stanton, C., Swanson, K. S., Cani, P. D., Verbeke, K., & Reid, G. (2017). Expert consensus document: The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of prebiotics. Nature Reviews Gastroenterology & Hepatology, 14(8), 491–502. https://doi.org/10.1038/nrgastro.2017.75
2. Hanau, Stefania, et al. “Schematic Overview of Oligosaccharides, with Survey on Their Major Physiological Effects and a Focus on Milk Ones.” Carbohydrate Polymer Technologies and Applications, vol. 1, 2020, p. 100013. Crossref, https://doi.org/10.1016/j.carpta.2020.100013. 
3. Davani-Davari, D., Negahdaripour, M., Karimzadeh, I., Seifan, M., Mohkam, M., Masoumi, S., Berenjian, A., & Ghasemi, Y. (2019). Prebiotics: definition, types, sources, mechanisms, and clinical applications. Foods, 8(3), 92. https://doi.org/10.3390/foods8030092
4. Gibson, Glenn R., et al. “Expert Consensus Document: The International Scientific Association for Probiotics and Prebiotics (ISAPP) Consensus Statement on the Definition and Scope of Prebiotics.” Nature Reviews Gastroenterology & Hepatology, vol. 14, no. 8, 2017, pp. 491–502. Crossref, https://doi.org/10.1038/nrgastro.2017.75.