NeuroFiber bars make gut health easy with 11 grams of fiber from 14 diverse whole-food and prebiotic fibers designed to nourish your gut, support digestion, and help reduce intestinal inflammation.
The all-natural, premium ingredients in NeuroFiber bars feature the perfect blend of great taste and clinical proof. Available in Lemon Cranberry and Chocolate Cherry flavors, each bar delivers a powerful, great-tasting formula that feeds beneficial gut bacteria and fits seamlessly into your everyday routine.
NeuroFiber bars are purposefully designed to deliver brain-healthy omega-3s from walnuts, flax, and chia, potent antioxidants from green tea extract (EGCG), contain vitamins D3, B12, and E, and are clean-label, gluten-free, and vegan.
Unlike outdated fiber products such as “your father’s Metamucil,” NeuroFiber takes a food-first approach, addressing root causes to support long-term digestive and brain health. Emerging research shows many chronic conditions begin in the gut, and constipation can be an early sign of Parkinson’s disease. With premium ingredients, thoughtful formulation, clinical validation, and consistently high ratings from dietitians and experts, NeuroFiber Bars set a new standard in brain-focused nutrition, standing out in the fiber bar market.
Developed by a veteran food scientist with extensive experience in “Big Food,” NeuroFiber was created in response to the rise of ultra-processed foods and increasing neurological disease. Globally, 1 in 3 people will experience a neurological condition in their lifetime, and neurological diseases have now surpassed cardiovascular disease and cancer as the leading cause of disability. This highlights the urgent need for all-natural, science-backed solutions, and NeuroFiber Bars address this unmet need by delivering convenient, delicious bars formulated with prebiotic fibers to support digestive health, healthy aging, and long-term neurological wellness.
Founding Story
Our Story: A Personal Journey to Gut–Brain Health
Sorridi Therapeutics was founded by Beth Statkus with a clear mission: to improve the lives of people living with Parkinson’s disease (PD) through targeted, science‑based nutrition. A food scientist by training, Beth partnered with her father, John Presutti, a longtime pharmaceutical executive, to bring this vision to life. Their journey began when a loved one was diagnosed with PD. Beyond the well‑known motor symptoms, they witnessed the daily burden of gut‑related challenges—chronic constipation, digestive discomfort, urinary tract issues, and a steady decline in overall well‑being. Despite excellent medical care, these issues persisted. It became clear that something essential was missing from the standard approach to neurological care.
The Gut–Brain Connection: A Missing Link in Neurodegenerative Care
As they dug deeper, Beth and John uncovered a critical, often overlooked factor: the gut–brain axis. Emerging research shows that gut health plays a central role in neurological conditions, yet most patients are never taught how profoundly diet, especially fiber intake, can influence inflammation, digestion, energy, and even symptom progression.
They were struck by a simple but powerful truth: Most neurology patients are not receiving the nutritional guidance that could meaningfully improve their daily lives.
Beth and John became determined not only to create a product, but to educate patients, caregivers, and clinicians about how proper nutrition can support the microbiome, reduce gut‑driven inflammation, and strengthen the gut–brain connection. They believe that when patients understand why diet matters, they feel more empowered, more hopeful, and more in control of their health journey.
A New Approach to Gut–Brain Nutrition
Motivated by this mission, they developed and clinically tested NeuroFiber, a specialized formula designed to support digestion, microbiome diversity, and overall gut–brain health. Unlike common fiber supplements, NeuroFiber is made from 14 diverse prebiotic and whole‑food fiber sources, offering a comprehensive, plant‑based approach that reflects the complexity of the human microbiome. At Sorridi Therapeutics, Beth and John are committed to more than delivering a product—they are committed to changing the way neurology patients understand and use nutrition. Their goal is to equip individuals with PD and other neurological conditions with the tools, education, and confidence to improve their gut health, enhance daily function, and support long‑term well‑being.
Their belief is simple: When patients understand the gut–brain connection, they can transform their health from the inside out.
Beth Statkus is the Co‑Founder and CEO of Sorridi Therapeutics, a science‑driven startup dedicated to empowering people to address the root causes of disease rather than simply treating symptoms. Sorridi’s mission — Slow Neurodegeneration and Enhance Lives Through the Power of the Microbiome — reflects Beth’s commitment to translating cutting‑edge science into meaningful, accessible solutions for people living with chronic illness. Under her leadership, Sorridi has developed and clinically validated a first‑of‑its‑kind prebiotic fiber bar designed for people with Parkinson’s.
Before launching Sorridi, Beth served as Senior Director of New Business Development at Mars Wrigley, where she introduced Health & Wellness innovations across the US, EU, and China. Over her 20+ year career in Research & Development, Beth held multiple global leadership roles spanning Science & Technology, Business Translation, and Global Brand Teams. As Global Science Director, she transformed a 2‑person team into a 37‑member global organization with strategic oversight of 80+ associates and a $20M+ budget. Her leadership generated roughly $1.2B in new business opportunities, protected $1.8B in net sales value, delivered 13 technologies into the global pipeline, and drove 40 patent applications.
Beth’s innovation leadership extended across major global brands. She led the development of functional gum platforms, including a caffeine gum that delivered 25% incremental sales. Earlier, she oversaw global oral care innovation for brands such as Orbit, Extra, and Freedent, delivering 5% annual topline growth while reducing R&D project load by 20%. Beth began her R&D career at Kraft Foods, where she launched new products in the Yogurt and Pizza categories, including the award‑winning Creme Savers Yogurt and DiGiorno innovations.
She holds a Bachelor of Science in Food Science from Cornell University and an MBA from Northwestern University’s Kellogg School of Management, with concentrations in Entrepreneurship & Innovation, Marketing, and International Business.
John E. Presutti is an accomplished executive whose career spans engineering, finance, marketing, operations, and pharmaceutical product development. He began his professional journey at Motorola as an Industrial Engineer before moving to G.D. Searle, where he held roles in finance, business development, new product marketing, and clinical trial oversight. He later joined Curatek Pharmaceuticals as Vice President of Marketing, Operations, and Finance, helping grow the company from a three‑person startup to an organization of 100 employees. There, he built a full commercial operation—including a 60‑person sales force—and led the launch and eventual sale of two prescription products totaling more than $200 million. As founder of Presutti Laboratories, he self‑funded and led the development, FDA approval, marketing, and sale of a prescription product while managing a team of 20. He went on to serve PharmaIN as consultant, CEO, and ultimately Chairman of the Board, guiding the company’s evolution from a developer of injectable biologic carrier technology to a full product development organization. Presutti holds a BS in Industrial Engineering from Rensselaer Polytechnic Institute and an MBA from the University of Chicago.
Dr. Olivia Todd is Director of Clinical Studies and Academic Collaborations at Sorridi Therapeutics, where she helps turn gut–brain science into meaningful research. With a PhD in Microbiology and training in fungal-bacterial interactions, her background spans basic science, clinical study design, and cross-disciplinary collaboration. At Sorridi, she leads research programs exploring how dietary fibers and microbiome modulation influence inflammation and neurological health, particularly in Parkinson’s disease. Known for her ability to connect data, people, and ideas, Dr. Todd works closely with clinicians, researchers, and industry partners to advance fiber-based interventions and communicate complex microbiome science in clear, human terms.
I have some patients that swear by these bars! They are a great first alternative to other treatments and all are willing to give it a try.
Ashvini Premkumar, MD
Neurologist at Endeavor Health, Movement Disorders Specialist
Constipation is a common early symptom of Parkinson's Disease, often appearing decades before hallmark motor symptoms. NeuroFiber's ability to target the gut, addressing this signifcant and burdensome symptom while also slowing disease progression, represents an exciting and promising advance.
Philip W. Tipton, MD
Movement Disorders & Behavioral Neurologist, Director of Research for The Cole Center for Parkinson's and Movement Disorders
“I’m a big fan of these NeuroFiber bars, and the company itself. They have done a wonderful job doing the research. These bars have been clinically studied to support the gut-brain connection, and they’re packed with nutrients like fiber, vitamin D, E, and B12, all of which are commonly deficient in individuals struggling with gut-brain health. They’re made with real ingredients, no artificial sweeteners, and include prebiotics, nuts, seeds, and polyphenol-rich foods. Oh, and they taste delicious too. I have to hide them from my daughter Colette or she'll eat two in one sitting!
