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Whangārei, New Zealand

Crafted by
fermentation,
not formula.

Small-batch coconut bio-ferments. Six live probiotic cultures. 36 hours of controlled fermentation. No additives. No shortcuts.

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36-Hour Fermentation
Small-Batch Production
Coconut Bio-Ferment
Dairy Free
Whangārei, New Zealand
Live Active Cultures
Six Probiotic Strains
No Additives
36-Hour Fermentation
Small-Batch Production
Coconut Bio-Ferment
Dairy Free
Whangārei, New Zealand
Live Active Cultures
Six Probiotic Strains
No Additives
Philosophy

Built on process,
not promises.

Every jar of Reuteri Bio-Ferment reflects a commitment to doing things properly. No temperature shortcuts. No additives to force a result. No batch leaves cold storage without documented pH and sensory data. The process is the product.

01

Discipline

One variable changed per batch. Temperature logged every fermentation cycle. Every deviation documented, not hidden.

02

Restraint

No artificial stabilisers. No flavour enhancers. Ingredients that earn their place in the formula.

03

Process

36 hours at 36°C. Six live cultures. Controlled from first inoculation to final jar seal.

04

Integrity

What is on the label is in the jar. What the jar contains is what the process produced. No gap between claim and reality.

The Range

Five expressions
of fermentation.

Each SKU is developed as a distinct flavour profile built on the same fermentation foundation. One process. Five outcomes.

Key Lime Pie Coconut Bio-Ferment
Flagship Variant

Key Lime Pie

Coconut cream base fermented for 36 hours with six live probiotic cultures, layered with zesty New Zealand lime and biscotti crumb (contains gluten). Bright and tart.

Dairy Free Contains Gluten Live Cultures 500g
$28.00 / jar
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Original Coconut Bio-Ferment

Original Coconut

The core expression. Pure fermented coconut cream, clean and versatile.

$28.00 Order
Dark Cacao Bio-Ferment

Dark Cacao

Rich cacao woven through fermented coconut cream. Deep and indulgent.

$28.00 Order
No Bake Tropical Pie Bio-Ferment

No Bake Tropical Pie

Pasteurised caramelised pineapple and pecan praline (contains tree nuts) layered over the fermented coconut base.

$28.00 Order
NZ Boysenberry Bio-Ferment

NZ Boysenberry

New Zealand boysenberry layered into fermented coconut cream. Tart and deep-purple.

$28.00 Order
How It's Made

Controlled from start
to seal.

Every batch follows the same documented protocol. Temperature, time, culture viability, pH, and sensory outcome are logged at every stage. No exceptions.

01

Culture Preparation

Six verified probiotic strains are prepared to specification. Culture viability is confirmed before any batch is initiated.

02

Inoculation

Premium coconut cream is inoculated at the correct temperature window. Deviation from protocol stops the batch — not shortcuts it.

03

Fermentation

36 hours at 36°C. Temperature is monitored throughout. Any thermal deviation is documented and assessed before the batch progresses.

04

QC and Release

Day 0 pH and sensory logged before any jar is sealed. No batch leaves cold storage without passing both checks.

36
Hours Fermented
36°
Fermentation Temp
6
Probiotic Strains
0
Artificial Additives
The Cultures

Six strains.
One ecosystem.

Each strain is selected for its documented role in gut health and its ability to survive the fermentation environment and remain viable at the point of consumption.

Primary Culture

L. reuteri

The namesake strain. One of the most researched probiotics available. Produces reuterin — a natural compound studied for selectively suppressing unwanted bacteria — and is associated in research with the gut barrier and a balanced microbiome.

Resilience

L. paracasei

Highly resilient through fermentation and transit. It is associated in research with gut-barrier support, much of it strain-specific.

Colonisation

L. rhamnosus

Among the most clinically studied strains globally. Documented for strong colonisation characteristics and a role in gut microbiome stabilisation and immune response.

Foundation

L. acidophilus

A foundational strain for any multi-culture ferment. Produces lactic acid, contributes to pH stability, and supports a competitive gut environment that favours beneficial bacteria.

Versatility

L. plantarum

Exceptionally adaptive across fermentation conditions. Produces bacteriocins — natural compounds that help keep unwanted bacteria in check — and contributes to flavour and fermentation stability.

Deep Gut

B. longum

The sole Bifidobacterium in the culture blend. Operates primarily in the large intestine where Lactobacillus strains are less active. Extends the functional range of the blend throughout the full gut.

Our Story

Whangārei.
Small batches.
No shortcuts.

Reuteri Limited was founded on a single principle: that functional food should be built on honest process, not marketing. Every operational decision — from culture sourcing to fermentation protocol to release standards — flows from that principle.

We operate from Whangārei, New Zealand. Production runs on Sundays and Wednesdays. Every batch is documented from first inoculation to final jar. Nothing leaves without meeting the standard.

The range is available in limited quantities. Subscriptions allocate first. When a batch is gone, it's gone until the next production day.

Enquire to Order
"Truth in the jar.
Integrity in
the process.
No gap between
claim and reality."
Order

Reserve your
batch allocation.

Production runs Sunday and Wednesday. Subscriptions allocate first. Complete this form and we will confirm your order by return.