Six cultures.
One ecosystem.
Every question answered.

Reuteri Bio-Ferment is a small-batch coconut bio-ferment — a cultured coconut cream product fermented for 36 hours at 36°C with six live probiotic strains. It is made to be eaten and enjoyed as an everyday food — an indulgent one.

It is a living fermented food, made in small batches in Whangārei, New Zealand, twice weekly. Every jar is documented from first inoculation to final seal, and nothing leaves cold storage without passing pH and sensory checks.

Every variant is built on the same fermentation foundation — the same coconut cream base, the same six cultures, the same 36-hour process. What changes is the flavour profile layered on top of that base.

The current range: Original Coconut (the core expression — pure, clean, versatile), Key Lime Pie (zesty NZ lime and biscotti crumb (contains gluten) — bright and tart), Dark Cacao (rich cacao woven through the fermented base — deep and indulgent), No Bake Tropical Pie (caramelised pineapple and pecan praline (contains tree nuts)), and NZ Boysenberry (tart, deep-purple New Zealand boysenberry).

All jars are 500g. Retail price is $28.00 per jar. Subscriptions are $25.00 per jar (2-jar order, minimum 3-month commitment). Gift subscriptions are available at $20.00 per jar for the first month, then $25.00 per jar ongoing (2-jar order, minimum 3 months).

Most commercial coconut yoghurts contain one or two probiotic strains — often added after production rather than used as active fermentation cultures. They are stabilised with gums and thickeners, and the culture count at point of consumption is rarely verified.

Reuteri Bio-Ferment uses six verified strains as active fermentation agents — the cultures do the work of fermentation, not just flavour. The 36-hour fermentation at 36°C produces a meaningfully different microbial environment than a conventional yoghurt process. No stabilisers. No artificial thickeners. Culture viability is confirmed before each batch initiates.

There is no fixed clinical dose for fermented food — unlike supplement capsules, the experience of a living food product is inherently variable. That said, most research on probiotic benefit involves consistent, regular intake rather than large occasional amounts.

Our approach: daily or near-daily consumption of a reasonable serve (roughly 100–150g) is likely to deliver more sustained benefit than occasional large amounts. It integrates easily as a breakfast component, a dessert, or a between-meal serve. Treat it as a quality everyday food, not a medicine to be dosed.

Each strain is selected for its documented role in gut health and its demonstrated ability to survive the fermentation environment and remain viable at the point of consumption. Together they form a complementary ecosystem — each strain occupying a distinct functional role.

No. Probiotic benefits are strain-specific, not species-wide. A clinical benefit demonstrated for one strain of Lactobacillus reuteri cannot be assumed to apply to a different strain bearing the same species name. The research base behind a strain — the number and quality of randomised controlled trials, the documented mechanisms — is what matters.

This is why the industry standard of labelling a product simply as "probiotic yoghurt" without naming strains is insufficient. We select and work with strains that have documented functional roles. Not strains chosen for their fermentation economics alone.

Lactobacillus reuteri (reclassified as Limosilactobacillus reuteri) is one of the few probiotic species that co-evolved alongside humans. It is found naturally in human breast milk, in the human gut, and in the oral cavity — it has been part of the human microbiome for tens of thousands of years.

What distinguishes it mechanistically is the production of reuterin — a narrow-spectrum compound studied for selectively suppressing unwanted bacteria without significantly disrupting the broader beneficial microbiome.

The Lactobacillus strains in our blend are most active in the small intestine and upper gut. Bifidobacterium longum is a large-intestine specialist — it operates primarily in the colon, where Lactobacillus strains have limited reach.

By including B. longum as the sole Bifidobacterium in the culture blend, we extend the functional range of the six-strain ecosystem through the full length of the gut. A multi-culture blend with complementary anatomical coverage is meaningfully different from a single-strain or Lactobacillus-only product.

Yes — that is the entire point. This is a living fermented food, not a pasteurised product with probiotics added back in. The cultures that fermented the coconut cream are the same cultures present in the jar. Viability is confirmed before each batch is released.

To protect culture viability: store refrigerated at all times, consume within the stated date, and avoid exposing the product to heat. High temperatures are the primary threat to live culture survival — which is why every batch leaves cold storage and why we do not ship without appropriate cold chain protocols.

36 hours at 36°C is the fermentation window that allows the full six-culture ecosystem to develop properly — each strain moving through its growth phase at the correct rate, producing the organic acids, antimicrobial compounds, and flavour metabolites that define the finished product.

Shorter fermentations produce a less developed culture profile and a less complex flavour. Longer fermentations risk over-acidification that can damage culture viability. The 36-hour window is not arbitrary — it is the output of documented batch testing over multiple production cycles. Any thermal deviation during that window is assessed before the batch progresses. It is not corrected and moved on.

Production runs on Sundays and Wednesdays, from Whangārei. Each batch is sized to what can be properly supervised through the full 36-hour fermentation cycle. Every batch is documented from first inoculation to final jar seal — temperature at every stage, pH at QC, sensory outcome.

When a batch is gone, it is gone until the next production day. There is no warehouse of reserve stock, no way to scale output at the expense of process. Subscription orders allocate from production first. Walk-in or one-off orders get what remains.

Every batch follows the same documented release protocol: culture viability is confirmed before inoculation; temperature is logged throughout the 36-hour fermentation; and at Day 0, pH and sensory outcome are checked and logged before any jar is sealed.

No batch leaves cold storage without passing both checks. There is no workaround for a batch that deviates from protocol — it is documented, assessed, and handled accordingly. What is on the label is in the jar. That is the operating standard.

No — it's a fermented food, not a medicine or a health product, and we don't make health claims for it. What we can tell you honestly: it's a live-culture coconut ferment made with six named probiotic strains.

The general research on probiotics and fermented foods is interesting and still developing. We cover it on our Science page, framed as research about probiotics — not promises about this jar. If you want a probiotic for a specific health reason, talk to your GP or a dietitian.

We can't promise you will — it's a food, and we don't make health claims for it. If you're eating it for the probiotics, the general research on probiotic foods points to regular, modest amounts over several weeks rather than a one-off.

Beyond that, treat it as a quality everyday food and see how you find it.

Plenty of people enjoy fermented foods as part of their everyday eating, including while they're on antibiotics. We can't give you medical guidance on that, though — if you're on a course of antibiotics, your GP or pharmacist is the right person to ask about timing and what's suitable for you.

The gut–brain axis is a real and active area of research into how the gut and brain communicate. It's genuinely interesting science — but it's early, much of it is animal or general-population research, and none of it is something we can responsibly claim for a coconut ferment.

We've kept it off our product pages for that reason. If you're curious about the research, our Science page points to the literature.

Yes, always. These are live cultures in a living food product — heat is their primary enemy. The jar should go directly from cold storage to your refrigerator. Do not leave it in a warm car, on a sunny bench, or in any environment above 8°C for extended periods.

Ideally, consume within 7–10 days of opening. An unopened jar should remain viable through its stated date when kept consistently refrigerated.

This is a live-culture fermented food, similar in character to live-culture yoghurt, on a coconut cream base.

We recommend talking to a health professional before giving a multi-strain probiotic food to children, particularly young children or those with any underlying health conditions. A GP or paediatrician is best placed to advise on suitability.

During pregnancy, general food safety principles apply. If you have specific concerns, we recommend discussing them with your midwife or GP.

Please note some variants contain allergens: Key Lime Pie contains gluten, and No Bake Tropical Pie contains tree nuts (pecan).

Heat above approximately 46°C will begin to damage culture viability — above 60°C, the cultures are largely inactivated. Cooking with the bio-ferment in a heated dish will significantly reduce or eliminate the live culture benefit, though the product will still contribute flavour, nutrition, and coconut ferment character.

For maximum culture benefit, consume it cold or at room temperature — as a direct serve, on top of a meal, or blended cold. It integrates well with overnight oats, fruit, granola, or as a standalone dessert straight from the jar.

Orders are placed via enquiry at reuteri.nz. Production runs on Sundays and Wednesdays. Subscription allocations are reserved from each production run first — walk-in or one-off orders are filled from what remains.

Pickup is available from Whangārei on Mondays and Thursdays (the day after each production run). Local Whangārei delivery is also available. Retail price is $28.00 per jar. Subscriptions are $25.00 per jar — a 2-jar order on a minimum 3-month commitment. Gift subscriptions are also available — $20.00 per jar for the first month, then $25.00 per jar ongoing (2-jar order, minimum 3 months) — a good option if you're buying for someone else.

When a batch is gone, it is gone. The limited production model is intentional — it is what makes the process sustainable.

No artificial stabilisers. No gums or thickeners (xanthan, guar, carrageenan). No flavour enhancers. No preservatives. No colours. Every ingredient in the product earns its place by contributing to either the fermentation outcome, the nutritional profile, or the flavour design — not by extending shelf life at the cost of integrity.

The texture of Reuteri Bio-Ferment comes from the fermentation process itself — 36 hours of live culture activity transforms the coconut cream into a set, thick product without requiring any additives to produce that outcome.

We work with verified, well-characterised probiotic strains that have documented research profiles and established safety records. Culture viability is confirmed before each batch initiates — we do not begin a fermentation cycle with unconfirmed culture material.

The specifics of our culture supply chain are part of our proprietary process documentation. What we can tell you is that the strains we use are not chosen for price or fermentation convenience alone — they are chosen for their documented functional roles and their track record in clinical research.

Our current labelling is prototype labelling. A full nutritional panel is in progress and will be completed once the product has been quantified through Food Science Laboratory analysis. As we move toward full production, labelling will be updated to reflect that work.

CFU (colony-forming unit) counts are a meaningful metric for supplement capsules with stable, measured doses. For a living fermented food product, the CFU count at point of fermentation and the count at point of consumption are different — and the latter varies with temperature handling, time elapsed, and storage conditions. We believe documenting our process is more honest and useful than citing a manufacture-date count that may not reflect what is in your jar on the day you open it.

As the brand matures and production methods are fully standardised, we do intend to include verified CFU data on our labelling. We see that as a meaningful marker of transparency and confidence in our product, and it is part of our roadmap toward full commercial production.

Yes. The base is coconut cream — entirely plant-derived. The probiotic cultures are microbial, not animal-derived. There are no dairy, egg, or other animal-product ingredients in the formulation. Most variants are also gluten free, though Key Lime Pie contains gluten.

If you have a specific allergen concern not covered here, contact us at enquiries@reuteri.nz before ordering.