Sabah Probiotic Kefir Drink

The product is fermented using authentic cultures including Lactobacillus kefiri, Lactococcus lactis, and symbiotic yeasts, maintaining clinical-grade viability to promote gastrointestinal equilibrium.

Bottling in light-blocking opaque containers coupled with stringent 4 to 8 °C temperature discipline prevents bacterial attrition. In-house assays confirm counts remain comfortably above 10^7 CFU/g through day 45.

This SKU targets premium supermarkets, organic health-food specialty shops, gym juice bars, and modern hypermarkets seeking functional, no-added-sugar dairy products that command higher retail margins.

Because cultures are metabolically live, thermal breaks above 10 °C reignite active fermentation, producing gas overpressure, excessive sourness, and container swelling. Reliable reefer transport is strictly required.

One-liter bottles are packed in heavy-duty 12-unit shrink cases, stacked up to 60 cases (720 units) per industrial pallet, reinforced with stretch film and corner boards to minimize mechanical stress.

Yes, Sabah Kefir complies with strict international food hygiene protocols, holding Ministry of Health manufacturing licenses, Halal certification, and ISO 22000 registration, accompanied by official COA test sheets.

Thanks to make-to-order manufacturing schedules, consignments leave the plant within 48 to 72 hours of bottling, ensuring at least 85% of the 45-day total shelf life remains active at client intake.