13 strains of live 'n' active cultures
Billions of live cultures per serving
Made with British milk and natural ingredients
No sugar added
Source of protein & calcium
What is Kefir?
Kefir (said keh-fear) has been enjoyed around the world for over two thousand years. It first originated in the Caucasus mountains and has been linked for centuries with positive health and well-being. This wonder drink is made by fermenting milk with live cultures, much like a traditional yoghurt, but what sets kefir apart is the diverse blend and sheer number of live cultures. In fact, The Collective’s kefir boasts a whopping 13 different culture strains which result in 60 billion live cultures in each serving. This makes kefir different to standard yoghurt, which will have on average 2-5 culture strains. Live cultures are widely known to improve lactose digestion in people who have difficulty digesting lactose.
Live yoghurt (milk) fermented with kefir cultures*, water, coconut milk (3.8%), concentrated grape juice, blossom honey (1.7%), desiccated coconut (0.7%), cornflour, natural flavourings, gelling agent (fruit pectin), Madagascan vanilla extract, acidity regulator (lactic acid).
*contains 13 live ‘n’ active cultures including:
- Bifidobacterium Lactis
- L. Acidophilus
- L. Rhamnosus
- Bifidobacterium Infantis
- L. Paracasei
- L. Fermentum
- S. Thermophilus
- L. Delbrueckii Subsp. Lactis
Allergy advice: For allergens see ingredients in bold.
Our Kefir contains pasteurised cow’s milk and is packed in a dairy that handles nuts.
|SERVINGS PER POT: 1||AVERAGE QUANTITY|
|SERVING SIZE: 250 ml||PER SERVING||PER 100 g|
|- OF WHICH SATURATES||5.2g||3.8g|
|- OF WHICH SUGARS||9.7g||7.2g|