Jersey Dairy’s new kefir sells out within two weeks

Jersey Dairy introduced its kefir drink in early August and sold the initial production run in under a fortnight. The company responded by making a second batch with double the volume of the first.

Kefir is a fermented milk beverage produced with live microorganisms and kefir grains. It is commonly associated with digestion and gut-health benefits. Jersey Dairy described it as a breakfast product.

Dr Magdalena Drabble, the dairy’s director of operations, said she had sought to develop kefir for a considerable period because the drink is widely consumed in Eastern Europe. Dr Drabble, who is from Poland, said the product was launched as health and wellness increasingly influenced consumer choices.

The drink uses Jersey milk containing only A2 milk protein. Dr Drabble said this combines the characteristics of Jersey milk with the nutritional and digestive properties associated with kefir and A2 protein. Jersey Dairy chose a less pronounced flavour than the sharper style found in some Polish kefir, aiming instead for a taste closer to products familiar in Jersey and Britain.

Jersey Dairy conducted the product’s development, manufacture and testing itself. Production takes place in the same vessels used for cream. The bacterial cultures and kefir grains are sourced from an international supplier. Dr Drabble said the project had required limited investment so far, but that expanding output would need additional spending.

The dairy plans to raise production if demand continues and could make a batch every three weeks. That timetable would allow it to work within the drink’s 35-day shelf life. Dr Drabble also said she hoped the kefir might eventually be exported.

Jersey Dairy is considering further development of its yoghurt range. Dr Drabble said the company could promote its existing yoghurt as a high-protein product because Jersey milk naturally contains A2 protein, while yoghurt with a still higher protein content was also being considered.