A blog series that uncovers the inspiring journeys of our founders and collaborators in the Value+D program
This series offers a behind-the-scenes look at the transformation happening in regional NSW communities and the next generation of sustainable, health-focused products.
We had the pleasure of sitting down with Nobu Moyo, the inspiring founder of Nature Nectar Kefir, to dive into her product development journey and explore how she has woven the traditions of her Zimbabwean culture and her life philosophy into every step. Rooted in a personal healing experience and a passion for fermentation, Nobu shared how she transformed traditional practices into a modern probiotic beverage that prioritises health, taste and connection to nature.
From perfecting her authentic flavours to navigating the complexities of scaling her vision, Nobu’s journey is a testament to resilience, cultural pride and a mission to make gut health accessible for all.
What inspired you to create Nature Nectar Kefir and how did you first become interested in gut health and fermented foods?
Nature Nectar Kefir was born from a personal journey of healing. From a young age, I was fascinated by the microbial world and curious about why loved ones fell ill. After facing gut health challenges and longing for the traditional tastes of my Zimbabwean culture, I rediscovered the art of fermentation. Practising traditional methods like making Kefir (Amasi) not only restored my well-being but reconnected me with my roots.
This journey ignited my passion for fermentation and inspired me to share these natural, culture-rich products with others, offering both health benefits and a taste of tradition.
Could you tell us about Nature Nectar Kefir’s mission and why making gut health accessible is important to you?
Our mission goes beyond selling a product; it’s about sharing a piece of our world where nature is at the heart of healing and well-being. Carefully crafted with real kefir grain cultures, our products are a celebration of tradition and a ‘thank you’ to life and to you for embracing it. As someone who has experienced gut dysbiosis, I’ve come to understand how deeply gut health impacts overall well-being. Reviving the tradition of Kefir reminded me of the vitality I felt growing up when fermentation was a way of life. Our mission is to make authentic, probiotic-rich Kefir accessible to help others reconnect with nature and restore their health naturally.
What was the beginning of your product development journey like? How did you go from the initial idea to where you are today?
The start of my product development journey was a challenge, I knew little to nothing about fermentation and culture formation or business. But with every challenge comes a reward, that reward, for me, was an extensive knowledge base about traditional fermentation practices and maintenance of my cultures, an education beyond food about the enhancement of the effectiveness of probiotic foods through the power of nature. One of the brand values I maintained from the start was interacting with my community and getting involved in business related events. This led me to the discovery of the Value+d program, where I have developed a beautiful picture of how to take an idea and bring it to life, in the form of business.Â
How many iterations or adjustments did you make to the product before arriving at the version that’s available today?
Perfecting my cultures was the biggest challenge in achieving product quality. For the dairy probiotic kefir, over 100 adjustments were made based on feedback to create the rich, high-quality product I have today. Developing my water kefir soda was even more demanding. I started with an almost lifeless culture, requiring about 300 adjustments to nurture it into a powerful, thriving one. My passion for fermentation fuelled my dedication, treating my cultures like my children. Their health and the quality of the products they yield are of utmost importance to me.
What has been the most rewarding part of developing Nature Nectar Kefir, and what aspects of the process have been the most challenging?
Taking on challenges has brought invaluable experience, wisdom and resilience. Through self-discovery and engaging with my community, I’ve learned what truly matters to people and to myself: reconnecting with ancient traditions and embracing nature as the key to improved well-being. My goal is to restore that connection for others. The most challenging aspect has been the pre-launch journey, particularly navigating compliance requirements, but the rewards of sharing this passion make it all worthwhile.
You offer a range of flavours made with organic ingredients. What was your approach to flavour development, and how did you ensure a balance between taste and health benefits?
Growing up in Zimbabwe with century-old fermentation practices, taught me a simple but profound secret: when fermented foods are made with love and high-quality ingredients from nature, simplicity becomes complexity. This philosophy guides my approach, ensuring that my cultures produce rich flavours while preserving a high probiotic count.
How do you differentiate Nature Nectar Kefir from other probiotic drinks on the market, like kombucha or yoghurt-based beverages?
Nature Nectar Kefir stands out as a milder, less acidic alternative to kombucha and a lighter, more refreshing option than yoghourt drinks. Our small-batch production, use of organic ingredients and commitment to locally-sourced materials ensure exceptional care and quality. Plus, water kefir is naturally dairy-free, making it ideal for those with dietary restrictions.
Where can people find Nature Nectar Kefir and how can they follow your journey to support your mission?
Currently, Nature Nectar Kefir is available locally in Armidale as we work to establish partnerships with retailers like Cold Country Organics to expand our reach.
You can connect with us on Instagram at naturenectark, where we share updates and insights into our growing journey. We’re also building a community through the Armidale Fermentation and Health Group on Facebook—a budding space where we explore fermentation, health and holistic living.
Additionally, our Alchemical Collective Facebook page extends support to locals and holistic healers, reflecting our mission of empowering healing, sovereignty and connection. Though these groups are in their early stages, they offer a unique opportunity to grow with us, learn about our founders and join a movement rooted in natural wellness. For inquiries, feel free to reach out via email at nectarkefir@gmail.com.
Nobu's product development journey is a powerful reminder that building a successful product takes time, dedication and a deep commitment to both quality and purpose. Through resilience and the careful nurturing of her craft, she’s creating something truly unique. To learn more about Nobu’s journey, connect with her on any of the platforms listed above and her website will be launching soon where you can stay tuned for more updates on Nature Nectar Kefir’s mission to bring health and tradition together.
>> If you missed last week’s interview with F&B branding expert Olivia, click here to catch up.