Probiotics are the most honest category in nutrition: either the cultures arrive alive, or the product does nothing. At LEKKER-FOOD, probiotic manufacturing is engineered around one question: how do we keep every strain at peak activity from the fermentation tank to the consumer’s gut?
The Three Silent Killers of Probiotic Viability
- Humidity. Moisture triggers premature metabolic activity in dormant cultures. In humid climates like Hong Kong’s, an ordinary workshop is hostile to live cultures.
- Exposure time. The longer probiotic powder is exposed between packaging stages, the more viability it loses.
- Human contact. Every manual handling step is a contamination and moisture-transfer risk.
Our Answer: A Workshop Built Against the Climate
Our Guangdong workshop locks humidity at ≤26%; the Hong Kong base maintains ≤30% and remains the only independent probiotics workshop in Hong Kong. Around that core: exposure under 2 hours in GMP environments, full automation with minimal human contact, elevated inspection frequency at every critical control point, and one finished carton every 2 minutes — daily output up to 3 million units.
LeffCul® and LeffMic®
LeffCul® enables high-throughput probiotic viability testing, so potency claims are measured — not assumed. LeffMic® covers the full preservation chain: processing, excipients and storage stability. A global commercial probiotic activity database guides strain selection from day one.
Launching a probiotic? Ask any manufacturer: What is the workshop humidity? How long is powder exposed? How many human touchpoints? If they can’t answer precisely, your label claim is a hope, not a specification.