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WELLNESSWEEK
Our Roots.
I'm See See, the founder of Uni-Nature. This brand started in 2021 from a home kitchen in KL: one cold-press, one stubborn rule. Quality first, scale later.
I was tired of wellness products that felt more like marketing than medicine. Bottles with hidden sugars. "Superfoods" that hid behind unpronounceable powders. Brands that talked about nature but built shortcuts into every batch.
So we started small. Real roots, hand-washed. No heat, no preservatives, no bulk powder. Made fresh, the same way, every day.
I still drink a turmeric shot every morning, before email. It's the first thing my kitchen smells like, most days. Some habits, you keep. Somewhere along the way, those small habits became the brand.
Building a brand isn't about chasing the butterfly. It's about beautifying the garden.
When I started Uni-Nature, I thought building a brand was about the right strategies, the perfect visuals, or doing what everyone else was doing.
It isn't. If the garden is nurtured with quality, sincerity and heart, the butterflies come naturally.
Trust your gut.
Two big calls shaped this brand, and both came from my gut.
The first: cut the menu. We started with everything: juices, nasi ulam, you name it. My gut said focus. Just the turmeric shot, made the way I'd want to drink it. So we did.
The second: close the kiosk. Twenty-plus days of zero sales. My gut said go online. We listened.
Both felt risky. Both turned out to be right. The kitchen has grown (there are six of us now), but the standard hasn't moved. Same process. Same kitchen. Same way, every batch.
Funny thing about this work: I make a living now helping people trust their gut too.
Our Production Process
Three steps, same way every batch. A longer look at how every bottle gets made.
Meticulous Prep.
Every bottle starts before the press. Roots and produce arrive in the kitchen the day they're used: turmeric, ginger, beetroot, moringa, kale. We hand-wash them under running water, peel by hand, and inspect each one before it goes anywhere near the cold-press.
This is the slow part. The unglamorous part. The part most brands skip when they switch to bulk powder. We never have.
The roots in your bottle were washed in a sink in Kuala Lumpur this week, by someone whose name we know.
Cold-Press Extraction.
The reason we cold-press is simple: heat kills the things we make these shots for. Pasteurisation, flash-heating, even the friction of high-speed blades; all of it dulls the living enzymes that do the work.
We press at low speed, in small batches, the same way every morning. No heat. No oxidation. The juice comes out the colour the root actually is.
You can taste it. Cold-pressed turmeric isn't dusty or bitter. It's bright. Cold-pressed beetroot tastes like beetroot, not like sugar.
Sterile Bottling.
The last step is where we earn the MeSTI certification. After pressing, the juice moves into our hygiene-controlled bottling room: air-filtered, surfaces sterilised, gloves and hairnets on. Every bottle is washed, rinsed, filled, and sealed within minutes.
We don't add preservatives. We don't pasteurise. The shelf life is forty-five days, kept cold (0 to 4°C). That's what cold-pressed, unpreserved juice actually keeps. Not six months. Not "best by next year". Forty-five real days, every batch lab-verified.
What's on the label is what's in the bottle. Nothing else.
Why our community keeps reordering.
I honestly expected the Turmeric Shots to taste like strong curry, but they are actually so zesty and refreshing! It's become my favourite way to wake up in the morning without caffeine.
I love having a Kombucha after a heavy lunch. It really helps settle my stomach and I don't feel that 'food coma' sluggishness anymore. Plus, it's not too sweet like other brands.
I've tried a few collagen brands, but this Collagen Jelly is by far the easiest to stick to. It tastes like a dessert, and after finishing my first box, my skin definitely feels more hydrated.
Started drinking these daily three months ago. My energy levels are through the roof and I no longer need my afternoon coffee. The whole family is hooked now!
Frequently Asked Questions
Our facility is MeSTI certified by the Ministry of Health, and every recipe is Halal-compliant. Shots and Collagen Jelly are alcohol-free. Kombucha contains trace alcohol from natural fermentation (well under the 0.5% Halal threshold).
Cold-pressed shots last 45 days unopened (24 hours opened). Kombucha keeps 30 days unopened, 5–7 days opened. Collagen Jelly lasts 60 days at room temperature. Real food, real shelf life.
First thing in the morning, on an empty stomach, works for most. Each shot has its own sweet spot. Beetroot pre-workout, Turmeric with food, Kale-Moringa any time.
Yes, anywhere in West Malaysia. We use cold-chain delivery with insulated boxes and gel packs to maintain 0-4°C in transit.
No refined sugar in our shots, only fruit's natural sweetness, with a touch of raw honey in two recipes. Our Kombucha uses organic cane sugar, and the live cultures consume most of it during the 14-day ferment.
Uni-Nature
G-9, Prima Tiara 1, 4, Jalan 6/38a, Taman Sri Sinar, 51200 Kuala Lumpur
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Mon - Sat, 8:00am - 3:00pm
Sun, Closed