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WHAT IS KOMBUCHA?
• Fermented tea: Naturally rich in probiotics and healthy acids
• 4 ingredients: Tea Water Sugar and SCOBY
,
,
,
– SCOBY = Symbiotic Culture of Bacteria & Yeast
– Most brands brew “raw”,
contain some level of alcohol
• Enjoyed for thousands of years to promote HEALTH!
– 150 years of research, mostly international
– Improved digestion, immunity, energy, metabolism
– “Makes me feel good”
• Naturally low in calories and sugar, effervescent and DELICIOUS!
• Kombucha has a unique composition:
– Acetic acid ferment (like vinegar)
– Plethora of organic & amino acids
– Low pH (typically 2.9‐3.5)
– Residual sugars
– Complex sediments
– Natural carbonation
Impact accuracy
of methodology
HISTORY OF COMMERCIAL GROWTH
• 1995: First to market, GT’s Kombucha
• 2000’s: Steady growth with new brands
• 2010: Voluntary withdrawal of kombucha
– Alcohol thought to be >0.5% ABV
– Reformulated brands came back
• Since 2010: HUGE GROWTH
– +30% growth in natural channel
– +50% + growth in grocery channel
– ~$600M in 2015
– Growth BEYOND kombucha
• 2014: KBI formed
– 40 founding companies, 90 memberships
– 90% of commercial brewers
– WE NEED AN APPROPRIATE & FAIR STANDARD!