Kombucha: How is it Made?

Kombucha has surged in popularity in recent years, driving the rise of large-scale production to meet increasing consumer demand. This shift in preferences towards healthier drink options has led to a production process involving sourcing high-quality raw materials like tea leaves, sugar, water, and SCOBY cultures. Large batches of tea are brewed, sweetened, and transferred to fermentation tanks where starter liquid and additional water are added to kickstart fermentation. The SCOBY culture metabolizes sugars, creating kombucha's distinctive flavor and effervescence. Quality control measures ensure fermentation progresses smoothly. After fermentation, kombucha is filtered and optionally flavored before being bottled using automated machinery that fills thousands of bottles per day and applies labels. This mass production has made kombucha widely accessible in supermarkets and online, appealing to a diverse audience seeking flavorful and probiotic-rich beverage options. The expansion of kombucha production reflects evolving consumer preferences towards healthier and more innovative drink choices in today's market.

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You can support the companies featured in this episode:

Buchi
https://www.drinkbuchi.com/

Nutra Kombucha
https://www.nutrakombucha.co.uk/

Krones AG - Solutions for the fields of process, filling, and packaging technology.
https://www.krones.com/en/

Brew Dr. Kombucha
https://www.brewdrkombucha.com/

Humm Kombucha
https://hummkombucha.com/

Quna Drinks
https://www.quna.nu/

FOODTECH NORGE
https://foodtech.no/

Kombucha Brooklyn

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