However, due to the fermentation, it often has small quantities of alcohol, which is a barrier to entry for potential players. They are the driving force behind the phenomenon of Kombucha and they historically have dictated which brands end up at the top.Ī true Kombucha has a complex taste due to the unique and and complex fermentative action-it has some of the flavour qualities of tea, the complexity of beer, and is tart as well. The core demographic of fitness and weight management segments however are always heard complaining about the lack of Kombuchas which are actually low-calorie. Uneducated consumer perception is, thus, that anything with the word Kombucha on the label symbolises healthy. While this variety requires little skill to make, it is generally so sweet, dilute and high in calorie-at which point you should just reach for a conventional soda. Their fermentation process is unsophisticated, producing a tart and unbalanced product which is then cut with fruit juice or other flavourings to balance the flavour. Other brands of Kombucha are similar to a Shandy. Some Kombuchas undergo secondary fermentation in the bottle for carbonation and are flavoured carefully, likened to a Belgian ale or better yet-a Lambic. ![]() Kombucha has a couple of main ‘styles’-however, my personal vote for a legal denomination for Kombucha would be that it must be made of tea from the Camellia Sinensis tree, keeping in mind the keyword tea is in the name, otherwise it’s just another fermented plant infusion. However, we have not built this factory yet and are currently using one of our other methodologies. To date, I have not heard of another brand of Kombucha worldwide which has all of these properties in one bottle. Below 0.5 percent alcohol and stable enough for Halal certification.Raw / unpasteurised (crucial for core demographics).To date, I have invested over 28,000 hours of intellectual property research in Kombucha production, the pinnacle of which has been the discovery of an inexpensive, patentable, and very scalable technology which results in a Kombucha with the following properties: In fact, due to early regulatory speculations preventing me from founding a factory in 2014, I was forced to look deeper into my product than anyone has yet had to. ![]() I’ve therefore familiarised myself with the strictest regulatory landscape in practice, specifically with regard to one of the most controversial beverages on the market. I have predicated my efforts on making an authentic, low calorie Kombucha which appeals to the wider market, foreseeing the East Meet West trend and planning on the confidence of producing a Kombucha in Singapore, as this would have significant effects on the perception of consumers around the rest of the Asia Pacific, notably food scandal-ridden China.
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