An introduction to fermentation: its history, how it happens and considerations for food & beverages.
Create A ‘Winning’ Functional Beverage Brand: A Roadmap for Success
What Is Water Kefir?
When we think of ‘kefir’ we likely picture probiotic-rich, gut-friendly dairy products. While milk kefir is well-known and widely consumed in Western diets, there’s another type of kefir that deserves just as much attention: water kefir!
Water Kefir – The Basics
Water kefir is created when water kefir grains are added to a sugar-water solution and left to ferment. Despite the name, these grains are not actual grains but rather a SCOBY (symbiotic colony of bacteria and yeast). Not to be confused with the rubbery, disc-shaped SCOBY used in kombucha, the grains are clusters of micro-organisms encased in a translucent, gelatinous shell and look more like little crystals.
Water kefir grains
During fermentation, the bacteria and yeast in the grains break down the sugar, producing lactic acid, acetic acid, amino acids, vitamins and minerals. Once the fermentation process is complete, the grains are filtered out and the result is a drink that is slightly sweet and tart. Unlike kombucha, which has a more acidic bite, water kefir tends to have a gentler flavour, making it appealing to those who prefer a subtler taste.
The Origins of Water Kefir
Water kefir is known by various names, including tibicos, tibi water, kefir aqua and water crystals, amongst others. While humans have been fermenting food and drinks for thousands of years, there is much more evidence of dairy kefir production and consumption than earlier civilizations’ use of water kefir grains. As a result, its origins are somewhat mysterious but one popular theory suggests that it dates back to Mexico, where these granules, called ‘tibi’, grow at the base of the prickly pear cactus and have been used for centuries in traditional Mexican fermented drinks like tepache.
Different cultures around the globe have also developed their own variations, contributing to the slight differences in the microorganisms found in water kefir grains in different parts of the world but all share very similar approaches and production methods.
What Does Water Kefir Do for Me?
First and foremost, water kefir tastes fantastic. Its subtle sweetness and tartness pairs with an almost endless array of flavours and can be crafted to delight even the most demanding palates.
Growth of the category, like in the wider functional beverages market, has also been driven by increasing numbers of consumers seeking out and choosing drinks that support a healthier lifestyle and diet. Significantly, water kefir contains significantly less sugar and is typically produced using natural ingredients, making it a healthier alternative to more traditional carbonated soft drinks.
In addition to the ‘bad stuff’ water kefir doesn’t contain, fermented food and drinks, including water kefir, can contain micro-organisms and other vitamins, minerals and micro-nutrients as a result of the fermentation process and ingredients used. Its perceived health benefits are thought to result from the blend of micro-organisms, amino acids, organic acids, water-soluble vitamins and a variety of micro-nutrients produced during fermentation.
How Is Commercial-Scale Water Kefir Made?
Brewing water kefir at scale requires careful monitoring of temperature, fermentation time, and hygiene to prevent contamination and ensure consistency and quality. Here’s a simplified breakdown of how commercial water kefir is made:
Dissolving Sugar: Organic sugar is dissolved in hot water in stainless steel tanks.
Fermentation: The sugar water is cooled, and water kefir grains are added. The mixture is left to ferment for 2-5 days.
Packing: After fermentation, the kefir is cooled and filtered before being packaged.
Quality Control: Throughout the process, pH, temperature, and alcohol content are carefully monitored to ensure the kefir remains high-quality and compliant with safety and quality regulations.
While relatively straight-forward to produce compared to other fermented beverages - with the right space, equipment and expertise - there are more convenient solutions available for producer’s looking to manufacture water kefir at commercial-scale. Good Culture’s water kefir base has been developed to simplify the process for our partners and provide a consistent, high-quality and efficient solution for producers and allow them to focus on the what’s most important to any business: growth! Contact us today to find out more how easy it could be to take advantage of the opportunities water kefir offers.
Water Kefir: The Future of Beverages?
A survey conducted by Ipsos in 2018 estimated that about 3% of the world’s population was vegan – a massive 230 million people - and that number is bound to have grown over subsequent years with the explosion in interest of plant-based diets. Add to that that over two-thirds of the world’s population are affected by lactose malabsorption/intolerance and it is certainly no surprise that more and more people, more often, are seeking out and switching to non-dairy/plant-based, functional alternatives to traditional staples and beyond to support their individual health and lifestyle needs.
Water kefir therefore is perfectly positioned to benefit from these seismic shifts in consumer behaviour. Free of diary but perceived to deliver similar benefits to milk kefir, water kefir offers a versatile, mild-tasting, accessible and convenient alternative to milk kefir and other functional beverages.
Thanks to its broad appeal and perceived health benefits, water kefir is now available in more supermarkets around the world than ever. Whether you’re looking for a refreshing soda substitute or a healthier alternative, water kefir is a delicious, positive choice.
Interested in creating your own water kefir business or product range?
Wherever you are on your particular journey, Good Culture is here to support and guide you. At heart, we are passionate about drinks, quality, innovation and the creative pursuit of entrepreneurship. Our mission is to inspire, empower and support you to build thriving, profitable & sustainable businesses. We have built years of experience and expertise by helping companies all around the world create, develop, commercialise and grow their businesses with the supply of the highest quality fermented beverage ingredients, unparalleled commercial and technical support and access to our amazing network of co-packers and flavour developers.
So, are you interested in taking advantage of the opportunities functional beverages offers or have an existing brand and need help taking it to the next level? The amazing team at Good Culture can help with anything you need.
Want to hear how we can help you do kombucha better? Contact us today.
What Is Kombucha?
What is Kombucha?
Kombucha is a naturally fizzy, fermented tea that has been enjoyed by various cultures for over two millennia. Although its roots trace back to ancient China, Japan, and Russia, it has recently gained widespread popularity for its unique taste and potential health benefits. But what exactly is kombucha, and why are so many people hooked on it?
At its core, kombucha is made from just a few simple ingredients:
Tea (usually black or green)
Water
Sugar
S.C.O.B.Y. (Symbiotic Culture of Bacteria and Yeast)
These ingredients combine to create a refreshing, tangy beverage that’s both energizing and nutritious. However, the real magic happens during the fermentation process.
How is Kombucha Made?
The process of making kombucha begins with brewing tea. Sugar is added, which may seem odd for a healthy drink, but it’s actually a crucial part of the fermentation process. The sugar isn’t for you — it’s food for the SCOBY. Once the sweet tea has cooled, the SCOBY is added, and the magic begins.
The SCOBY looks like a jelly-like disc, but don’t let its appearance fool you — it’s the powerhouse behind the fermentation. The bacteria and yeast in the SCOBY break down the sugar and convert it into alcohol, which is then transformed into organic acids. This process creates kombucha’s signature flavour - a mix that is a little sweet, with just the right amount of sour.
Typically made using green or black tea, black tea varieties have a deeper flavour, while green tea kombucha is more delicate and crisp. With its naturally sparkling and light, refreshing and acidic base flavour, it pairs exceptionally well with fruit and root flavours.
Different types of Kombucha available to consumers
As kombucha has hit the mainstream, lots of brands and manufacturers have entered the market and launched products to cater to varying consumer tastes, as well as developing new methods to mitigate the risks inherent in producing kombucha using traditional methods at commercial scale. ‘Traditional’ kombucha remains a favourite amongst large numbers of consumers however ‘craft-style’, ‘mainstream’ and ‘sugar-free’ have landed and grown quickly, encouraging more and more people to try kombucha and what it has to offer. Discover more about the different types of kombucha consumers are buying and enjoying here.
Kombucha and perceived health benefits
Fermented food and drinks can contain micro-organisms and other vitamins, minerals and micro-nutrients as a result of the fermentation process and ingredients used. Kombucha's perceived health benefits are thought to result from the blend of micro-organisms, amino acids, polyphenols from tea, organic acids, water-soluble vitamins and a variety of micro-nutrients produced during fermentation.
While these potential benefits are promising, it’s important to note that very little scientific research has been conducted as to the actual benefits to human health and more research is needed to fully understand kombucha’s long-term effects.
Why Drink Kombucha?
Kombucha offers a unique combination of refreshment and potential wellness in one drink. Its slight fizziness and tart taste make it a great alternative to sugary soft drinks or alcohol. Whether you’re looking to improve your wellbeing, cut back on sugar, or simply enjoy a new beverage with friends, kombucha is a great option.
The Rising Popularity of Kombucha
With global sales topping $3 billion (Source: Euromonitor - 52 w/e 30/12/2023) and predicted kombucha has become a staple to millions of consumers around the world and increasingly available in stores, cafes, restaurants and bars as it reaches mainstream consciousness. With this increasing availability, more and more people will be able to discover and try kombucha and it is expected that the category will continue its strong growth over the coming years.
The Bottom Line
Kombucha is more than just a health drink—it’s a delicious, naturally fermented tea that’s part of a centuries-old tradition. Whether you’re sipping for the potential health benefits or simply because you enjoy the taste, kombucha is a refreshing choice that fits well into a healthy, balanced lifestyle.
Interested in creating your own kombucha business or product range?
Wherever you are on your particular journey, Good Culture is here to support and guide you. At heart, we are passionate about drinks, quality, innovation and the creative pursuit of entrepreneurship. Our mission is to inspire, empower and support you to build thriving, profitable & sustainable businesses. We have built years of experience and expertise by helping companies all around the world create, develop, commercialise and grow their businesses with the supply of the highest quality fermented beverage ingredients, unparalleled commercial and technical support and access to our amazing network of co-packers and flavour developers.
So, are you interested in taking advantage of the opportunities functional beverages offers or have an existing brand and need help taking it to the next level? The amazing team at Good Culture can help with anything you need.
Want to hear how we can help you do kombucha better? Contact us today.
Exploring The Different Types of Kombucha Available to Consumers in Today's Market
Kombucha Industry Survey Results from Kombucha Summit 2023
The Kombucha Summit held in Berlin, Germany, from Nov 17-18, culminated with a compelling ‘Live Kombucha Industry Survey’ led by presenter Denis Kelleher, CEO of Good Culture Kombucha.
Over 70 of the 100+ attendees in the room took the opportunity to participate, using their phones to connect to the Mentimeter live polling program. Around 40% of responses were from established kombucha brands, with 30% in start-up mode and another 30% who had not yet launched.
The results – displayed in real-time – highlighted a range of concerns illustrated by charts, word clouds, and a host of statistics. They provide an intriguing glimpse into the aspirations and apprehensions of these producers as 2023 draws to a close.
Optimism
This was an optimistic crowd who had a positive experience of the business. A resounding 60% reported that 2023 had been a good year, marked by substantial growth, while less than 10% observed stagnant sales. Looking forward, everyone expected 2024 to be a better year, with 64% expecting significant growth and the remainder anticipating some level of improvement.
The attendee’s excitement for the coming year is encapsulated in a word cloud – the larger the word, the more responses.
Terms like ‘growth’ and ‘new products’ feature prominently. Brands expect to sell to new customers, increase market share, diversify, innovate, and create amazing flavors.
Concerns
Beneath the overarching optimism, there lay a spectrum of concerns. The attendees were asked to weigh these on a 1-10 scale. The responses highlight the divergence in issues that keep them awake at night.
While the overall graph indicates a particular trend, a deeper analysis reveals some fascinating divergence of opinion. Notably, shelf stability was less concerning than any other topic. Indeed, 20% had zero concern with the issue. Opinions about excess alcohol lie at either end of the spectrum. While 20% had zero concern, an equal number ranked this as the most concerning. People were only mildly concerned with achieving product consistency, with few extremes at either end. It was much the same story with production capacity. It was no surprise that over half were concerned about costs in a period of widespread inflation.
Pasteurization
One way to control alcohol levels and deliver a shelf-stable product is to pasteurize kombucha and thus stop fermentation. When asked how much they agreed with issues about pasteurized vs. unpasteurized kombucha, these attendees exhibited a nuanced perspective that suggests a considerable – some might say surprising – openness toward exploring pasteurization as a viable approach.
Most striking, over 60% of attendees think pasteurizing would help grow their business, and less than half think kombucha should only be raw and living. Balanced against these views, few people thought raw kombucha was risky, and even fewer were indifferent.
We can only speculate about the implications of this data. The survey did not ask how many brands already sold pasteurized products. We can assume it is a minority. So, the survey might be seen as probing for their views on the consumer acceptance of this issue. Since there is no labeling requirement to declare the production process, consumers are unaware of the risks or benefits of raw and living vs. pasteurized kombucha.
Kombucha Summit Experience
A last slide to consider is the word cloud created by people expressing their favourite things about the Summit.
Clearly, a chance to be part of a community of producers, share knowledge, network, and meet people was high on the list. However, it was the range of other benefits that showed why attending an event like this was worth time away from their business. From sampling other kombucha to sharing opinions and sitting in presentations, the Summit was a unique opportunity for all.
Looking ahead, The Kombucha Summit hopes to attract an even broader spectrum of producers to KS24 next year in Berlin – offering a unique opportunity for learning, networking, and industry insights.
This blog was kindly written by Ian Griffin from Booch News
8 Reasons why Manna-K Kombucha is a game changer for the Kombucha Industry
4 Reasons Why Co-Packing Kombucha Is The Future Of The Kombucha Industry
How to Optimize Your Kombucha Recipe for Co-Packing
We have had the pleasure of working with a wide range of companies in the kombucha industry, including many of the worlds leading Kombucha brands. Through our experiences, we have seen significant benefits and ease of growth for kombucha brands that have decided to work with Kombucha copackers over trying to build their own factory. Copackers are an essential part of the beverage supply chain, and optimizing your kombucha recipe formulation before you start working with a copacker can really decrease any issues and seriously increase your chances of success. This also has the added benefit of expanding the range of copacker that will work with you and also really optimise your costs & efficiencies from day one.
Kombucha is a unique and complex beverage that requires a delicate balance of ingredients to achieve the desired taste and health benefits. Getting the recipe formulation right is crucial for any brand, but it becomes even more critical when working with copackers.
Copackers are responsible for manufacturing and packaging Kombucha on behalf of brands, and they have their own set of processes, equipment, and quality control standards that need to be followed. Therefore, it's essential for Kombucha brands to develop beverage recipe formulations that are compatible with copackers' processes and equipment.
From our experience to optimize your kombucha recipe formulation for copacking, there are several key factors that Kombucha brands should consider:
Consistency in Ingredient Sourcing
One of the most important things to consider when optimizing beverage recipe formulations is the consistency in ingredient sourcing. Copackers require that the ingredients used in the Kombucha recipe are sourced from reliable and reputable suppliers to ensure consistency in taste and quality. Brands must ensure that they source ingredients that meet the copacker's quality standards (BRC, SQF, GFSI, IFF, Organic, Bio, Kosher, Halal) and are readily available all throughout the whole year. Some ingredients like fresh fruit juices and purees can cause issues here. Also fresh ginger can be very sessional and and quiet a difference in quality through out the year, for this reason it is better to source for a large supplier who can guarantee supply year round.
Simplify the Recipe
A complicated recipe formulation may be perfect for a small batch artisanal Kombucha producer, but it can be problematic when working with copackers. A complicated recipe can make it more challenging for copackers to achieve consistency and cost control in the final product. Simplifying the recipe can help eliminate any potential issues that may arise during the manufacturing process. Most copacker want to find the most efficient and cost effective way to blend ingredients and will not be very happy if you want them to custom infuse 20 different ingredients. As a general rule, just keep it simply.
Stability of Ingredients
The stability & consistency of the ingredients used in the Kombucha recipe is another important factor to consider when optimizing the recipe for copacking. Ingredients that are unstable or contaminated will have a very short shelf life can create challenges for copackers during the manufacturing & cleaning process and storage of ingredients. Brands must consider using ingredients that are stable and have a longer shelf life to make it easier for copackers to work with. For example using frozen juices can be a good options to maintain the shelf life and consistency of your ingredients without compromising on flavour & colour quality.
Consistent Flavour Profile
The flavours of wild home brew style Kombucha can vary significantly from batch to batch, making it difficult to achieve a consistent flavour profile. To optimize the recipe for copacking, Kombucha brands should aim to use a consistent kombucha base that copackers can replicate high quality results from batch after batch. Copackers will generally not want to brew kombucha onsite and for this reason we recommend using a high quality kombucha ingredient like Manna-K Kombucha.
Ease of Scale-up
Finally, it's important to consider the ease of scale-up when optimizing the recipe for copacking. As ambitious Kombucha brands grow and scale up production, copackers will need to produce larger quantities of Kombucha on short notice. Brands must ensure that their recipe formulations can be scaled up easily without compromising on taste, quality, or consistency.
In conclusion, optimizing the beverage recipe formulation can make it much easier for Kombucha brands to work with copackers. By considering the factors listed above, brands can create a recipe that is compatible with copackers' processes and equipment, making it easier to achieve consistency in taste, quality, and packaging. Developing a recipe that is optimized for copacking can help Kombucha brands to scale up production, increase efficiency, and reduce costs while maintaining the integrity of their brand.
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Why Outsourcing Kombucha Production Can Save You Time and Money
Denis Kelleher - CEO @ Good Culture Kombucha
The popularity of kombucha has led to an increase in the number of kombucha brands in the market, making it more important than ever for brands to find ways to stay competitive. A popular way to do this is by outsourcing the production of kombucha.
In this blog post, I will discuss the financial benefits of outsourcing kombucha production and why using high-quality pre-fermented ingredients like "Manna-K Kombucha" in a co-packing environment can save you time and money.
Reducing Your Invest Costs
Outsourcing kombucha production to a co-packer also reduces the need for high capital investment in building out a full kombucha brewery. Setting up a brewery requires a significant investment in equipment, infrastructure, and personnel. By outsourcing production to a co-packer, you can avoid these costs and invest your resources in other areas of your business. This is especially important for new brands that are just starting and may not have the capital to invest in a full-scale brewery. By outsourcing production, you can focus on building your brand, developing your products, and expanding your market share without worrying about the cost and complexity of building a brewery. This makes outsourcing kombucha production a smart and cost-effective choice for many kombucha brand owners.
Reducing Your Labor Costs
One of the most significant benefits of outsourcing kombucha production is the reduced labor costs. Producing kombucha requires a lot of labor-intensive processes such as brewing, cleaning, bottling, labeling, and packaging. By outsourcing the production of kombucha, you can reduce your labor costs significantly. You will not have to worry about hiring and training employees to perform these specialist tasks. Instead, you can focus on other areas of your business, such as marketing, sales, and product development.
Increased Efficiency
Outsourcing kombucha production also increases efficiency. Professional co-packers have streamlined production processes and equipment that can produce kombucha at a faster rate and with higher quality than doing it in-house. This means that you can produce more kombucha in less time, allowing you to meet the demand of your distributors and retailers more efficiently. You will also have access to the latest technologies and equipment, which will improve the quality and consistency of your kombucha.
Cost-Effective
Using high-quality pre-fermented ingredients like "Manna-K Kombucha" in a co-packing environment is also far more cost-effective than doing it in-house. By using pre-fermented ingredients, you can guarantee product quality and consistency, which is essential for building brand loyalty and trust. You can also save money by purchasing these ingredients in bulk, reducing the cost per unit. This means that you can produce kombucha at a lower cost and still maintain the quality that your customers expect.
Find out more about Manna-K Kombucha Ingredients HERE
Scalability
Outsourcing kombucha production also gives you the ability to easily scale up your production. As your business grows, so does the demand for your product. By using a co-packer, you can easily increase your production capacity without having to invest in additional equipment or infrastructure. This allows you to focus on expanding your business and increasing your market share without worrying about production capacity.
Consistency
Another important benefit of outsourcing kombucha production is consistency. Co-packers have strict quality control measures in place to ensure that every batch of kombucha meets the highest standards. This means that you can provide your customers with a consistent product every time they purchase from you. Consistency is essential for building brand loyalty and trust, which is vital for the long-term success of your business.