Kombucha’s popularity continues to rise and with it curiosity about how to decipher Kombucha nutritional panels and labels to understand what type of Kombucha and how “healthy” it may be.

Styles of Commercial Kombucha

Back in July of 2020, Kombucha Brewers International (KBI) launched the first Kombucha Industry Code of Practice which details the definition of Kombucha including methods of production, labeling terms and process steps. It was launched as a Code of Practice to allow it to continue to evolve as the industry is young and continues to need more research to better understand the authenticity (what does that mean and how does one achieve it?) of any particular brand. Since authentic can be a loaded term, KBI has instead used the terminology “Traditionally Fermented Kombucha Tea” which reflects what the vast majority of homebrewers are producing and “Kombucha” which encompasses many other iterations from different substrates (yerba mate, coffee, herbs, etc.) and processes (sterile filtration, dealcoholization, pasteurization, from concentrate, etc.)

Commercial Kombucha is a 21st century industry and strives to be a leader in labeling transparency. The processed foods and industrialization of the food supply in the 20th century through the use of pesticides, GMOs, toxic chemicals and preservatives, mislabeling, and lack of nutrients has left the world depleted and sick. The Kombucha industry strives to create products that are minimally processed and provide nutrition in a living form. Letting consumers know “what’s on the label is what’s in the bottle” is key to creating confidence in our products and to empower consumers to make an informed decision about which type of products best serves their individual needs for each use occasion.

Front of Label Requirements

• From Concentrate – created using “high density starter” or “kombucha vinegar”
  • Non-alcoholic
  • Diluted with water
  • Backsweetened with non-fermentable sugar (stevia, monkfruit, etc)
  • Shelf stable
  • Does not require refrigeration
• Pasteurized – heat treated to kill organisms
  • Shelf stable
  • Does not require refrigeration
  • Prevents alcohol level from changing
• Sterile Filtered – passed through a 0.45 micron filter which removes all living organisms
  • Shelf stable
  • Does not require refrigeration
  • Prevents alcohol level from changing

Ingredient Panel Label Requirements

• Dealcoholized
  • Cone separator that removes alcohol
• CO2 added
  • Many people report not being able to tolerate forced carbonation in sodas and other beverages
• Added probiotics
  • Lab grown and patented probiotics are to be listed on the label
  • They are identified by the letters and numbers combination following the name of the strain of organism
• Filtered
  • If passed through a filter of 50 microns
  • Filtering removes yeast particles which creates a clearer product and can help control ethanol production
  • It also removes flavor components and nutrients
• Refrigeration requirement
  • Only needed for raw, unpasteurized products
  • Refrigeration is key to controlling ethanol production
  • Cold supply chain distribution and storage can be challenging and costly which is why some brands choose to use other methods to create shelf stability
• Alcohol statement
  • Ethanol is one of Kombucha’s natural preservatives and provides a medicinal benefit
  • Ethanol in traditionally fermented Kombucha tea is non-intoxicating
  • Consumers are provided this information to help them decide if consuming this type of Kombucha is right for their body

The vast majority of Kombucha products in the market, especially those by small producers, will be closer to the type of Kombucha most people are making at home, though they are often filtered and/or force carbonated to prevent overfoaming, bottle explosions and to control ethanol compliance. Here in the US, KBI is advocating to raise the taxation threshold of Kombucha from 0.5% ABV to 1.25% ABV so that consumers continue to have access to products that require less processing.

SIGN THE PETITION TO ASK YOUR REPRESENTATIVE TO SUPPORT THE KOMBUCHA ACT.

Added Sugars

According to rule changes by the FDA, any product that uses sugar must include that on the label as “Added Sugars”. The challenging aspect of this rule for Kombucha and other fermented beverages is that the sugar content remaining post fermentation has to be reported as “Added Sugars” even if no additional sugar is added to the product. Read more about it here.

The other vital piece of information missing from the label that creates confusion when comparing Kombucha to other beverages is that everything is lumped together as “sugars.” However, the sugar in Kombucha is already fermented meaning that sucrose, a disaccharide, has already been broken down into its monosaccharide components – fructose & glucose – both of which have a lower glycemic impact on the body. When comparing sugar grams with soda or energy drink labels, this is not an “apples to apples” comparison. Even if the Kombucha seems to have a higher sugar content, the impact on the body is very different. Its the “teaspoon of sugar that helps the medicine go down” and allows the consumer to enjoy the natural organic acids of Kombucha that support a healthy liver and metabolism.

Label Dissection

We’ll take a look at some of the popular brands of Kombucha and see how they are presenting their information.

“Traditionally Fermented Kombucha Tea”

GT’s Classic Raw Kombucha (independently owned)

 

Revive Kombucha bottle (ownership stake by Peet’s Coffee)

GT’s Synergy Kombucha

 

 

Pasteurized Kombucha

Revive Kombucha (cans)

Kombucha from Concentrate

KeVita Kombucha (owned by Pepsi Cola)

Humm Kombucha 

Manna-K & KefiViva

These two companies manufacture Kombucha Concentrate (though they may go by other names) that are used by several brands across the globe yet are not listed on the label as such. Some will claim that these are “high density starter” however, if you go from “starter” to packaged Kombucha in 2-4 days, is it really Kombucha? For example, if you were to discover the “craft beer” you were drinking was made by combining beer concentrate with water and flavorings, would you still consider it craft?

Again, these products are better for you than a soda or energy drink, but doesn’t the Kombucha Consumer deserve transparency on the label so they can select the product that matches with their needs? By not including these ingredients on the label, are manufacturers hiding the truth from their customers? Maybe nobody cares because it tastes good. Would their perception change if all of these products were labeled correctly?

If you aren’t certain which processes are being exerted to your brew, ASK THE BREWER! Most websites have a contact form where you can send a message and ask if their product is “from concentrate”, “pastuerized” or “sterile filtered”

Sterile Filtration

Jarr Kombucha (owned by Duvel)

Dealcoholized

Brew Dr Kombucha (independently owned)

Conclusion

If you made it this far, you might be wondering, “what does this mean?” It simply means that as Kombucha has continued to grow in popularity, it has become subject to processing steps for a variety of reasons. Some brands seek funding in order to grow which means their new owners or stakeholders may have a more conventional approach to manufacturing. Once funding has been accepted, it can be difficult to say no or to stick to traditional fermentation methods because frankly, its difficult! Creating craft fermented foods and drinks are complex and not easy to control. That’s why they are CRAFT – because it takes a combination of artistry and science to create delicious ferments, batch after batch.

The best way to know is to get to know your Kombucha brewer. We always advise connecting with your local brand(s) first as they are often small family businesses that are more traditionally focused since they are making smaller batches that don’t travel as far as national or international brands. That said, there are larger brands that “do it the hard way” and stick to traditional processes even when it costs more due to cold supply chain. If it is really inexpensive, then dig a little deeper. Sometimes brands are competing on price, other times they are simply lower priced due to cheaper manufacturing processes or ingredients.

Here’s what you can do:

1. Share this page – on social media, email to a friend, help spread the word and raise awareness
2. Sign the petition – help support raw, unpasteurized Kombucha producers by asking your Senators and Representatives to support the KOMBUCHA Act and end taxation laws that prevent access to these healthy products that do not intoxicate. Our goal is 10,000 signatures – can you help us get there? Only takes 5 minutes!
3. Become a label detective – Whenever we try ANY new product (or even if we haven’t looked at our “old favorites” lately), we MUST read the label. Our FDA does NOT have our back as evidenced by the numerous brands of food products that are sold in Europe WITHOUT the same level of harmful additives and chemicals as their American counterparts.
4. Ask the manufacturer – If you are uncertain due to unclear wording or questionable label information, ASK! Send them a link to the KBI Code of Practice and ask if their label harmonizes with the Code. KBI is not a regulatory agency. That said, consumer pressure will cause manufacturers to change their labels.