Opportunity for further differentiation on Kombucha

Kombucha is considered a big star in the fermented drinks arena. It is made by adding a symbiotic culture of bacteria and yeast (known as SCOBY) to a solution of tea and sugar.  Antioxidants and polyphenols derived from the tea are associated with health benefits and the fermentation aspect makes the drink probiotic-rich. Kombucha is naturally low-carb, low in sugar, and gluten-free. It can also be organic, GM-free, and vegan. The addition of carbonation and a host of trend-forward natural flavors such as ginger, turmeric, yuzu, and hibiscus has transformed Kombucha from a niche product to a mainstream alternative to traditional RTDs.