Ingredient

Organic Kombucha

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Source
Not animal-derived
Allergen
No
Role in food
Manufacturers use kombucha primarily as a base for beverages, offering a tangy, slightly effervescent …

What it is

Kombucha is a fermented tea beverage made by adding a symbiotic culture of bacteria and yeast (SCOBY) to sweetened tea. The SCOBY consumes the sugar and other compounds in the tea, producing a range of organic acids, carbon dioxide, and trace amounts of alcohol. It is often flavored with fruits, spices, or other natural ingredients.

Why it's used

Manufacturers use kombucha primarily as a base for beverages, offering a tangy, slightly effervescent drink. It is valued for its perceived probiotic benefits and is often marketed as a healthier alternative to soda or juice. It appears in various ready-to-drink formats, often labeled as 'kombucha' or 'organic kombucha'.

Health notes

Kombucha is generally recognized as safe (GRAS) by the FDA for its intended use as a food ingredient. While some studies suggest potential health benefits due to its probiotic content and organic acids, more research is needed to confirm these effects in humans. JECFA has evaluated kombucha and noted its traditional use. Some commercial kombuchas may contain low levels of alcohol as a byproduct of fermentation, which is regulated by the FDA.

Allergen info

Kombucha is not derived from any of the 9 FDA major allergens. It is typically gluten-free, though cross-contamination can occur during processing.

Products containing Organic Kombucha

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Last updated: September 28, 2026

Note: This site presents label data from USDA FoodData Central for general information. It is not medical advice. Check the package label; formulations change.