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Source
Not animal-derived
Allergen
No
Role in food
Kombucha is primarily consumed as a beverage, often as an alternative to soda or …
What it is
Kombucha is a fermented beverage made from tea, sugar, and a symbiotic culture of bacteria and yeast (SCOBY). The SCOBY consumes the sugar and tea, producing a slightly sweet, tart, and often effervescent drink. "Organic" indicates the ingredients were grown without synthetic pesticides or fertilizers.
Why it's used
Kombucha is primarily consumed as a beverage, often as an alternative to soda or juice. Manufacturers may add fruit juices or natural flavors to enhance its taste. It is typically found in the refrigerated section of grocery stores.
Health notes
Kombucha is generally recognized as safe (GRAS) by the FDA for its intended use as a food ingredient. Some research suggests potential benefits from the probiotics and organic acids present, but more high-quality human studies are needed. JECFA has evaluated kombucha and did not set a numeric limit (ADI not specified). Due to its fermentation process, kombucha can contain small amounts of alcohol, 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 is possible if processed in shared facilities.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.