Organic Raw Carbonated Kombucha

Kombucha is a fermented beverage made from tea, sugar, and a SCOBY (symbiotic culture of bacteria and yeast). The SCOBY consumes the sugar and tea to produce organic acids, carbon dioxide, and a small amount of alcohol. It is often flavored with fruits, herbs, or spices and can be naturally carbonated.

Kombucha is primarily consumed as a beverage, often as an alternative to soda or juice. Manufacturers produce it for its tangy, slightly sweet flavor and perceived probiotic benefits, positioning it as a health-conscious drink.

Kombucha is generally recognized as safe (GRAS) by the FDA for its intended use. Some studies suggest potential benefits from its probiotic content, but more research is needed. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated kombucha, but did not set a numeric acceptable daily intake (ADI). Due to its fermentation process, it contains trace amounts of alcohol, which are typically very low in commercially produced kombucha.