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Source
Not animal-derived
Allergen
No
Role in food
Kombucha is primarily used as a beverage, often marketed as a probiotic-rich alternative to …
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 produces organic acids, carbon dioxide, and trace amounts of alcohol. It is often flavored with fruits, herbs, or spices.
Why it's used
Kombucha is primarily used as a beverage, often marketed as a probiotic-rich alternative to soda or juice. Manufacturers add it to drinks for its tangy flavor and perceived health benefits.
Health notes
Kombucha is generally recognized as safe (GRAS) by the FDA when prepared and consumed appropriately. Some studies suggest potential benefits related to gut health due to its probiotic content, but more research is needed. Regulatory bodies like JECFA have evaluated similar fermented products. Evidence regarding specific health claims is mixed and often based on preliminary research.
Allergen info
Kombucha is not derived from any of the 9 FDA major allergens. It is typically gluten-free, but cross-contamination can occur during processing, so checking labels is advised.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.