Ingredient

Raw Kombucha

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Source
Not animal-derived
Allergen
No
Role in food
Kombucha is primarily used as a beverage, valued for its tangy flavor and perceived …

What it is

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, producing acids, gases, and a small amount of alcohol. It is often flavored with fruits, spices, or herbs after fermentation.

Why it's used

Kombucha is primarily used as a beverage, valued for its tangy flavor and perceived probiotic benefits. It is often marketed as a healthier alternative to soda or juice. Manufacturers add it to drinks like sparkling teas, juices, and other fermented beverages.

Health notes

Raw kombucha is generally recognized as safe (GRAS) by the FDA for its intended use as a food ingredient. It contains probiotics, which are live microorganisms that may benefit gut health, though research is ongoing. JECFA has evaluated kombucha and did not set a numeric limit (ADI not specified). Some individuals may experience digestive upset when first consuming kombucha. Due to its fermentation process, it contains trace amounts of alcohol, typically below 0.5% ABV in commercially produced versions to be sold as non-alcoholic.

Allergen info

Not a major allergen. Kombucha is made from tea, sugar, and a SCOBY, none of which are among the FDA's nine major allergens. It is also gluten-free.

Products containing Raw 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.