As the industry continues to mature, the manner in which individual brands choose to approach the issue of alcohol and sugar content in kombucha will likely play a significant role in determining the health of the category going forward.
Speaking with BevNET at KombuchaKon 2017 in Long Beach, Calif., Chaluvadi, said that the category has matured to a point in which it needs to further integrate science to alleviate lingering concerns over kombucha’s sugar and alcohol content, as well as probiotics.
Kombucha Wonder Drink is looking fresh after the 2017 Winter Fancy Food Show; it came prepared to the annual food and beverage convention, with new flavors, new labelling, and a new parent company.
Over the course of the 2017 Winter Fancy Food Show, we encountered a broad array of new brands, design revamps and line extensions, all of which are included in this photo gallery.
Probiotics are on the rise, exciting new innovations are coming to cold brew, and tea is introducing some new ideas of its own. The 2017 Winter Fancy Food Show in San Francisco was an exciting start to the beverage industry's new year.