Kombucha: can the fermented drink compete with beer at the bar?

The health beverage has already made the leap from health store to cafes – and now it’s on offer in pubs as an alternative to booze.

Health-Ade Kombucha CEO: ‘We’re building a plane and flying it full speed at the same time’

In the early days, the economics of making organic kombucha – by hand – were not for the faint of heart, recalls Health-Ade co-founder Daina Trout during a tour of the company’s production facility in Torrance, CA, with FoodNavigator-USA. “We were making it for $10 and selling it for $5.”

The Alcohol Industry Looks to Kombucha, Category Growing Fast

“It’s like this moment in time where kombucha has caught fire and it’s not going to stop. We don’t see it stopping at all, it’s just started.”