Those who know me well are probably aware of my passion for discussing the authenticity of the kombucha we produce. Our mission is to create an award-winning product that supports the health of our customers. Whilst we were certain that we were brewing a high quality product, we wanted to know in greater detail more about the benefits our kombucha provides.
To gain a deeper understanding, we enlisted the expertise of Dr. Gustavo de Cerqueira, a microbiome specialist who leads a prominent laboratory (BiomeMega Global) in this field. In partnership with the Australian Genome Research Facility, Dr Gustavo and his team examined our products (along with some other brands) to uncover the reality of what's happening within the kombucha industry. What we discovered revealed some uncomfortable truths.
There are two primary categories of kombucha brands: those that are shelf-stable and those that require refrigeration. Shelf-stable kombucha offers significant cost savings due to eliminating the need for refrigeration during production, transportation, and storage. This cost-effectiveness benefits the entire supply chain, including wholesalers, distributors, retailers, and food service operators. This model has remained largely unchallenged since the category's inception, but it raises an important question: what is the true cost to the consumer?
As a brand committed to brewing authentic kombucha that necessitates refrigeration, we are curious about how some kombucha products can exist on the shelf. To gain insights, we sent our products and other brands to BiomeMega for analysis. We wanted to see the numbers and get more detail about the benefits in our raw kombucha products, and how they stack up against other brands in the market. Our findings were illuminating, to say the least.
What makes up a flourishing kombucha brew?
Dr Gustavo and his team drilled down into three main areas that make up an effective and functional kombucha:
1. Organic Acids
Kombucha fermentation involves a microbial symphony, transforming sweet tea into a tangy, effervescent beverage rich in beneficial compounds, including organic acids that enhance gut health.
Organic acids are produced as byproducts of microbial metabolism during fermentation. They include a range of compounds, such as acetic acid (found in vinegar), lactic acid (present in yogurt), and gluconic acid (found in plants). These acids contribute to the distinctive sour flavour of kombucha, and play a crucial role in its health-promoting properties.
One of the primary benefits of organic acids in kombucha is their ability to stimulate the microvilli in our gut. Microvilli are tiny finger-like projections that line the intestinal walls and increase the surface area available for nutrient absorption. When organic acids come into contact with the microvilli, they trigger a cascade of physiological responses that enhance the absorption of essential nutrients, such as minerals, vitamins, and amino acids.
In our recent testing against other brands of kombucha, we made an exciting discovery. Our kombucha, particularly our Grand Bazaar kombucha, exhibited very strong secretion of acidifying compounds compared to other brands. This finding suggests that our proprietary blend of organic botanical extracts has a turbocharging effect on acid production during fermentation.
The increased production of organic acids in our kombucha offers several potential benefits. First, it may enhance the absorption of nutrients from food, leading to improved overall health and well-being. Second, organic acids have antimicrobial properties, which may help to suppress the growth of harmful bacteria in the gut and promote a balanced gut microbiome. Third, organic acids may contribute to the antioxidant activity of kombucha, protecting cells from damage caused by free radicals.
2. Colony Forming Units (CFU’s)
Traditionally, brands have relied on CFU (Colony Forming Units) counts as the primary indicator of a kombucha's strength. However, this approach is misleading and oversimplifies the complexity of kombucha's microbial ecosystem. While having flourishing CFU counts is essential, it's equally crucial to maintain a balanced and diverse range of CFU levels. Extremely low CFU counts render the kombucha ineffective, providing no significant health benefits. Conversely, excessively high CFU counts can disrupt the gut's natural microbial equilibrium, leading to an imbalance known as monoculturing. This imbalance can trigger unwanted side effects and hinder the overall health-promoting potential of kombucha.
Furthermore, CFU counts must be considered in conjunction with the diversity of bacteria present in kombucha. A truly healthy kombucha boasts a rich tapestry of different bacterial strains, each with unique properties and functions. This diversity is essential for maintaining a harmonious and resilient microbial community within the gut. When various bacterial strains work synergistically, they enhance kombucha's overall health benefits and promote optimal digestive function.
Therefore, it's crucial to adopt a more nuanced approach when evaluating kombucha's strength. Brands and consumers alike should look beyond mere CFU counts and prioritise kombucha with a balanced range of CFU levels and a diverse array of bacterial strains. By embracing this holistic perspective, we can unlock the full potential of kombucha as a transformative health drink.
3. Diversity of Bacteria
In the analysis of shelf-stable kombucha, we stumbled upon a peculiar finding—the presence of a strain of bacteria called Bacillus. Bacillus is not a naturally occurring bacteria in kombucha. It's primarily a soil-borne bacteria that has no role in the traditional kombucha fermentation process. Its presence is a clear indication that shelf-stable brands are intentionally adding these spores to the kombucha after the original bacteria has been removed or sterilised. The purpose of this addition is to create shelf stability, eliminating the need for refrigeration.
While this clever tactic achieves shelf stability and provides some level of functionality of the product, it raises questions about the authenticity of the resulting beverage as genuine kombucha. Traditional kombucha brewers firmly believe that the addition of Bacillus spores undermines the integrity of kombucha. It's seen as a sleight of hand, a trick employed to make the product shelf-stable while still being marketed as "kombucha."
The introduction of a single strain of soil-borne spores into kombucha also inadvertently creates a monoculture—an environment that is undesirable in kombucha. A monoculture lacks the diversity of bacteria that is characteristic of real kombucha and can upset the natural balance of the guts microbiome. It can lead to undesirable health outcomes that can include impaired digestion, risk of disease and weakened immunity function.
In contrast, real kombucha brewed the traditional way, without the stealthy intervention of Bacillus spores, naturally hosts a variety of bacteria such as acetobacter, saacharomyces, and gluconobacter which are all found in Two Boys Brew. These highly active and beneficial bacteria contribute to gut health and require nourishment in the form of trace amounts of glucose or sugar. Additionally, refrigeration is crucial to ensure that these bacteria don't grow too quickly, leading to an increase in alcohol and carbonation.
Therefore, it's essential for consumers to be aware of the distinction between authentic kombucha and shelf-stable products that rely on the addition of Bacillus spores. To preserve the integrity and health benefits of kombucha, it's recommended to opt for refrigerated kombucha that has been brewed using traditional methods, avoiding shelf-stable products whenever possible.
Wellness washing: the dark art of kombucha marketing claims
Given our understanding of the manufacturing process, some brands employ strategic marketing tactics to subtly conceal their use of questionable manufacturing practices. Here are a list of claims to look out for:
“No Sugar”
The absence of sugar in a kombucha beverage is a significant indicator that it isn't authentic. The naturally present bacteria in kombucha rely on sugar for survival. Without sugar, the natural occurring bacteria cannot survive, suggesting that the kombucha has been supplemented with an external strain of bacteria known as bacillus, known for its shelf stability.
To avoid added sugar, no-sugar drinks often rely on non-nutritive sweeteners like Stevia and Erythritol for sweetness. However, these sweeteners come with a peculiar aftertaste. This is because the molecules of these sweeteners bind to the taste receptors on the tongue, interfering with your ability to taste properly. This side effect is not ideal, especially if you are a food service provider and your core offering is food.
We also recommend you look at the current research relating to non-nutritive sweeteners. Evidence is emerging suggesting that products like stevia and erythritol could lead to significant health implications that include cardiovascular disease.
These ingredients are often marketed to us using nice words like ‘plant based’ and ‘organic’ to make you feel good about buying them. Make no mistake these are industrial ingredients added to make their products palatable.
“All Natural Ingredients”
The notion that the flavours in certain commercial beverages originate from the fruits or botanicals listed on the ingredients label is often misleading. While the ingredients may include "natural flavours", these flavours are not derived directly from the fruits or botanicals themselves. Instead, they are carefully engineered in laboratories by multinational flavouring companies. These companies use aroma chemicals to mimic the desired flavours, creating a sensory experience that suggests the presence of real fruit or botanicals.
Visit any commercial beverage manufacturing facility and you will encounter containers filled with these aroma chemicals. These chemicals are meticulously formulated to replicate the complex flavor profiles of various fruits and plants. It is important to note that the ingredients used in these beverages may not contain any actual fruit or botanical material, despite the flavouring suggesting otherwise.
This practice of using natural flavours while omitting the actual fruit or botanicals is a common tactic in food production. It allows manufacturers to create products with enticing flavours without the added cost and complexity of sourcing and incorporating real fruit or botanical ingredients. This approach is reminiscent of the "100% Beef" claim made by McDonald's, which was later revealed to include non-beef ingredients.
While the use of natural flavours can provide a satisfying taste experience, it is crucial for consumers to be aware of the distinction between natural flavours and real fruit or botanical ingredients. Reading ingredient labels carefully and understanding the source of flavours can help consumers make informed choices about the products they consume.
“Small Batch”
At Two Boys Brew, we take pride in the artisanal nature of our craft kombucha, and we approach the concept of "small batch" with great care. While our brewing operation may produce substantial quantities of 15,000 litres on one production run, we intentionally subdivide this volume into manageable 1,000-litre brewing vats. This strategic division allows us to maintain meticulous control over each batch, ensuring consistency and quality in every bottle.
However, we believe that the true essence of "small batch" goes beyond mere volume considerations. For us, it represents a commitment to traditional craftsmanship and a dedication to creating a truly artisanal product. Our hand flavouring process exemplifies this philosophy. We meticulously select and source organic dried botanical flowers and powders, rejecting the generic "All Natural Ingredients" option in favour of "Actually Natural Ingredients." These ingredients are then carefully steeped and extracted by hand, a process that requires time, skill, and attention to detail.
We take great pride in this hands-on approach, as it allows us to create unique and nuanced flavour profiles that showcase the natural complexity of our ingredients. Each batch of Two Boys Brew Kombucha is a labor of love, a testament to our commitment to quality and authenticity.
By embracing the true spirit of "small batch," we believe we are not only crafting a superior product but also preserving a valuable tradition of artisanal brewing. Our customers can taste the difference in every sip, and we take pride in sharing our passion for kombucha with the world.
“Alive and Raw”
While numerous shelf-stable kombucha brands market their products as "alive and raw" this statement can be misleading. Achieving shelf stability requires eliminating the naturally occurring bacteria produced during kombucha fermentation. This is accomplished either by fermenting all the sugar (known as long fermentation, effectively transforming the product into a vinegar) or by pasteurisation, which destroys the beneficial bacteria and yeast responsible for kombucha's probiotic properties.
Without these living cultures, kombucha loses much of its nutritional value and health benefits. Instead, as previously mentioned, a shelf-stable spore known as bacillus is introduced, which has no connection to kombucha fermentation.
Furthermore, pasteurisation can alter kombucha's flavour and aroma, making it less enjoyable. Authentic raw and alive kombucha must be refrigerated to maintain the integrity of its beneficial cultures and preserve its natural flavour. When searching for genuinely raw and alive kombucha, carefully examine the label and select a brand that does not long ferment or pasteurise its product.
How to cut through the marketing and reveal the truth?
To make well-informed decisions when choosing brands, it's essential to ask direct and open-ended questions of the bands themselves. Scrutinise their responses closely to grasp their processes fully. This encourages transparency by prompting them to reveal their production methods, ultimately aiding in your decision-making.
Here are some questions to get you started:
- Are the live cultures in your kombucha products bacillus spores?
- Can you provide a detailed list of the different bacteria present in your products? Has this list been independently verified by a laboratory through genome sequencing?
- Have you conducted any tests to assess the efficacy of your acidifying compounds? If so, what were the results?
- What exactly do you mean by "small batch" when describing your production process?
- Do you use genuine fruit and botanicals to flavour your products, or are artificial or synthetic ingredients employed?
The truth matters, especially when it comes to kombucha. Be wary of evasive responses, such as "we cannot disclose the IP of our products." This often indicates a reluctance to reveal potential drawbacks or secrets within their production methods.
Happy booch hunting brewsters!!