With the boom in kombucha manufacturers and consumption, its control and certification is becoming increasingly necessary. This is what many of the makers of this healthy drink believe and who ask for a certification and quality seal for kombucha.
Some of the producers who believe this certification and quality seal is necessary are the founders of Viver Kombucha. As they have commented, “it is necessary for this super drink, a certificate that guarantees production quality standards. In this way protect the integrity of the category.
For years, businessmen in the sector have been meeting to assess the need for regulation of Kombucha. Currently, and due to the boom that has been experienced in recent times, new brands of kombucha with different manufacturing procedures are appearing on the market. For all these reasons, a quality seal is becoming more necessary in order to establish and define the healthy parameters that characterize it, so that it is beneficial for health.
With the increase in people who want to have healthier habits or who want to increase their defenses, kombucha is experiencing growth. This healthy drink that provides probiotics to our body needs some regulation. Also more information and guarantees to the consumer so that they understand the quality of the drink and what it can provide.
The necessary certification and quality assurance of kombucha
As the founders of the company Víver Kombucha from Granada explain, “These characteristics should also be specified on the kombuchas labels. We can find them on supermarket shelves and ideally they should show a seal that guarantees that the fermentation times, the ingredients and the production process are compatible with the definition of kombucha. All this is already used in more mature markets such as the United States”.
And it is that since the market has grown and there are more consumers, brands have appeared that use kombucha concentrates, pasteurize or carry out filtering processes. In this way they eliminate the live bacteria produced during the fermentation process and the greatest benefit of the kombucha. This process allows them to lower prices and market a product labeled as kombucha without its health benefits.
