Kombucha: determining the likelihood of secondary fermentation and increased ethanol content via stated sugar content on product labels

Parker, David (author)
Chen, Dale (thesis advisor)
Shaw, Fred
Jang, Sung Sik
British Columbia Institute of Technology School of Health Sciences (Degree granting institution)

Research paper/project

author

British Columbia Institute of Technology

2021

13 pages

Kombucha products are now a common, and popular beverage. Increasingly, Kombucha beverages are outpacing popularity of other carbonated beverages on the market, such as soda pop. This increase is seen by many as a positive change of consumer interests, as Kombucha has much less sugar content than many soda pop alternatives. However, Kombucha products are fermented beverages, and therefore are apt to contain ethanol, which may be a hazard for certain at risk populations. This study aims to investigate how information provided on product labels may or may not allow for increased consumer control by making an educated guess about potential ethanol content.

kombucha
product labels
secondary fermentation
functional beverage
temperature abuse

Kombucha tea
Fermented beverages
Beverages -- Labeling
Consumer education

electronic