Profile: Good Culture Kombucha, Manna-K Distributor

Following the October 31 report in Spain’s El Pais newspaper which contained a pointed critique of Manna-K, we were eager to interview Denis Kelleher, the founder and CEO of Good Culture Kombucha — the foremost international distributors of the product. Tune in to the 18-minute podcast to hear Denis‘s side of the story.

Good Culture’s home page contains links to a comprehensive 46-page Kombucha Producers Guide that includes kombucha recipes, production processes, and tips on creating commercial kombucha using Manna-K. It lists the features and benefits of Manna-K.

What is Manna-K?

Manufactured by Quebec-based Mannanova Solutions and distributed from Good Culture depots in Ireland, the UK, the Netherlands, and Kentucky, Manna-K is “made just like traditional Kombucha using organic green tea, organic sugar, filtered water, kombucha starter & SCOBY. It is then left to ferment and mature its flavors for up to six months in the perfect fermentation environment.” During the lengthy fermentation, when all sugars and alcohol are fermented out, Manna-K becomes super sour and can be blended at whatever level works for the finished product. “You can make a thousand different styles of kombucha using Manna-K.” Denis clarified they sell a variety of Manna-K of different strengths, some based on green and others on black teas.

Features include:

  • A guarantee that your kombucha will be alcohol-free. “Through the long fermentation process, all the alcohol gets naturally fermented out.”
  • Manna-K can “naturally extend your raw unpasteurized kombucha shelf life to 12 Months+.”
  • Consistency.”With a consistent kombucha base, commercial producers can establish their unique brand identity and build consumer trust in their product.”
  • It allows kombucha breweries to get “10 times more capacity from the same equipment without requiring further capital investment.”
  • Because Manna-K is immediately available, it “enables kombucha producers to say yes to large orders without having to wait for months for your fermentation to catch-up.
  • Most dramatically, it significantly reduces production time: “What would traditionally take you 6 weeks to ferment can now be produced in 12 – 24 hours using Manna-K.
  • Additionally, it “reduces the cost of production by 30%+ compared to traditional kombucha production methods.”
  • Flavor Versatility. “Using a Manna-K provides commercial producers with a neutral foundation to build upon. You can experiment with various flavor combinations and ingredients, creating a diverse range of products that cater to different consumer preferences.”

Denis is adamant that his product is not a concentrate, which implies extraction or processing of a liquid:

Nothing has been done to artificially make Manna-K more concentrated. Because of Manna-K’s naturally long fermentation period it becomes about 20 times stronger in organic kombucha acids than a normal kombucha drink you might buy in the supermarket.

Sample Recipe

The Producers Guide contains a half-dozen recipe suggestions, from sodas and sparkling waters, such as this “Premium Classic Ginger Kombucha” with a typical 5% ratio of Manna-K.

Surprisingly, no additional fermentation is required. When Manna-K is blended with other ingredients, the finished kombucha is ready in a day! The use of Manna-K allows production to scale up quickly. At these ratios, a 1,000L supply can make 20,000L of kombucha.

The Producers Guide lists the styles of kombucha that can be created in a day the Manna-K way.

Brands that use Manna-K

Denis won’t reveal which brands use Manna-K. Indeed, his FAQ advises “Nearly all our customers declare it on their ingredients as “Kombucha Culture.” You do not need to name it as Manna-K.” He claims over 150 brands are produced using Manna-K, among them “some of the largest” in over 30 countries. These include emerging and market-leading brands, large retailers, and contract manufacturers. Indeed, Good Culture is a champion of brands outsourcing production to a co-packer:

By partnering with a co-packer, kombucha companies can ensure consistent quality and flavor in every bottle while freeing up time and resources to focus on other areas of growth.


Listen to the podcast to hear Denis discuss Manna-K.

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *