A 2020 paper, Current Trends in Kombucha: Marketing Perspectives and the Need for Improved Sensory Research, by researchers at the Department of Food Science and Technology, University of Georgia, USA, reviewed scientific studies about the drink’s chemical and microbial makeup....
Jake Myers, the director of the new comedy-horror movie, Kombucha, visited San Francisco this weekend. He had flown in from Chicago (where the film was shot) to host a screening at the Balboa Theater’s ‘Another Hole in the Head‘ horror-fest....
Commercial kombucha producers continue to struggle with microbial instability, fluctuating alcohol levels, and the risk of ongoing fermentation that can lead to over-carbonation or even exploding bottles. Achieving true shelf stability—without losing flavor, authenticity, or beneficial lactic acid bacteria—remains one...
Attention: Bay Area Kombucha lovers! The horror movie ‘Kombucha’ will be screened in San Francisco this Sunday, December 7th at 5:30pm at the Balboa Theater as part of their ‘Another Hole in the Head’ festival. Tickets available here. Director Jake...
A mind-altering drink makes employees work themselves to death. TL;DR Luke Merritt lands a job at the cult-like Symbio Corporation, where a mind-altering kombucha turns employees into productive corporate cogs. Trapped in a fluorescent-lit cubicle farm Luke thinks the free...
Curro Polo is currently pursuing an industrial PhD in the Basque Culinary Center program, with the academic guidance of Harvard University. His research project is taking place at Ama Brewery, where he is on the R&D team with Chef Ramón...
Describes the traditional use of ants to ferment yogurt in Turkey and Bulgaria.
Mikaela Kasperek is a registered dietician with a PhD in nutritional sciences. Her research focuses on the health benefits of fermented foods, focusing on the role of microbial metabolites, particularly aryl-lactates. While existing evidence suggests fermented foods are beneficial (e.g.,...
As with all foods, kombucha brewers are legally required to include nutritional information on their bottles and cans. The labels allow us to see the amount of calories and sugar in each brand. Fermented beverages like kefir and kombucha will...
At the end of Day One of the Conference, after listening to more than a dozen experts offer insights into everything from the ways red ants are used as a traditional yogurt starter in rural Turkey, to why gastrophagy was...
