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....
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...
Next Thursday and Friday, September 4-5, I’ll be at a Fermented Food Conference, at the Stanford University School of Medicine in Palo Alto, California. I heard about the event from Jo Webster in the UK, who will be showcasing her...
A food scientist unscrews the lid on astonishing new research that suggests everybody should be eating three portions of fermented food a day. Yesterday’s London Sunday Times carried a long article by fermentation expert Tim Spector. In Tim Spector’s fermented...
Twisted Kombucha founder Lou Dillon recently posted a report on LinkedIn about an year-long scientific study of the microbial activity of over 100 European kombucha brands. The content from LinkedIn with additional details supplied by Lou is re-posted here with...
Two studies highlight the varied health benefits of different types of teas used to make kombucha. White, Green, and Black teas Scientific Reports published a report by Thai researchers titled Functional metabolites and inhibitory efficacy of kombucha beverage on pathogenic...
The journal FEMS Yeast Research, from the Federation of European Microbiological Societies, published an article by researchers at the University of Strasbourg on February 4, 2025, titled Comprehensive survey of kombucha microbial communities of diverse origins and fermentation practices. It...
