Fabio Carlucci grew Germany’s ROY Kombucha from a kitchen counter in 2019 to an international brand distributing products to more than 20 countries. Booch News profiled the brand in 2023. Fabio also organized a series of Berlin Kombucha Summit events,...
Last year, I met Gina Méndez, the founder of Kova Kombucha in Puerto Vallarta. At that time, I reported that she had been in business for a year, was operating out of her home, and producing 250-300 bottles per month....
Australian-based Remedy Drinks has launched a major UK advertising campaign. Rolling out across 2,600 sites in seven major cities, the campaign features high-frequency bus and rail placements targeting commuters, vast digital screens and bespoke special builds for maximum impact, alongside...
I recently talked with Marianne O’Donnell, the founder of Kombucha Na Dálaigh, based in Donegal in the north-west of Ireland. I began by wishing her a Happy Christmas in her native tongue, which is the limit of my Irish language...
WonderBrew Kombucha made history by clinching six prestigious titles at the World Kombucha Awards 2025 in Barcelona, Spain. The brand was founded in 2018 by Joseph Poh Wen Xian and Loke Boon Eng. Origins In 2018 Joseph began a journey...
On Tuesday, December 16, I’m one of a panel of industry experts at the online Clean Food Forum. We’ll be discussing generative AI in product development, production, and the marketing of foods and beverages including kombucha. I’ll be describing how...
Dr. Cătălin Tîlvescu is a general surgeon and the coordinator of the Department of Hyperbaric Medicine at Nova Vita Hospital in Romania. In 2020, he founded Kombucius in his hometown of Târgu Mureș, Transylvania. Market opportunity The decision to launch...
The folks at Good Culture have published a comprehensive market analysis of the kombucha industry. Drawing on over a dozen market research reports, it details distinct regional consumption patterns and lists data for: Here are some sample pages from the...
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...
I sat down with William Esslinger of Confluence Kombucha in St. Louis, Missouri. We’d just left the three-day KBI conference in Barcelona and were having lunch at Munich Airport before catching our respective connecting flights. It was William’s first time...
Commercial Brewing / Podcasts / Profiles
Update: Kova Kombucha, Puerto Vallarta, Mexico
February 3, 2026
