This is the eighth annual report on the social media statistics of leading kombucha brands. At the end of 2018, we published an initial, informal survey of kombucha brands’ social media presence. At the time, we reviewed the stats on...
This is the last in a series about possible futures, published in Booch News each week, starting with a Preview on October 3rd. Episode 11 appeared last week. Overview By 2100, the Earth hums with quiet vitality. Cities are green,...
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...
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....
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...
This is one in a series about possible futures, which will be published in Booch News over the coming weeks. Episode 8 appeared last week. New episodes drop every Friday. Overview Fermentation cooperatives represent one effective social organizing principle among...
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
Profile: Noush|Cha Kombucha, Maastricht, Netherlands
August 31, 2026
