Kombucha

Kombucha is a fermented beverage made from tea (usually black or green), sugar, and a symbiotic culture of bacteria and yeast (SCOBY). The SCOBY consumes the sugar during fermentation, producing a range of organic acids, carbon dioxide, and a small amount of alcohol. It is typically effervescent and has a tart, slightly sweet flavour.

Kombucha is primarily consumed as a standalone beverage, valued for its distinctive flavour profile and perceived health benefits. Manufacturers may add flavourings, fruit juices, or sweeteners to enhance its taste. It is often found in the chilled drinks section of supermarkets and health food stores.

Kombucha is not classified as a food additive in the UK and does not have an E-number. While some research suggests potential health benefits due to its probiotic content and organic acids, robust scientific evidence in humans is limited. EFSA has not specifically evaluated kombucha as a food ingredient. Some studies have investigated its potential antimicrobial properties. Due to its fermentation process, kombucha can contain trace amounts of alcohol, and its acidity may affect tooth enamel with frequent consumption.