Raw kombucha

Kombucha is a fermented beverage made from tea (usually black or green), sugar, and a SCOBY (symbiotic culture of bacteria and yeast). The SCOBY consumes the sugar and tea to produce organic acids, carbon dioxide, and a small amount of alcohol. It is often flavoured with fruit or spices after the initial fermentation.

Kombucha is primarily consumed as a standalone beverage, valued for its tangy, slightly effervescent flavour. Manufacturers add it to products like kombuchas and sodas for its characteristic taste and perceived probiotic benefits, though it is not typically used as a functional ingredient like a sweetener or preservative in other food types.

Raw kombucha is not an additive and is not listed on the Register of Food Additive Authorisations. It contains live microorganisms, and some people consume it for its potential probiotic effects, although robust scientific evidence supporting specific health benefits in humans is limited. EFSA has not established a specific safety evaluation for kombucha as a whole, but has evaluated individual components. Some concerns have been raised regarding potential contamination or spoilage if not prepared or stored correctly, and very rarely, adverse effects have been reported.