InstaKOMBU™: High-profile kombucha in powder format

The global kombucha market is growing rapidly, and its size is expected to surpass $7 billion in 2027.

Kombucha has become very popular in Europe, North America, New Zealand, Australia and many other countries. Western celebrities, social influencers and a growing number of consumers have supported this beverage, praised for its health credentials, which include: weight loss, good gut health, as well as its anti-oxidation, anti-inflammation, anti-bacterial and detoxifying properties.

Traditionally, kombucha is produced via fermentation of green or black tea by a cellulose biofilm, called a Scoby (symbiotic culture of bacteria and yeast), which is formed from a symbiosis of acetic bacteria, lactic acid bacteria and osmophilic yeasts inserted into a cellulose network.

Kombucha’s origins begin in northeast China around 220 BC, a millenarian and traditional drink that is still very popular. Today, with its innovative powder format, InstaKOMBU™ by the Taiwanese MCB is ready to mark the latest innovation in the kombucha market.

An innovative format for multiple applications 

InstaKOMBU™ is a high-profile kombucha powder characterised by the familiar and natural aroma of small black tea leaves and the slightly acidic fermented flavour of natural, mild and non-irritating organic acids.

A high-fibre-encapsulated clean-label powder, it can accommodate a large variety of dietary requirements – detox, weight management, gut health, daily wellness – and is suitable for all ages, as it contains zero sucrose and zero alcohol. 

The powder can be combined with a large range of fibre fruit powders for food and beverage applications, such as energy drinks, tea, milkshakes, ice cream, jelly, candies and cookies.

High-fibre-encapsulated kombucha powder

The process to obtain InstaKOMBU™ starts from an attentive selection of premium small-leaf black tea from Taiwan’s Alishan Mountains (800-1,000 metres above sea level). 

Retrieved leaves are then roasted and brewed to a golden amber and rich tea liquid, which is fermented for 14 days to produce a non-alcoholic and high-quality kombucha using a carefully selected food-standard Scoby. 

MCB’s sophisticated Scoby is particularly rich in probiotics, including Acetobacter aceti, Saccharomyces cerevisiae and Lactobacillus plantarum.

Its patented microencapsulation and spray drying process enable optimum composition of the powder: a 100% reconstituted kombucha solution, complete with tea polyphenols, flavonoids, organic acids and SOD-like, but free from any food additives and tea flavourings.

InstaKOMBU™ is a product of MCB now distributed in the USA market by Faravelli.

To find out more, click here.