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UK kombucha brand Momo Kombucha is significantly expanding its production capabilities with the introduction of custom-designed fermentation vessels and a move to a new purpose-built brewery.

The company has developed a proprietary fermentation system designed to preserve the artisanal characteristics of its kombucha while improving consistency, sustainability and operational efficiency.

Founded in 2018, Momo initially built its reputation by brewing kombucha in small glass jars. After years of refining its production processes, the company has transitioned to custom fermentation vessels engineered specifically to replicate the conditions of its original brewing method on a larger scale.

The new system was developed over two years through collaboration between the company’s innovation manager Matt Hoyle, production manger Matt Canham and co-founder Josh Puddle.

Through extensive trials, the team identified liquid depth and airflow as two critical factors influencing fermentation quality. The custom built vessels maintain the same liquid depth as the original glass jars while incorporating integrated airflow systems to optimise oxygen transfer and support the kombucha culture.

Temperature-controlled heat pads beneath each vessel further enhance bath consistency, while automation has streamlined labour intensive stages of production.

Previously, fermented kombucha had to be manually transferred from thousands of glass jars into tanks for chilling and carbonation. The new set up automates this process through pipework and pumps, reducing manual handling requirements and improving efficiency.

Moma officially retired its 3000 glass fermentation jars in December following successful validation of the new system.

Josh Puddle co-founder of Moma said: "These new fermentation vessels allow us to improve flavour consistency while dramatically improving scalability, sustainability and safety. Most importantly, our kombucha remains raw, full of live cultures, and just as delicious as ever."

Alongside the production upgrade, Moma is relocating from its long standing base at New Covent Garden Market to the former Brixton Brewery site in Herne Hill, South London.

The new 16,000 sq ft facility will consolidate operations under one roof and significantly increase production capacity. The company expects output to rise from 60,000 to 300,000 bottles per week.

Puddle added: “This next chapter is about creating a home that matches our ambitions.”

Moma Kombucha is currently stocked by retailers including Ocado, Planet Organic, While Foods Market, Booths and Gail’s Bakery. The company’s core range includes Ginger-Lemon, Tumeric, Elderflower and Raspberyy-Hibiscus Kombucha variants all produced using irganic ingredients and traditional fermentation methods.