InstaKOMBUᵀᴹ powder: A new innovative format for high-profile kombucha

InstaKOMBUᵀᴹ powder: A new innovative format for high-profile kombucha

A millenarian drink invented in Northeast China around 220 B.C., in recent years Kombucha has become popular in Europe, North America, New Zealand, Australia and other countries: Western celebrities, social influencers and an increasing number of consumers do love and drink kombucha because of its many benefits. In fact, kombucha is good for the gut, contributes to weight loss and is also a powerful anti-oxidation, anti-inflammatory, detox and anti-bacteria drink.

The international market size is growing very fast and expected to reach 7.05 billion USD in 2027.

InstaKOMBUᵀᴹ, high-fiber-encapsulated kombucha powder

Traditionally, kombucha is produced from the fermentation of green or black tea by a cellulose thick and rubbery biofilm called SCOBY (Symbiotic Culture of Bacteria and Yeast), formed from a symbiosis of acetic bacteria, lactic acid bacteria, and osmophilic yeasts inserted into a cellulose network ¹.

With its powder format, InstaKOMBUᵀᴹ by the Taiwanese MCB marks the latest innovation in kombucha market.

The process to obtain InstaKOMBUᵀᴹ starts from an attentive selection by MCB of a Premium small-leave black tea from Taiwan’s Alishan Mountains (800-1000 meters above sea level).

Once retrieved, black tea leaves are then roasted and brewed to a golden amber and rich tea liquid; the liquid is then fermented for 14 days to produce non-alcoholic and high-quality kombucha using a sophisticated and carefully selected food-standard kombucha SCOBY. MCB’s SCOBY is particularly rich in probiotics, including Acetobacter aceti, Saccharomyces cerevisiae and Lactobacillus plantarum.

To preserve the original flavour and nutritional values of kombucha MCB uses a patented micro-encapsulation technology that applies adequate temperature and pressure.
MCB’s technology is also used to spray-dry the kombucha liquid to obtain a powder that retains kombucha’s most original features.

MCB’s patented microencapsulation and spray drying process allow to achieve kombucha powder’s optimum composition: 100% reconstituted kombucha solution, complete with tea polyphenols, flavonoids, organic acids, and SOD-like.

Free from any food additives and tea flavorings, InstaKOMBUᵀᴹ is a high-profile kombucha powder characterized by the familiar and natural aroma of small black tea leaves and the slightly acidic fermented flavor of natural, mild, and non-irritating organic acids.

From fermentation to final powder, the entire supply chain used to produce MCB’s InstaKOMBUᵀᴹ powder is wholly transparent and provides consumers with a complete understanding of the process and production of innovative kombucha powder.

Why a powder?

Many are the reasons to choose it!

• Powder form of Kombucha, convenient for products shipping and carrying.
• Drink anytime and anywhere.
• Easy to blend with other powder ingredients to make your unique Kombucha Powder.
• Other than bottles, more feasibilities of packages available.

An innovative format for many applications

InstaKOMBUᵀᴹ is a high-fiber-encapsulated clean-label kombucha powder that can be used in a large variety of diets and applications:

• detox
• weight management
• gut health
• daily wellness
• instant beverage

Moreover, with zero sucrose added and zero alcohol, it is suitable for all ages. The powder can be combined with a large range of fibre fruit powders for food and beverage applications like energy drinks, tea, milkshakes, ice-creams, jelly, candies and cookies.

InstaKOMBUᵀᴹ is a product of MCB now distributed in the USA market by Faravelli, Inc.

Discover InstaKOMBUᵀᴹ powder at SSW21, booth 3220

1. Jayabalan, Malbaša, Lončar, Vitas, & Sathishkumar, 2014