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Humm Kombucha Leads Industry with Revolutionary Process for Brewing Raw Kombucha

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Humm Kombucha Leads Industry with Revolutionary Process for Brewing Raw Kombucha

Patent-pending brew process is first to solve the biggest challenge of the industry -- creating live, raw kombucha that is verified non-alcoholic

PR Newswire

LOS ANGELES, Aug. 3, 2018 /PRNewswire/ -- Humm Kombucha, the world's most drinkable kombucha, has developed a proprietary fermentation process for its signature beverage that will make the first-ever verified non-alcoholic raw kombucha. Humm took the age-old process of making kombucha in gallon glass jars and modernized it with a consistent, scalable process. This new process is a first for the industry and improves flavor consistency while maintaining a live, raw, non-alcoholic beverage that is well below the government standard of 0.5% alcohol by volume (ABV).

Because kombucha is a live, fermented beverage, it has led to industry challenges from both a consistency and regulatory perspective. With this, some brands are not matching what is on the label with what's in the bottle. Humm is committed to transparency. Their new patent-pending fermentation process took three years to perfect and now offers consumers a stable, non-alcoholic beverage that will not increase in alcohol percentage when left unopened at room temperatures.1

Humm's fermentation process does not dilute with water using kombucha concentrates, nor does it require extensive processing, filtration or heat to remove the alcohol--unlike the processes used by many brands in the industry. The process ensures that Humm will not lose its delicate flavor, beneficial bacteria and aromatic compounds. It also ensures that the customer will have the same experience every time they drink a Humm Kombucha, which is a challenge for much of the industry. Humm's fermentation process is tested both in-house and by an accredited 3rd party independent laboratory. Both Humm and the 3rd party lab use the AOAC approved methods for testing alcohol content in kombucha. Additionally, to combat any inconsistencies with beneficial bacteria, Humm uses the probiotic strain Bacillus Subtilis, so that every 14 oz bottle will contain 2 billion probiotic cultures at the time of bottling.

"When we started Humm, we thought if we could make a product that was delicious and helped people feel better, it would be a game changer," said Jamie Danek, CEO and Co-founder of Humm Kombucha. "We invested years of research to create a unique way for more people to enjoy real, authentic kombucha with ultimate transparency, safety, and taste. We are thrilled to share this innovative process with the industry and future kombucha drinkers."

For more info, visit: https://hummkombucha.com

ABOUT HUMM KOMBUCHA:
Humm is the world's most drinkable kombucha and a fan favorite amongst families, athletes and wellness seekers. Founded in 2009 by kombucha enthusiasts Jamie Danek and Michelle Mitchell, the company is one of the largest, fastest growing, and beloved kombucha brands. From the company's early days brewing in the founders' kitchen through its movement to a full-scale brewery, Humm Kombucha has remained focused on taste, accessibility, and overall wellness because health and happiness go hand-in-hand. Humm can be found in grocery stores, convenience stores and restaurants throughout North America, and now in parts of Europe and Asia. In addition to being available at Costco, Humm is sold at Target, Walmart, Safeway and Whole Foods locations. Headquartered in Bend, Oregon, Humm created the world's first Kombucha tap room in 2013 and welcomes visitors to grab a glass seven days a week. Visit Humm online at www.hummkombucha.com

MEDIA CONTACT:
Kelsey Cycan
Kelsey@harmonica.co

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1
However, those conditions will cause a slow die-off of the beneficial bacteria and probiotics.

 

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SOURCE Humm Kombucha

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