The development of kombucha powder manufacturing technology in South Korea

Published 2022년 3월 7일

Tridge summary

The Jeonnam Agricultural Research and Technology Institute in South Korea has developed a technology to produce kombucha powder, a popular health food with over 20% annual growth rate. Currently, most kombucha powder available in the market is imported from Germany and the Netherlands. The institute has improved the production efficiency and increased the type and content of organic acids in the powdered fermented kombucha through specific fermentation conditions and drying methods. The institute plans to complete the patent application and technology transfer to Cplus and Fnbio Co., Ltd. in the first half of this year. The technology will be used not only as a beverage but also as a processing material, and is expected to be introduced in the market as a quick convenience drink type product later this year.

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Original content

(Boseong = Yonhap News) Reporter Woon-chang Yeo = Kombucha powder manufacturing technology made by fermenting tea extract with beneficial bacteria has been developed in Korea and is about to be commercialized. According to the Jeonnam Agricultural Research and Technology Institute on the 7th, kombucha is a popular health food with an annual average growth of more than 20%. In Korea, beverages that can be easily consumed in the form of a stick-type powder are gaining popularity among the public. However, most of the kombucha powder sold in the market is imported from Germany and the Netherlands. Information on the powdering technology is also sparse, so the Jeonnam Agricultural Research and Extension Services Tea Industry Research Institute started to powder the fermented kombucha and recently completed the technology development. The Tea Industry Research Institute increased the type and content of organic acids through specific fermentation conditions and drying methods, and ...

Source: Yna