The development of kombucha powder manufacturing technology in South Korea
Tea Extract
South Korea
Published Mar 8, 2022
Tridge summary
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 Development Institute on the 7th, kombucha is a popular health food with an annual average growth of more than 20%. In Korea, beverages that are easy to drink in the form of a stick-type powder are gaining popularity among the public. However, most of the kombucha powder 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 improved industrial production efficiency. For this technology, on the 10th of last month, Jeonnam Agricultural Research and Technology Institute and Cplus and Fnbio Co., Ltd. signed a business agreement and plan to complete the patent application and technology transfer in the first half of this year.
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 ...
By clicking “Accept Cookies,” I agree to provide cookies for statistical and personalized preference purposes.
To learn more about our cookies, please read our Privacy Policy.