Current Trends in Kombucha: Marketing Perspectives and the Need for Improved Sensory Research
Kombucha is a fermented functional beverage that started as a homemade beverage and grew into a commercial product in the U.S. by the turn of this century. The number of companies producing kombucha, as well as the variety of kombucha products, is increasing rapidly. The scientific research on kombu...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-03-01
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| Series: | Beverages |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2306-5710/6/1/15 |
| _version_ | 1818919962332364800 |
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| author | Juyoung Kim Koushik Adhikari |
| author_facet | Juyoung Kim Koushik Adhikari |
| author_sort | Juyoung Kim |
| collection | DOAJ |
| description | Kombucha is a fermented functional beverage that started as a homemade beverage and grew into a commercial product in the U.S. by the turn of this century. The number of companies producing kombucha, as well as the variety of kombucha products, is increasing rapidly. The scientific research on kombucha also got active along with the growth in the market. The topics of kombucha research can be grouped into the substrate used in fermentation, the microbial composition of the cultures, processing methods, chemical composition, the health benefits and health risks associated with consumption, the utilization of symbiotic cultures of bacteria and yeasts (SCOBYs), etc. There are several already published in-depth scientific reviews covering these topics. Even with the sensory characteristics of kombucha being a critical aspect of the beverage, there are not many publications covering the sensory and consumer research on this beverage. This review paper aims to provide the current market status of kombucha and to show a need for scientific sensory and consumer research studies to help the kombucha researchers and industry working on this fast-growing beverage. |
| first_indexed | 2024-12-20T01:14:11Z |
| format | Article |
| id | doaj.art-d1ed506e99224f00a50c70d050d28018 |
| institution | Directory Open Access Journal |
| issn | 2306-5710 |
| language | English |
| last_indexed | 2024-12-20T01:14:11Z |
| publishDate | 2020-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Beverages |
| spelling | doaj.art-d1ed506e99224f00a50c70d050d280182022-12-21T19:58:38ZengMDPI AGBeverages2306-57102020-03-01611510.3390/beverages6010015beverages6010015Current Trends in Kombucha: Marketing Perspectives and the Need for Improved Sensory ResearchJuyoung Kim0Koushik Adhikari1Department of Food Science and Technology, University of Georgia, Griffin, GA 30223, USADepartment of Food Science and Technology, University of Georgia, Griffin, GA 30223, USAKombucha is a fermented functional beverage that started as a homemade beverage and grew into a commercial product in the U.S. by the turn of this century. The number of companies producing kombucha, as well as the variety of kombucha products, is increasing rapidly. The scientific research on kombucha also got active along with the growth in the market. The topics of kombucha research can be grouped into the substrate used in fermentation, the microbial composition of the cultures, processing methods, chemical composition, the health benefits and health risks associated with consumption, the utilization of symbiotic cultures of bacteria and yeasts (SCOBYs), etc. There are several already published in-depth scientific reviews covering these topics. Even with the sensory characteristics of kombucha being a critical aspect of the beverage, there are not many publications covering the sensory and consumer research on this beverage. This review paper aims to provide the current market status of kombucha and to show a need for scientific sensory and consumer research studies to help the kombucha researchers and industry working on this fast-growing beverage.https://www.mdpi.com/2306-5710/6/1/15kombuchafunctional beveragemarket statusconsumer research |
| spellingShingle | Juyoung Kim Koushik Adhikari Current Trends in Kombucha: Marketing Perspectives and the Need for Improved Sensory Research Beverages kombucha functional beverage market status consumer research |
| title | Current Trends in Kombucha: Marketing Perspectives and the Need for Improved Sensory Research |
| title_full | Current Trends in Kombucha: Marketing Perspectives and the Need for Improved Sensory Research |
| title_fullStr | Current Trends in Kombucha: Marketing Perspectives and the Need for Improved Sensory Research |
| title_full_unstemmed | Current Trends in Kombucha: Marketing Perspectives and the Need for Improved Sensory Research |
| title_short | Current Trends in Kombucha: Marketing Perspectives and the Need for Improved Sensory Research |
| title_sort | current trends in kombucha marketing perspectives and the need for improved sensory research |
| topic | kombucha functional beverage market status consumer research |
| url | https://www.mdpi.com/2306-5710/6/1/15 |
| work_keys_str_mv | AT juyoungkim currenttrendsinkombuchamarketingperspectivesandtheneedforimprovedsensoryresearch AT koushikadhikari currenttrendsinkombuchamarketingperspectivesandtheneedforimprovedsensoryresearch |