And in a world where MOST of the top selling kombucha brands are part or wholly owned by the big beverage players or private equity funds, the fact that GTs remains 100% family owned and independent is extraordinary.Īs you can imagine, this is a really important point and we’ll see what this means for the quality of their products, when we analyze them in a minute. Now, the other fascinating detail that got our attention here, is that Dave remains the sole owner. Meaning Dave literally single handedly built the kombucha market.Īnd to further put this time in context - GTs main competitors only got started in the last decade or so, with Humm in 2008, Kevita in 2009 and HealthAde in 2012, to name a few. So for starters, 1995…we’re talking about a time when commercial kombucha simply DID NOT EXIST in the USA. There’s a bit to unpack here and I think you’ll quickly see why so many people like GTs kombucha. And remarkably, 25 years on, Dave remains the sole owner of GTs. So GTs was founded by George Thomas Dave - or GT Dave as he’s most commonly known. Because this can usually tell us a lot about the potential quality of their products. Summary of our key findings on GT'sĪlthough we’ll dive into the nitty gritty of GTs specific products in a minute, I think the first thing you’ll find interesting is WHO is behind the company. So with that out of the way, let’s get into our findings. Dave, CEO of the company that makes category leaders GT’s Kombucha and Synergy, said the products should return in weeks.So before we get into it, I just want to say that like all product reviews here at Essential Stacks we receive zero compensation or incentive from the company we are reviewing, which means we are completely unbiased.Īnd as you’ll see in this review, we don’t hold anything back when analyzing companies in the digestive health space.Īnd that’s because our missing here at Essential Stacks is to help you discover what truly works and what doesn’t for good gut health. The 37-year-old graphic designer will cut her thrice-weekly habit to once a week. Macoe Swett drove 80 miles round-trip to snag 20 bottles based on a Facebook tip. Both have taken their products off shelves and are working on new versions. drinks market.īig brands like Celestial Seasonings and Honest Tea have launched their own raw kombucha brands. That’s still barely a drop compared to the $100 billion-a-year U.S. Sales have been doubling each year for at least the past four years and are now worth more than $150 million a year at retail, according to Beverage Business Insights. Regular beer has about 4 to 5 percent alcohol. Gerry Khermouch, editor of Beverage Business Insights, estimates some kombucha brands might have 2 to 3 percent alcohol, based on reports from producers doing independent testing. The more sugar a drink has, the more alcohol can ferment. But alcohol can develop over time in unpasteurized versions because the yeast is still alive, converting sugars to alcohol. Kombucha makers say it leaves production with almost no alcohol. Pasteurized versions - where the yeast and bacteria are heated, much like milk - are still for sale because the process kills the yeast, which make the alcohol. But most prefer to buy it for convenience. Many fans make it at home by acquiring a kombucha “mother,” a cloudy mass of bacteria and yeast from another batch. Kombucha (pronounced com-BOOCH-a or com-BOOK-a) contains live bacteria and yeast, similar to yogurt. I just don’t like how that feels,” she said. have removed the most popular form, raw kombucha, from stores, saying they won’t restock until they know more. Distributors and retailers like Whole Foods Inc. Since last month, the government has been testing kombucha to determine if it should be labeled like beer or wine. And it doesn’t hurt when stars like Lindsay Lohan are photographed drinking kombucha. But it has gained popularity in the past few years in the U.S., partly because of claimed health benefits, though there’s little science behind them. The drink dates back thousands of years and across cultures, though its actual country of origin is unclear. That’s because some bottles have more than 0.5 percent alcohol - the legal limit for a drink not to be considered alcoholic. Regulators and retailers are concerned that the ancient and trendy tea may need to be regulated as an alcoholic drink. NEW YORK - It’s a fermented, pungent tea, but it’s the alcohol that can lurk inside of kombucha that’s causing a stink.
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