Los Angeles, CA (July 13, 2020) – Kombucha Brewers International (KBI), the trade association  committed to promoting and protecting commercial kombucha brewers around the world, has  released the industry’s first Code of Practice, a food safety and quality standard for kombucha  producers that creates transparency for consumers to make informed choices. The new guidelines  aim to protect the integrity of the kombucha category while allowing for continued evolution and  innovation.  

The Code of Practice has been in development for five years, with the last three years devoted to  incorporating feedback from stakeholders and KBI members. It was designed to not only unite the  kombucha industry, but also to build consumer trust and understanding of the fermented brew – how it’s brewed, the ingredients and unique characteristics, and the different styles. The definitions  and requirements defined in the Code of Practice will serve as guardrails for the industry and serves  as the global unified standard.  

“We are thrilled to officially launch the Code of Practice for the kombucha industry,” said Hannah  Crum, co-founder and president of KBI. “This has been a longtime in the making, so to see it finally 

come to fruition is a key milestone in the life of our young industry. We continue to grow at a rapid  pace with more new brands and products entering the category than ever before. The aim of the  Code is to celebrate the diversity of the category, honor the spirit of Kombucha’s ancient origins  while also acknowledging that consumers have varied criteria in selecting brands. The Code is  specifically structured as a flexible framework that will be updated on a regular basis to reflect  innovations and additional research. For producers and consumers alike, the Code provides a  credible source of clarity and increases confidence that “what’s on the label is what’s in the bottle.” 

The Code of Practice standardizes manufacturing practices across the industry by establishing key  descriptors and differentiators of the brewing and fermentation process, as well as the finished  product. Traditional kombucha tea, as stated within the Code of Practice, is defined as a beverage  obtained from fermenting tea leaves, sugar and a Symbiotic Culture of Bacteria and Yeast (SCOBY);  additional variations of kombucha can be produced from other acceptable plant materials,  sweeteners such as raw honey and the like. In addition, the Code of Practice establishes standards  for communicating key elements of the fermented beverage including sugar and alcohol content,  added sweeteners, pasteurization, shelf-stable kombucha and more.  

As part of the Code of Practice, KBI is developing a seal program, which will allow brewers to  certify their kombucha as authentic. Built on the framework outlined in the Code of Practice,  kombucha brewers will be able to apply for the seal to authenticate the style of kombucha they  produce. The seal will provide transparency for consumers and instill trust in the products they are  consuming.  

For more information on the Code of Practice, visit www.KombuchaBrewers.org/kombucha-code of-practice. To learn more about Kombucha Brewers International and the efforts of the organization, visit www.KombuchaBrewers.org. 

About Kombucha Brewers International: 

Kombucha Brewers International (KBI) is a non-profit trade association that represents the  commercial kombucha category globally. KBI strives to promote, protect, and enhance the overall  well-being of the industry by creating an open line of communication between brewers, consumers  and regulators while advancing the industry through advocacy, education, research, and modern  legislation. To learn more, visit www.kombuchabrewers.org.

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