The Global Kombucha Market size is expected to grow at an annual average of 16.3% during 2019-2025. Kombucha has probiotic properties as it is manufactured from bacterial and enzyme cultures during tea fermentation. Tea leaves, sugar, symbiotic colony of bacteria and yeast (SCOBY) and flavorings are the main raw materials used to make kombucha. It has been found to improve body function, digestive health, and increase mood and energy levels.
The following players are covered in this report:
By Type
- Bacteria
- Yeast
- Mold
- Others
By Flavor
- Herbs & Spices
- Citrus
- Berries
- Apple
(This release has been published on OMR Industry Journal. OMR Industry Journal is not responsible for any content included in this release.)
