Kombucha
Kombucha is a fermented beverage that can develop low alcohol content and acidity; FDA/TTB regulate kombucha alcohol content (≥0.5% ABV requires alcohol labeling). Home-brewed or improperly produced kombucha has caused rare adverse events (acidosis).
What it is
A fermented sweetened tea beverage made by inoculating with a SCOBY (symbiotic culture of bacteria and yeast).
Fermented beverage; provides slightly acidic, lightly carbonated taste with possible probiotic content.
Why it's flagged
- potential alcohol content (regulatory threshold)
- rare adverse events with home-brewed/over-fermented batches
What regulators actually say
"Kombucha is subject to TTB regulations and excise tax if it contains 0.5 percent or more alcohol by volume."
"Two cases of unexplained severe illness, one resulting in death, occurred in persons who had consumed Kombucha tea."
Regulatory status
United States — FDA
Beverage; if ≥0.5% ABV regulated by TTB as alcoholic beverage
European Union — EFSA
Beverage; subject to general food law
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