North America Kombucha Market share was valued at above USD 950 million in 2019 and industry is expected to witness substantial gains at over 16% by 2026.
Kombucha is a fermented, light, sweetened black or green tea drink commonly consumed for health benefits. Originally kombucha derived from Japanese words kombu means seaweed and cha stands for tea. It is widely consumed in Russia, China, Japan, and Korea. It is a great source of probiotics which contains antioxidants and kills harmful bacteria. Kombucha is also known as mushroom tea because, during the process, bacteria and yeast form a mushroom a film on the surface of the liquid., during the process, bacteria and yeast form a mushroom a film on the surface of the liquid.
Based on the product the market is segmented into the organic and inorganic markets. Organic kombucha anticipated growing at a CAGR of 16% during the forecast period. In organic production, acetic acid is produced during the fermentation process with other acidic compounds, alcohol, and gases that make it carbonated a large number of bacteria also grow in the mixture, it contains several species of lactic acid bacteria which have a probiotic function. Kombucha includes organic acids like acetic acid, gluconic acid, glucuronic acid, citric acid, oxalic, pyruvic, malonic, sugars, vitamins & amino acids. Organic kombucha helps to maintain weight loss and helps to reduce risks of heart diseases, this will lead the market demand in the upcoming future.
Based on type the market is divided into original and flavored kombucha. Kombucha has various health benefits, and hence it gains popularity during the HIV/AIDS epidemic in the late 1980s and early 90. As it was hope that the drink can contribute to a healthy gut microbiome and support digestion and the immune system. Owing to this, demand for kombucha has risen in the North American region and it is expected to grow during the forecast period. Flavored kombucha has accounted for 16.5% CAGR during the forecast period, owing to its popularity gaining attraction in the beverage industry. Flavoring fermentation transforms tea into kombucha and carbonates. It is available in various flavors such as fruit, sugar, honey or table sugar & many more. fermented kombucha bottle must keep 3to 100 days, in the dark, and at room temperature for the fermentation process.
The North American market from herbs and spices is projected to grow at a CAGR of 17% during the forecast period. Herbs and species have a high content of essential oils. Herbs such as decocts of black and green teas, winter savory, peppermint, wild thyme, elderberry, quince, and many more. it has antioxidant properties that help ease digestion and boosts the immune system. In addition, it boosts energy and helps in weight management. Also, it reduces high blood pressure and diabetic conditions. Owing to its potential health benefits, the kombucha market in North America has been boosting the market growth.
Key market players of the North America kombucha market include KeVita, Buchi. The Humm, Revive Brands, The Hain Celestial Group, Kosmic Kombucha and GT’s Living Food. Manufacturers are focusing on collaborations, expansions, and acquisitions for technological advancements and product innovations.