AOAC backs methodology for ethanol levels in kombucha

By staff reporter

- Last updated on GMT

Picture: iStock
Picture: iStock

Related tags: Yeast, Alcoholic beverage

A testing methodology for alcohol levels in kombucha tea has been approved by the AOAC.

The single-lab validation process involves gas chromatography with flame ionization detection (GC-FID) and was adopted as an Official Method (SM) at AOAC’s annual meeting.

KeVita, a producer of probiotic and kombucha drinks, said the previously used gas chromatography mass spectrometry (GC/MS) method was not providing accurate and reliable results.

The firm partnered with NaturPro Scientific to find a consistent and dependable method and the single-lab validation of the GC-FID was conducted at Covance Labs.

Bill Moses, CEO of KeVita, said: "Now manufacturers, distributors and retailers have a validated alcohol testing method at Covance Laboratories and we encourage the industry to utilize it to ensure accurate and consistent labelling.”

AOAC invited submissions to meet the Standard Method Performance Requirements (SMPR) for determination of ethanol in kombucha earlier this year.

Kombucha was described as a fermented, effervescent tea beverage made by adding a symbiotic culture of bacteria and yeast to a solution of tea and sugar and may include other ingredients.

Related topics: Regulation & Safety, Health and Wellness

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