Kombucha: Probiotic beverage or ultra-processed food: A global review using nutritional classification
DOI:
https://doi.org/10.31989/ffhd.v13i12.1236Abstract
Aim/Objectives: The aim of this work is, to know the true essence and content of kombucha through the statistical analysis of the food classification and nutritional component of the world database of kombucha-registered trademarks, which has been provided to us by the OpenFoodFact Foundation.
Method: To gain an understanding of kombucha, a study on the global market for this beverage has been conducted. A total of 2,818 kombucha brands are currently marketed and registered as of April 1, 2023.This research has been made possible thanks to the fact that OpenFoodFact. App provides us with detailed descriptions of the products, nutritional components, as well as Nutri-Score, Nova, and Eco-Score classifications for each registered trademark.
Results: The statistical analysis of 2,673 brands from the 13 main Kombucha-producing countries reveals that, based on the Nutri-Score classification, 57% are deemed healthy (categories A, B, and C), while 43% are categorized as unhealthy (categories D and E). In terms of the Nova classification, 70% fall under the healthy categories (1, 2, 3), with the remaining 30% classified as unhealthy, specifically falling into category 4 as ultra-processed.
Conclusions: The world market kombucha study shows contradictory results depending on the chosen food classification and the country. Global basic advice for its consumption and specific tips for groups such as people with diabetes or cardiovascular disease are proposed.
Running Title: Global analysis market shows us kombucha´s distribution worldwide brands through the statistical analysis of OpenFoodFact database.
Keywords: Kombucha, Probiotic fermented food, SCOBY, Nutri-Score food classification, Nova food classification, ultra-processed food.
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