Troo Food started life as an activist food collective in 2009. They introduced people to raw food, making kale chips, fruit rolls, savory and sweet snacks, and, of course, kombucha.

Today, founder Danae Tsekoura works with Elly Lygnos, Orestis Tilios, Daphne Tsatsou, Dion, and Vivi Pratsa.

I first heard of them when George Cassimatis of Tsitsiri Kombucha acknowledged Troo Food as his inspiration for launching his commercial kombucha company.

Danae connected with Professor Elias Neratzis, an enology (the science of the fermentation of wine) expert at the Athens Technical University who shared a SCOBY with her. She had also traveled to the States and spent time at the Matthew Kenney Institute, learning about plant-based cuisine and “the future of food.”

Troo Food believes in “including Raw Food into our diet because it contains high amounts of the nutrients, vitamins, and minerals that we need to maintain good health. These are the medicines the earth offers and we humbly receive them, altering them as little as possible.”

They launched their line of raw kombucha right before the COVID lockdown in 2020. They produce around 10,000 bottles a month in the peak summer season. Seasonal tourist visitors are a significant market. They have established cold chain distribution to the Islands where many tourists are found. Online orders are limited to Athens.

Troo Food sells 250ml bottles for Euro $15 a 6-pack

• Pomegranate
  
  
• Ginger Lemon
  
  
• Raspberry
  
  
• Prickly Pear
  
  
• Hemp
  

Check out the podcast to hear Danae tell the story of Troo Food’s kombucha.

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