Inspired by the recent Stanford Fermented Food Conference, I imagined outlandish futures:that ultra-processed foods are a thing of the past; that crops are grown indoors after climate change devastate

MOMO kombucha was in the news recently after securing an additional 2 million in investment funds. I ask co-founder Josh Puddle about the history and plans for his company. Origins In May 2016, Josh

Curro Polo is currently pursuing an industrial PhD in the Basque Culinary Center program, with the academic guidance of Harvard University. His research project is taking place at Ama Brewery, where h

Ama Brewery produces a pt-nat tea brewed using local spring water from the Izarraitz Massif in the Basque Country, and high-quality tea and herbs. Pt-nat, an ancient method of making sparkling wine,

Origins Nirraj Satish Manek and his wife, Kajall, teamed with his friend and partner, Chef Niyati Rao of Ekaa, a Mumbai fine-dining restaurant, who introduced him to kombucha. His 18-year career at fi

Robin Singh had everything he wanted and morewell-settled in the US, financial freedom, married to the love of his lifeexcept he was not happy. It was in his pursuit of happiness that he stumbled ac

Suyra Prakash was introduced to kombucha while living in Denver, Colorado, in 2017, and he brought back a taste for it to India. However, he was unable to find good kombucha, so he started brewing it

Honey Islam authored the recent 3-part Guest Post on Booch News How the New Indian Government Tax Reform Punishes Beverage Startups, which raised concerns about a 40% tax the Indian Government plans t

The founder of Dramilia's Kombucha, Chennai, India, shares her story.

MAVIs Pantry is a homegrown artisanal fermented food and beverage brand which makes gut-friendly functional products like kombucha, kimchi, kvas, ginger ale, kanji, and sauerkraut using local, season