Licensed natural health practitioner Eva Sippl launched Eva's Herbucha in 2008 and now, over a decade later, is introducing Eva's Cultured Candy. These candies are not infused with kombucha but made with the symbiotic culture of bacteria and yeast (SCOBY) that plays an essential part in transforming sweet tea into tangy, probiotic-rich kombucha. As such, the candies have a chewy texture when they are dehydrated and crystalized in small batches, which creates a richness of flavor and even preserves some of the probiotics of the beneficial beverage.
The gut-nourishing candies are available in varieties like Zesty Lavender, Apple Pie and Orange Cream, which offer completely new flavor experiences for fans of Eva's Herbucha kombucha drinks.
Chewy Kombucha Candies
Eva's Cultured Candy Makes Snacks from the Culture That Ferments Kombucha
Trend Themes
1. Probiotic Candy - Creating probiotic-rich candies using the symbiotic culture of bacteria and yeast (SCOBY) found in kombucha presents an opportunity for disruptive innovation in the candy industry.
2. Dehydrated Confections - The process of dehydrating and crystalizing candies in small batches allows for the creation of unique flavors and textures, presenting an opportunity for disruptive innovation in the confectionery industry.
3. Flavor Exploration - Introducing new and unique flavors like Zesty Lavender, Apple Pie, and Orange Cream in candy form provides an opportunity for disruptive innovation in the flavor industry.
Industry Implications
1. Candy Manufacturing - Incorporating probiotics into candy production can revolutionize the candy manufacturing industry by tapping into the growing demand for gut-friendly snacks.
2. Confectionery - Exploring the possibilities of dehydrated and crystalized confections can disrupt the confectionery industry by offering consumers novel and exciting candy experiences.
3. Flavor Development - Creating innovative candy flavors such as Zesty Lavender, Apple Pie, and Orange Cream can drive disruption in the flavor development industry by pushing the boundaries of traditional flavor profiles.