The Sea Vegetable Company, a seaweed startup based in the Kochi Prefecture of Japan, recently launched one of the biggest innovations in the fermented beverage segment in recent years with the launch of a seaweed kombucha.
Introduced as part of the company's Re-seaweed brand, this seaweed kombucha was crafted out of a simple trio of ingredients, namely seaweed, water and sugar, with the sugar utilized to promote the fermentation of seaweed to give the beverage its uniquely delicious taste.
Available at a number of retail locations in Japan, this fermented beverage contains only trace amounts of alcohol below one percent, with this alcohol content attributable to the natural fermentation process.
With both seaweed and kombucha growing in popularity in recent times due to their nutritional attributes and sustainability credentials, the advent of a fermented beverage that combines the two superfoods is a well-timed endeavor.
Seaweed-Infused Kombuchas
This Fermented Beverage Combines Two Superfood Ingredients
Trend Themes
1. Seaweed-infused Kombuchas - Creating innovative beverages by combining two superfood ingredients.
2. Fermented Beverage Segment - Exploring the potential of fermentation in the beverage industry.
3. Sustainability-driven Products - Meeting the demand for sustainable and nutrient-rich beverages.
Industry Implications
1. Seaweed Startups - Seizing the opportunity to create innovative seaweed-based products.
2. Beverage Manufacturing - Developing new fermented beverages using unconventional ingredients.
3. Health Food Market - Catering to the growing consumer interest in superfoods and sustainable products.