INVIMA, Colombia’s National Food and Drug Surveillance Institute, released a “sanitary alert” against kombucha. The alert said: “It should be noted that ‘Scoby’ is an ingredient that has not been authorized by INVIMA for use in food and beverages.” INVIMA’s inspections found irregularities detected in locally-produced kombucha, and called out five Colombian and one U.S. kombucha brands for various “health situations,” like using the unapproved phrase “probiotic culture of Kombucha” on the label, conducting unauthorized alcohol fermentation and manufacturing the kombucha at a different address then what was provided to INVIMA. .
Kombucha Brewers International (@kombuchabrewers KBI) released a statement supporting kombucha brewers. The statement reads: “Kombucha is an incredibly safe product to brew at home as well as commercially. As a traditional fermented food, it’s microbial makeup and the organic acids it produces ensures that it is well preserved even without refrigeration. The role of fermented foods far precedes other types of preservation technology such as refrigeration, pasteurization or chemical preservatives. …Colombia has a long history of using fermented foods to provide nutrient dense foods for their native population. Cassava, cacao and maize have all been fermented through traditional processes to create almidón agrio, chicha, champús, masa agria, guarapo and many more.”
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