Hello all, I have been doing research on the regulations surrounding adding raw juice to beverages that only contain, say, up to 20% juice. Examples would be kombucha with juice added, carbonated water with juice added to it, alcoholic beverages with juice added, etc.
We want to wholesale infused beverages that contain only 20% of our juice bar’s raw juices.
I have reached out to a few kombucha companies, included the largest raw kombucha company, GT Dave. They informed me that they do indeed use 100% raw juices and sell it wholesale. No processing for log-5 reduction. The raw juice is added to the kombucha that is first fermented with other raw juices. My understanding is that the raw juice wholesale regulations apply to juices added in any percentage in beverages. So raw juice to flavor carbonated water would require processing through pasteurization, HPP, UV…
Any thoughts or insights surrounding how it is that kombucha seems to be excerpt from the raw juice laws? My guesses included the fact that it continues to ferment somewhat after the juice is added. The first round of juice is added and fermented with the scoby. The GT label indicates that the second round of raw juice is not considered part of the initial kombucha culture that also uses raw juices. My other guess is that the low alcohol percentage plays a role.
Thanks for any feedback,