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The Kombucha Market Is In Full Swing, What Is So Special About Health-Ade?

Kampot tea market is in full swing, what’s so special about health food?
Kampot tea has been growing rapidly in recent years. It has a unique flavor with a fresh, natural taste. It is a fermented tea that naturally contains healthy organic acids and probiotics. It has low caffeine, low calories and low sugar.


When you look at the kombucha market, various brands such as KeVita and GT are in full swing, which makes people very curious. 

The rapid growth in sales has opened up greater opportunities for more and more companies to grow. As one of the best companies, is the experience and story behind Health Ade’s success any different?

The Kombucha Market Is In Full Swing, What Is So Special About Health-Ade

Healthy Edelkamp Tea was founded in 2012 by Dana Trout, her husband Justin and her good friend Vanessa Drew. They sold their products at farmers’ markets. Distribution then gradually expanded to traditional supermarkets, clubs and convenience stores, 

becoming the third largest brand in the market.

To date, the Torrance, California-based company has raised $29.1 million through three rounds of funding, with investors including CAVU Venture Partners.
Production scales up, traditional craftsmanship stays the same


In the early days, Trout special recalls, the economics of handmade organic kombucha were not very good; 

“We made it for $10 and sold it for $5.” That is, until scale and automation changed the paradigm.


In the past, Health Ade needed to buy filtered water from Whole Foods and use manual bottling. Now the company has its own reverse osmosis special system with a high-speed filling line capable of filling up to 700 bottles per minute.

 health Ade filters the water through the reverse osmosis system to remove chlorine, fluoride, antibiotics and other substances that prevent damage to the microorganisms used to produce kombucha. The filtered water is then used to brew organic green and black teas, sweetened, 

cooled and poured into 2.5 gallon glass bottles, SCOBY (a symbiotic strain of bacteria and yeast) is added and the bottles are covered with T-shirt fabric and fermented at 80-85˚F for one week while sugar levels, pH, flavor and other factors are monitored.


The first fermentation will produce alcohol (yeast in the culture converts to sugar in ethanol), carbon dioxide (spills out of the bottle), acetic acid (slightly fermented, tart) and other organic acids such as malic acid, glucuronic acid, tartaric acid, and gluconic acid.

 In this process, a new scoby is born. At special this point, the tea is free of air bubbles and full of complex acids, which are mixed with the cold pressed juice and then enter the water tank and piping system in the bottling room.
After a short secondary fermentation in the filled bottles, the remaining yeast converts the sugar in the juice, and some of the remaining sugar in the tea, into more alcohol and carbon dioxide, while the

 bacteria convert some of the alcohol into acid. This time, the carbon special dioxide cannot escape and forms a foam. After a period of time, the product is refrigerated (preventing or significantly slowing down the remaining fermentation process in the bottle) and delivered to the user via the cold chain.


Health Ade focuses on providing consumers with the best flavor and highest quality Kombucha in a natural way. It is unique in that it uses all-glass containers for fermentation and packaging, thus avoiding leaching of metallic materials and plastics during production and storage; small batch sizes of 2.5

 gallons for optimal fermentation quality; a cold-pressing process that uses the best ingredients for only the best taste; and a return to the truth, brewing a true fermented product using 100% traditional techniques.


To date, Health Ade has released 14 different flavors of Kombucha beverages, including Sparkling Rose, Chili, Kiwi, Peach Cucumber, Blood Orange, Carrot, Ginger, Lemon, Apple, Pomegranate, Lemon, Beet, California Grape, and Original, all of which are non-GMO, gluten-free, non-toxic, pesticide-free, 

fertilizer-free, and USDA certified special organic. Each bottle includes two sizes, 8 oz. and 16 oz. and retails for $3-$4.
In recent years, Kombucha has seen tremendous potential and rapid growth, especially at the high end. Health Ade’s unique glass bottles, organic positioning, traditional production methods and distinctive flavors have firmly captured the high-end market. 

The slightly sour Kampot tea is not for everyone, but its sugar content, unique fizzy form and interesting taste are lower than that of soda water. It has managed to capture the consumer orientation of a new generation of shoppers. 

More and more people are willing to try bolder tasting beverages. In coastal America, high-income millennials are the primary special target group for health education. More and more consumers are rejecting high sugar and non-functional beverages in favor of probiotic-rich Kombucha.

 Trout says that women make up 2/3 of Health Ade’s current consumer demographic and that clicks on Kombucha ads show a 50/50 male/female consumer intent.
Although the natural fermentation process of Kampot tea has been shortened special by many companies with the advancement of science and technology, 

Health Ade has always adhered to the traditional production method for the most authentic and natural production through the first and second fermentation process.
Truth comes first, and health has its own value

The Kombucha Market Is In Full Swing, What Is So Special About Health-Ade

Some companies use methods such as filtering yeast, pasteurizing and distilling out some of the alcohol to ensure that the alcohol content of Kampot tea is less than 0.5% and that the quality is consistent over the shelf life. Campe tea is produced naturally. 

This is the advantage of some companies represented by Health Ade. Their products are fermented in the most natural way, without any other manipulation.


The requirement that kombucha must contain less than 0.5% alcohol is a point of contention in the industry. Trout insists that while Health Ade has been repeatedly reported to have too much alcohol and sugar in its products, 

“we will strive to keep the alcohol concentration below 0.5%. But all yeast-fermented foods produce alcohol at such a low level that they should not be classified as alcoholic beverages.”


As a member of Kampot Tea Brewing International (KBI, a nonprofit trade association), Trout hopes the threshold for Kampot tea to be special classified as an alcoholic beverage in the relevant regulations will be raised from 0.5 percent to 1.25 percent. 

She believes the alcohol content must be clearly labeled. Trout said, “I believe the rules will change.”
While the “Bubble Probiotic Tea” label on packaging is currently under legal review in the kombucha industry, whether the “probiotic” label is justified, 

although no clinical trials have been conducted, contains at least six to eight known probiotics, Health Ade says the product has been DNA sequenced and the results show special that there are enough probiotics to be beneficial to human health. 

The current data is sufficient to use the term “probiotic” on the packaging.
Retail sales of frozen kombucha and other fermented beverages in the U.S. grew 37.4% in 2017, according to SPINS data. 

The kombucha market special continues to grow by double digits. Brands like Health Ade are struggling to grow amidst industry disputes and difficulties. Will they be able to maintain the uniqueness of their brands and take full advantage of their strengths in the face of fierce competition? 

Perhaps they will dominate the market and create new markets in the future. The key to order.