US-based Humm Kombucha has developed a new fermentation process that produces low-alcohol kombucha.

Humm Kombucha claims that its patent-pending process improves flavour while maintaining low alcohol levels below the government standard of 0.5% alcohol-by-volume (ABV).

Humm Kombucha co-founder and CEO Jamie Danek said: “When we started Humm, we thought if we could make a product that was delicious and helped people feel better, it would be a game changer.

“We invested years of research to create a unique way for more people to enjoy real, authentic kombucha with ultimate transparency, safety and taste. We are thrilled to share this innovative process with the industry and future kombucha drinkers.”

“We invested years of research to create a unique way for more people to enjoy real, authentic kombucha with ultimate transparency, safety and taste.”

The new fermentation process does not dilute with water, use kombucha concentrates, or require extensive processing, filtration or heat to remove the alcohol.

The process is also designed to maintain the beverage’s delicate flavour, beneficial bacteria and aromatic compounds.

Humm Kombucha’s fermentation process has been audited both within the company and by an accredited third-party independent laboratory using an Association of Official Analytical Chemists (AOAC) approved method for testing alcohol content in kombucha.

According to Humm Kombucha, it took three years to perfect the new fermentation process, which offers a stable, non-alcoholic beverage to consumers.