September 27, 2015 SPSFAM Meeting - Meeting Book

9/25/2015

CURRENT METHODOLOGY & REGULATORY  ENVIRONMENT LAW <0 5% ABV l h li • : .   = non‐a co o c • Commercial self‐testing done  regularly via TTB “recognized” labs • No specific methodology for kombucha, TTB recommends using beer methodologies – Distillation/Densitometry ‐ IDs components based on light & density – Gas Chromatography ‐ separates components based on vapor point • TTB occasionally completes its own testing of kombucha off the shelf (densitometry) – Non‐compliance: warning letter via mail sent to company • Options: reformulate or register as an alcoholic beverage • “Refrigeration cannot be used as a method to keep alcohol in compliance"

ISSUES/IMPLICATIONS WITH CURRENT ENVIRONMENT • Very low degree of accuracy/precision observed with densitometry (+/‐1%) • Very low degree of accuracy/precision observed with GC (using beer methodologies) – Labs “tweak” the accepted methodologies for kombucha – No singular way to test kombucha • Kombucha is unique ‐ not like beer or even NA beer at all!

– Acetic acid ferment (like vinegar) – Plethora of organic & amino acids – Low pH (typically 2.9‐3.5)

Impact accuracy of methodology

– Residual sugars  – Complex sediments  – Natural carbonation

• Refrigeration keeps many beverages from fermenting, beyond kombucha! • Potential for NA beverage to be regulated/taxed as alcoholic when not warranted • Impede commerce: Halt a growing industry from being able to expand

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