G.T. Dave, CEO of Millennium, one of the largest producers of Kombucha in California, said that this fermentation problem has mired his company in a technical dilemma.
"The irony is that legally if it's 0.6 (percent), it's an alcoholic beverage," said Dave
"We're having a difficult time trying to embrace this as an alcohol, since kombucha teas are the antithesis of that."
sells two of the more popular types of Kombucha - Raw and Synergy organic - that were top-sellers at stores like New Leaf.
said that Millennium
chemists were working on solutions to the fermentation issues and were hoping to have a product back on shelves in several weeks.
At New Leaf in Half Moon Bay, Coastsider Kelly Bass, 25, cruises past the juice aisle, but the placard explaining the limited offerings of Kombucha catches her
reads the warning sign discussing the fermented tea's alcohol content but then grabs a mango kombucha anyway.
"Alcohol's a natural byproduct of fermentation," she
"There's nothing harmful there.