You're wandering through the aisles of your local grocery store, scanning the labels of kombucha bottles. Your eyes land on one that proudly proclaims 'pasteurised,' and a wave of relief washes over you. It's like a double seal of approval, guaranteeing safety and quality. Yet, all you hear are the benefits of raw, unpasteurised kombucha.
Why does everyone rave about raw, unpasteurised kombucha when pasteurised kombucha is better and safer? This blog tries to understand this paradox by exploring the differences between raw and pasteurised kombucha and how they impact your health and taste buds. So, get ready to know your brew and choose the one that fits your preferences.
What is kombucha?
Kombucha is a fermented tea beverage with ancient roots and modern fame. Though it originated in China and was revered for its potential health benefits, kombucha took the world by storm today due to its unique flavour and wellness perks.
Kombucha is made by combining sweetened tea, typically black or green, with a Symbiotic Culture of Bacteria and Yeast, commonly known as a SCOBY. This gelatinous mass of living organisms transforms the humble tea into a tangy, effervescent drink through fermentation. Let's look at it in detail:
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The yeast within the SCOBY consumes the sugar in the tea and converts it into ethanol (alcohol) and carbon dioxide.
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The bacteria then convert the ethanol into various organic acids, including acetic acid and lactic acid.
This is how kombucha gets its distinctive fizzy and slightly tangy taste. You can further spice things up by adding fruits, herbs, or spices to introduce delightful flavour variations.
But kombucha isn't just about taste; it offers several health benefits:
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Probiotics: The fermentation process yields kombucha with probiotics, or beneficial microorganisms, which support a healthy gut microbiome. These probiotics can enhance digestion, bolster immunity, and even help reduce inflammation.
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Antioxidants: The drink also contains antioxidants, especially if brewed with green tea. These can help protect cells from damage and may aid detoxification.
Also read: Who Needs to Know the Health Benefits of Drinking Kombucha Daily?
Understanding pasteurisation
Pasteurisation is a heat treatment process that involves heating a liquid or food to a specific temperature for a set period of time and then rapidly cooling it. This process kills harmful bacteria, yeasts, and moulds that can cause spoilage or illness without compromising the food's taste and quality.
Pasteurisation was named after the French microbiologist Louis Pasteur, who developed the technique in the 19th century. He was studying wine spoilage, trying to understand why some wines turned sour. Through meticulous experimentation, he discovered that heating wine to a specific temperature for a short period killed the microorganisms responsible for spoilage, preventing it from turning into vinegar.
This groundbreaking discovery revolutionised the preservation of a wide range of food and beverages. Here are the main purposes of pasteurisation:
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Food safety: Pasteurisation ensures that the food is safe for consumption by eliminating pathogenic microorganisms that can cause foodborne illnesses.
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Shelf life: By killing spoilage organisms, pasteurisation extends the shelf life of products.
Now that you've got the basics of pasteurisation down, let’s see how this process shakes things up in your favourite fizzy brew—kombucha!
Impact of pasteurisation on kombucha
Pasteurisation, when applied to kombucha, involves heating the finished brew to a specific temperature, typically around 140-160°F (60-71°C), for about 15-30 seconds. This process enhances the safety and stability of the drink by reducing the risk of contamination from harmful bacteria. However, it also brings about several changes that affect the kombucha's characteristics:
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Reduces probiotic content: Though pasteurisation targets pathogens, heat treatment can kill several beneficial microorganisms. This reduced or lost live culture means that pasteurised kombucha may not provide the same gut health benefits as its raw counterpart.
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Changes in flavour and quality: Pasteurisation can alter the delicate balance of flavours in kombucha. The heating process dulls the sharpness of raw kombucha, creating a more muted taste profile and altering its nutritional content by degrading nutrients such as vitamin C. For some, the less pronounced flavours may be less appealing than those found in raw versions.
So, you're probably wondering: why would anyone want to pasteurise their kombucha if it alters so much?
Why pasteurise kombucha?
Pasteurisation is a powerful tool that effectively eliminates harmful bacteria in kombucha, making the beverage safer for consumption. But that's not all. While the loss of live cultures is a trade-off, some kombucha manufacturers choose to pasteurise their products for the following reasons:
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Increased shelf life: Pasteurisation significantly extends the shelf life of kombucha, allowing it to be stored at room temperature for extended periods. This eliminates the need for refrigeration, making it more convenient for retailers and consumers. Pasteurised kombucha can last up to 6 months without refrigeration.
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Prevents continuous fermentation: Unpasteurised kombucha is a living product, and fermentation continues even after bottling. This can lead to increased acidity, changes in flavour, and even excessive carbon dioxide buildup, potentially causing bottles to burst. Pasteurisation halts the fermentation process, ensuring a stable and consistent product over time.
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Maintains consistent alcohol content: As fermentation continues in unpasteurised kombucha, the alcohol content can gradually increase. Pasteurization stabilises the alcohol content, ensuring it remains within legal limits, typically below 0.5% ABV, and providing a consistent product for consumers.
With the benefits of pasteurisation clear, let’s switch gears and talk about its lively counterpart—raw kombucha!
Raw unpasteurised kombucha
Unpasteurised kombucha is a vibrant, living beverage crafted through the natural fermentation process involving the Symbiotic Culture of Bacteria and Yeast, or SCOBY. Unlike its pasteurised counterparts, this raw kombucha has not undergone heat treatment, so it is kombucha in its most natural and raw form.
But is it safe to consume raw kombucha? Wouldn't it stand the risk of contamination? Here's where the role of SCOBY comes to light.
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The SCOBY plays a crucial role in protecting the brew from harmful pathogens. The acidic environment created during fermentation and the presence of beneficial bacteria and yeast inhibit the growth of unwanted microorganisms.
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This natural defense mechanism often makes pasteurisation unnecessary, especially when kombucha is brewed and stored properly.
Benefits
So, raw kombucha is safe to consume. Is that the only benefit it offers? Let's see why raw, unpasteurised kombucha is a better fit for you:
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Presence of live probiotics and enzymes: Raw kombucha is a rich source of live probiotics, which can support gut health and contribute to a balanced microbiome. It also contains enzymes that aid in digestion and nutrient absorption.
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More health benefits: Unpasteurised kombucha has more health benefits than its pasteurised equivalents, likely due to its stronger antioxidant and antimicrobial properties. The continuous activity of live cultures ensures that beneficial compounds are produced during storage, enhancing detoxification processes and potentially supporting liver function through the presence of organic acids like glucuronic acid.
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Richer, balanced flavours: Unpasteurised kombucha retains its complex flavour profile with a balance of tanginess, sweetness, and effervescence. The natural fermentation process creates a more nuanced and vibrant taste compared to the often muted flavours of pasteurised kombucha.
Did you know that there is a surprising link between your tongue and gut health? Watch the video below to learn how The Good Bug's Gut Cleanse Shots can help you reset from the inside out!
Now, let's compare and contrast the two types of kombucha to help you make a wise decision!
Differences between pasteurised and unpasteurised kombucha
You might encounter pasteurised and unpasteurised (often labeled raw) kombucha at a store. While both have the same fermented tea base, the subsequent processing methods lead to significant distinctions in their composition, flavour, and potential benefits. Let's understand the key differences and choose the one that aligns best with your preferences and wellness goals.
Feature |
Pasteurised kombucha |
Raw or unpasteurised kombucha |
Processing |
Heat-treated to kill microorganisms |
Raw, retains live cultures |
Probiotics |
Significantly reduced or eliminated |
Abundant live probiotics and enzymes |
Nutritional value |
Similar to raw, but may have slight loss of some vitamins |
Contains B vitamins, antioxidants, and organic acids |
Flavour |
Milder, less complex, more consistent |
Richer, more complex, may vary between batches |
Shelf life |
Longer (6+ months) |
Shorter (approx. 60 days) |
Storage |
Room temperature |
Refrigeration |
Safety |
Lower risk of harmful bacteria |
Slightly higher risk of bacterial contamination |
Alcohol content |
More consistent, maybe slightly lower |
Can vary, may increase slightly over time |
Which is safer: Raw or pasteurised?
When deciding between raw and pasteurised kombucha, safety is a key consideration. Both have their own profiles, and the best choice often depends on individual health status and preferences. Here's a concise breakdown to help you choose with confidence:
Choose raw (unpasteurised) kombucha if:
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You prioritise live probiotics and enzymes for potential gut health benefits.
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You enjoy a richer, more complex, and potentially evolving flavour profile.
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You are generally healthy with a robust immune system.
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You trust the source (a reputable brand with quality control or your own carefully brewed batch).
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You understand the potential for slight variations in alcohol content.
Choose pasteurised kombucha if:
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You prioritise the lowest possible risk of harmful bacteria, offering a higher degree of safety.
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You prefer a milder, more consistent flavour without the potential for ongoing fermentation.
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You are pregnant, breastfeeding, or have a compromised immune system.
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You prefer a guaranteed alcohol content that remains consistently below the non-alcoholic threshold.
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You value a longer shelf life and the convenience of room-temperature storage before opening.
But why is it said that pregnant or breastfeeding women should steer clear of raw kombucha? Let's find out!
Who should avoid unpasteurised kombucha?
Consuming kombucha, particularly its raw, unpasteurised form, brings a host of beneficial probiotics. However, it's important to be cautious, as not everyone benefits in the same way from these raw brews. Certain groups, especially pregnant and breastfeeding women and people with compromised immune systems, are advised to steer clear of unpasteurised kombucha due to its potential risks:
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Alcohol content: Unpasteurised kombucha contains trace amounts of alcohol, which can be a concern for pregnant and breastfeeding women. Although the alcohol content is generally low (typically less than 0.5%), it can vary, and even small amounts can be a concern during pregnancy.
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Bacterial contamination: Raw kombucha also carries a slightly higher risk of bacterial contamination than pasteurised versions. While the SCOBY and fermentation process provides some protection, there's still a small chance of harmful bacteria being present.
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Infection risk: People with compromised immune systems, such as those undergoing chemotherapy, organ transplant recipients, or individuals with autoimmune diseases, are more susceptible to infections. While generally beneficial, the live bacteria in unpasteurised kombucha could pose a risk to their weakened immune systems.
But wait, how do you tell which is which when you're standing in front of a shelf full of kombucha at your local store?
Identifying pasteurised vs. unpasteurised kombucha
If you're buying kombucha, you might seek the longer shelf life of pasteurised options or the delightful taste and probiotic perks of unpasteurised varieties. But how do you distinguish between the two? Here's how you can tell the difference and find the right kombucha for your needs in a store.
Indicators on product labels and packaging
Product labels often provide key clues about the processing methods used. Consider storage instructions, expiration dates, and any mention of live cultures:
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Refrigeration requirement: Unpasteurised kombucha usually needs to be kept cool, so if the bottle is in the refrigerated section or it states 'Keep refrigerated,' it's likely unpasteurised. On the other hand, pasteurised kombucha is more shelf-stable and stored at room temperature.
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Shelf life: Pasteurised kombucha generally has a significantly longer shelf life, often exceeding six months or even a year. Unpasteurised kombucha has a shorter shelf life, usually around 60 days, due to the continued activity of live cultures.
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Mention of live probiotics: The labels of unpasteurised kombucha often mention the presence of 'live cultures' or 'probiotics.' If the label does not mention live cultures, the kombucha has likely been pasteurised.
Visual indicators
If you still cannot identify pasteurised and unpasteurised kombucha, you can perform a simple visual test:
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Leave the kombucha bottle at room temperature overnight.
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The next day, if you observe small, translucent strands or bits floating in the kombucha, it's a sign of live SCOBY cultures and, therefore, unpasteurised. These strands are perfectly safe and indicate the natural fermentation process in action.
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If the liquid remains perfectly clear, it has most likely been pasteurised.
Be sure to review each bottle thoughtfully, and when in doubt, contact the manufacturer. This method ensures you find and enjoy the kombucha that aligns with your preferences, be it for storage ease or health benefits.
So, is pasteurised kombucha better than raw, unpasteurised versions? Raw kombucha certainly takes the crown when it comes to probiotic benefits, but let your taste buds and health preferences guide you toward the right kombucha. Whether you prioritise safety or are drawn to the living cultures and rich flavours, there's a kombucha out there for you. Don't hesitate to try both types and experience the differences firsthand!
If you're eager to experience the authentic taste and probiotic benefits of raw, natural, and unpasteurised kombucha, The Good Bug is the right place to be. Our kombucha is crafted with care, ensuring you get the full spectrum of live cultures and a truly refreshing experience. Visit our website to unlock this tangy magic and find your flavour!
References
https://risekombucha.com/benefits-of-unpasteurized-kombucha-vs-pasteurized/
https://www.thecultureko.in/post/is-unpasteurized-kombucha-safe-pasteurized-vs-raw-kombucha
https://www.brewdrkombucha.com/blog/pasteurized-vs-organic-raw-kombucha
https://yugenkombucha.com/blog/two-ways-to-brew-kombucha-pasteurised-vs-unpasteurised
https://www.fedupfoods.co/insights/unpasteurized-vs-pasteurized-whats-the-difference