Kombucha Pours Flavour and Health

When the enterprising duo of Adithya Kidambi and Shishir Sathyan decided to indulge in some experimentation with kombucha in their kitchens, they weren’t really sure of what the outcome would be. Interestingly, they discovered a flavourful drink that would also rate high in terms of health quotient. And that is how Mossant Fermentary came to be.

Experiments lead to discoveries. That’s a proven fact. The ‘Eureka’ moment is how one describes it. And it has been no different for two young entrepreneurs in the beverage industry whose journey began out of a shared passion for healthy living and a curiosity for fermentation. They started experimenting in their kitchens, brewing different kombucha f lavours and discovering the amazing health benefits of natural fermentation. And as things progressed, they saw a gap in the market for tasty, better-for you alternatives to sugary sodas, which motivated them to turn their hobby into a business. “We wanted to create beverages that not only taste great but are also high in terms of health quotient. So far, this has been an incredible journey from those initial kitchen experiments to sharing our kombucha with a wider audience, and we are excited to continue innovating and bringing more unique f lavours to the market,” says Adithya Kidambi, CEO, Mossant Fermentary. As to the choice of kombucha as a category, it was a deliberate one – creating a canvas to innovate with different flavour profiles. The beverage uses the best loose leaf tea, herbs, flowers, natural flavours and extracts.

Appealing Flavours 

The rose flavour is inspired by Tamil Nadu’s paneer soda. It is made with a natural rose extract, making it versatile for cocktails or to enjoy on its own. The duo chose hops for its distinct taste. It is brewed with Assam black tea for its malty characteristics. This kombucha is dry-hopped to give it a citrusy-mango aroma as well as a sharp, crisp taste. The Earl Grey Lavender is a contemporary version of the English classic – French Lavender soothes the bright bergamot and caramel notes of this Earl Grey tea from Assam. Mossant Kombucha is crafted through a precise fermentation process involving tea, sugar and a symbiotic culture of bacteria and yeast. This process converts the sugar into organic acids, creating an easily digestible beverage that is rich in minerals and vitamins. “Our traditional fermentation methods ensure that the nutritional values of our products are preserved, delivering a unique and satisfying drinking experience,” informs Shishir Sathyan, Co-Founder, Mossant Fermentary. Their belief is that kombucha has the potential to replace traditional sodas, especially for those looking for healthier alternatives.

The Kombucha’s USP

Mossant offers the same fizzy, refreshing experience but with added benefits like organic acids and vitamins that sodas sometimes lack. “Our philosophy of ‘crafting a better soda for India’ revolves around providing a healthier alternative to traditional sodas. By focusing on fermented beverages like kombucha, we aim to offer products that are not only refreshing but also beneficial, free from artificial additives and excessive sugars,” Adithya says. The primary consumers for this beverage include millennials and Gen Z who are open to trying new products with diverse flavour profiles as well as those making conscious dietary choices, often due to conditions like diabetes. The kombucha market in India is experiencing a growth rate of approximately 15 percent year-on year.

The Tea Factor 

The company has identified some experienced and professional tea dealers who have helped it by sourcing the teas directly from estates or cooperatives at auctions to ensure that it has access to the choicest of teas harvested each season. All these teas come in single-use, vacuum-sealed and nitrogen-flushed packs that are opened and used entirely so that the exposed tea leaves are always used immediately. This ensures the highest levels of freshness which helps capture the volatile aromatic compounds. Sustainability is also a part of the process. All the spent teas are repurposed as fertiliser on the lands, which is excellent for Nitrogen fixation and greatly benefits the soil; making it more fertile and healthier for farming.