The Core of Kombucha: Traditional vs. Modern
To understand what makes kombucha "real," we must first look at the traditional brewing process. Authentic kombucha is a fermented tea made from a base of tea, sugar, water, and a SCOBY (Symbiotic Culture Of Bacteria and Yeast). During fermentation, the SCOBY consumes the sugar and produces a range of beneficial compounds, including organic acids, vitamins, and a diverse range of live microorganisms. This process naturally results in a tangy, slightly acidic flavour and a very low sugar content, with any remaining sweetness coming from residual fructose.
Commercialization has brought about different brewing methods and recipes, creating new varieties and blurring the lines of what constitutes traditional kombucha. This is where Nexba enters the picture with its distinct, modern take on the beverage.
Nexba's Brewing Method: The Sugar-Free Difference
Nexba explicitly markets itself as a "naturally sugar free" kombucha, a key differentiator from traditional methods. The company confirms it uses real oolong tea leaves and a living SCOBY, and engages in a lengthy fermentation process (reportedly up to 40 days). A critical step in the process is allowing the SCOBY to consume all the sugar.
To achieve its signature sweetness, Nexba adds its proprietary "Goodsweet® Blend," a combination of erythritol and stevia. This differs significantly from traditional kombucha, where the flavor profile is the natural result of fermentation. The added natural sweeteners, while calorie-free, contribute a more consistently sweet taste rather than the complex, naturally tangy profile of a traditional brew.
Probiotics: Natural Flora vs. Targeted Strains
Another major distinction between Nexba and traditional kombucha lies in the probiotic content. Traditional kombucha contains a complex, naturally-occurring mix of bacteria and yeast that the SCOBY produces during fermentation. The specific strains and quantities can vary with each batch.
In contrast, Nexba fortifies its drink with a specific, added probiotic strain: Bacillus Coagulans. This spore-forming probiotic is designed to survive the acidic conditions of the stomach and reach the gut alive, providing targeted health benefits. While a standard kombucha fermentation does produce probiotics, adding a specific, lab-engineered strain is a modern manufacturing technique that sets Nexba apart from a strictly traditional product.
Deciphering 'Real' Kombucha: A Matter of Definition
The term "kombucha" is unregulated, meaning that what a company labels as kombucha can vary widely. For a purist, a "real" kombucha must contain residual sugar and have a tangy, complex flavor produced solely by the fermentation process. For this consumer, Nexba's use of artificial sweeteners and added probiotics might disqualify it as authentic kombucha.
For others, especially those focused on avoiding sugar while seeking gut health benefits, Nexba represents a legitimate and innovative alternative. It is still a fermented tea that provides live cultures, just produced with a different method to achieve a different nutritional profile. Therefore, whether Nexba is "real" kombucha depends entirely on which definition you choose to prioritize: the traditional brewing process or the provision of probiotic benefits.
Taste and Shelf Life Considerations
Taste is a major point of departure. As noted by some taste-testers, Nexba's flavour can be perceived as more "confected" or artificially sweet, particularly in comparison to the more complex, acidic taste of a traditional, sugar-rich brew. This profile appeals to those who dislike the vinegary tang of some kombuchas. The flavour is also more consistent from batch to batch due to the controlled addition of sweeteners and flavorings.
Traditional, unpasteurized kombucha is a living food that requires refrigeration to maintain its cultures and prevent further fermentation. Nexba's sugar-free process, however, allows for a longer, more stable shelf life, and potentially less stringent refrigeration requirements for some products, although many are still kept cold. This makes Nexba more accessible and convenient for retailers and consumers.
Comparison Table: Nexba vs. Traditional Kombucha
| Feature | Nexba Kombucha | Traditional Kombucha |
|---|---|---|
| Fermentation | Brewed with oolong tea and living SCOBY. | Fermented with tea, sugar, and a SCOBY. |
| Sugar Content | Zero residual sugar; fully consumed by the SCOBY. | Very low residual sugar; some sugar remains for flavor. |
| Sweeteners | Uses natural sweetener blend (erythritol, stevia). | No added non-fermentable sweeteners. |
| Probiotics | Contains added Bacillus Coagulans strain. | Contains a diverse, naturally occurring mix of bacteria and yeast. |
| Flavor | Consistently sweet, fruity, and sometimes perceived as artificial. | Tangy, acidic, and complex with natural variations. |
| Shelf Stability | More shelf-stable due to sugar removal. | Typically raw and requires refrigeration. |
Conclusion: A Different Kind of Kombucha
So, is Nexba real kombucha? The most accurate answer is that it is a fermented beverage that shares some core elements with kombucha (tea, SCOBY fermentation) but deviates from the traditional process by using sweeteners and added probiotics to achieve a specific nutritional profile. It is not a "fake" drink, but a modified and modern take on the classic brew. Consumers looking for an authentically tangy, wild-cultured kombucha may find Nexba lacking, while those seeking a sugar-free, reliably sweet probiotic drink will find it a compelling option. The debate over its "realness" highlights the evolving nature of the health drink market and the need for consumers to understand production methods beyond marketing claims.
For a deeper dive into kombucha production, consult resources like Hello Gut Health for expert perspectives.
