(Food-Beverage-News.Com, July 31, 2017 ) Summary Kombucha is a fermented tea beverage made by adding a symbiotic culture of bacteria and yeast SCOBY to a solution of tea and sugar. During the course of the week-long or more fermentation process the cultures metabolize the sugar and tea components to render a naturally carbonated beverage with a slightly sweet-tart flavor full of healthy components like B vitamins organic acids antioxidants and trace amounts of alcohol.
The global Kombucha market will reach xxx Million USD in 2017 with CAGR xx% from 2018-2023. The objective of report is to define segment and project the market on the basis of product type application and region and to describe the content about the factors influencing market dynamics policy economic technology and market entry etc.
Based on region the report describes major regions market by products and application. Regions mentioned as follows: Asia-Pacific North America Europe South America Middle East & Africa
Fundamentals of Table of Content: 1 Market Overview 1.1 Objectives of Research 1.1.1 Definition 1.1.2 Specifications 1.2 Market Segment 1.2.1 Upstream 1.2.2 Downstream 1.2 Market Segment 1.2.1 by Type 1.2.2 by Application 1.2.3 by Regions 2 Industry Chain 2.1 Industry Chain Structure 2.2 Upstream 2.3 Market 2.3.1 SWOT 2.3.2 Dynamics
