Yes, all KeVita Sparkling Probiotic Drinks are certified organic, non-GMO and made in our certified organic facility.
KeVita is a low calorie drink with calorie counts ranging from 5 - 45 calories per serving. Check out our Products page for nutrition facts on each flavor.
The majority of the KeVita flavors are sweetened with stevia and contain no sugar. KeVita Lemon Ginger is fermented with a small amount of cane juice, all organic of course.
Kevita Tangerine has 8 mg of naturally occurring organic green coffee bean caffeine per bottle.
Our commitment is to both pleasure and health. The small amount of sugar used in Lemon Ginger is because this flavor tastes so much better when made with cane juice, rather than stevia.
No, though the cultures are similar in structure, KeVita Probiotic Culture is water, rather than milk-based, and is derived from kefir cultures using a process that we have been evolving for years.
KeVita and kombucha are both fermented drinks though KeVita is not a kombucha. We make KeVita with our proprietary blend of probiotics and certified organic KeVita Probiotic Culture, using a different methodology than kombucha. Traditionally kombucha is fermented with black tea while KeVita is fermented with coconut water or reverse osmosis water. KeVita is light in flavor, refreshing and delicious, unlike kombucha, the flavor is neither tart nor vinegary.
KeVita is enjoyable anytime! There's a KeVita for every mood and occasion. • In the morning as a coffee or tea replacement. • Nice after yoga, surfing, hiking or working out. • A delicious afternoon refreshment. • A great alternative to soda or sugary drinks. • In the evening as a low calorie treat.
Anyone from young children to grandparents! We hear from customers of all ages that they love the delicious and refreshing taste of KeVita.
KeVita is available in the refrigerated cold case at local co-ops, natural foods stores and select grocers nationwide including Safeway, Sprouts, Whole Foods Market, The Fresh Market, Giant Eagle and Wegmans. Find a KeVita near you with our Store Locator.
Because KeVita must stay cold at all times we do not take online orders or ship KeVita directly through the mail.
Simply ask at your local store. Most retailers that carry KeVita will special order by the case and most, though not all, offer a 10% case discount too.
We are doing our best to have KeVita stocked in as many stores as we can. You can help spread the KeVita love by asking your store manager or buyer to carry KeVita.
Yes, KeVita should be refrigerated before and after opening to preserve the live probiotics. We recommend that KeVita remain cold at all times just as you would keep other refrigerated grocery products cold.
We recommend that you drink KeVita before the expiration date.
We use reverse osmosis water.
We have five coconut flavors: KeVita Coconut, KeVita Mango Coconut, KeVita Strawberry Acai Coconut, KeVita Pomegranate Coconut and KeVita Mojita. They contain 60-70% coconut water depending on the flavor.
Stevia is a natural sweetener derived from plants. KeVita uses 98% certified organic Reb A Stevia in KeVita, one of the sweetest varieties among the nearly 300 species of stevia plants with little to no aftertaste. Stevia Rebaudiana is an herb in the Chrysanthemum family, which grows wild as a small shrub in parts of Paraguay and Brazil. The glycosides in its leaves, including up to 10% Stevioside, account for its incredible sweetness, making it unique among the nearly 300 species of stevia plants.
Ginger or ginger root is the rhizome of the plant Zingiber officinale, used as a delicacy, medicine or spice. Ginger has been used for centuries to warm up the metabolism and support digestion.
An antioxidant is a molecule capable of inhibiting the oxidation of other molecules. Oxidation produces free radicals, which damage and destroy cells throughout the body.
An uninterrupted series of cold storage and distribution activities in which a given temperature range is maintained. The cold-chain process extends and ensures the viability of fresh food and beverages.
Indicates that the ingredients and the product are kept cold throughout all steps of the manufacturing process.
A probiotic culture is a cluster of microorganisms that have the ability to enhance the effectiveness and efficiency of the human digestive tract.
The “good bacteria” that lives in the digestive tract and supports the immune and digestive systems to remain healthy and strong.
Fermentation is a process by which food or liquid is exposed to bacteria and yeasts, either by inoculation or naturally through the air. Before the days of refrigeration, fermenting was a way to extend the viability of foods. These days, many people ferment foods for flavor and health, believing that promoting the growth of friendly intestinal bacteria, aids digestion and supports immune function.
A naturally fermented probiotic beverage that’s traditionally made with milk and kefir culture. Kefir originated in the North Caucasus region in Russia. The story goes that shepherds discovered that fresh raw milk carried in leather pouches during long mountain treks, would ferment, thickening into a tangy beverage named kefir.
Not containing any genetically modified organism (GMO) or genetically engineered organism (GEO) defined as organisms whose genetic material has been altered using genetic engineering techniques.
Probiotics are friendly bacteria that naturally live in your gut and provide what research shows to be a wide variety of health benefits, ranging from supporting your body's immune system though gum and gut health. Normal levels of stress as well as antibiotics and poor diet may deplete your body’s natural supply of probiotics. Various cultured foods and supplements offer us additional probiotics
A diet that is free of all dairy, meat, eggs and for some, honey. A vegan diet is one that’s completely animal free.
Kombucha is an effervescent drink made by fermenting black, green, and/or herbal teas with sugar and kombucha starter culture that create a tangy fermented taste. Kombucha has organic acids, primarily acetic and gluconic family acids as well as fiber (polysaccharides). Traditional kombucha is made with a mixed culture of yeast and Gluconacetobacter bacterial strains that produce the characteristic compounds in the finished fermented drink unique to kombucha. There are two different fermentations that occur in making kombucha. The first is yeast breaking down and converting sugars to alcohol, and the second is Gluconacetobacter strains converting alcohol to acetic and other organic acids. The Gluconacetobacter also make a cellulose pellicle, a form of insoluble fiber that comprises the “tea mushroom” characteristic of Kombucha. When the yeast and bacterial fermentations occur in tandem it is called a SCOBY – a symbiotic colony of bacteria and yeast.
Bacillus coagulans and Lactobacillus rhamnosus. The Bacillus coagulans remain active through the expiration date in sufficient quantities to provide the benefits of this live probiotic. While the L. rhamnosus does not remain active through the end of shelf life, the inactive cells continue to be of unique functional value by providing numerous Lactobacilli cellular components and compounds. These include Lactobacilli intracellular elements such as the bacterial nucleic acids DNA and RNA, bacterial cell wall fractions such as glycoproteins, peptidoglycans, glycopeptides, muropeptides, as well as metabolic by-products such as polysaccharides (fiber). These components appear to interact with the intestinal membrane and might aid in digestion and other processes.
Our custom blend of black, green and herbal teas activate the production of valuable organic acids and polysaccharides (fiber) through the Gluconacetobacter fermentation. Master Brew Kombucha’s proprietary live culture produces high levels of acetic and gluconic acid and polysaccharides (fiber). These, combined with live probiotics create a superior and authentic kombucha
We have cultivated a library of over 20 distinct live Gluconacetobacter rich cultures. Each generates a unique selection of organic acids, polysaccharides (fiber) and flavor profiles. Kombucha cultures are extremely variable--rarely are two cultures genetically identical. Therefore, the composition of the kombucha is completely dependent upon the unique strains contained in the culture.
Yes, we ferment MBK with our proprietary live culture.
Yes, it has approximately 480 mg of organic acids as a result of natural fermentation, including acetic, gluconic and citric acid.
Acetic acid may prime cellular cleansing pathways in the body and stimulate digestion, while gluconic acid may feed probiotic bacteria in the intestines, including Bifidobacteria strains.
Yeast is used during the kombucha making process to ferment sugars into alcohol and provide nutrition for the rest of the culture. Once the fermentation process has been completed, live yeast is no longer necessary because it doesn’t provide any functional benefits. To prevent continuing alcohol production, Master Brew Kombucha is filtered to remove live yeast.
A small amount of yeast contributes to balanced intestinal flora; too much live yeast may disrupt the digestive system, resulting in dysbiosis.
They are soil-based bacterial organisms, sometimes referred to as “SBO’s” that are often found growing on tea leaves. During their growth and metabolism, they produce the characteristic pellicle, organic acids and flavors of kombucha. They are not found living in the human microbiome, nor do they implant when consumed, so they are not considered probiotic.
There are no studies indicating that live Gluconacetobacter are beneficial to the gut microbiome. Studies indicate that the by-products of its metabolism, including organic acids and polysaccharides (fiber) may have functional benefit.
The NA symbol indicates that Master Brew Kombucha has been independently verified as a non-alcoholic drink. By law, a non-alcoholic drink must contain less than 0.5% alcohol by volume. The NA symbol represents KeVita’s voluntary commitment to compliance with federal alcohol regulations.
Master Brew Kombucha is naturally effervescent and lightly carbonated for extra sparkle.
Once fermentation is complete, kombucha is not dependent on live yeast or bacteria to be considered better for you. The functional benefits of kombucha such as the organic acids, polysaccharides (fiber) and flavor are created through the fermentation process which is completed prior to bottling. There are no studies indicating that fermenting in the bottle kombucha culture is more beneficial to the intestinal flora or gut microbiome.