Brazilian Rules for Kombucha Production: A Pioneering Initiative

The kombucha market has presented an expressive increasing in recent years. This significant growth was observed after the popularization of fermented foods and beverages as well as supposed health benefits associated with their consumption. Because it is fermented and can present viable microorganisms upon consumption, its microbial diversity represents one of the biggest challenges for controlling the production and market of the beverage, with impacts on its composition, especially on its sensorial characteristics. With the emergence of new kombucha producers, especially in an industrial context, new regulations are required. In 2019, Brazil published a pioneering legislation (IN No. 41) focused on kombucha production and market. IN 41 presents important points that have contributed to strengthening the beverage market in the country. However, this law presents some points of attention that have made it difficult for most producers to meet the legal requirements. In this context, this chapter aims to present the Brazilian IN 41, highlighting relevant points for the entire scientific community, from a critical point of view of the authors, researchers involved with the topic of kombucha fermentation.