The new stars of convivial moments and aperitifs, fermented beverages are riding the wave of thirst-quenching, healthy, and authentic drinks. Kefirs and kombuchas are bursting with new flavors.
Rich in probiotics beneficial for the intestinal flora, these drinks alive are playing the well-being card while bringing a new breath of fresh air to a sector keen on innovation.
Wishing to raise awareness of the dynamic small businesses active in this sector, Natexpo welcomes young producers full of talent, committed to organic and sustainable approaches.
Fermentation, the basis of recipes
An ancestral technique facilitating food preservation, fermentation has captivated contemporary cuisine and brasseries by reinventing itself. Inspired by Asian culinary art, it has been renewed first and foremost on the plate, notably in exceptional restaurants such as the Noma from Copenhagen. The concept has extended to beverages, with the enthusiasm of a few Californian stars and the rise of kombucha. Venues entirely dedicated to fermentation and meeting the codes and expectations of generations Y and Z have thus been created in the heart of capital cities. As have numerous workshops to democratize the approach.
How are these drinks made? By fermenting a sweet tea or plant base with a synergy of bacteria and yeast. Placed in an anaerobic environment (without oxygen), the bacteria—then under stress—release enzymes that break down the sugar while releasing gas. The nutrients obtained after fermentation—organic acids, probiotics, enzymes, and vitamins—make them drinks full of benefits, much less sweet than traditional sodas. Real plants, fruits, or spices are responsible for naturally flavoring them.. The little more will depend on the producer's touch, each having their own artisanal know-how in this area.
Kombucha: a rainbow of flavors
Young kombucha promoters are bursting with new ideas, while also being keen to develop ecological processes throughout their production chain. So Kombucha was created with the desire to democratize this pop drink – which may contain traces of alcohol – widely consumed in North America. To make it more popular, the brand offers kombucha in multiple varieties: ginger, blackcurrant elderflower, lime mint, cherry hibiscus, citrus turmeric… The founders of Foliz Kombucha share the same passion. Based in the Gers region, they enjoy the festive, warm, and adventurous side of their recipes, made with Pyrenean spring water and Sencha tea.
Working in Alsace in a micro-brewery, Kyo Kombucha highlights the artisanal and authentic work of its production. Its new Kyo Vive Kombucha introduces new flavors in addition to the original version: apple orange, lemon, peach and elderberry. Ginger lime and raspberry hibiscus are the first flavors of My-Me, who adapted a family recipe to contemporary tastes. Jubilees Kombucha, certified as a Sustainable Bio Enterprise, has developed industrially compostable plant-based bottles for its kombucha varieties, and is working to ensure that such composting channels develop. The sprouted seed specialist, germline, also offers its fermented drinks.
The 5 varieties of Karma Kombucha (Company Biogroup) made in Brittany, are distributed in organic stores (Biocoop, Naturalia, La Vie Claire, etc.). Based in the south of France, Lokki favors original recipes, integrating innovative and beneficial ingredients such as spirulina, mate, cider vinegar, chaga (a very nutritionally rich mushroom), Nepalese timur berry, etc.
Fermentation specialists, Achille and Pierre, founders ofArchipel, offer two types of kombucha: Elixir, with an aromatic bouquet of wood and white fruits thanks to the cold infusion of hops, and Brut, made from Kinihira black tea from Rwanda. They also run workshops open to the public.
The producer Crazy about the island takes your taste buds on a journey with its exotic blends brewed in Saint-Denis: mango, vanilla, turmeric, hibiscus chai, perennial (bouquet of green plants), etc.
Fruit kefir: a natural pleasure
Originating in the Caucasus and existing for over 2000 years, fruit kefir is a drink naturally rich in microorganisms. Modern versions of this drink resemble tangy lemonades, without the added sugar. Everyone can enjoy them, as they are alcohol-free. The Dumoulin lab brews its kefirs in Alsace, with passion, rigor, and sustainability. The company has studied the stability of the microorganisms in its products – between 3 and 4 months.
In search of drinks combining well-being and pleasure, the family company The Ferment Workshop based in Mayenne has created a beautiful "Rainbow" range of kefirs. Lemon verbena, peppermint and eucalyptus, apple cinnamon... So many refreshing temptations that can be consumed by everyone (including pregnant women)!
Kefir Symbiosis also advocates craftsmanship, authenticity and quality. The doors of his workshop on the 19the arrondissement of Paris are wide open to discover its fermented drinks, just like those of the local Parallel Brewery, located near Bordeaux, another kefir specialist.
Sake, Camargue style
Provence Factoriz has successfully combined the local Camargue rice culture with the creation of a new aperitif drink, Orizon®. Inspired by traditional Japanese sake, it is produced by fermenting organic Camargue PGI rice and has an alcohol content of 11%.
Promoted by young producers with contagious dynamism, fermented drinks never cease to amaze us. Other varieties in vogue in the United States, hard seltzers, are arriving on the French market. Alcoholic sparkling waters (between 4 and 6°), very low in sugar, with natural flavors, they have everything to win over the younger generations.