The Art of Natural Carbonation Applied to Canned Kombuchas with Long Shelf Life
Date & Time
Wednesday, May 8, 2024, 1:10 PM - 1:50 PM
Leonardo Andrade

Discover the secret behind the natural carbonation of canned kombucha, a methodology that eliminates the use of large machinery and the addition of artificial carbon dioxide, yet maintains the drink for 12 months without the need for refrigeration. The Companhia dos Fermentados stands out in the Brazilian scene, producing more than 30,000 cans per month and has gained space in the national market for the quality of its beverages. This achievement not only sets new standards of quality and sustainability in the fermented beverage industry but also opens doors for a more efficient, economical, and environmentally friendly production of kombucha. Learn how technology and passion can transform fermentation into art, redefining the flavor and accessibility of kombucha.

Location Name
Full Address
Reno-Sparks Convention Center
4590 S Virginia St
Reno, NV 89502
United States
Tasting Component?
Learning Objectives
Natural carbonation, longer shelf life, environmental responsibility