[Russian market of fermented kombucha beverages]

Fermented beverages based on kombucha contain a wide range of minor biologically active substances (flavonoids, caffeic acid derivatives, B vitamins, and others). The inclusion of these beverages in the diet helps to increase its nutritional value due to the content of biologically active substances, including essential ones. To develop beverages (kombucha) with a certain content of biologically active substances, it is necessary to study the composition of these products sold on the Russian market. The aim of the work was to analyze the Russian market of fermented beverages based on kombucha. Material and methods. More than 100 different marketed products were selected, positioned as non-alcoholic fermented beverages based on kombucha. Results. It was revealed that black tea (~28%), green tea (~24%) and Blooming Sally (~13%) are most often used as the basis for kombucha. In other cases, various types of tea, coffee, as well as special varieties of tea are used. Sugar (~55%), stevia extract (~24%), as well as honey, fructose, glucose-fructose syrup are used as sweeteners. The formation of the flavor profile of kombucha is achieved by using additional ingredients. A variety of fruits (lemon, orange, mango, apple, etc.), vegetables (cucumber, beetroot, etc.), berries (cranberries, lingonberries, chokeberry, raspberries, etc.) are used in the form of juices or purees; herbs and spices (mint, nutmeg, star anise, cloves, lavender, vanilla, etc.), as well as functional ingredients (vitamins, prebiotics, probiotics, chlorophyll) are applied as such additives. Conclusion. The analysis of the range of fermented drinks (kombucha) marketed in trading network was carried out. A list of main and auxiliary ingredients has been formed to assess the possibility of using these drinks to modify eating patterns.