The Healthy History
of Laurel Farms™ Kombucha Tea® in the USA

Laurel Farms™ and the FDA

Before Laurel Farms™ introduced the Kombucha to the United States in 1993, we carefully researched this ancient, fermented vinegar tea and found it to be completely safe for at-home brewing as long as the fermenting and storage containers were free of contaminants from colored, leaded and glazed glass, plus metal and the petroleum by-products present in all plastics.   

Because of the phenomenal publicity and controversy generated by the Laurel Farms™ Kombucha - you've seen us on everything from Dateline NBC to Leeza Gibbons, and read about us in the NY Times, USA Today, People Magazine and many more - the US Food and Drug Administration asked to meet with us so that they could learn more about this hugely-popular vinegar tea. The FDA classifies the Kombucha as a strictly-regulated food, not a loosely-regulated supplement, so they wanted to make sure that homemade Kombucha Tea® was completely safe. 

The FDA met with us at our facility on several different occasions, carefully observing our growing, harvesting and shipping processes. They also reviewed our literature, grew our Kombuchas in their laboratory and both tested and consumed the Kombucha Tea® they made. Interestingly, they noted that the Laurel Farms™ Kombucha destroyed all the dangerous bacteria, including botulism, that their scientists introduced to the fermenting Kombucha Tea®. After exhaustive testing, they found Laurel Farms™ homemade Kombucha Tea® to be completely safe.

We are very proud of this accomplishment. To our knowledge, we are the only Kombucha grower to have passed these stringent tests. 

The FDA continues to find Laurel Farms™ Kombucha Tea® safe to make and drink at home.

We hope you enjoy the many years of healthy and economical beverage-making that your Laurel Farms™ Kombucha will bring to you, your family and friends.

God bless,
Betsy Pryor
President, Laurel Farms