Fermented/Cultured beverages have been known and loved for many centuries in various parts of the world – not least because of their health benefits. For Alko International, successful beverages like kombucha and kvass serve as models. They have picked up this natural fermentation process and developed a large portfolio of fermented bases, for example from malt, juices or tea. These non-alcoholic bases offer endless possibilities for innovative beverages with a unique flavour profile and functional uses. Depending on the raw material used, distinct flavours develop during fermentation along with valuable ingredients like lactic and gluconic acid, which are said to have a positive effect on digestion and metabolism.