Thiago Cunha founded LABKOM in 2020, together with Ruan Gregório, after a technical support initiative during the COVID period helped regional beverage producers navigate process and regulatory challenges. Cunha is a chemical engineer, holds a master’s degree in biotechnology and a specialization in microbiology, and is currently a PhD candidate in chemistry at the Federal University of Minas Gerais (UFMG). What began with support for a handful of kombucha brands in Minas Gerais evolved into a specialized consultancy focused on process consistency, quality control, shelf stability, and regulatory readiness. Today, LABKOM works with producers in Brazil and has also supported over 100 companies in markets across the United States, Chile, Argentina, Portugal, Spain, and Italy.

Their work typically begins before the factory visit, with online review and preparation. Then comes an in-person phase, often three to five days on site, focused on diagnosis, training, and implementation. After that, support continues remotely for weeks or months. The reason is simple: analysis alone does not solve process variation.  Teams also need help deciding what to do with the numbers they collect and how to use them to influence harvest timing, blending, fermentation management, and product release.

LABKOM helps manufacturers structure their production, stabilization, shelf life, standardization, and real-world market quality without losing the most important thing: flavor, aroma, and character.

LABKOM teaches a process for brewing kombucha in a sterile, clean-room environment without the need for a cellulose mat. They teach a volatile acid standardization method that starts with a super-fermented starter liquid to standardize the fermentation process.

Their SUPERKOM is a SCOBY liquid kombucha, a fermented base rich in organic acids, developed for industrial use by kombucha producers seeking greater batch consistency, process predictability, and analytical control. It is positioned not as a replacement for kombucha itself, but as a structured way to support a more technically controlled start to fermentation.

For example, if the standard calls for 2 grams of organic acids, the starter is fermented to a level of 4 grams of organic acids. A precise amount of starter is added to the infused tea equal to 2 grams. The same amount of organic acids between batches will produce the same taste. Likewise, they standardize the sugar and tea levels in each batch. After this mixture is created, they advise a short fermentation of approximately 72 hours in an anaerobic environment to avoid producing more acids, esters, and post-biotics, and to prevent a cellulose mat from forming.

LABKOM recommends secondary fermentation in bright tanks, rather than in the bottle. This delivers a higher degree of standardization and longer shelf-life. The time for secondary fermentation varies. It depends on the culture and flavors. Some flavors only require a day or two, others need five, seven, or ten days.

This method yields a kombucha with low alcohol content and high levels of organic acids.

They recommend that kombucha companies invest in simple lab equipment costing under 1,000 euros to measure the chemistry of the starter and the final product.

Kombucha producers often talk about pH, but LABKOM argues that pH alone is insufficient to explain process development or sensory outcomes. It remains useful as one control parameter, but it does not tell a producer enough about the path a fermentation took or about the flavor profile that will emerge in the glass.

Rather than relying only on pH, LABKOM organizes acidity analysis into functional groups that help production teams understand flavor development and control fermentation behavior using accessible analytical routines. In the company’s view, this matters because producers need tools that are both technically meaningful and feasible to implement on a factory floor without resorting to highly specialized instrumentation for every batch.

Readers who want to go deeper can listen to the podcast interview about LABKOM, the growth of kombucha in Brazil, and their broader vision for the category’s future.

Uma tradução da entrevista para o português está disponível para download.

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