“It’s a lot of work. I think a lot of things come into play like testing your product. People think they have a great idea and everyone’s going to love that idea but it’s not always the case. And it’s really easy to test. With everything online it’s not hard to test a product before you try every flavor. That’s why there's a new flavor every week - put it out there and see what people like. I’m probably not going to throw a product out to the world and hope it sells. There’s always that R&D process that’s super crucial.”
– Rochelle Minagawa of Motherlove Kombucha

Rochelle Minagawa is the owner and operator who turned a love for the scoby into a well-established home-grown, Canadian beverage brand known as Motherlove Kombucha. Rochelle is an avid fermenter whose passion for “the transformation of organisms” rolled organically into a business. Her goal is to continue building out the craft category of kombucha and water kefir beverages that are healthy, easy and enjoyable to drink.

In this episode of The Extraction Insiders, Jason, Joel, and Rochelle test some tasty ferments and marvel at the power of nature while discussing the science of fermentation, entrepreneurial tips and tricks, and yet another thrilling application of extraction in the blossoming industry of Food & Beverage.