We understand this question arises frequently, and while Raw Edge shares some similarities with kombucha, it’s important to note the distinctions: 1. Taste Profile: Raw Edge offers a distinctly milder taste compared to kombucha, which can often be characterised by its intenser more specific vinegary flavour. 2. Probiotic Culture: We employ a clinically tested and patented probiotic lactic acid bacteria culture to ferment vegetable juice, setting us apart from kombucha, which relies primarily on acetic acid bacteria and yeasts, contributing to its vinegary taste. 3. Natural Ingredients: Raw Edge utilizes natural carrot and/or beetroot juice as its raw material, harnessing their inherent beneficial properties. Unlike kombucha, we do not contain caffeine. Instead, our natural sources of energy come from organic acids, vitamins, and antioxidants, providing an alternative to the caffeine commonly found in kombuchas, which are typically based on tea and sugar.