Frequently Asked Questions

    How do you ensure the quality and safety of your kombucha?

    The safety of our kombucha is of the utmost importance to us. We follow strict quality control measures and adhere to our production facility’s relevant health and safety regulations. We also test our kombucha regularly to ensure that it meets all quality standards. To provide the best quality we use only the finest ingredients, monitor the fermentation process closely, and test the kombucha regularly to ensure that it meets all relevant health and safety standards.

    Do you offer any flavors other than the ones listed on your website?

    We love experimenting with new flavors at our production facility! Our team is always on the lookout for interesting ingredients and flavor combinations to try. We also take inspiration from customer feedback and requests. If you have a flavor idea you’d like to see us try, don’t hesitate to let us know!

    Do you offer tours of your production facility?

    Yes, we offer tours of our production facility to interested visitors. These tours provide an opportunity to see how kombucha is made and learn more about the production process. Please contact us to schedule a tour.

    Do you have any certifications or awards for your production or final product?

    Yes, we are proud to have received a number of certifications and awards for our kombucha. We are certified organic by KDO TO CERTIFICIRA?, and our kombucha has received NAGRADE for its quality and flavor. Additionally, we are pleased to have received the IFS standard for our production facility, which is a widely recognized benchmark for quality and safety in the food industry. We are constantly striving to improve and innovate, and we are grateful for the recognition that these certifications and awards represent.

    Two Star world known MasterChef trusted us to develop their flavor for their brand.

    “Given that we make micro-based kombucha at the Franko House (the Restaurant), we were extremely afraid of the transition to industrialization of these, as our recipes would not achieve a long enough food life. It is surprising how these guys have adapted to our needs. We have sent the market to kombucha, which has exactly the taste we imagined, but at the same time it can be produced in large quantities with lower sugar content and therefore longer shelf life. We are very satisfied with the product and look forward to further cooperation.”

    Ana Roš

    chef at the House of Franko

    Trusted by