In the early days, the economics of making organic kombucha - by hand- were not for the faint of heart, recalls Health-Ade co-founder Daina Trout during a tour of the company's production facility in Torrance, CA, with FoodNavagator- USA. "We were making it for $10 and selling it for $5."

But while numbers like that would probably have sent most bean counters running for the hills, the fact her bubbly fermented tea was selling like hotcakes proved she was onto something, and the company has not taken its foot off the gas for six years, says Trout, with production volumes more than doubling to 80-90,000 cases/week in the past 8 months alone.

While Health-Ade is still not profitable, scale and automation have transformed the above equation [it's now supplying 15,000 stores], and the company has a clear path to profitability, stresses Trout. 

To read the full article, please visit: https://www.foodnavigator-usa.com/Article/2018/08/03/Health-Ade-Kombucha-CEO-We-re-building-a-plane-and-flying-it-full-speed-at-the-same-time

Today's blog is written by our very own Daina Trout, MS, MPH

Daina is not just our Co-Founder, she is also a nutritionist that has spent her adult life dedicated to finding and sharing health and wellness through food. With 2 masters' degrees in nutritional biochemistry and public health, Daina has called upon her education often while leading the way at Health-Ade - from how we make every batch of kombucha, to how we talk about gut health to consumers, to even how healthy our employee workplace is! She even writes a few blogs here and there. Happy reading! :)