In recent years, a growing popularity surge for fermented beverage has driven interest and demand for water kefir. Kefir is typically double-fermented for carbonation, but entrepreneur Lyndsay Scott has developed a natural fermentation method that avoids carbonation and creates what is thought to be the world’s first water kefir free from carbonation – but still packed with naturally occurring probiotics.
Kefir, made with a live symbiotic colony of yeast and bacteria, is traditionally milk-based but increasing consumer demand for plant-based alternatives has also driven the demand for water kefir. Today, Kindred Cultures Inc.’s products are sold in over 100 locations nation-wide.
Scott is a member of the Small Scale Food Processors’ Association (SSFPA), a Bioenterprise Canada industry partner.
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