Research Trends and News Article Analysis of Kombucha in South Korea

This study aims to present implications for the sustainable development of the kombucha industry in South Korea by analyzing domestic research trends and media coverage. To this end, 54 academic papers (23 theses and 31 journal articles) and 1,699 news articles were collected and analyzed. The main findings are as follows. First, domestic research on kombucha began in 2003 with studies on its antioxidant properties, and between then and 2020, studies primarily explored its functional properties by adding ingredients such as citrus fruits and medicinal herbs. Since 2021, research has expanded beyond food and nutrition science and food engineering into various academic disciplines, confirming the increasing diversity of added ingredients. However, researchers must actively advance the accumulation of scholarly knowledge regarding tea, the essential base of kombucha. Second, analysis of news articles revealed several growth drivers of the kombucha industry in South Korea, including: the optimization of manufacturing, fermentation, and aging processes; the discovery of diverse flavoring ingredients; product diversification; the expansion of both online and offline distribution channels; rising health concerns and interest in immune-boosting foods following the COVID-19 pandemic; celebrity endorsements; the health-oriented healthy pleasure trend; the use of locally sourced agricultural products; and consumer preferences for low-sugar and low-calorie options. These findings suggest the need for intensified academic research to advance kombucha product development and for companies to enhance product value through new product development and active communication with consumers.