Addressing Technical Challenges With Scaling Kombucha Production

位于新不伦瑞克省弗雷德里克顿的Red Rover工艺苹果酒厂（RRCC）认识到这一重大缺口，并通过在新不伦瑞克省发展新的工艺苹果酒产业，充分利用了这一市场机会。一开始，教育是这家独特公司成长的关键。公众既不习惯也不了解手工制作的烈性苹果酒，所以最初他们给自己打上了啤酒厂的标签。随着他们在社区中建立了声誉，苹果酒行业也在发展，他们把名字改成了Red Rover Craft Cidery。2016年，他们搬出了原来的家，搬到了一个容量更大的地方，从那以后一直在稳步增长。Red Rover一直在试验新的康普茶产品，作为可能的扩张途径。Red Rover找到了加拿大荷兰学院（Holland College Canada）的“最聪明的厨房”（smart Kitchen），这是加拿大烹饪研究所（Culinary Institute of Canada）的食品研发部门，也是NSERC技术访问中心（NSERC Technology Access Center），帮助他们解决在开发新的康普茶产品、融合口味和扩大生产规模方面遇到的技术挑战。

Red Rover Craft Cidery (RRCC), located in Fredericton, New Brunswick recognized a significant gap and capitalized on that market opportunity by developing a new craft cider industry in New Brunswick. In the beginning, education was the key to the growth of this unique company. The public was neither accustomed to nor understood craft hard ciders so initially they branded themselves as a brewery. As they established a reputation within the community and the cider industry grew, they changed their name to Red Rover Craft Cidery. In 2016, they out grew their original home and moved to a larger capacity space and have been steadily growing ever since. Red Rover has been experimenting with new kombucha products on a bench scale as a possible avenue for expansion. Red Rover approached Holland College Canada's Smartest Kitchen, the food product research and development arm of the Culinary Institute of Canada and an NSERC Technology Access Center, to help solve technical challenges they are experiencing with the development of new kombucha products, incorporating flavours and the scale up of production.