Exclusive Interview with Dorothée Goffin and Gaëtan Richard: Exploring Kombucha and So Wood

Kombucha, the booming fermented beverage, intrigues as much as it delights. In this exclusive interview, Dorothée Goffin, Associate Professor at the University of Liège at Gembloux Agro-Bio Tech and Director of the Smart Gastronomy Lab, and Gaëtan Richard, Scientific Manager, unveil the secrets of this unique drink.

What is Kombucha?

Kombucha is a sweet tea that undergoes natural fermentation. This process gives it a distinctive acidity, setting it apart from other fermented beverages like beer or wine. According to Dorothée and Gaëtan, this acidity introduces a fresh dimension to the world of refreshing drinks.

The Role of the Smart Gastronomy Lab

Under Dorothée’s leadership, the Smart Gastronomy Lab supports companies in creating innovative, local, and sustainable food products. This cutting-edge lab transforms ideas into tangible products, such as kombucha, while meeting consumers’ evolving expectations.

A Healthy Alternative to Sodas

Gaëtan Richard highlights kombucha’s advantages over industrial sodas: it’s naturally produced using beneficial microorganisms, without artificial additives. The result? A healthy and flavorful drink that increasingly appeals to health-conscious consumers.

The Magic of Kombucha Brewing

Kombucha production combines black or green tea, sugar, starter liquid, and the all-important SCOBY (Symbiotic Culture of Bacteria and Yeast). This unique alchemy creates a beverage rich in antioxidants, vitamins, and beneficial compounds. With its reduced sugar content, kombucha stands out as a light, nutritious alternative to traditional sodas.

Origins and Meaning

The term “kombucha” has roots in the Chinese word cha (tea). Its exact history is debated—some link it to a Korean doctor named Kombu, while others associate it with the seaweed kombu, reminiscent of the SCOBY floating on the surface.

So Wood: Where Kombucha Meets Belgian Forest Flavors

At the Smart Gastronomy Lab, the team continuously experiments with new infusions. In collaboration with Louis Falisse, a young entrepreneur passionate about nature, they developed So Wood Kombucha. Infused with hawthorn, birch, and pine flavors, this kombucha offers a unique tasting experience inspired by the Belgian forests.