When Remedy Drinks was first launched in 2012, kombucha was virtually unheard of in Australia. Food & Drink Business spoke with Remedy Drinks COO and head brewer, Steve Byrne, and CMO, Georgie Vile, about the rise of kombucha, and its unique production characteristics.
Remedy Drinks was one of Australia’s first commercial kombucha companies, and remains the producer of one of the world’s only kombucha drinks that can be stored at room temperature without needing refrigeration, reducing energy use and transport costs.
When the company launched 13 years ago, the biggest challenge wasn’t just selling a product; it was building an entirely new category from the ground up. Remedy took on the role of educating Australians on what kombucha was, why fermentation was beneficial, and, most importantly, convincing them to take that first sip.
The rise of functional beverages
Probiotics are beneficial live bacteria that support gut health, and are commonly found in fermented food and drinks, like kombucha.
“We are big believers in the power of fermented foods and their positive impact on gut health, from live cultures through to organic acids (aka short chain fatty acids),” said Remedy Drinks COO and head brewer, Steve Byrne.
“We’ve spent many years perfecting our small batch fermentations. It starts with sourcing the highest quality teas, rich in polyphenols and amino acids. Our original SCOBY (Symbiotic Culture Of Bacteria and Yeast) is still used to ferment every batch of tea in small pots, creating consistent Kombucha over our 30 day brewing cycles.”
At the end of fermentation, Remedy Kombucha is sugar free and full of great functional components like live cultures, tea antioxidants, and healthy organic acids.
Remedy Drinks CMO, Georgie Vile, sees the market for functional beverages growing in the next 5-10 years, as consumers continue to seek out drinks that are better for them, without compromising on taste.
“‘No sugar’ and ‘all natural’ are top priorities, with functional benefits, especially gut health support from prebiotics and probiotics, following closely behind,” said Vile.
“As Aussies show intentions to drink less alcohol, functional drinks offer an alternative that is not only not-bad for you, but actively good for you.”
Market evolution
“When we first introduced the concept of naturally fermented, sparkling tea, it was met with some skepticism, something we still encounter today! But we were fortunate – early adopters embraced Remedy, sharing their passion and helping spread the word,” said Vile.
“The magic happens with that first sip. Even those unsure about 'fermented tea' are blown away by the delicious flavours, and it totally changes their expectations. We’re here to shake up the kombucha game for good.”
Slowly but surely, kombucha moved from a niche health food item to a mainstream staple. Through persistence, word-of-mouth, and a commitment to making genuinely great-tasting no- sugar drinks, Remedy has helped turn kombucha into a fridge essential in kitchens all around the country.
With functional drinks offerings entering the market, Remedy’s new challenge is to maintain its status as market leader. It’s a challenge Vile and her team are ready to meet.
“As the market for better-for-you drinks grows, we remain committed to crafting drinks that are 100% natural, contain no sugar, and are packed with real goodness,” she said.
“As we’ve grown, so has our mission – to shake up the drinks industry, proving that healthy choices don't have to be boring. Today, Remedy is enjoyed in households across Australia, the UK, Canada, the US, and beyond, bringing real, better for you options to more people than ever before.”
Vile said Remedy’s trajectory is driven by consistent innovation, staying ahead of competition with a steady stream of new and interesting products that cater to what customers are asking for.
“We’re able to meet and lead the growing market because we're constantly listening – whether through brand research, direct conversations, or our engaged online community – to ensure we’re improving existing products and developing new ones that serve a real need, expanding into other categories like energy, wellness shots, and our most recent success story, our all natural soft drink, Sodaly.”
This article first appeared in the April/May 2025 edition of Food & Drink Business magazine.
