Nov 18, 2016
Health-Ade’s new 50,000 sq. ft. production facility in Torrance, Calif. is impressive: state-of-the art equipment, automated technology, and plenty of room to make a lot of kombucha. We recently visited the new space and sat down with company founders Vanessa Dew, Daina Trout and Justin Trout who joined us on this edition of the BevNET Podcast. As part of our discussion, Health-Ade’s founding trio ruminated on the rapid evolution of the company, which launched in 2012 and is now one of the leading kombucha makers in the U.S. With the new facility in place, Health-Ade will look to ramp up distribution, particularly at grocery, mass and club outlets, they said. The company will also build upon consumer and retailer education initiatives that position kombucha as part of the “real food” movement. Later in the conversation, the youthful entrepreneurs offer their perspective on balancing brand-building with personal and family obligations and also share the inside story on Health-Ade’s preparation for BevNET’s New Beverage Showdown 6.