D-Töx Kombucha

D-TOX is a 100% raw kombucha producer based in Velaux, Provence, and the only kombucha in Europe officially recognised as a food supplement. Every batch is fermented from scratch for 8–15 days on a live SCOBY culture — no diluted concentrates, no flavouring, no pasteurisation — using 100% organic ingredients and biodynamic teas. The result is an unflavoured, unpasteurised kombucha with an exceptionally high gluconic acid content (15 g/L), a refreshingly drinkable taste profile, and genuine functional credibility backed by scientific research. Production follows a rigorous HACCP-certified process with a unique SCOBY regeneration programme between batches to ensure long-term culture stability and batch-to-batch consistency.

The range includes the classic D-TOX 1L — the house workhorse — and the premium Château de la Crau 75cl expression, which extends fermentation by 30%, filters the yeast for crystal-clear presentation, and adds fine carbonation, bottled in distinctive packaging that positions it for premium on-trade and specialist retail. D-TOX currently supplies organic food chains and specialist stores across France and is expanding into selected cafés, restaurants, wellness outlets and fine food retail — a category-defining kombucha for buyers looking to list a product with real production integrity behind it.