EST. 2022
SCOBYLABS
Where microbes meet magic. Where kitchens become classrooms. Scoby Labs is a living, breathing fermentation kitchen lab — a space where cooking meets chemistry, and age-old fermentation wisdom is reimagined with modern biology.
OURStory
Scoby Labs began in 2022 with a question that emerged during a time of loss and reflection: If tomorrow wasn’t promised, what dream deserved to be lived today? The answer was simple- cook, create, and feed people.
What started as a 21 days passion project of fermenting fruit jars soon became a gathering. Friends tasted the early brews, conversations grew, and the name SCOBY emerged from that circle of support. A spontaneous stall on 18 November 2022 marked the true beginning. With simple tasting sessions and unpolished ferments, people connected with the flavours, the story, and the science, and the journey began.
From delivering bottles across the city to developing over 19 flavours and spending nine months refining kombucha through R&D, Scoby Labs evolved into both a product and a learning space. A café partnership followed, along with workshops and science-led experiences. Whether you’re sipping a handcrafted beverage or joining a fermentation masterclass, you’re stepping into a lab that believes:experimenting with over 19 flavours, the work grew into a deep dive into fermentation, flavour chemistry, and nine months of kombucha R&D. A café opened space for our products, and soon, the project expanded into workshops and science-based learning experiences.
Whether you're sipping on a handcrafted beverage or joining us for a fermentation masterclass, you’re stepping into a lab that believes:
- Cooking is science
- Fermentation is culture
- Learning never stops
THE TEAM
At Scoby Labs, the idea of a “team” extends far beyond titles or roles. It includes the Community Living Room at Blank Canvas, the friends who showed up in early experiments, and the wider community that continues to shape what we do. Our customers are part of this team too through their feedback, curiosity, and trust, they help us refine our processes and think better. Every collaboration, conversation, tasting, and shared moment has contributed to the lab we are today. Scoby Labs exists because of collective effort, sustained support, and a community that believes in learning, making, and growing together.
OUR PRODUCTS
KOMBUCHA
Naturally carbonated, artisanal, zero preservative Kombucha is an artisanal fermented tea traditionally rooted in East Asian cultures. At Scoby Labs, each batch is carefully brewed using black or green tea, sugar, and a living SCOBY—a symbiotic culture of bacteria and yeast. Through slow fermentation, our kombucha becomes naturally carbonated, developing gentle effervescence without artificial gas infusion. Over time, it forms probiotics and organic acids that support gut health while creating layered, refreshing flavours. Rich in tea polyphenols and acetic acid, our small-batch ferments reflect a process that is patient, intentional, and craft-led. A naturally carbonated, artisanal beverage where science, fermentation, and flavour come together.
WATER KEFIR
Water kefir is a fermented, non-dairy probiotic beverage produced using sugar water and kefir cultures.Through short fermentation, it develops natural carbonation and a mildly acidic profile.It contains diverse strains of beneficial bacteria and yeast formed during the fermentation process. Water kefir is traditionally valued for supporting gut and immune function. Being dairy-free and vegan, it fits a wide range of dietary preferences.A versatile ferment that highlights the simplicity and efficiency of microbial activity.
GINGER ALE
Ginger ale is a carbonated beverage traditionally flavoured with ginger, known for its sharp, refreshing profile.At Scoby Labs, it is produced through natural fermentation rather than artificial carbonation.This process allows the drink to develop gentle effervescence and deeper flavour complexity over time.Made using real ginger, it retains the plant’s naturally warming and digestive properties.Historically rooted in 19th-century Europe, ginger ale continues to evolve through craft fermentation.A clean, functional ferment that balances spice, acidity, and natural fizz.
KIMCHI
Kimchi is a traditional Korean fermented vegetable preparation, defined by process rather than a single recipe.At Scoby Labs, we craft a vegan kimchi using seasonal vegetables, garlic, ginger, and spices.Natural lactic fermentation transforms the vegetables into a living, probiotic-rich food.This process enhances flavour while supporting digestion and nutrient absorption.Rooted in centuries-old preservation practices, kimchi reflects fermentation as both science and culture.A bold, evolving ferment shaped by time, microbes, and care.
SAUERKRAUT
Sauerkraut is a fermented cabbage preparation developed as a method of long-term preservation.Through natural lactic fermentation, cabbage transforms into a probiotic-rich, acidic ferment.This process enhances nutrient availability beyond that of raw cabbage.Sauerkraut contains beneficial bacteria that support gut health and digestion.Historically adopted across cultures, it reflects fermentation as both necessity and craft.A simple, structured ferment shaped by time, salt, and microbial activity.
BEET KVASS
Beet kvass is a lacto-fermented beverage made using beets, water, and salt.The fermentation produces a tangy, earthy profile with a naturally vibrant colour.Rooted in Eastern European fermentation traditions, kvass evolved as a functional daily drink.Beet kvass develops beneficial bacteria through lactic fermentation.It is traditionally valued for supporting digestion and metabolic balance.A minimal ferment that highlights the functional depth of vegetables and time.
SRIRACHA
Our Sriracha is a naturally fermented chili sauce that balances heat with depth and acidity. Crafted with real chili paste and pineapple vinegar, it remains unpasteurised to preserve flavour and character.
Available in two variants:
Honey Sriracha — Made with ethically sourced honey for a smooth, floral sweetness that softens the heat while adding complexity.
Jaggery Sriracha — Our vegan alternative, where jaggery contributes a rich, earthy depth with balanced sweetness.
One ferment, two expressions — both bold, versatile, and thoughtfully made.
COLLABORATIONS
At Scoby Labs, collaboration is not a side initiative-it’s a strategic driver that shapes how we learn, create, and scale impact. Our partnerships allow us to bridge food, science, culture, and community in ways that are meaningful and future-facing.
National Science Gallery — Fermentation Meets Public Education
Scoby Labs also partnered with the National Science Gallery, where our fermentation exhibit was showcased for a full year. This collaboration allowed us to demonstrate fermentation as a living interface between biology, chemistry, culture, and daily food systems. Through this exhibit, we engaged students, researchers, and the general public-opening up conversations on microbial ecosystems, food science, and experiential learning. The showcase reinforced our core thesis: science education becomes more memorable when it’s sensory, hands-on, and relevant to everyday life.
The Bee Story — Ethical Honey, Real Impact
Our partnership with The Bee Story aligns with our commitment to ingredient integrity and responsible sourcing. The Bee Story is a purpose-led brand dedicated to delivering premium, ethically sourced honey through sustainable beekeeping practices. Their work supports local beekeepers, protects pollinator habitats, and drives awareness around the ecological importance of bees. This collaboration powers our Honey Sriracha, where high-quality floral honey becomes a key functional ingredient—enhancing flavour, texture, and nutrition while grounding the product in ethical value chains. Together, we’re championing craft, sustainability, and community-led food ecosystems.
Simplifry — Shared Spaces, Shared Energy
We collaborate with Simplifry, a vegan and sustainability-focused food company, by sharing stalls at curated events such as Namu Recommends — a vegan market. These shared spaces allow us to present our fermentation-led offerings alongside consciously crafted plant-based food, creating a cohesive and purpose-driven experience for visitors. Working alongside a brand rooted in veganism and sustainable practices expands our horizons in meaningful ways. It encourages us to explore plant-based innovations, rethink ingredient choices, and experiment more intentionally within the space of ethical and low-impact food systems. Through collaborations like these, we not only reach wider audiences but also deepen our understanding of sustainability, inclusivity, and responsible food production. By choosing collaboration over competition, we continue building a food ecosystem that is thoughtful, community-driven, and forward-looking.
Chemistry of Taste
FOUNDER’S MESSAGE
Those who eat well can also feed well. I’ve always believed food should be top-notch because flavour matters.These flavours can be elevated through culinary techniques backed by science, especially the kind unlocked by fermentation. As an educator who loves chemistry and biology, I’ve always felt at home in a kitchen. Cooking, Aromas, Techniques - all of it carried a sense of familiarity, and the scientific curiosity I had as a child seemed to find its answers there.
As an educator, I wanted to pass on that same curiosity to my students, and that is how Scoby Labs came to life - to take this intersection of food and science out into the world. We aspire to scale and compete with the best, but what will always set us apart is what most brands overlook: customisation and inclusion. Everyone is welcome because food doesn’t discriminate, and neither do we. Food is our medium for inclusivity, which is why the first question that we ask any customer is very simple that is“What do you like?”
Scoby Labs was born from inquisitiveness and research, and it will always stay rooted in inclusivity, transparency, and openness. Our doors will remain open to everyone, at all times. Our fundamental pillars are clear - science, research, inclusion, and a genuine love for food.science, research, inclusion, and a genuine love for food. If food is culture, then fermentation is conversation - and we’re here to keep that conversation alive. Join us at the table.
-Supratim Bhattacharya
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Vision
To lead in sustainable food innovation, make nutritious and gut-friendly products accessible, and create meaningful work for communities often left out.
Mission
To shape a business that serves everyone - uplifting communities now while safeguarding the world for tomorrow.
Gallery
OUTREACH AND ENGAGEMENT
At Scoby Labs, our outreach extends beyond products into meaningful, experience-led corporate engagements. We design and conduct interactive workshops that explore fermentation, food science, and food anthropology in accessible and engaging formats. Our food anthropology sessions examine how culture, history, and science intersect on the plate—opening conversations around sustainability, gut health, traditional knowledge systems, and inclusive food practices. These workshops are designed to be hands-on, thought-provoking, and community-oriented. Through this extension of our work, including curated experiences under Karam Kulture, we bring living food cultures into corporate spaces—transforming team gatherings into immersive learning experiences that are reflective, collaborative, and deeply enriching.
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Food and Beverage Manufacturing
Founded 2022