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When nutritional consultant Chakra Levy began fermenting non-dairy KeVita in her home kitchen, she created a completely new kind of drink and joined forces with winemaker and entrepreneur Bill Moses to bring KeVita to market. The result of KeVita Co-Founders’ Chakra and Bill's effort is a sparkling drink with a pleasing, mellow fermented flavor that is not tart or vinegary.
Unlike other kefir drinks, it is not dairy based, nor is it kombucha or juice or soda — KeVita has its own unique, refreshing sparkle and taste. “We first created KeVita for its probiotics and have found that KeVita works well with so many diets and lifestyles, ” Chakra says. “It’s a delicious, uplifting drink enjoyed as a boost, a post-workout drink or a coffee, soda or juice alternative.”
The making of organic KeVita starts with a living probiotic culture fermented on site at the company’s facility. It is then blended with a base of coconut water, tea or fruit. Lightly carbonated, most flavors are sweetened with no-calorie stevia and there are choices with or without caffeine.
“We choose locally sourced ingredients when possible, ” Chakra adds. “We source our lemon and ginger locally and source the strawberry purée from as many local fields as possible here in our Southern California region.”