Tribe Kombucha opens India’s first automated kombucha plant in Gujarat
Tribe Kombucha opened a 1-lakh-square-foot automated plant in Chikhli, Gujarat. The company says it will scale output without losing the live-culture bite.
Tribe Kombucha inaugurated India’s first automated kombucha manufacturing facility on Aug. 4, 2026, at a 1-lakh-square-foot site in Chikhli, Gujarat, near the Western Ghats. For anyone buying bottles off the shelf or trying to match a favorite house-style at home, the detail that matters is Tribe’s promise: more output without losing the purity and consistency of its live probiotic cultures.
The move gives the brand a larger industrial footprint in a category that still depends on careful fermentation control. Tribe Kombucha, which was founded in 2022, has been part of India’s kombucha boom, and the new plant marks a sharper step from small-batch positioning toward scaled manufacturing. Harshvardhan Chauhan, identified on his LinkedIn profile as the founder and CEO of Mountaintribe, an IIMCIP-incubated company based in Gurugram, Haryana, has also collected industry recognition there, including Best Kombucha Of The Year in April 2025, Crafting Bharat in January 2025 and Leaders of Tomorrow in April 2024.
For drinkers, automation can mean more than factory-floor efficiency. A plant built to scale can improve throughput, standardize recipes and support wider retail distribution, which usually shows up in the most practical ways first: steadier bottle availability, fewer gaps on store shelves, and less variation from one batch to the next. It can also give a brand room to widen its flavor range without drifting away from the profile customers expect when they reach for kombucha instead of a conventional soft drink.
That balance is exactly why the company’s language around purity and consistency matters. A 2025 MDPI review on kombucha noted that the drink’s appeal is tied to its microbial composition and live probiotic bacteria, a reminder that the category is built on living cultures, not just flavoring and carbonation. A Frontiers in Nutrition review published on June 17, 2026, also pointed to the wide range of raw materials used in kombucha production, underscoring how quickly the category is evolving technically and commercially.
Near the Western Ghats, Tribe’s new automated plant reads as more than a size story. It is a sign that kombucha in India is being asked to behave like a mature beverage category while still tasting like something alive in the bottle.
This article was produced by Prism’s automated news system from verified source data, official records, and press releases, then run through automated quality and moderation checks before publishing. The system is built and supervised by the people who set the standards it runs under. Read our full AI policy.
Did this article answer your question?
