For years, kombucha was dismissed as a niche, "hipster" health drink. Now, WonderBrew has transformed it into a mainstream Malaysian beverage, scaling from a home kitchen in 2018 to over 2,000 retail touchpoints today. But how do you mass-produce a living, fermenting beverage without compromising its quality—or having it explode on the supermarket shelf?

Co-founders Joseph Poh (CEO) and Loke Boon Eng (COO) join us to share their story: 

• WonderBrew’s journey from a Subang Jaya home kitchen to generating RM3 million in annual revenue.

• The operational realities of scaling a "living" product and transitioning to giant stainless steel vats.

• The rigorous process and gradual revenue payoff of becoming Malaysia's first Halal-certified kombucha brand.

• How the 35% equity deal with Loob Holdings (makers of Tealive) integrated a corporate, data-driven playbook into an artisan brand.

• Regional expansion plans, their new honey-based line 'Jun Tea', and whether the endgame points to an IPO or a full acquisition.

Produced by: Roshan Kanesan

Presented by: Audrey Raj

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Categories:  technology,  managing,  markets,  entrepreneurs

Tags:  functional beverage,  bootstrapped,  f&b,  cold chain,  sme,  supply chain management,  loob holding,