Simply put, kombucha tea is a fermented beverage consumed for its purported health benefits, but brewing the tea is a bit more complex and that’s what led to the creation of Cultured Analysis. Started by Dr. John Richardson, professor of Chemistry and senior chemistry major Lauren Stains, the new company provides product testing and consulting for kombucha brewers from across the country, all while providing hands-on research opportunities for Ship students.
“What’s really cool about kombucha is it’s complex from both the chemical and biological side. And we can bring the students in to help with the research,” said Richardson.
In the Summer of 2019, Richardson started working with a local kombucha brewer, applying his knowledge of chemical analysis to solve their problems. Stains joined him in the project and over the next year they honed their kombucha analysis skills in the lab at Shippensburg University and in 2021 they launched the company.
“I’ve learned a lot and I’ve gotten to do some very hands on research projects. I’ll now be going full time as a business owner and a chemist and I would not have done that if I have not come to Shippensburg,” said Stains.
