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Our Story
Where it starts
Growing up with the tradition
Coconut fermentation wasn’t a trend where our founder grew up — it was ordinary, everyday knowledge, passed along in kitchens rather than labs. That early, lived familiarity with how a coconut changes as it ferments is the seed of everything TenderBrew makes.
The science
From veterinary medicine to biomedical research
Dr. Saravanapriah Nadarajan trained first as a veterinarian, then moved into biomedical science — 15+ years in neuromuscular disease biology, CRISPR and biomarker research. It’s a background in understanding biological systems rigorously and testing what actually holds up.
Why TenderBrew
The problem we started with
Traditional fermentation knowledge is disappearing or getting misunderstood — flattened into marketing language that often doesn’t match what’s in the bottle. TenderBrew was founded to bring that knowledge back with scientific rigor: to formulate fermented products for real, describable function, and to say plainly what they do and don’t contain.
The vision
A technology platform, not a single product
TenderBrew is a functional food and beverage technology company. Kallucha is the first line. The platform is built to carry more — functional fermented beverages first, functional foods next.
Founder & team
Who's behind it
Dr. Saravanapriah Nadarajan — Founder. Veterinarian-turned-biomedical scientist, 15+ years in neuromuscular disease biology and biomarker research.
What's next
Beyond the can
The next step is a dry-blend line — starting with a probiotic spice mix — taking the same fermentation science into food. It’s in development now.