Issue 63 | Water Innovation

Issue 63 - November · December 2010www.foodbev.com/water

WATERinnovATion

foodbev comA world of food and drink

Full review: Water Innovation Awards 2010

PLUS Global product innovation, business, technology and ingredient news

SPecIaL rePort

Filling and liquid nitrogen injectiontable watersINSIGHt reGIoNaL reVIeW

North america

Winners announced at7th Global Bottled Water congress, Gleneagles

2010waterinnovationawards

Celebrating success

DIGITAL SAMPLE COPY

© Water innovation 2010. Reproduced with the kind permission of FoodBev Media - www.foodbev.com For details about syndication and licensing please contact the marketing team on 01225 327890.

FoodBev comA world of food and drink

www.foodbev.com/water

Water news, opinion and interviews

3CONTENTSwww.foodbev.com/waterIssue 63 - November · December 2010

INSIGHT

Table waters and fine diningChoosing the ‘right’ water is as important as choosing the ‘right’ wine. Water Innovation investigates.

44

Inside this issue

SPECIAL REPORT

Filling and liquid nitrogen injectionWater Innovation looks at filling developments.

SpringboardCelebrating environmental best practice.

Product innovations5

4

51

17

50

39

11

15

The latest packaged water launches.

EventsSome essential diary dates for 2011PLUS a review of Brau Beviale.

Tech innovationsWater Innovation’s technical news roundup.

Ingredient innovationsNew developments in ingredients.

NewsreelBusiness and general news roundup. For regular industry news updates, visit www.foodbev.com/water

Regional reviewA look at the bottled water market in North America.

MarketplaceWater Innovation products and services guide.

Advertiser index.

FoodBev comA world of food and drink

Images: screen © Irochka, bottle © Filipe Varela, tomato © Mailthepic, carton © Photoeuphoria, cheese © Edyta Pawlowska, glass © Konstantin Tavrov, orange © Les Cunliffe, bean © Monika3stepsahead, biscuit © Picsfive, strawberry © Braendan Yong | Dreamstime.com

9

36

AWARDS

Water Innovation Awards 2010A roundup of the winners, finalists and highly commended entrants at the 2010 Water Innovation awards.

22

ENTER NOW – visit www.beverageawards.com


Water news, opinion and interviews

© Water Innovation 2010. Reproduced with the kind permission of FoodBev Media - www.foodbev.com

For details about syndication and licensing please contact the marketing team on 01225 327890.

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4 EDITORIAL www.foodbev.com/waterIssue 63 - November · December 2010

Celebrating environmental best practice

Springboard

In the next issue • SPECIAL REPORT PET and rPET: design, lightweighting and the environment

• FOCUS Flavoured waters and ingredients

• INSIGHT End of line equipment and logistics

• COUNTRy PROFILE Italy

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EDITORIAL

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foodbev comA world of food and drink

WATERINNOvATION

Per

thsh

ire

Pic

ture

Ag

ency

The Water Innovation Awards once again delivered an

impressive range of innovations and examples of creativity and best practice from over 30 countries in 12 categories.

The Awards Gala Dinner took place during Zenith International’s 7th Global Bottled Water Congress in Gleneagles, Scotland (see page 20). A review of the awards finalists and winners begins on page 22.

The category that received the largest number of entries was ‘Best environmental sustainability initiative’ - demonstrating the packaged water industry’s continued commitment to

best practice in packaging in lightweighting and recycling, as well as energy management and water stewardship.

As we come to the end of

another year, it is great to see

not only signs of renewed growth

in the bottled water industry,

but also lots more positive and

encouraging news about the

industry’s achievements in the

environmental arena.

The European Federation of

Bottled Waters (EFBW) released

a new report in September, called

‘Bottled Water: Achieving a

Sustainable Life Cycle’.

It is reviewed on page 19.

You might find the statistics

(left) useful as you begin another

bottled water year. As a colleague

said: “it’s reassuring that

bottled water is coming up with

robust answers to more of the

environmental questions being

asked”.

There are many more useful facts and figures, plus some interesting case studies in the report, including the fact that PET bottle recycling across Europe has increased from 35% in 2005 to 48% in 2009, and PET bottle weights have reduced by 17% since 1996.

To download a full copy of the report, visit www.efbw.eu

Following a simlar theme, The Coca-Cola Company and The Nature Conservancy released a water footprint report in

conjunction with World Water Week in Stockholm, Sweden.

The report, entitled ‘Product Water Footprint Assessments: Practical Application in Corporate Water Stewardship’, examines three pilot studies that were conducted on Coca-Cola products and ingredients.

Research found that the value of a product’s water footprint is its ability to disaggregate water use by component, allowing both direct and indirect water use to be examined, as well as the different types of water that are used.

The types of water are green water (rainwater stored in soil as moisture), blue water (surface and ground water) and grey water (the volume of freshwater required to assimilate pollutants based on existing ambient water quality standards).

Keeping the components of a water footprint separate allows impacts to be assessed in the

Carbon footprint of various non-alcoholic drinks in grams of CO2 per litre.

• Plain still water 194• Carbonated soft drink 322• Fruit drink 908• Energy drink 1,069

Source: Danone

Water footprints for different beverages in litres of water per litre of product.

• Bottled water less than 2• Tea 120• Beer 300• Orange juice 850• Wine 960• Milk 1,000• Coffee 1,120

Source: Water Footprint Network (www.waterfootprint.org)

Winners on stage at the 2010 Water Innovation Awards

context of local watersheds where the water is being sourced.

The Coca-Cola Company and the Conservancy found that the largest portion of the product water footprints assessed in the pilot studies comes from the field, and not the factory.

It makes fascinating reading. For more, visit www.foodbev.com




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5PRODUCT NEWSwww.foodbev.com/waterIssue 63 - November · December 2010

InnovationsThe Editor’s pick of the latest packaged water launches

Issey Miyake style for Evian

Badoit’s festive design contest

Missoni zig-zag design for S. Pellegrino

Spadel’s Bru slims down

BMW serves H20 Joy

Danone’s Evian Natural Spring Water has partnered with world-renowned fashion icon Issey Miyake – known for his innovative and minimalist style – to unveil its fourth annual limited edition designer bottle.

Miyake joins an inventive and celebrated line-up who have unveiled designer bottles for the brand since 2008, including Christian Lacroix, Jean Paul Gaultier and Paul Smith.

The new bottle design is decorated with an imaginary, shimmering flower; a symbol of youth and the Evian signature message: ‘Live young.’

Danone’s Badoit has collaborated with students from the École nationale supérieure des Arts Décoratifs to develop a limited edition line of festive bottles for Christmas. The overall winner of the creative contest (left) was by Guillaume Hugon.

The jury also selected Valentin Fontaine as the second winner of the contest for his minimalistic design (right). The 3,000 bottle limited edition is being sold in a special transparent container at the famous Colette water bar and shop in Paris.

Nestlé Waters’ S. Pellegrino brand has collaborated with world famous fashion designer Missoni to produce a limited edition bottle, which was unveilved at the Missoni Men’s Spring 2011 collection fashion show.

It is available in a distinctive Missoni zig-zag design draw-string bag.

Spadel’s Bru range has had a make-over by Brussels based CB’a Design Solutions. The design was last reviewed in 1994 and now has a more slender profile.

Using lighter weight, 100% recycled glass with the base featuring an embossed brand logo, still and sparkling variants are clearly colour-coded with new blue or white labels.

The new 50cl bottle also now features a resealable closure.

New York based Baldwin&, designed a limited edition water bottle for PGA tournament fans, who attended the BMW Golf Championship in September.

BMW North America Inc challenged the agency to create a gentle and fresh visual to support its new brand tagline: ‘Joy is BMW’.

Share your innovations

Send your new products to

[email protected]





6 PRODUCT NEWS www.foodbev.com/waterIssue 63 - November · December 2010

Belu opts for rPET Spadel chooses PCW labels

Coca-Cola re-imagines post-consumer packaging collection

Greener bottle for Volvic

San Benedetto’s environmental commitments

UK based Belu, which is 100% carbon neutral and claims to have introduced the country’s first plastic bottle made from corn rather than oil, has launched a new 50cl bottle made from 50% recycled plastic – delivering a 46% carbon saving compared to its virgin PET equivalent.

Spadel has chosen Stora Enso’s NeoSet one-side coated full-wet strength paper label paper which contains a high percentage of post-consumer-waste fibre (PCW). The labelling material is designed for optimal performance in high speed converting and labelling lines and mainly used for labels of water and soft drinks bottles.

Left: Spotted at Brau Beviale.

Coca-Cola Recycling LLC and Environmental Products Corporation (Envipco) has introduced Reimagine Beverage Containers - the newest innovation in beverage container recycling.

Reimagine is a compact, self-contained unit (about the size of a delivery truck) which can be placed in major shopping hubs, business parks and other high-traffic locations. The first Reimagine unit is located in a car park at the Kroger shopping centre in Arlington, Texas. Kroger is hosting the pilot programme.

Since introducing the first-ever beverage container with recycled PET in 1991, Coca-Cola has invested heavily in the development of environmentally viable recycling technologies.

Danone‘s Volvic Natural Mineral Water is set to launch its ‘Greener Bottle’ made partially from sugar cane waste. The new 50cl bottle contains 20% plant material, reducing the amount of non-renewable material needed to create the bottle.

The ‘Greener Bottle’ will have a 38% lower packaging carbon footprint and a 16% lower total life cycle footprint than the previous 50cl Volvic bottle.

The new packaging is already in use in France and Germany and will be rolled out in the UK before the end of 2010.

Evian Volvic’s Nature Committee Director Stéphane Cousté said: “This is just the first step to integrating renewable materials into our bottles and is a key milestone in our journey to reduce the global carbon footprint of the Volvic brand by 40% from 2008 to 2012.”

Italian water bottler San Benedetto signed up with ‘Envision’ to calculate its carbon footprint in 2009 and in 2010, established a programme to use more efficient energy sources, promote PET recycling, reduce energy consumption in transport, and support environmental projects. This involved lightweighting, bottle recycling, using micro-climate control systems, and optimising bottling plants through photovoltaic systems, compressed air recovery, and the development of zero kilometre supply chains.

San Benedetto President Enrico Zoppas has also recently announced that the Acqua Minerale Easy bottle (right) is the first carbon neutral mineral water bottle and the only one of its kind in Italy.

Italian mineral water focus The next issue of Water Innovation will focus on the Italian bottled water industry and will be available at the Italian Mineral Water Industry Conference - organised by Zenith International from 9 to 10 March 2011, in Naples, Italy, and sponsored by Krones. For more information, visit www.zenithinternational.com/eventsN

EXT

ISSU

E

Innovations






Vitaminwater Stur-D

Skinny Water Sport: zero sodiumWaldquell adds Activity

The Coca-Cola Company has released a new line in its US Glaceau Vitaminwater range - Vitaminwater Stur-D – a beverage fortified with vitamin D, calcium and vitamin C, and containing 5% juice.

The drink, which is a blue agave/passionfruit/citrus flavoured blend, is also the first enhanced water/juice with a solely fruit-derived blue colouring.

Preventiv Water, the resveratrol drink launched by US-based Preventive Beverages last year, has been rebranded as ‘Evr’ (pronounced ‘ever’).

It offers the benefits of red wine without the alcohol. The new Evr beverage is available in the 16oz bottle in three flavours: wild berry, pomegranate and grape.

Skinny Water Sport from Skinny Nutritional is now available at a number of regional and national retailers in the US. Skinny Water Sport includes goji black cherry, pink berry citrus and blue raspberry flavours.

Skinny Water Sport claims to be the first sport beverage line that has been introduced ‘for the everyday athlete’ with zero sodium.

German mineral water company Thüringer Waldquell Mineralbrunnen has added Activity to its line up.

It contains natural fruit flavourings from pomegranate and cranberry, used for their deep red hue, as well as for their vitamin C content.

Activity is designed to help protect the body against cell damage and boost immunity.

Metromint adds GoodberrymintSoma Beverage Company, manufacturer of Metromint water, has introduced its latest variant – Goodberrymint.

The drink features a blend of 100% real mint and mixed berries, including essence of açai, blueberries, blackberries, pomegranates and raspberries, combined with purified water.

As part of ‘Project Goodberry’, 10% of the proceeds from Goodberrymint will be donated to San Francisco Food Bank, an organisation working to provide food to 24,000 households weekly throughout the San Francisco area.

Study: Willow Water reduce wrinklesLakeland Willow Water in the UK, has been shown to help reduce the appearance of wrinkles in women aged 24 to 43 by an average of 24%. The eight week study set out to investigate whether drinking water really is good for the skin.

Half of the 53 men and women who completed the study were asked to drink 1.5 litres of Willow Water a day, while the rest were given another leading, premium brand of bottled water. Neither knew which water they were consuming.

The doctors analysing the results found that women drinking Willow Water in the key 24 to 43 age group saw an average 24% reduction in wrinkles. Those drinking the placebo water saw a reduction of only 19%. Further investigations into the findings might help put an end to the long running debate over whether drinking water is actually good for the skin. A leading British university is likely to carry out further investigations into the effects of drinking Willow Water.

Lakeland Willow Water naturally contains a unique blend of minerals and nutrients, including calcium and salicin, and salicin has been known for many generations for its anti-inflammatory properties.

Preventiv Water rebranded as ‘Evr’

For the latest innovations, visit foodbev comA world of food and drink





8 PRODUCT NEWS www.foodbev.com/waterIssue 63 - November · December 2010

Kardashians’ Dash $10 waterBorba beauty water adds age-defying skincare products The Kardashians,

famous for their American reality TV show ‘Keeping Up with the Kardashians’, have opened their long-awaited style store ‘Dash’ in New York.

Among the items featured by Kim, Kourtney and Khloé in the upmarket boutique is their very own Dash water, priced at $10 a bottle.

The pop-up store will probably only last as long as the current TV series. We suspect the water may have an even shorter shelf-life.

Award winning beauty water, Borba – see page 25 – has announced an exclusive capsule collection of age-defying skincare and supplements for US supermarket chain Walgreens.

Formulated by celebrity esthetician, Scott-Vincent Borba, the 19 piece collection is part of a new mass-tige category meaning ‘prestige for the masses’.

Vitamin Water

Elbee’s new Vitamin Water contains vitamin C 1000mg, vitamin B6 1.6mg, folic acid 150lug, and 1% lemon juice per 1 lite carton. It has 19kcal per 100ml and a sales target of 80,000 cases.

White Water and Sleeplun Water

Dydo Drinco has launched functional waters, one for women and one for men, with the theme of beauty.

White Water for Men is a low-calorie (18kcal per 100ml) yogurt flavoured water containing collagen peptide 250mg, hyaluronan 1.5mg, and milk

New product launches from Japan

ceramide 0.8mg. It comes in a 500ml PET bottle from Yoshino Kogyosho.

Sleeplun Water, targeting women, contains zero calories, collagen peptide 350mg, hyaluronan 3.5mg, konnyaku ceramide 0.14mg per bottle. It is acerola flavoured but contains no fruit juice, and comes in a 350ml PET bottle, also from Yoshino Kogyosho.

Japan innovations are brought to you by Beverage Japan, Japan’s leading trade beverage publication amd Exigo Marketing, a UK, SE Asia and Japan based consultancy with particular expertise helping food and drink companies in Asian and Japanese markets.

Contact: [email protected]

For the latest innovations, visit foodbev comA world of food and drinkInnovations





9EVENTSwww.foodbev.com/waterIssue 63 - November · December 2010

Events2011 diary essentials

As 2010 draws to a close, this is the ideal time to update next year’s diary and ensure you block time out for some essential events.

9-10 MarchItalian Mineral Water Conference

The next issue of Water Innovation appropriately features a market profile of the Italian bottled water industry and will be at the Italian Mineral Water Conference. Organised by Zenith International and sponsored by Krones, the event takes place in Naples from 9 to 10

March. For more information, visit www.zenithinternational.com/events

29-31 March7th InnoBev Global Beverages Summit

Zenith International’s 7th InnoBev Global Beverages Summit, in association with the American Beverages Assocation and sponsored by Tata Global Beverages and CSI Closure Systems International, takes place in Washington DC, United States from 29 to 31 March.

The event will include the 2011 Beverage Innovation functionaldrinks Awards Gala Dinner. The awards are now open for entry. Visit www.beverageawards.com for more information.

10-12 MayVitafoods

Vitafoods Europe is the most important event in the world to concentrate exclusively on the expanding market for nutraceuticals, nutricosmetics, functional foods and drinks ingredients & raw materials. It will be held in Geneva, Switzerland from 10-12 May. A preview will feature in the March/April issue of Water Innovation.

12-18 MayInterpack

With its themes of sustainability, safety and convenience, the international processing and packaging machinery trade fair will be held in Düsseldorf, Germany from 12 to 18 May.

A preview will feature in the March/April issue of Water Innovation.

13-15 September8th Global Bottled Water Congress20th Brazilian Congress of International Mineral WaterExpo-ABINAM 2011

Rio de Janeiro, Brasil, is the exciting location for Zenith International’s 8th Global Bottled Water Congress. the 20th Brazilian Congress of International Mineral Water, and Expo-ABINAM 2011.

The joint event, will be held at the Windsor Hotel Barra, and includes the Brazilian Mineral Water Association (Associação Brasileira de Indústria de Água Mineral) annual Trade Show Expo-ABINAM which features 50 exhibitors.

For more information, visit www.zenithinternational.com/events

The Brazilian event will include the 2011 Water Innovation Awards Gala Dinner - details will be announced in January 2011.

© Water Innovation 2010. Reproduced with the kind permission of

FoodBev Media - www.foodbev.com. For details about syndication and

licensing please contact the marketing team on 01225 327890.



10 EVENTS www.foodbev.com/waterIssue 63 - November · December 2010

The rise of the hologram on multipacks and labels has been evident this festive season.

Here a hologram bubble image has been achieved by Constantia Flexibles on

metalised paper.

All of the major ingredients companies such as Beneo, Cognis, Fortitech and Chr Hansen are now able to offer nutri-blend formulations of soluble vitamins and minerals in stick format.

Designed to meet demand for personalised health nutrition they carry apt descriptors. DSM’s range for instance, includes: ‘defy your age’; ‘shape your body’; ‘strengthen your bones’; ‘enhance your immunity’; ‘power your performance’; ‘defy your age’; and ‘nourish your beauty’.

Event reviewDispensing twist cap

Hologram label

Krones triple stretch

Baby on the go

Brau Beviale 2010 invited beverage specialists to Nürnberg from 10-12 November and the European

beverage industry turned out in force with a number of applications for the water industry: 1,348 exhibitors and 32,617 technical and commercial management experts poured into the Exhibition Centre.

Although we have shown a number of dispensing caps in recent years this new twist variant is only just being released onto the market.

Developed by Sanner Plastics Technology in Germany, the benefit is that the cap pierces the foil barrier as it is twisted releasing the dry powder or liquid into the water below.

Suited to dispersal of vitamins, minerals and other health supplements the company is excited about the potential for this cap both in the beverage and pharmaceutical arenas. Markus Eiger of Sanner Plastics was keen to demonstrate its efficient mechanism and talk about its future. Some major companies already have it on trial.

Always looking for the perfect wrinkle free sleeve for you bottle? Then stretch sleeving is the answer.

The new triple stretch sleeve from Krones combines cost saving light weight films with a super elastic finish which ensures the label naturally follows the contours of the bottle.

Hipp organic tooth-friendly red fruit mineral water for infants, from the Georg Hipp mineral spring in Germany, complete with 32mm closure for comfortable drinking on-the-go from Bericap.

Brau Beviale 2010 by Claire Phoenix

The economic recovery not only ensured a good mood during the three days of the exhibition, but apparently stimulated many decision-makers to invest in new

equipment,“ said Rolf Keller, Member of the Management Board of NürnbergMesse, summing up his talks with exhibitors and visitors at Brau Beviale 2010.

Health sticks trend





11TECH NEWSwww.foodbev.com/waterIssue 63 - November · December 2010

Tech innovations

Husky high output beverage packaging with 100% rPET

Innovations in polymer processing

Husky Injection Molding Systems has announced the ability to manufacture preforms with up to 100% post-consumer food-grade recycled PET flake using its HyPET Recycled Flake (RF) system.

Husky first launched these systems at Drinktec 2009, to manufacture preforms with up to 50% recycled flake. The company has continued to optimise the performance of this system to increase the quality of preforms made using food-grade post-consumer recycled PET flake.

“As a company that’s committed to sustainability, it is our responsibility to invest in solutions that reduce the environmental impact of beverage packaging,” said Jeff MacDonald, Husky’s Vice President of Marketing. “The challenge in the past has been increasing the recycled flake content, while still maintaining the highest levels of quality and performance. We have been able to push the performance of our HyPET RF system to enable the use of up to 100% recycled flake

ColorMatrix has expanded its additive technologies, including solutions to advance sustainability in PET packaging, a liquid foaming agent for PVC sheet and liquid delustrant technology for the polyester and nylon fibre sector.

Joule RHB is ColorMatrix’s breakthrough reheat agent, which may play a role in the long term sustainability of PET containers. This technology delivers energy savings through improved IR absorption during polymer processing, and helps to ensure cleaner resins go into the PET recycling stream.

and initial trials with a number of global customers have been very encouraging.”

“The preforms produced on Husky’s HyPET RF system significantly reduced black specks and dramatically minimised failures during bottle blowing, when compared to preforms produced on standard, non-specialised systems using the same blend of recycled flake,” said Bruce Sampson, General Manager from Southeastern Container, one of Husky’s development partners.

HyPET RF is a molding platform that can lower the cost and environmental impact of PET as a packaging material without sacrificing performance or compromising part quality. The HyPET RF display at K2010 featured bottles and preforms made with varying percentages of recycled flake, from 25% to 100%. The first commercially viable HyPET RF system is currently running at a customer facility in Europe to support a leading bottler.

Joule RHB offers improved levels of clarity and brightness, and has been shown to retain 100% of its reheat capability and visual clarity after repeated processing. ColorMatrix’s latest advance can make a vital contribution to multi-trip recycling capability for PET containers.




12 TECH NEWS www.foodbev.com/waterIssue 63 - November · December 2010

Water Innovation next issue

• SPECIAL REPORT PET and rPET: design, lightweighting and the environment• FOCUS Flavoured waters and ingredients• INSIGHT End of line equipment and logistics

Tech innovations

Sleever International has developed a 3D-effect, tactile varnish finish for bottles. The effect uses the Helioflex printing process, which employs several different printing techniques. A single printing line carries out rotogravure, flexography and

serigraphy. The high quality finish can feature up to 14 colours.

The 3D-effect is obtained by a special outer varnish that enhances and boosts the printing volume. The process is compatible with all types of films. The operation is carried out with such precision, within a few tenths of a millimetre,

Skinsleever tactile varnish offers 3D effect

Tetra Pak is now offering beverage cartons bearing the label of the Forest Stewardship Council (FSC) to customers in Sweden, Denmark and Belgium.

The company is aiming to supply Swedish customers with about 600 million, and Danish customers with 270 million FSC-labelled packages in 2010. In Belgium, starting with retailer Colruyt, the company plans to offer 700 million FSC-labelled packages. And in Italy, starting this month, the farmers’ co-operative Valfrutta, will pack its smoothies and nectars in

FSC-labelled Tetra Brik Aseptic packages in a variety of sizes.

The launch of FSC-labelled

cartons in these three countries

follows similar moves in markets,

such as China, France, Germany

and the UK, marking another

step towards Tetra Pak’s goal of

having all its packages bear the

FSC label. The FSC label, today

considered the highest standard

for the sustainable sourcing

of wood fibres, aims to assure

consumers that the wood fibres

in the package are traceable

all the way through the supply

chain and that the paperboard

used in the package comes from

FSC-certified forests and other

controlled sources.

“Our sustainability work is an important part of our business strategy and we are now stepping up the pace. By listening to the market’s wishes, we are now in a position to offer climate-smart packages where the renewable raw material is also certified in accordance with FSC. Through this initiative,

Tetra Pak extends FSC cartons to Sweden, Denmark and Belgium

we are offering our customers an opportunity to strengthen their brands,” said Jonny Olsson, Managing Director of Tetra Pak Sverige AB.

The certification programme of the Forest Stewardship Council contributes to establishing a balance between the protection and economic use of forests. It undertakes consistent action against illegal logging and over-exploitation. Tetra Pak has been a member of this independent, not-for-profit organisation since

2006 and has been a promoter of FSC certification on the international stage since then.

Currently, only 5% of the global forest stocks are FSC certified, and Tetra Pak is working with its partners to support an increase in supply. Since the introduction of the world’s first FSC-labelled liquid food cartons in the UK in 2007, Tetra Pak has introduced FSC-labelled cartons in several markets around the globe, with the total number exceeding 2.3 billion in 2009.

that the resulting finish is incredibly subtle.

The varnish represents an innovative, unique technology which meets the needs of brands in search of a means to differentiate themselves using original packaging. This decorative solution undoubtedly heralds the advent of a unique packaging solution which is suited to the needs of the most demanding markets.

The FSC label will protect forests for the future





13TECH NEWSwww.foodbev.com/waterIssue 63 - November · December 2010

Yellow is the colour for pallets

At the Material Handling Exhibition in Birmingham, Goplasticpallets.com unveiled its yellow hygienic plastic pallet to illustrate the high quality colour matches it achieves working with Belgian manufacturer, IPS.

Goplasticpallets.com Managing Director Jim Hardisty said: “Pure yellow is a colour that many pallet manufacturers struggle to achieve, and sadly brown/grey tints have become an industry standard. Since we introduced the first hygienic pallet to our range, we have been working closely with IPS to develop the design and

colour options. This is the latest addition to our range.”The IPS hygienic pallet is manufactured using high quality food grade virgin HDPE and has totally smooth, sealed surfaces.

The pallet is available from stock in two styles and seven single colour options including blue, green, red, white, grey, beige and black. For orders in excess of 500 units, businesses can have their pallets coloured in any colour of their choice or choose from one of Goplasticpallets.com’s 84 two-colour options.

UAE based Masafi has adopted an innovative cap solution from Switzerland’s Corvaglia - a one-piece hot fill cap which offers a series of advantages for use on PET bottles.

Masafi fills still water and fruit juices in 14 different flavours under the Masafi brand. In addition to its standard closures, which are produced in-house, the company also imports two-piece caps from Australia for hot fill applications.

Corvaglia has pioneered the one-piece hot fill cap, and, in recent years, has enjoyed huge success with this innovative concept in many Latin American countries. Following a successful market

introduction of the cap by a large international beverage filler in Mexico, Corvaglia eventually presented the one-piece hot fill cap concept to Masafi.

The first line trials at Masafi, using 38mm caps from Mexico were, following some very minor changes to the filling equipment, successful, and now Masafi is the first beverage filler in the Middle East to produce its own hot fill caps on a 16-cavity tool supplied by Corvaglia.

“We are totally convinced by

this innovative solution from

Corvaglia. Filling and capping

with these hot fill caps at 87°C

runs smoothly and safely. We

now plan to successively switch

all of our lines to the one piece

Corvaglia cap,” said Masafi Plant

Manager S M Usman.

The cap fits for Masafi






14 TECH NEWS www.foodbev.com/waterIssue 63 - November · December 2010

The most renowned lightweight neck standard recently established is the PCO 1881. PCO 1881 has been developed within the International Society of Beverage Technologists (ISBT), which, via its very structured approach, has lead to a neck design well

accepted by the majority of market players. The neck is ideal for carbonated beverages such as water.

Bericap offers five different generic closure designs for PCO 1881, one of which is the

DoubleSeal SuperShorty Eco. The closure weighs only

2.1g and is applied on carbonated beverages

with up to 8g CO2/litre. It performed well during

Bericap presents lightweight closures and necks

the summer months, showing

excellent sealing performance

and CO2 retention. The tamper

evidence band breaks safely

due to its flex band design.

Application performance is

comparable with the PCO 1810

solution, as long as the capping

process has been adjusted

properly.

The DoubleSeal

SuperShorty Still

offers an anti-

sabotage feature

and can be applied

with the same

chucks as the

SuperShorty Eco.

The industry

has established

the neck

standards,

PET 29/25

and PET

26/22, for still

beverages,

especially still

water. Both

standards have

been accepted

Borealis, a provider of chemical and innovative plastics solutions, has introduced its BorLite linear low density polyethylene (LLDPE) range.

BorLite sets new standards in the performance of Machine Direction Orientation (MDO) films. Based on Borealis’ proprietary Borstar LLD bimodal technology, the range was developed to optimise the enhanced film properties and production efficiency benefits created by MDO processing technology.

BorLite offers step-change downgauging, high impact strength, high puncture resistance, and good tear resistance in machine direction, in addition to lower operational costs and reductions in energy and CO2 emissions. It brings trouble free, smooth operation

Borealis launches BorLite innovation for flexible packaging

by CETIE as European neck standards.

PET 29/25 is currently being rolled out across Europe and in neighbouring areas, while PET 26/22 has been accepted in other regions of the world.

Bericap supplies the HexaLite product range for PET 29/25 and PET 26/22. HexaLite is equipped with a sealing design to ensure excellent tightness and a folded tamper evidence band, which provides good product integrity.

By the end of Q1/201, more than 50% of Bericap’s beverage closure capacity will be light weighted. The resin savings result in up to 60,000 tonnes of CO2 emission reductions every year.

to the MDO process and offers added flexibility.

The BorLite range includes three grades to suit the needs of different applications: BorLite OPE792 , BorLite OPE795 and BorLite OPE797.

Compared to existing market solutions, BorLite and MDO offer the HDSS market same or higher film performance, packaging process improvements, outstanding material reductions, and associated cost and environmental benefits.

Borealis sees a huge potential for MDO BorLite films in many

advanced food and industrial packaging applications, such as labels, sleeves and fresh food packaging.

“Together with our Borstar

bimodal technology, we

recognised in MDO processing

technology the high potential

to tackle the efficiency,

product performance trends

and environmental needs and

challenges facing the market,”

commented Paulo Cavacas,

Application Marketing

Manager at Borealis.

Group of DoubleSeal SuperShorty closures

HexaLite 29/25 and 26/22

Tech innovations






Ingredient innovationsBone health winner

New Jersey based Innophos was recognised by the HIE Awards Committee at Health Ingredients Europe in

Madrid in November. VersaCAL Clear is a highly soluble calcium phosphate specifically formulated for acidic clear beverages. This enables manufacturers to enrich their products with beneficial nutrients while ensuring optimum taste and stability in the final beverage.

in a free-flowing odourless blend, containing 15 % elemental calcium and 24% phosphorus.

Joseph W Golowski, Vice President Specialty Phosphates said: “Traditionally, calcium

Calcium and phosphorus are vital to maintain healthy teeth and bones.

VersaCAL Clear provides beverage manufacturers with an effective nutrient combination

fortification in acidic clear beverages uses organic salt sources which can have a negative impact on product flavour and stability.

“VersaCAL Clear harnesses the power of calcium and phosphorus in a single, easy-to-use formula, which has been shown to boost the nutritional profile of clear beverages with minimal effect on taste particularly at higher dosage levels. Thanks to its exceptional

solubility, VersaCAL Clear also ensures that clarity and stability in these beverages are maintained.”

Innovations in functional ingredients?Enter the Beverage Innovation functionaldrinks Awards today. For more information, visit www.beverageawards.com





16 INGREDIENTS www.foodbev.com/waterIssue 63 - November · December 2010

Ingredient innovations

Univar have had a close working cooperation for a number of years and expanding this to incorporate the marketing and distribution of our latest sweetening ingredient, Sunwin Stevia, will only strengthen this relationship.

“We’re excited about the potential business opportunity presented by the agreement with Univar and look forward to rapidly increasing our market penetration of Sunwin Stevia, the natural, zero-calorie sweetening option within our product portfolio.

“Market interest surrounding the use of Stevia in food and beverage products within Europe clearly indicates that Wild and Univar have come to the market at the right time.”

Kerry presents beverage concepts at Brau

Wild Flavors appoints Univar to distribute Stevia

Rosemary water anyone?

Kerry Ingredients & Flavours showcased a range of drink concepts at the Brau Beviale trade show - demonstrating

how its customers can develop new products which respond to key trends, such as reduced sugar.

Wild Flavors and Univar have signed an agreement to work together to market and distribute a range of

Sunwin Stevia products, Wild Taste Modification Technologies, and other sweetening blends in Europe and the Middle East.

Vitiva of Slovenia, has announced that its antioxidant rosemary extracts, including VivOX, INOLENS and

SyneROX, are in compliance with the new EU directives.

sugar content and more drinks containing fruit juice. Our Flavour Modulation Technology (FMT) provides us with the capability to respond to the demand for reduced sugar drinks.”

FMT aims to help beverage manufacturers create good

Univar’s industry focused sales and marketing teams will complement Wild and Sunwin’s ingredient knowledge and manufacturing capabilities to increase value for customers.

potent ingredient to a wider EU audience, which is in constant quest for friendly label products with a natural image,” said Vitiva CEO Ohad Cohen. “The long-awaited move by

“Customers are returning to well-established traditional flavours like colas,” explained Jolande de Ridder, Kerry EMEA Marketing Manager Beverages.

“But there is also great interest in the health aspect of beverages, such as natural flavours, clean label, reduced

Wild Flavors, in conjunction with its partner Sunwin International, has developed a working relationship with Univar, a global chemical and food ingredients distributor.

“Adding rosemary extract to approved food additives in the antioxidant category significantly expands the horizons of its use and brings the benefits of this natural and

tasting reduced sugar products by enhancing and rebalancing the taste. The ingredients can also be declared as natural

flavourings when combined,

according to the latest European

regulations.

The concepts on display at the

show included: Sugar reduction:

a beverage sweetened with

Stevia, incorporating FMT;

and Natural and Clean label: a

premium juice beverage restoring

flavour freshness properties

The agreement with Univar enables Wild to gain greater penetration in the European market and complements Wild’s existing sales and marketing activities beyond its existing customer base.

Wild’s proprietary Taste Modification Technologies and blends are used with Stevia to deliver outstanding taste for a wide range of food, beverage and other applications.Univar will market and sell Sunwin Stevia Reb A extracts and Wild’s Taste Modification Systems initially within the approved French and Swiss markets and then, throughout Europe as authorisations are granted.

Fabiana Matucci commented on the agreement: “Wild and

the EU to accept carnosic acid and carnosol-based rosemary extract as a safe natural alternative to synthetic antioxidants, will allow food manufacturers to significantly expand their food portfolio by launching high quality and innovative products with a natural image.”

through juice restoration

aroma technology and adding

taste complexity using natural

botanical extracts.





17NEWSwww.foodbev.com/waterIssue 63 - November · December 2010

NewsreelFor the latest industry news, visit FoodBev.com

performances in Asia and the Middle East, Brazil and Mexico.

The whole portfolio contributed, with the premium brands, Perrier and S. Pellegrino, enjoying high single-digit organic growth, and the value priced brand, Nestlé Pure Life, achieving mid-teens organic growth.

“Malvern is a great British brand with such an incredible provenance behind it”.

Meanwhile, Rhys Humm, Company Director of Holywell Spring Water, based in Malvern Wells, which bottles water from the Holywell - which has been used since 1558 - said he hoped the Queen would now switch to their company’s brand.

He said: “We will be in contact with the Queen very shortly. We have aimed very much for the top end of the market like Michelin star restaurants.”

Royal favourite

Malvern Water has been a favourite of the British Royal Family for more than 400 years, after Queen Elizabeth I drank it for its purported medicinal value. Charles Dickens and Charles Darwin travelled to the town to drink the water and the present Queen is said to take supplies of bottled Malvern Water with her when she travels abroad.

The modern story began in 1851 when Schweppes supplied Malvern Water to the Great Exhibition at the Crystal Palace. Coca-Cola began working with Schweppes in 1987 and took over the brand in 1999.

them,” said Richard Hall. “It can only play a part in the wider picture, but it’s certainly doing a lot to help deal with the problem. The environment matters to this industry because it’s their future.”

The programme concluded that by branding and marketing water, it has been transformed from something that many of us took for granted into a product that now makes billions for global multinational companies. But like all products, its success is driven by consumer demand.

“Some people want to consider the bottled water industry as a marketing trick foisted upon consumers,” said Kim Jeffery, Chief Executive of Nestlé Waters in North America.

“That is not a marketing feed, that’s consumers voting with their pocket books. Consumers make that decision every day.”

Global market returns to growth Coke pulls plug on Queen’s water

The foods that make billions - liquid gold

According to Nestlé Waters, the global water market returned to growth in 2010. The company’s nine month

results show growth for Nestlé Waters, with sales of CHF 7.3 billion, 4.3% organic growth, and 4.6% real internal growth.

Coca-Cola Great Britain is ceasing production of Malvern Water - said to be the Queen’s favourite bottled water

- ending hundreds of years of tradition. Coca-Cola has announced the end of production of Malvern Water at its Colwall plant, blaming competition in the industry.

In the UK, BBC TV is broadcasting a series of programmes called The Foods That Make Billions, looking at food and

drink brand marketing during the past 60 years. The first programme, Liquid Gold, was about the bottled water industry.

The company maintained its recent trend of acceleration and achieved share gains in many key markets including the US, France, Switzerland and the UK.

The business grew in both Europe and North America and achieved double-digit organic growth in the emerging markets with particularly strong

A spokesman for Coca-Cola said: “We cannot produce enough Malvern Water on the scale it needs to compete in today’s bottled water sector. Modern bottled water plants are about 10 times the size of Colwall and can often produce more water in a day than we do in a month.

“The size of our site - plus the amount of water we can actually extract - means Malvern is expensive to produce and cannot compete on price.”

Malvern has only ever had 1% of total bottled water sales in the UK in the past 10 years.

“Over the past five years, we have placed Malvern in our vending machines in UK airports, pursued new contracts and invested in the Colwall plant. But we simply can’t change the size of the plant, or extract the volume of water needed, for Malvern to compete in today’s highly competitive bottled water sector.”

Great British brand

The site was due to close by the end of 2010 and although it has been reported that Coca-Cola plans to sell the site for residential use, there has been much speculation about the continued production of bottled water under possible new ownership.

Entrepreneur William Chase, the man behind Tyrrells Crisps and Chase potato vodka, is reported to have put together a bid to restart production of the Queen’s favourite mineral water. He told The Sunday Telegraph:

Series consultant, Zenith International Chairman Richard Hall, commented: “The coverage is hard hitting, yet balanced. The stories are compelling to view. It’s unlikely that the contemporary history of food and drink will be repeated so comprehensively for many a year”.

The programme looked at early marketing successes such as Perrier’s ‘Eau’ campaign and examined the PET breakthrough in the 1990s – the single most important innovation in the industry’s history.

But the programme went on to explore how the environmental impact of PET would later haunt the industry and raise questions about its very survival.

“The industry really wants to address these environmental concerns head on and it is doing everything it can to help resolve

For daily industry news and updates, visit foodbev comA world of food and drink





18 NEWS www.foodbev.com/waterIssue 63 - November · December 2010

new distribution agreements with

leading beverage distributors in

Russia and China.

“Icelandic Glacial has been

tremendously popular with

consumers, making it the fastest

growing super premium bottled

water in the US. We are delighted

to receive this injection of capital

to help us expand our business

Icelandic Glacial grabs $8m funding and works with Christian Dior

Icelandic Water Holdings, makers of CarbonNeutral natural spring water from Iceland, has raised an additional $8

million in equity funding from private investors to invest in its growing sales force in the US, and to strategically develop its Icelandic Glacial brand in new markets, including China.

This has been a standout year for Icelandic Glacial: the company boosted its US sales through a variety of landmark agreements including those with leading travel concessionaires HMSHost and OTG, Squaw Valley USA ski resort, Food Lion & Bloom Supermarkets and with Hilton Group Hotels. It has also increased its global reach through

both in the United States and abroad, allowing us to bring our outstanding water from Iceland to even more people across the globe,” said Chairman and co-founder Jon Ólafsson.

Separately, it has been announced that French cosmetics and fashion company Christian Dior has signed an agreement with Icelandic Water Holdings to use water from its source as Ölfus to manufacture face creams that will be on sale early in 2011.

Dior is apparently planning to buy up to 80 tonnes of water each year for its Dior Snow face cream range. All packaging will include a mention of Icelandic Glacial. “They looked at all the water in the world and came to the conclusion that our water was the best,” commented Ólafsson.

and office bottled water delivery, coffee and filtration service business – operating in Central and Southern California.

Extending breast cancer research, education and awareness

The acquisition of the bottled water assets of Athena Partners has substantially increase DS Waters financial commitment to finding a cure for breast cancer - and it has now launched the Athena brand bottled water in all US markets and via internet sales channels, providing a continuing boost to the company’s funding of breast cancer research, education and awareness.

Each bottle of Athena water sold generates a contribution to the cause. Athena bottled water is noticeable by the signature pink

DS Waters of America makes 6th acquisition in 10 months

Atlanta based DS Waters of America is really on the move. Just one day after announcing its acquisition

of Echota Beverage Group’s HOD business in Knoxville, Tennessee, it bought Mount Olympus Waters in Salt Lake City - adding to the four companies already acquired since February.

In September, DS Waters’ Sparkletts division acquired the Utah-based home and office bottled water delivery business assets of AquaOne – enabling operation in a part of the country not previously serviced by the company.

In July, the company acquired the Athena bottled water brand and other assets from Athena Partners, a non-profit corporation headquartered in Seattle.

In June, DS Water’s Crystal Springs acquired the home and office bottled water delivery business of Chester Mountain Distributors Inc and affiliates, which have been serving Long Island and the greater New York City area since 1998.

And finally, back in February, DS Waters acquired the assets of Yosemite Waters’ home

WATER INNOVATION – ONE TO WATCH

ribbon prominently displayed on every bottle.

Consumers now can purchase Athena brand water from any of the divisions of DS Waters, including Abita Springs, Alhambra, Belmont Springs, Crystal Springs, Hinckley Springs, Kentwood Springs, Sierra Springs and Sparkletts or via the company’s website.

The brand Athena and the Athena Partners organisation were founded in 2003 by Patricia B May, a breast cancer survivor, to raise money for women’s cancer research, awareness and education.

“The launch of the Athena brand and our partnership with Susan G Komen for the Cure gives each individual in our company

the opportunity to make a difference in the fight against breast cancer. Together we can come one step closure to a cure,” said Dillon Schickli, CEO of DS Waters.

DS Waters recently also extended its agreement with the Susan G Komen for the Cure organisation and will be donating a minimum of $800,000 by 2016. An additional minimum contribution of $400,000 based on Athena water sales through 2013 will go to fund programmes to combat breast cancer, for a guaranteed total of at least $1,200,000 in funding for the cause by the end of 2016.

One to watch

Grabbing its fair share of the headlines through this year, DS Waters of America is certainly one to watch. FoodBev Media requested an interview, but was told that “the company is keeping a low profile”!

We’ll track developments on www.foodbev.com and in future issues of Water Innovation.

Newsreel





19NEWSwww.foodbev.com/waterIssue 63 - November · December 2010

For daily news, visit foodbev comA world of food and drinkNewsreel

Natural mineral and spring water are a renewable resource always abstracted at sustainable rates.

Recycling has always been a top priority for the industry. All packaging used by the sector is 100% recyclable and companies are continuously investing in national recovery and recycling schemes such as the green dot systems. Great results are also being achieved in relation to package light weighting; on average, the weight of a 1.5 litre PET bottled has been reduced from 50g in 1986 to 35g in 2009. Also, more and more European producers are integrating recycled plastic (rPET) into new bottles.

On average it takes fewer than 2 litre of water to produce 1 litre of bottled water, by far the lowest water ratio of all packaged drinks. In fact, you

locations and programmes in North America.

“The Earth911.com/IBWA partnership will advance bottled water companies’ ongoing efforts to provide effective solutions for proper, post-consumer recycling for all plastic bottles, including empty plastic water bottles,” said Joe Doss, President and CEO of IBWA. “This new partnership with Earth911.com gives our industry a valuable new way to communicate to consumers and provide them with education about the importance and

effectiveness of plastic recycling.

European Federation of Bottled Water issues sustainability report

IBWA encourages extensive recycling of water bottles

Bottled water has the lowest water and carbon footprint of all packaged food and beverages, according to the first

sustainability report for the sector published by the European Federation of Bottled Waters (EFBW).

The International Bottled Water Association (IBWA) and Earth911.com have formed a sponsored partnership

to encourage increased and more extensive recycling of all empty plastic bottles.

EFBW – representing over 500 producers of natural mineral and spring water across Europe – has published its first sustainability report to illustrate the sector’s long commitment to good environmental stewardship.

The publication – Bottled Water: Achieving a Sustainable Life Cycle – highlights achievements in the field of source protection, recycling and efficient energy and water consumption.

European producers of natural mineral and spring waters have been protecting the environment for centuries to guarantee the natural purity of underground water. This is done either directly or in partnership with local communities. Europe boasts some of the oldest and largest protection zones around its sources, some of which cover up to several thousands of hectares.

For the next year, IBWA will sponsor Earth911.com’s Plastic Bottle Section. IBWA’s sponsorship includes contribution of research findings, video presentations and related information to help consumers better understand how to recycle these valuable materials.

Earth911.com hosts the US’s largest and most comprehensive resource for consumer recycling information through its Local Recycling and Proper Disposal Directory. The Directory includes detailed data on how and where to recycle more than 240 products throughout 127,000

IBWA has also been supporting the America Recycles Day campaign. Founded by ‘Keep America Beautiful’ 13 years ago, it has been celebrated each year on 15 November to remind Americans about the importance of personal recycling and the need for effective community recycling programmes.

“Efforts to educate consumers about recycling empty plastic water bottles appear to be

could say that drinking water helps to save water. The industry also implements water-saving techniques such as recycling industrial water for re-use to maximise resources.

The carbon footprint of a typical bottle of natural mineral or spring water is significantly lower than that of any other packaged beverage. In addition, producers are working hard to improve their overall energy efficiency by integrating low

“According to the US EPA, bottled water containers make up a third of 1% of the US waste stream. So, for an effective solution to concerns about landfills, it’s important

carbon or renewable energy sources throughout their operations and optimising transport.

Commenting on the report, EFBW president Hubert Genieys explained: “Protecting the environment is a top priority for the sector. Our objective is to provide consumers with a natural, pure and safe product whilst ensuring that resources will be available for future generations.”

to capture the containers of the thousands of products packaged in plastic, including bottled water containers, but extending far, far beyond it.”

having an effect,” said Tom Lauria, Vice President of Communications at the IBWA.

“A 2008 National Association of PET Container Resources (NAPCOR) study (the most recent data available) found recycling rates for bottled water containers at a decade high of 30.9%. That’s a 32% improvement over the previous year, and more than 50% improvement since 2006.”

IBWA supports America Recycles Day





20 NEWS www.foodbev.com/waterIssue 63 - November · December 2010

entitled: The bottled water controversy – a collective communication challenge, by Hubert Genieys, Senior Vice President – Corporate Communications for Nestlé Waters and President of the European Federation of Bottled Waters. The second was by Ian Hall, Communications Director of Natural Hydration Council Ltd, and looked at ‘Public concerns, industry objectives and media outcomes’.

Other presentations included:• Refining a new low cost product model, by Pierluigi Tosato, Chief Executive Officer of Acqua Minerale San Benedetto SpA, Italy• Eco-initiatives and lightweighting, by Andy Peykoff, President and Chief Executive Officer of Niagara Bottling LLC, United States• Closures: cost reduction and environmental considerations, by Arnaud Lebecq, Sales Director for Bericap, France• Working with water – a global challenge, by Dr Ric Horobin, Water & Environment Director of Zenith International• New bulk water solutions for water stressed regions, by Juan Carlos Szydlowski, Director of Waters of Patagonia, Chile• Innovation in sustainable packaging from rPET

Healthier environment for the global bottled water industry

Zenith International’s 7th Global Bottled Water Congress – sponsored by Bericap – was held at

Gleneagles in Scotland at the beginning of November.

Delegates from four continents gathered to take part in this important annual industry event.

The programme included a tour of the Highland Spring Group bottling plant and the 2010 Water Innovation Awards Gala Dinner, presented by FoodBev Media - see page 22.

The theme of the conference was ‘Healthier environment’ and began with two regional market overviews. The first, looking at UK, was presented by Les Montgomery, Chief Executive Officer of the Highland Spring Group; while the second focused on Ireland - a land of natural opportunity, by Robert Dry, Head of Marketing for Coca-Cola Hellenic Ireland. Zenith International Chairman Richard Hall then discussed global market trends and industry leader actions.

The first of two keynote addresses, entitled: Satisfying tomorrow’s consumer, was presented by Thomas Kunz, President Danone Waters for Groupe Danone. This was followed by Tesco Chairman David Reid, whose keynote address was ‘Delivering for consumers’.

Looking at how best to communicate the benefits of bottled water, there were two presentations. The first was

to PlantBottle, by Gopal Krishnan, Senior Director – Global Marketing for The Coca-Cola Company • India: affordability and aspiration, by Rahul Narang, Managing Director and Chief Executive Officer of The Narang Group• Africa: making access a reality, by Joao Sampaio, Chief – Global Marketing Department for Wayfield Refriango, Angola• Brazil: future prosperity and innovation, by Amilcar Augusto Lopes Junior, President of AcquaIncorp• East Europe: breathing new life into brands, by Vladimir Ashurov, Chairman and Chief Executive Officer of IDS Borjomi International• Ustronianka with Iodine: healthy innovation, by Michal Bozek, President and Owner of Ustronianka, Poland• How stevia works with water, by Luca Quagliani, Vice President of Sales – Europe, Middle East & Africa for PureCircle

• Beauty inside out, by Scott-Vincent Borba, founder of Borba, United States• Building premium brands, by Jack Belsito, Chief Executive Officer of Voss, Norway

The event also included a retailer discussion panel, and an insight briefing entitled: Flavoured and functional water market trends worldwide, by Martyna Zimakiewicz, Senior Consultant for Zenith International.

UK bottled water industry goes back to the futureWith the theme ‘Back to the future’, the 19th annual UK Bottled Water Industry Conference followed the Global Congress and concluded that following two years of economic downturn, poor summers and media concerns, the market has started to recover momentum.

For more information about these or future Zenith International events, visitwww.zenithinternational.com/events

Thomas Kunz David Reid Hubert Genieys Ian Hall

Richard Hall, Robert Dry and Les Montgomery

Newsreel





22 www.foodbev.com/waterAWARDSIssue 63 - November · December 2010

Water awards 2010

At a special gala during the 7th Global Bottled Water Congress in the ballroom at Gleneagles, Scotland, on 2 November 2010, the finalists and winners in the 2010

Water Innovation Awards were announced.

Organised by FoodBev Media’s Water Innovation magazine, this year’s awards attracted more than 150 entries from 31 countries in 12 categories. The Water Innovation Awards began in 2002 as the bottledwaterworld design awards.

Categories ranged from products including still, sparkling, flavoured and functional waters, to packaging, marketing and environmental sustainability. The ‘Best label or decorativefinish’ category was sponsored by Stora Enso and the ‘Best environmental sustainability initiative’ category was sponsored by Highland Spring Group.

The judging panel met in London at the beginning of October to select finalists and winners.

“Once again, we were impressed with the range and variety of entries in this annual awards competition, designed to focus on excellence and innovation in the international packaged water industry,” said Bill Bruce, FoodBev Media Group Editorial Director, who chaired the judging panel and hosted the awards ceremony.

“The biggest category was ‘Best environmental sustainability initiative’, demonstrating the industry’s commitment to best practice in packaging lightweighting and recycling, as well as energy management and water stewardship.”

The 2010 Water Innovation Showcase features all entries.For more information, visit www.foodbev.com

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Celebrating excellence in the global packaged water industry





23www.foodbev.com/water AWARDSIssue 63 - November · December 2010

Best new still or sparkling waterThe winner: Patagonia Mineral S.A.

The Best new still or sparkling water category was won by Patagonia Mineral S.A. of Chile, with Aonni.

Aonni water is slightly sweet, with a neutral pH, and low in mineral content. The water flows from source to the bottling facility moved only by gravity. It comes from an area that, until recently, was untouched by civilisation. It is a very hostile place where the American continent disappears and becomes detached from the rest of the land and is scattered across thousands of islands. There is no industrial activity or farming nearby and the water comes from a private property of 600 hectares, completely closed and protected.

Patagonia Mineral S.A. Directors Gabriel and Bruno Puntous received the award.

FinalistsFinalists in the category were Deep Origin Water from New Zealand and The Narang Group from India with Qua.

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Water awards 2010

Best new flavoured waterThe winner: Kofola Holding AS

FinalistsCanadian Mineral Water Developments’ Gize+ Pear-Vinegar flavour.

Low in calories and containing all-natural fruit flavours and sugars that constantly provide the body with a balanced source of low GI energy, the delicate flavour of ripened pears mixes with the subtle tartness of refined vinegar to create a sweet, tangy flavour, with a hint of carbonation.

Kofola Holding’s ‘Mystery of trees chestnut flavoured water.

This gently carbonated spring water with chestnut extract represents the tree of energy. Chestnut extract acts as an anti-inflammatory ingredient, improving circulation.

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Kofola Holding SA, from the Czech Republic, won the Best new flavoured water category with the limited edition Rajec Bylinka Summer Storm.

Bylinka means herbs and Summer Storm was a combination of Rajec non-carbonated natural spring water and a mix of summer herbs. It was produced as a limited edition during the summer months.

Kofolo Holding’s Rajec Brand Manager Lucie Blahova received the award.

Raddenska dd Radenci’s Oaza Elderberry with White Tea.

This non-carbonated, low calorie flavoured water combines the gentle taste of white tea with the natural fragrances of antioxidant elderberry, providing a refreshing taste.





25AWARDSwww.foodbev.com/waterIssue 63 - November · December 2010

Best new functional waterThe winner: Borba Inc

FinalistsWillow Water, with its relaunched 100% natural spring water that has been proven to reduce wrinkles in a double-

blind, placebo-controlled scientific study.

Canada’s Eclipse Concepts with Blackwater - a literally black water, featuring the miracle molecule fulvic acid.

Borba Inc won the Best new functional water category with its range of four ‘age-defying’ Skin Balance waters, which contain a revolutionary cultivated bio-vitamin complex.

Highly commendedSpritzer from Malyasia, with Spritzer + Fibre.

Poland’s Ustronianka with Ustronianka with Iodine, the first mineral water enriched with this element which has a decisive impact on the development of the brain and nervous system.

Scott-Vincent Borba had to fly back to the United States for a meeting in Hollywood before the Awards Gala Dinner. He accepted the award in the spectacular Gleneagles ballroom earlier in the day.






Water awards 2010

Best newcomer brand or businessThe winner: Mineral Technologies Ltd

FinalistsUS based Nourish Inc, with its ready-to-serve bottle for babies and spill-proof bottled water for toddlers and pre-schoolers.

Patagonia Mineral S.A. from Chile, with Aonni (see page 23).

Highly CommendedNika Water Company from California, which aims to donate 100% of its profits to help bring clean water, safe sanitation and education to under-privileged areas around the world.

Eclipse Concepts Blackwater (see page 25).

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Russia based Mineral Technologies Ltd won the Best newcomer brand or business category with Seryab. Seryab is derived from the Russian word for ‘silver’ as the water flows through a silver filter before being bottled. The company’s aim is to develop Seryab into an international multi-source business, where a quality local artesian or spring source serves a region within a 1,000 mile or less radius to avoid over exploiting the source and limit long range haulage.

Mineral Technologies Directors Andrei Petrov and Anna Petrova received the award.






FinalistsCanadian Mineral Water Developments’ Gize and Gize+ ergonomic glass bottles.

Germany’s Hassia Mineralquellen GmbH & Co KG glass bottle for its upmarket Liz carafe bottle.

Best new bottle in glassThe winner: Patagonia Mineral S.A.

Patagonia Mineral S.A. from Chile won the Best new bottle in glass category for its asymmetric Aonni bottle.

With a swing cap closure, this unique bottle is not only 100% recyclable, but also 100% reusable.

Patagonia Mineral S.A.’s website is running a competition for customers to devise the most ingenious reuse idea for the Aonni bottle. Users are invited to send photos and the winners will be offered a trip to see Chilean Patagonia, take part in Aonni’s bottling facility and local eco-tourism activities.

Patagonia Mineral S.A. Directors Gabriel and Bruno Puntous received the award from FoodBev Media Group Editorial Director Bill Bruce (centre).

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28 AWARDS www.foodbev.com/waterIssue 63 - November · December 2010

Water awards 2010

Highly commended

Best new bottle in PETThe winner: Mineral Technologies Ltd

Mineral Technologies Ltd from Russia won the Best bottle in PET category for its multi-facetted Seryab bottle. The company wanted to devise an abstract, sculpture-like vessel for its packaging which would provoke numerous metaphors, such as cut crystal, carved silver, glacial ice and sea wake.

Mineral Technologies Directors Andrei Petrov and Anna Petrova received the award from FoodBev Media’s Bill Bruce.

Isklar and Blue Marlin, for the Isklar Sparkling bottle.

The challenge for the designers was to create a PET bottle for the sparkling variant which matched the existing multi award-winning faceted bottle used by its still water.

Overcoming a wide range of technical issues, Blue Marlin wrestled with every known configuration of materials to create a stable bottle. In the end, they had to reinvent plastic geometry in a radical new way to make it happen.

FinalistsThe Narang Group from India, with its Qua PET bottle.

Coca-Cola Japan Company Ltd with its space optimising square 1 litre I Lohas bottle which, at only 18g, it is the lightest bottle in Japan for 1 litre size products.

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Best new label or decorative finishThe winner: Danone

Danone won the Best new label or decorative finish category - sponsored by StoraEnso - for the limited edition Evian bottle designed by world-famous fashion designer Paul Smith.

The 750ml one-way bottle is decorated with Paul Smith’s colourful stripes wrapped around the bottle and has a coloured cap. In total, five collectable versions were launched.

A combination of both organic and mineral ink application, developed in partnership with Saga Decors, enabled the fun design while making use of the current filling line. This limited edition improved the value of the brand and has helped emphasise Evian’s youthful spirit.

Adam Grant, Managing Director of Danone Waters UK & Ireland, received the award from Zenith International Chairman Richard Hall, on behalf of category sponsors Stora Enso.

Highly commendedEcho Beverages’s Echo Water label is in the form of an arrow wrapped around the bottle. Each individual bottle points to the one standing to its right, sending a clear ‘bottle to bottle recycling’ message.

The label is easy to peel off and, once removed, reveals a message educating consumers about the recycling process.

FinalistsItaly’s San Pellegrino Spa, with its exclusive S.Pellegrino and Acqua Panna collection concept to mark the company’s 50 Best Restaurants Awards.

Iskilde, from Denmark’s label features an innovative 2D barcode, for interactive communication.

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30 AWARDS www.foodbev.com/waterIssue 63 - November · December 2010

Water awards 2010

Best new packaging or manufacturing innovationThe winner: Hassia Mineralquellen GmbH & Co KG

Hassia Mineralquellen GmbH & Co KG from Germany won the Best new packaging or manufacturing innovation category for its alternative closure, turning its newly launched up-market Liz premium water into a stylish glass carafe.

Marc-Olivier Gruppe, Hassia Mineralquellen Head of Product Management received the award.

FinalistsDanone’s Aqua brand from Indonesia, for its innovative 5 gallon jug closure system which provides better security, and protection from contamination and counterfeiting. The two colour bi-injected cap features a transparent hologram plastic sleeve.

US based Niagara Bottling LLC’s Plant Monitoring System is a data acquisition tool that captures critical manufacturing information at every step in the plant.

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Best environmental sustainability initiativeThe winner: Mineral Technologies Ltd

Echo Beverages’ Echo Water was developed as an environmentally friendly bottled water with a 100% post-consumer recycled bottle - made from previously used beverage containers. It has made a commitment to local distribution, refusing to sell Echo to customers that were further than 150 miles away from its plant.

The company also introduced an innovative labelling concept which engages with consumers and encourages recycling (see page 29).

Les Montgomery, CEO of category sponsor Highland Spring Group, hands the award to Zenith International Water and Environment Director Ric Horobin, representing Echo Beverages.

FinalistsWorld’s Fresh Waters, together with Waters of Patagonia, for its portable aquifer bag concept called VLBs (Very Large Bags), and its mission to bring massive amounts of the purest waters on the planet into the mix of available drinking waters.

Nestlé Waters North America for its post-consumer waste recycling focused 're-source' natural spring water brand.

Highly CommendedUK based The Green Drinks Co Ltd for its Pouchlink micro-packing vending system.

The Coca-Cola Company for PlantBottle, which is made with up to 30% plant-based renewable materials. The bottle uses sugar cane waste and/or molasses to make monoethylene glycol (MEG), a key component of PET plastic.

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Best ethical or humanitarian initiativeThe winner: Global Ethics

UK based Global Ethics, for One Water and the One Foundation. All profits fund sustainable humanitarian projects in developing countries.

One Water funds PlayPumps and vegetable gardens. As children play on the PlayPumps, fresh, clean drinking water is pumped into storage tanks for use by the entire community. Excess water is used to irrigate vegetable gardens and children have time to go to school instead of spending hours collecting water.

To date, the One Foundation has raised £5 million, changing the lives of over 1 million people in a sustainable manner.

Global Ethics Marketing Manager Louise Humphrey received the award from FoodBev Media Director Bill Bruce.

FinalistsVlaskinka - part of Coca-Cola Hellenic Serbia - for the first human milk bank in Serbia.

Britvic Ireland for Ballygowan Pink, a limited edition project to support the Marie Keating Foundation in its work fighting breast cancer, through raising funds while also raising awareness. Its mission was to ‘make cancer less frightening by enlightening’.

Best environmental sustainability initiative from Coca-Cola Hellenic

Coca-Cola Hellenic received a Special Commendation for its “outstanding and sustainable contribution to international water stewardship”. From the range of entries submitted by the company, the ‘Some forests have their own Aura’ campaign in Greece won an award.

Presenting the award was Claire Nuttall of 1HQ, a member of the Water Innovation Awards judging panel.

Water awards 2010

SPECIAL COMMENDATION

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Best marketing campaignThe winner: Isklar

Isklar Norwegian Glacial Natural Mineral Water’s targeted 24-45 year old fashionistas through its involvement with Living’s popular television show, ‘Britain’s Next Top Model’. The contestants were flown to Norway’s Folgefonna glacier, the source of Isklar, where Isklar challenged them, in -5°C extremes, to their toughest shoot of the series.

The campaign included special limited edition packaging and social media marketing.

Isklar CEO Peter Krogh and Isklar UK Country Manager Deane Ingram received the award.

FinalistsHighland Spring took the two finalist positions in the Best marketing campaign category.

The Bisham Abbey Sports Day project, was designed to encourage more British children to adopt better hydration habits and take part in active sport.

The fully integrated VisitScotland marketing campaign, saw Highland Spring joining forces for the seventh consecutive year to promote Scotland and the finest produce the country has to offer.

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Best consumer TV/cinema marketing campaignThe winner: Kofola Holding AS

Kofola Holding AS from the Czech Republic won the Best consumer TV/cinema marketing campaign category with its 30 second advert for the limited edition Rajec Bylinka Summer Storm flavoured water - the winner of the Best new flavoured water category (see page 24).

The advertisement built on the idea of travelling through a printed guide to herbs, using traditional animation techniques which combined images of herbs, rain and thunder to illustrate the Rajec brand.

The award was received by Rajec Brand Manager Lucie Blahova.

FinalistsIsklar for its series of 20 second advertisements on UK television. The multi award-winning bottle (see also page 28) plays the starring role. The bottle, created by Blue Marlin, encapsulates Isklar’s glacial provenance and purity, and in the adverts it is cleverly transformed - along with its contents - into pure, glacial ice.

Unicer SA of Portugal, for its latest Pedras campaign, which aims to capture new consumers and consumption occasions by reinterpreting the water’s sparkling nature. The Água com vida (water with life), campaign highlights that sparkling water supplies life to those who drink it.

Water awards 2010

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35AWARDSwww.foodbev.com/waterIssue 63 - November · December 2010

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36 north america www.foodbev.com/waterIssue 63 - November · December 2010

regional review

Water Innovation outlines the North American bottled water market using analysis from Zenith International.

In volume terms, the mature US bottled water market saw a decline of 2.9% in 2009 to 30.8 billion litres. The main reason for the drop in sales was the economic situation which saw consumers cutting back on bottled water purchases and switching to tap water. Another key influencing factor was environmental concerns, predominately regarding the plastic waste generated by

the bottled water industry. The International Bottled Water Association has actively attempted to address this issue by publishing studies on the environmental impact of bottled water, and by using social media as a way to communicate to consumers, for example by posting videos on YouTube. Bottled water manufacturers have been equally responsive, with many taking action to reduce their waste and environmental footprint.

Volume segmentation

Still packaged water accounts for

the lion’s share of bottled water

sales by volume, accounting

for over 80% of the market in

2009. However, sales in this

segment declined by 2.5%

compared to the previous year

due to the economic situation

and consumers’ environmental

concerns. Although still a niche

segment, sparkling water saw

a volume gain of 2.2%. Trade

in restaurants, where many of

these products are popular,

declined due to the recession,

but manufacturers increased promotional efforts to target at-home consumption of sparkling bottled water, such as Nestlé’s fancy-dining-at-home campaign for San Pellegrino. The home and office delivery (bulk) was the hardest hit segment, with volume declining by 5.5% in 2009. This was due to businesses cutting non-essential costs, and going out of business or making redundancies meaning there were fewer employees to drink the water.

Market volume

It is expected that the decline in bottled water sales witnessed

for the past two years will ease once the economic situation improves, however, in this now mature market, growth rates will struggle to reach those previously witnessed. Future growth is likely to be driven by increasing sales of private label bottled water as consumers continue to look for value-for-

the mature US bottled water market saw a decline of 2.9% in 2009 to 30.8 billion litres

Still packaged 82%

Sparkling packaged 2%

Bulk water 16%

Volume segmentation 2009(volume % share)

The Coca-Cola Company’s PlantBottle

north america

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37www.foodbev.com/water north americaIssue 63 - November · December 2010

money, although some loyal customers may return to their favourite brands once they have more disposable income available.

If manufacturers continue to take positive actions to improve their environmental credentials, the backlash against the industry may be slightly muted,

however activists and politicians will continue to encourage consumers to make the switch from bottled water to tap water. Over the next five years, bottled water producers are likely to increase focus on the health credentials of bottled water, ie as a healthier beverage option instead of high sugar, high calorie drinks, particularly given obesity problems in the US.

Market value

Along with the volume decline witnessed in 2009, there was an erosion of average value per litre due to aggressive pricing and promotional activity which combined led to a 7.2% fall in the US bottled water market value to $23.1 billion. Private label and cheaper branded bottled water performed well as consumers looked for value-for-money during the difficult economic period, causing value per litre to fall further.

The US bottled water market is forecasted to reach $24.4 billion by 2014, up $1.3 billion from 2009. The figures above show forecast bottled water market value based on a constant value per litre. However, it is likely that value per litre will continue to fall as key players such as The Coca-Cola Company and PepsiCo are pressured into reducing prices

to compete with private labels.

Value per litre

Value per litre fell by $0.04 between 2008 and 2009 due to price pressures. The discounting of pricing was particularly fierce in case-packs where a 24 pack of 500ml bottles fell to around $2.99. Coca-Cola and PepsiCo are finding it hard to compete at those prices, as the profit margins have been greatly reduced. Consumers switching to private labels and cheaper brands to save money also drove down average value per litre.

Despite the headwinds of the economy and the environment, there is still a small market in the

US for ‘premium’ waters, many

of which are using environmental

and charitable credentials to

attract customers. Examples

include Fiji’s involvement with

1% for the Planet, giving 1%

of revenues to environmental

groups; and Icelandic Glacial’s

CarbonNeutral certification.

Leading manufacturers in 2008-09

Nestlé is the leading manufacturer by a significant margin, accounting for nearly 34% of market volume in 2009. Both Coca-Cola and PepsiCo suffered declines in market share in 2009. In the face of growing environmental concerns, leading bottlers have been keen to be seen to be taking a more proactive approach to sustainability and corporate social responsibility. This has resulted in the launch of numerous ‘eco’ packs using recycled PET/less plastic, such as PepsiCo’s Eco-Fina bottle, Nestlé’s Eco-Shape bottle and

Nestlé 34%

Coca-Cola 7%

DS Waters 6%

PepsiCo 6%

Crystal Geyser 5%

Others 42%

Leading manufacturers volume % share, 2009

££Bottled water value 2005-2009 (million local)

2005 2006 2007 2008 2009

£££20,276

23,062

25,41624,936

23,129





38 north america www.foodbev.com/waterIssue 63 - November · December 2010

Leading brands in 2009 (% volume share)

Coca-Cola’s PlantBottle made partially from sugar cane based materials. The goal of achieving carbon footprint reductions is commonly cited amongst leading players, eg by using more fuel efficient delivery trucks.

The US bottled water industry experienced further consolidation in 2009, for example, DS Waters acquisitions in the year included its Sparkletts division acquiring O Premium Waters of Mesa, and its Crystal Springs division acquiring Cohutta Water and Blue Ridge Mountain Water.

Leading brands in 2008-09

Nestlé’s Pure Life was the only leading brand to see volumes rise in 2009. The success it saw during the year was thanks to the fact that it is considered a value brand and has a lower price point so became increasingly popular amongst consumers looking to save money. In 2009, Nestlé Waters ran a $20 million national advertising campaign for

regional reviewPure Life focusing on healthy hydration and bottled water as a healthy alternative to high sugar/calorie drinks. The company plans another campaign in 2010 to reinforce the importance of drinking water and making healthy lifestyle choices. Within the ‘Others’ volume, private label bottled water also performed well as consumers searched for value for money. Aquafina and Dasani both saw volume declines as they could not compete on price, and retailers such as Wal-Mart were reportedly reducing shelf space for these brands in order to offer consumers more cheaper case multipacks.

Distribution

The retail channel accounts for nearly half of bottled water volume sales, and gained share in 2009 as consumers sought-out private label products. Larger retail and hard discount outlets have taken share from smaller convenience stores which are more focused on small pack water sales. The consumers’ drive to get value

Others

8.6 7.3 6.0 5.7 5.3 67.0

has meant they are going to the larger stores to buy ‘value for money’ multipacks. The away from home channel’s share remained static at nearly 14%, whilst the home and office delivery channel saw its share fall to 15.5% as businesses cut back on spending on bottled water and there were few employees in offices.

Packaging size

Small packaged water dominates the market, accounting for over two-thirds of market volume. Popularity of the smaller packaged water has been on the increase since 2005 thanks to the convenience it offers for consumers on-the-go. Both small packs of 2 litres or less, and larger packs of between 2.1-10 litres increased their share of the market at the expense of bulk water of 10 litre and above.Bottled water manufacturers are now trying to keep sales growing by moving to larger sizes and multipacks for the take-home market.

Packaging size, volume % share, 2009

> 10 litres

> 2 to 10 litres

> to 2 litres





39SPECIAL REPORTwww.foodbev.com/waterIssue 63 - November · December 2010

Filling and liquid nitrogen injection

Page 41 Cryotech liquid nitrogen dosingPeco Controls Europe

Page 42Postobón opts for Krones

Page 43Kosme blow-molder/filler monobloc

Page 40 Liquid nitrogen: why and what

Page 40 Water Innovation interviewAndrea Lupi - Sidel Group

Filling is perhaps the most essential phase in producing bottled water and with the advent of lighter and lighter PET bottles, ensuring a container’s strength through the supply chain and in the hands of the consumer has become increasingly important.

Water Innovation looks at filling developments.

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40 SPECIAL REPORT www.foodbev.com/waterIssue 63 - November · December 2010


How is the water filling market currently performing and how are you making the most of your business opportunities?

The figures from Euromonitor show that the consolidated global water market is worth 218 billion units in 2009. An additional 36 billion is forecast for 2013 (CAGR from 2009 to 2013 at +4%). It is therefore a large segment, which is growing solidly.

Looking at the market geographically, the two largest markets are West Europe and Africa (49 billion units in 2009, but light growth for 2009 to 2013 at only 1%), North America (49 billion units in 2009 but 0% growth for 2009 to 2013). South East Asia Pacific is the zone with the leading ratio size or growth, with 41 billion units in 2009 and growth estimated at

7.8% for 2009 to 2013, followed

by Greater China (29 billion units

in 2009 and a 6.4% growth for

2009 to 2013). Eastern Central

Europe and the Middle East,

and Latin America, follow along

similar lines with 26 billion units

in 2009 and 4.5% growth for

the former, and 24 billion units in

2009 and 5.6% growth for the

latter.

What are the primary requirements for bottled water manufacturers when it comes to filling?

Reduced capital expenditure,

efficiency and hygiene.

What’s your latest filling model? What are its main features and benefits?

Sidel’s latest filling model is the

Eurotronica FM-S, an electronic

filler with no contact valve. Its

Sidel Group, Combi and Regular Fillers Product Manager, Andrea Lupi,

main features are the capability to manage ultra-lightweighted bottles, optimum hygiene conditions, and good reliability.

How are you addressing sustainability issues?

We are reducing energy consumption, cutting down on the chemicals needed for machine sanitisation, and decreasing the weight of PET bottles.

Can you pinpoint any technological trends that will influence the filling market in the future?

Hygiene improvement solutions,

faster speeds, lightweighting

(despite the market being very

close to the limit allowed by

technology), and increases in

efficiency through maximising

mean time between failures.

Water Innovation interview

Why?Nitrogen injection involves

adding a small amount

of liquid nitrogen to the

headspace of a rigid food or

beverage container before the

closure is applied. The nature

of liquid nitrogen ensures that

it will not disperse completely

until the container is closed

- if capping takes place

immediately.

Although it is commonly used in many types of food packaging, one of the most common applications for liquid nitrogen is in bottled water and other non-carbonated beverages. The liquid nitrogen makes up for a serious packaging disadvantage that such products have when compared to carbonated beverages – a lack of internal pressure. The carbon dioxide in a carbonated beverage,

such as a cola, generates internal pressure that pushes against the container walls. This provides an extra measure of rigidity. Water and other non-carbonated beverages don’t have that advantage, but liquid nitrogen is a way for them to catch up. As the nitrogen warms, it expands in the container’s headspace, creating

internal pressure to reinforce the container’s walls.

With the current passion for

lightweighting, this means that

PET bottles using liquid nitrogen

injection can use less material

without losing their shape or

rigidity. This not only reduces

raw material costs and weight,

but also permits containers to be

stacked several layers high on pallets.

What?Nitrogen comprises 78% of the Earth’s atmosphere. It is a common non-metallic element that is normally a colourless, odourless, tasteless inert diatomic gas.

Nitrogen atoms do not bond with fat and carbohydrate molecules, which is why nitrogen is also the most commonly used gas for modified atmosphere packaging (MAP).

Another advantage of liquid nitrogen is its cooling effect. Since nitrogen in its liquid form is -400˚F, a few drops can help cool down a hot-filled food or beverage. This is especially important when the container is PET or another plastic, which can have a tendency to warp at hot-fill temperatures.

Liquid nitrogen injection

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Peco Controls Europe Managing Director Gary Allcock

Improved bottle presentation

The introduction of a measured amount of LN2 into each container causes the bottle to become pressurised.

The science behind this is fairly simple. Liquid nitrogen has a boiling point of -196˚C and when it reaches ambient temperature, the resulting gas will have expanded by 685 times its liquid volume. Therefore, so long as the dose is accurate the head space is consistent and the bottle is suitably designed, consistent pressures will result.

Using sophisticated electronic control, the bottle is tracked for speed and position. Once it is under the dosing station the valve opens for a user controlled period of time. As the dose is dispensed through a fixed diameter nozzle and the liquid pressure is constant, a repeatable volume of LN2 is released into each bottle. The nozzle size is chosen according to the dosing requirements

but the fine tuning is done electronically. This process occurs at the fastest bottling speeds in the market.

Canning lines using this method are able to operate at up to 1,600 cans per minute.

One new feature to the dosing system is nozzle pre-cooling. This ensures that the precision drilled nozzle is at cryogenic temperatures prior to the arrival of the first bottle. The benefit here is that each bottle from first to last is dosed with the same quantity of LN2.

The majority of companies across Europe are targeting a light pressurisation which makes the bottles more firm/rigid and production problems associated with ‘soft’ bottles now disappear. Also, bottles pressurised in this way become more suitable for use in vending machines.

More importantly, bottle rigidity allows companies to increase the height of their warehouse stacking.

LN2 aids bottle lightweighting

Across Europe, bottle lightweighting is a major topic of conversation. In both the hot and cold fill markets significant savings are being achieved. Using LN2 to pressurise these lightweight bottles, some major firms are reporting that for each gram of plastic saved they reduce costs by €200,000 per line, per year.

Soft dose feature for hot fill drinks

Cryotech’s ‘soft dose’ technology now allows hot filling lines to utilise LN2 dosing.

Traditionally, the use of LN2 injection units caused ‘splashing’ when the cold nitrogen touched the hot fill drink. This leads to variations in the amount of pressure in the finished products, as well as product waste. The new soft dose

technology virtually eliminates this ‘splashing’ as the LN2 sits on top of the product rather than penetrating it; which means a consistent, repeatable bottle pressure can be achieved in every container.

Cryotech’s ‘soft dose’ technology has been proven with the use of high speed cameras and hours of testing. Through these video images the difference between this and the normal method of dosing is quite significant. LN2 simply rests on the top of the hot beverage as opposed to injecting into it. The ‘volcano’ effect is removed along with the ‘splashing’. Constant bottle pressure testing subsequently proves that what is seen through the camera is achieved in the product.

As normal hot fill bottles use heavyweight PET, the potential for savings using this new technology is huge.

Cryotech liquid nitrogen dosing

Liquid nitrogen (LN2) dosing is being increasingly used in the bottling industry for two main reasons:

both to improve bottle presentation and for the cost savings that can be achieved.

Liquid nitrogen dosing of water bottles

Cryotech International (a division of Chart Industries) is represented throughout Europe and the Middle East by Peco Controls Europe Ltd.





42 SPECIAL REPORT www.foodbev.com/waterIssue 63 - November · December 2010


The company’s portfolio includes its own brands Postobón, Colombiana, Bretaña, Hipinto, Lux, Frescola, Castalia and Popular, Agua Cristal, Agua Oasis, Hit, Squash and Peak, as well as beverages produced under license, such as the flavoured water H2Oh!

Its Yumbo facility, which has been in operation since the end of 2008, is situated on a greenfield site. Its fourth line to be commissioned by Krones in May 2010 was the Krones PET line featuring NitroHotfill technology. There are plans for a fifth line to bottle Agua Cristal table water.

In the NitroHotfill process, using a nitrogen injection unit installed shortly before the capper, PET bottles are pressurised with 1.5 to 2 bar. Dosing in nitrogen after the filling operation requires ultra-accurate metering. The head-space volume in the bottle, somewhat larger with this process, is filled by the evaporating nitrogen, preventing microbiological issues. Recooling

after bottling would normally cause the product volume to shrink. But this shrinkage is compensated for by the positive bottle pressure created by the nitrogen injected beforehand, which reliably prevents bottle deformation.

The panel design, previously essential for PET containers, as it counteracted the vacuum pressure with hot-filled products, has now been rendered superfluous. As the panels are no longer required, the bottle dress can be more distinctively matched to the specific marketing concept involved, and the bottle also fits more easily into the hand than a normal hot fill bottle.

“During the preliminary phase of this project, we did, of course, also address the option of aseptic filling. But this filling technology is continuously changing. We’re one of the first plants worldwide to use the NitroHotfill process, and we’re very satisfied with it. It works, and it saves us money, as we don’t need panel-

stabilised hotfill containers,” said Postobón’s President, Héctor Fernando García Ardila. “The monthly efficiency levels we’re achieving are between 85 and 90%. The goal is to reduce the bottle weight still further. Here, we definitely see another window for optimising cost efficiency. But this has to go hand in hand with bottle stability and product quality.”

For Krones, vacuum panels on bottles are more practical than aesthetically pleasing as they are only used to maintain the shape of containers during hotfilling.

Likening panels to bicycle helmets, thermal underwear, or parking meters, the company believes that its new technology could improve creative bottle design and increase flexibility.

Postobón opts for Krones’ NitroHotFill technology

The Colombian beverage group Postobón SA, the market leader in Colombia, is using Krones’ NitroHotFill

technology at its newly constructed Yumbo plant.

Alternatively, Postobón has an option for sleeving the bottles in a Sleevematic Inline with a downstream steam tunnel

First of all, the hotfill bottles are produced in a Contiform H18 RC (Relax Cooling) directly linked to a Volumetic filler in a monobloc configuration

What’s special about this filler is a function for dosing nitrogen into the filled bottle by means of a dropper in the transfer starwheel between the filler’s carousel and the capper






The Synchroblock, on show at Brau Beviale, for ratings of up to 8,000 containers an hour, marries Kosme’s stretch blow-molding technology to its filling technology, without the need for air conveyors. This provides users with many advantages: the operating costs are reduced, as is energy and water consumption, the layout is significantly more uncluttered, the change-over times are downsized, as are maintenance costs in general. The Synchroblock can be used for soft drinks, still water and beer.

The blow-molding machine used in the model on show at the fair was a rotary type rated at 2,000 containers per hour and cavity. It is versatile enough to produce containers sizes ranging from 0.1 to 3 litres. For this purpose, access to the machine has been specially simplified, so that the molds can be changed swiftly and easily. There is an option for fitting the blow-molder with an air recycling system.

The containers are passed via a transfer table, with transfer starwheels and base cooling by cold water spraying, to the isobaric filler, where pneumatically controlled VKP filling valves assure accurate, foam-free filling. These filling valves are standard components from Krones’ modularised system, and with a good price/performance ratio master the competitive situation in the lower output segment. The closer, too, is space-savingly monobloc-synchronised with the filler: in fact several closers can be integrated in parallel. Overall, particular attention has been paid to optimising the machine in terms of hygiene and microbiological safety.

Blow-molder/filler monobloc for low output SME’s

A cost efficient monobloc from Kosme comprising a blow-molder and a filler is now available for medium sized water and non-alcoholic drinks bottlers.

The Synchroblock, for ratings of up to 8,000 containers an hour marries Kosme’s stretch blow-molding technology to Kosme’s filling technology.

The full bottles are cooled down to ambient temperature in a LinaCool flow-type cooler

A wrap-around labeller permits affordable bottle dress solutions to be implemented

Dosing in nitrogen after filling requires ultra-accurate metering





44 www.foodbev.com/waterINSIGHTIssue 63 - November · December 2010

Table waters and fine dining

How is the market for table and dining waters currently faring?

MC/AB: The market is holding up well. With health issues, drink driving and financial constraints, many people are choosing to drink water rather than other alcoholic beverages and welcome a choice in the waters they drink. However, there has been an increase in requests for tap water in certain restaurants. This is dependent on the policy of the restaurant or caterer, and the more discerning diners are continuing to choose pure natural bottled waters over tap as there is a notable difference in the taste of treated, chlorinated tap water.

AA: Water is becoming increasingly more important in the Horeca sector.

LS: We are seeing a strong recovery after last year’s crisis. However, the concept of luxury has evolved. More aware consumers are searching for experiences rather than show-off products.

SL: While the value-conscious casual diner continues to seek tap water, the demand for an alternative to tap water in upscale dining remains strong. Those looking to enjoy their

finely tuned meal and beverages seek quality throughout their dining experience. There is a recent trend of filtering tap water and presenting it in a single serve or glass bottle that attempts to distinguish it from filtered water served from a carafe or pitcher. While this is often viewed as the best environmental alternative, the bottles must be washed, the filtration machine runs on electricity, and the filters must be changed regularly. There will always be a core group of discerning consumers who want consistent taste and texture, as well as a sealed bottle providing a more sanitary closed system than a filtered water alternative.

TG: The water market has seen a fast polarisation process where the market is roughly divided into commodity waters and premium waters. In the Horeca world, the understanding of the differences in waters has decreased and it has opened up a reasonable premium water sector.

JM: In recent years, the market has transformed from one which was traditionally only occupied by local waters, to one which has seen a multitude of brands from exotic places. The term

Awareness of the importance of selecting the right table water to enhance the dining experience is

increasing, thanks, in part, to bottled water companies educating consumers, as well as their restaurant

and hotel clientele. Editor Medina Bailey interviews leading table water manufacturers and an expert

water and hospitality consultant to find out how the sector could expand even more.

‘colourless and tasteless’ has been surpassed by flavour, low mineralisation, hard, soft, and other terms which years ago would have been associated more with wine tasting, rather than mineral water.

LKS: In light of the distressed economy, there appears to be a level of stability and even growth with respect to fine dining and premiere hotels, and their desire for premium waters.

What kind of qualities should a good table water possess in terms of taste, mouthfeel and packaging?

MC/AB: From our experience, the most important attributes of a bottled natural mineral water are a subtle taste and good packaging to present at the table. We have noticed an increase in sales since we produced our customised glass bottle. Our water is very smooth and the taste doesn’t overpower the food. Many mineral waters have a strong mineral or salty taste which are either liked or disliked, therefore a memorable but soft taste is preferred.

AA: Both are very important, but the initial impression created is the packaging design, followed by the quality of the water.

LS: A good table water should be a complement, and not the main point of

attraction in combination with fine foods, wines and drinks. Taste relates mainly to the level of sodium per mg/l. A good table water should have a low level of sodium (5 to 50 mg/l) and a neutral pH (7.2). In terms of texture it should be not very hard (Mg + Ca) and if sparkling, with a carbonation level no larger than 7.5 mg/l. Its packaging should reflect the values and marketing proposition of the restaurant or hotel where it is served.

SL: Good table water shouldn’t exceed 150ppm of total dissolved solids. Again, guests seeking to enjoy the full experience of a selected wine and the works of art that today’s culinary masters produce do not want their palate crowded or skewed by a higher concentration of minerals in their water, which often produces an aftertaste. Water should

The panelAguas de Mondariz, Miranda Clegg, Export Director / Andrew Bickerton of AA Wines (MC/AB)

Etrusca, Arthur Asmaryan, Managing Director of Seven Lines (AA)

Gota Water, Leonardo Soifer, Director (LS)

Icelandic Glacial, Spencer Langley, National Account Manager (SL)

Veen Waters Finland Oy, Tomi Grönfors, Managing Director (TG)

Vilas Del Turbón, Jose Martí, CEO (JM)

Walnut Grove Spring Water, Leslie K Smith, President/Owner (LKS)





45www.foodbev.com/water INSIGHTIssue 63 - November · December 2010

cleanse, hydrate and prepare the body and senses for the full enjoyment of what the chef or vintner has created.

Packaging is frequently underestimated but it’s an important part of the entire presentation of the product. Packaging not only protects the taste of the water but distinguishes the product. A thick high grade, 100% PET bottle or glass helps protect the quality of water. An artistic and well constructed bottle and label improve the aesthetic enjoyment of the table presentation.

TG: In the case of Veen, our key factor for success is low minerality. In this way, the water is soft and can be served at room temperature. Soft water has a light taste and can therefore be left without chilling. The clean taste cleanses the palate perfectly for wine and food. That is why we say that Veen is perfect with or without wine.

JM: From our point of view, our water has extremely low mineralisation, the lowest sodium level in Europe (Na 0.6) and a highly balanced pH (7.9), which gives an exquisitely neutral taste and complements dishes and fine wines. These are qualities which have turned it into the preferred table water of restaurants such as El Bulli, voted the best restaurant in the world in recent years.

Our brand’s packaging was revamped a few years ago to emphasise its origins and classical elegance, as it is sourced from one of the oldest springs

in the country under permanent operation (since 1934).

As in any FMCG sector, packaging plays a significant role, but for Veen it is only one part of the product.

LKS: ‘Tasteless’ is preferable. Given that every individual's mouth feel is different, the pH balance of the water is important and should be neutral.

Premium packaging should include a design that is simple, sexy and subtle, while using 100% recyclable glass bottles and recyclable caps. Plastic is out! Labelling should use an applied colour label technique with non-toxic ink, without paper labels or glue.

When selecting waters for their menus, what are restaurants and hotels looking for?

MC/AB: They are looking for a quality product which can be differentiated from tap water. The bottle presentation is therefore important, along with a healthy mineral content, good taste, and good price. Restaurants can make a good margin on water if they select the right one that customers like and order again. Mondariz also has a 3 star superior taste and quality award from the Institute of Taste and Quality in Brussels which can be featured in a menu and helps to differentiate the water and increase the price and value to a customer. Some restaurants around the world are starting to present a ‘water menu’, similar to one they would present for wine.

AA: The quality of the water

and the overall design. It also

depends on the restaurant and

hotel - for some the heritage

and historical associations are

important, while for others, only

the quality, taste, texture and

source are important.

LS: A product that is unique and provides their customers with something that enables them to enjoy a new experience.

SL: Increasingly, they are looking for products with strong environmental credentials. Just because water is filtered from the tap or locally sourced and bottled, it doesn’t necessarily mean it’s the most environmentally sound option. Many imported waters have worked to create a lower net environmental impact than either of these seemingly ‘sure thing’ choices.

As consumers, especially younger ones, continue to be exposed to healthier alternatives to high sugar sodas and juices, they are developing more sophisticated tastes for bottled water. And restaurants and hotels are choosing products, such as lower mineral waters, that satisfy those taste demands.

Distinctive background stories about the water's provenance and unique packaging are also important. Differentiating from ultra-mainstream products gives the operator a certain caché and allows them to demand a higher price for specialty products. Charging an on-premise guest for a single bottle of water, when that guest has just seen an entire case of the same brand at the neighbourhood big-box discount store at the same price, sends out a bad value statement, and ultimately reduces the volume sold.

TG: Waters that complement their menu and wines well.

JM: Origin, brand image, taste, scent and price.

LKS: In the US, a domestic premium glass bottle is desired,

Premium packaging should be simple, sexy and subtle






Table waters and fine diningespecially one with a simple, elegant design.

How important is the choice of water to the overall dining experience?

MC/AB: This very much depends on the customer. If they are a discerning drinker it is incredibly important that they have the right taste to combine with their food and don’t overpower it with strong mineral overtones or a salty flavour. If the customer has water as an addition to wine or another alcoholic beverage, then the taste is lost with the stronger flavours they are drinking.

AA: Extremely important because some waters can spoil the taste of food or wine.

LS: The selection of the right water can increase the enjoyment of the overall dining experience.

SL: As a rule of thumb, the more the meal and beverages cost, the more important the choice of water. Water should complement the other food and beverages, not crowd them. There are certain foods that pair well with a sparkling water, in which case the water becomes more involved in the meal. To be on the safe side, choosing a water that has TDS levels between

50-120 will serve the purpose of enhancing the dining experience.

TG: Very. Water is ‘the’ ingredient when it comes to food and wine. A soft, well balanced spring water will support the taste of the food and wine. On the other hand, a bucket of ice water can numb the taste buds and turn Pinot Noir into just ‘red wine’.

JM: There are very few tasters

who really know mineral water

and can distinguish its values

and characteristics. Choosing

a good mineral water is

fundamental for accompanying

a meal, just as it is with wine.

LKS: The choice of water for a dining experience is very important! The neutral pH balance should cleanse the palate and not interfere with the food.

Is there a good level of awareness among the public about choosing the right water when dining out? How are you increasing this awareness?

MC/AB: In reality the restaurant chooses the water and the customer chooses the restaurant. However, a bad experience is always remembered so it is important that we explain to the restaurant buyers the benefits of a good quality mineral water with a subtle taste over other waters that can invoke strong likes and dislikes. Our independent taste and quality award proves to buyers that we have third party endorsement of the quality of our water. More importantly, both the restaurant and the customer favour a good looking bottle. We therefore changed our glass and PET bottle design to be more luxurious and meet this need. To our knowledge, a customer will never walk away from a restaurant because it does not sell the particular brand of water they like, but if they are served a poor quality water, they will remember the negative

experience, which could impact on their view of the restaurant.

AA: Sometimes diners are not knowledgeable about which water to choose and just rely on waiters’ suggestions, but the situation is changing and people are becoming better informed about water properties.

LS: The public is becoming more aware of the effect of plastic on water and the environment, the difference between natural mineral water and artificially mineralised water and the importance of the source. We increase awareness by doing water tastings with sommeliers, wine consumers and chefs.

SL: Consumers are becoming increasingly aware of choosing the right water to accompany their meals. The people who pay particular attention to their food and beverages understand that mixing a high end single malt scotch with tap water, or even tap water ice cubes, defeats the purpose of the intended flavour experience. Icelandic Glacial tries to increase awareness by becoming involved in great culinary events such as the New York Culinary Experience

and placing our product in front of world class chefs.

TG: The premium water trend is growing and there are more and more people who are interested in water. Naturally, we educate our Horeca clients and use all possible channels, including public relations, social networking media and our website.

JM: Through its communication activities and events relating to the Horeca sector, and specifically to wineries, premium distributors, and sommeliers,

Vilas strives to encourage indepth knowledge of mineral water. We believe that a restaurant with a list of waters must be able to describe the basic differences between them,

otherwise it would be like not knowing the difference between a Rioja and a Bordeaux.

LKS: Awareness among the public in choosing a water is increasing substantially, especially at the fine dining level. We continue to market our product at that ‘high end’ level.

What is the latest product in your range for the dining sector? What makes it stand out from other table waters?





47www.foodbev.com/water INSIGHTIssue 63 - November · December 2010

MC/AB: We have a new glass bottle design that is reminiscent of the 135 year history of the water and carries the company name embossed in the glass. We have received many compliments about the new design and it has definitely helped increase sales of the water. Many restaurants are looking for a different product that is in keeping with the unique image they are seeking to portray. This leads them to stock brands that cannot be found everywhere else. They also want to sell water at a price they choose, rather than a supermarket product at a more expensive price.

AA: Etrusca mineral water - we do not add anything else to it. The name, design, origin, source, composition, lightness and excellent taste ensure it stands out.

It is also very low in sodium and nitrates compared to other waters, which means it is pure and good for health.

LS: Gota is producing special limited label editions for some exclusive brands. We are working with exclusive customers to introduce their logo and brand values into Gota’s packaging. Our customers include The Luxury Collection (Sheraton) and Ellerstina Polo. It stands out due to it neutral pH (7.2), low level of sodium, its unique mineral combination of minerals and its distinct origin, the Guarani Aquifer in the Mesopotamia region of Argentina.

SL: Icelandic Glacial has a stainless steel outer sleeve for presenting its 1 litre bottle in white tablecloth fine dining establishments. From a taste perspective it clearly stands out from other table waters with an optimum 62 parts per million Total Dissolved Solids. This, combined with a naturally high pH of 8.4, and classified sodium-free allows the consumer a healthy, alkaline water which

is free from aftertaste. Even ambient, Icelandic Glacial produces a clean, crisp flavour with just the right amount of mouth softness and feel. Our bottle instantly resonates with consumers as a super-premium product.

TG: The small variant, called LongJohn33, which is a 0.33 litre size in both still and sparkling. Its low minerality and in the case of the sparkling option (Veen Effervescent), its gentle bubbles.

JM: The Vilas 33cl.

LKS: We have recently designed a ‘neck ring’ for premiere hotels to use in their guest room programmes.

Is sustainability an important issue in the horeca sector? How are you addressing it?

MC/AB: To sustain sales in this market, it is important to have a quality brand image, consistent quality product, competitive price, and product availability to deliver when an order is placed. In this market sector in particular, there are often group contracts that have to be negotiated, rather than restaurant by restaurant, or hotel by hotel. The image of the restaurant, hotel or caterer in this sector is a very important part of their offering, as it is of ours, so all of the aforementioned points are part of that sustainable image.

LS: Some hotels are starting to choose our brand because we use 100% recyclable materials, adhere to sustainable development practices and allocate part of our revenues to programmes facilitating access to safe water in Argentina. A couple of years ago this would have been a business attribute, but now it is becoming more valuable as awareness about sustainable development is changing the ways hotels are constructed and managed.

SL: Sustainability is without a doubt one of the top issues today. Fortunately, Icelandic

Glacial’s founders were inspired to protect the planet from day one, and we have a multifaceted strategy for leading this cause in the bottled water industry. The source of Icelandic Glacial is the legendary Ölfus Spring in Iceland. The spring is one of the largest sources in the world, flowing out about two million gallons of water to

the ocean daily. Earlier this year, the Icelandic Glacial’s water source was declared certifiably sustainable by Zenith International, Europe’s leading food and beverage consultancy. Additionally, Icelandic Glacial’s bottling facility is 100% powered by hydroelectric and geothermal energy, emitting no CO2 or green house gas pollutants. Through this commitment, we are very proud to be the first bottled water company to be Carbon Neutral for product and operations by investing in renewable energy.

TG: Sustainability is important in any business nowadays. All of our products are fully recyclable.

JM: We don’t want to sell our

water to everybody because we

simply can’t. Water resources are

not infinite and we must protect

our spring from overuse. Having

said that, Vilas Del Turbón was

repositioned on the market to

only be aimed at the Horeca

premium segment in one-way

glass, so it has become the table

water of choice for the best

restaurants in the country.

LKS: Yes, sustainability is at the

forefront of the bottled water

industry. Our spring produces

over 525,000,000 gallons of

water a year. Last year, we used

approximately 3 million gallons…

so, we use less than 1% of our

aquifer’s capacity.

Water resources are not infinite and we must protect our springs from overuse






Table waters and fine diningTasting notes

Arno Stuguweit worked as a sommelier and Michelin starred Restaurant Manager in his native Germany for

over a decade. Now a freelance water consultant to the hospitality industry, he talks to Medina Bailey about bottled water, fine dining and the future.

What are you working on at the moment?

I am working as an ambassador

for a Swiss mineral water

bottler, as well as with the

mineral water trade association.

We are developing the first

official certificate in Germany

for certified mineral water

sommeliers, which will involve

completing a course and exam.

Other projects include launching

an online store for affordable

waters from all over the world;

and ensuring that the funds from

water charities are reaching the

people in third world countries

that they are supposed to reach.

What kind of qualities should a good table water possess in terms of taste, mouthfeel and packaging?

This is hard to answer because drinking water is a very personal thing. Our tongues can detect sweet, sour, salty and bitter tastes. Out of these, only three (apart from sweet), can occur in water. We actually cannot taste water, because it is not supposed to have any tastes, but we feel it with our papillae on our tongue. One person will prefer a complex tasting water, while another likes bitterness, and another loves refreshing sourness. If you conduct a tasting of one water with ten people it is likely that you will gain about ten different opinions - three will really like it, four will think it is average and the others will dislike it. As for bottling, glass is perfect for water, because PET is produced in different qualities and can

disturb the clear and crisp appearance of water.

How important is the choice of water to the overall dining experience?

If you drink a lot of water during a long dinner, you will feel more comfortable and not as full. You will also be able to drink more wine because the alcohol will become diluted before it starts to impact on your system. A light, soft and fresh water with no or very little carbonisation is ideal when dining.

When selecting waters for their menus, what are restaurants and hotels looking for in particular?

A large choice of water is an

important option to be able to

offer diners to stand out in the

marketplace. Good quality food

and a high standard of service

are commonplace but extra

experiences, such as a waiter

who is knowledgeable about

waters from all over the world,

attract diners’ attention and get

them talking. This worked for

many years at the hotel Adlon

in Berlin, where we raised our

water sales by more than 30%.

Is there a good level of awareness among the public about choosing the right water when dining out? How would you advise bottled water companies to try and boost this level of awareness?

Awareness has increased in the last five years enormously and people often know exactly what they want to order, especially women. Bottled water companies have understood that they must polish their images and produce what their clients want. They have found out more about the needs and habits of their target groups, which has helped with creating stories about the heritage of their products and designing appropriate packaging.

What is the main reaction to the water tasting sessions that you organise?

Water tastings remain one of the most fascinating areas in my life. Some people still believe that water is just water. But when you convince them that there are differences and why there are, is it a very engaging, mind changing process. After, people want to know even more about water and start to care about the topic - it has a lightbulb effect on them.

Why does working in this industry appeal so much?

To me, water is the most neglected, underrated consumable item. Nothing works without water, it is the power supply and motor of our being, yet we don’t focus on it as much as we should. Within the next 30 years, more than 50 countries in the world will not have enough fresh water for their daily needs. They won’t even have access to it. Future wars are more likely to start from lack of water than lack of oil. The industry can contribute a lot to increase awareness about water - they can produce and bottle water hand in hand with nature, and start to get people familiar with bottled water in regions where they haven’t consumed it until now, because at some point, that will be the only way to survive. Water is the most important topic when it comes to future economics and politics. We should care about it before it is too late.

© P

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