• Search
  • Auris
  • Careers
  • Blog
  • FAQs
  • Partnership
  • Contact Us
  • Sign In
    Sign In

    Lost your password?

    Lost your password? Sign Up
  • contact us sign in

Lost your password?

Lost your password? Sign Up
  • About
    • Overview
    • Expertise
    • Milestones
    • Global Footprint
    • Team
  • Capabilities
    • Creation
    • Application
    • Manufacturing
    • Quality Control
    • Global Standards
  • Flavours
    • Food Applications
    • High-Performance Formats
    • Wellness Solutions
  • Seasonings
  • Flavour Library
  • Highlights
    • News
    • Events
  • Partnership
  • FAQs
  • Blog
  • Careers
  • Auris

  • Flavour Library
  • Inspirational Recipes
  • Buy our flavours
  • Shop Online
  • Visit Our Blog
  • My Account
  • Facebook
  • Instagram
  • Twitter
  • LinkedIn
  • YouTube
  • About
    • Overview
    • Expertise
    • Milestones
    • Global Footprint
    • Team
  • Capabilities
    • Creation
    • Application
    • Manufacturing
    • Quality Control
    • Global Standards
  • Flavours
    • Food Applications
    • High-Performance Formats
    • Wellness Solutions
  • Seasonings
  • Flavour Library
  • Highlights
    • News
    • Events
  • Partnership
  • FAQs
  • Blog
  • Careers
  • Auris
  • Topics
    • Flavour Trends and Innovations
    • Flavours and Food Safety
    • Flavours and Food Technology
    • Science of Taste and Aroma
    • Uncategorized
  • Authors
    • Azza Naik
    • Harshali Patil
    • Peter Appleton
    • Prasad Gaikwad
    • Prashant Lungade
    • Ummeayman Rangwala

Flavoured Water – an Emerging Concept

By Ummeayman Rangwala

July 25, 2019

Water – this universal solvent is very essential for most of our body functions and maintaining good health. We all need to consume a reasonable amount of water to maintain the health of every cell in our body. Water helps in preventing the body from dehydrating and for all the additional benefits like skincare, kidney care and detoxification benefits that come along with consumption of water.

Water itself has a very bland taste or mineral taste depending on the source of water and its treatments carried out before drinking. However finally water-is-water and in a layman’s language it is tasteless. To add to the taste of water, it is flavoured using flavouring agents to make it palatable and more appealing to the taste buds and eventually helping the consumers to take that extra gulp of water.

With the changing time and customers’ preferences, there has been a huge change in the taste preference of the consumers especially the children who try to avoid drinking plenty of water with their regular activity. Thus, they need to be lured to consume more water by addition of some taste which is sweet and fruity and naturally appealing to kids. Elderly population too finds it difficult to consume an adequate amount of water as their palatability is far reduced and thus this mature population prefers a more palatable form of water.

Addition of flavour is not a new concept. We have been adding lime to water which is a refreshing drink and also re-hydrates the body. We have also been adding various citrus juices to water to make it more palatable and add the benefits of vitamins of these fruits to some extent. Even rose water is no exception, and we have been drinking lightly flavoured water with the rose petals. However, all these natural ingredients are not always readily available and many times they are also not in the form which can be added to water. Also, consumers now prefer more refreshing or exotic tastes which cannot be achieved otherwise just by adding fruits or flowers alone. These are achieved by the addition of flavouring agents.

Globally the trend of flavoured water is on a rise. Some time back, flavoured water was thought to be only a sports category product which was meant for rehydrating purpose mainly for athletes and gymnasts. However, as the health-consciousness is increasing among consumers, it is more seen to be a general daily drink necessity and not specific to sports only. This mass acceptability of flavoured water triggered the food authority too into amending the regulations and introducing standards relating to ‘non-carbonated water-based beverages (Non-Alcoholic)’, expanding its scope to include the standards for flavoured water.

Flavoured water is widely accepted as a healthier option compared to carbonated drinks in a tropical climate like India, where especially the summers are dry and hot, thus leading to more dehydration. There is always a need to take in that extra water for hydrating yourself. We have already witnessed many flavoured water brands in the market and hope to see more since the FSSAI regulations too are supporting innovation in this category.

Tags: beverage industry, flavour & taste, flavour industry, health & nutrition
Array

Share this article

Keva has an extensive flavour library for various food and beverage applications, besides a team of expert flavourists and food technologists for creating custom flavours and matches. To partner with us, contact Keva today.

You may also like

Flavours connect with mood
How some Flavours can easily connect with your mood

30 Mar 2020

Popular Concept Flavours
Flavour concepts that continue to stay relevant even today

25 Mar 2020

Off-taste masking flavours
Off-taste Masking through Flavourings

28 Feb 2020

<Go back
  • Topics
  • Authors
  • Flavour Trends and Innovations
  • Flavours and Food Safety
  • Flavours and Food Technology
  • Science of Taste and Aroma
  • Uncategorized
  • Azza Naik
  • Harshali Patil
  • Peter Appleton
  • Prasad Gaikwad
  • Prashant Lungade
  • Ummeayman Rangwala
  • Pinned
  • Recent
  • Off-taste masking flavours
    Off-taste Masking through Flavourings

    28 Feb 2020

  • Confectionery Flavours Manufactures
    Confectionery as a category and Indian Market

    14 Feb 2020

  • Sodium Reduction with Flavours
    Sodium Reduction with Flavours

    20 Jan 2020

  • Clean Label and the role of Flavours
    Clean Label and the role of Flavours

    13 Jan 2020

  • Process Flavours
    Process Flavours

    22 Nov 2019

  • Flavours connect with mood
    How some Flavours can easily connect with your mood

    30 Mar 2020

  • Popular Concept Flavours
    Flavour concepts that continue to stay relevant even today

    25 Mar 2020

  • Off-taste masking flavours
    Off-taste Masking through Flavourings

    28 Feb 2020

  • Confectionery Flavours Manufactures
    Confectionery as a category and Indian Market

    14 Feb 2020

  • Sugar Reduction with Flavours
    Sugar Reduction with Flavours

    24 Jan 2020

Tags

  • bakery
  • beverage industry
  • bitter masking
  • confectionery
  • dairy alternatives
  • flavour & package interactions
  • flavour & taste
  • flavour encapsulation
  • flavour granulation
  • flavour industry
  • flavour interactions
  • flavour release
  • flavour stability
  • flavouring legislation
  • food matrix
  • food regulations
  • food safety
  • functional food
  • halal flavour
  • health & nutrition
  • kosher flavour
  • oral care
  • power food
  • savoury
  • snacks industry
  • Sweet Goods
  • taste & aroma
  • taste perception
  • tea industry

Blog Archive

  • 2020

    • March (2)

      • How some Flavours can easily connect with your mood
      • Flavour concepts that continue to stay relevant even today
    • February (2)

      • Off-taste Masking through Flavourings
      • Confectionery as a category and Indian Market
    • January (3)

      • Sugar Reduction with Flavours
      • Sodium Reduction with Flavours
      • Clean Label and the role of Flavours
  • 2019

    • November (2)

      • Caramelization Reaction in Browning
      • Process Flavours
    • October (1)

      • Flavours for Oral Care
    • July (1)

      • Flavoured Water – an Emerging Concept
    • May (1)

      • Flavour Influences Selection of Healthier Option
    • March (2)

      • Emerging Flavour Trends – Natural & Newness
      • Flavourings in Baked Goods
    • February (2)

      • FEMA GRAS Compliant Substances for Flavours
      • Applications of Flavours and Food Regulations
    • January (1)

      • The rise of Dairy Alternatives
  • 2018

    • December (2)

      • Different Types of Tea Flavours
      • Snacking Indulgence with Health Benefits
    • September (1)

      • Flavouring Legislation and Food Safety
    • July (1)

      • Technology to increase shelf life of flavours
    • May (1)

      • Flavours & Masking Agents in Sports Nutrition
    • April (2)

      • Flavours for reduced fat products
      • Lipid oxidation in food
    • March (2)

      • Flavour retention during extrusion process
      • Flavour Scalping
    • February (2)

      • Powder Flavours
      • Flavor release and perception in mouth
    • January (2)

      • Flavour and sensory perception
      • Flavours in functional food
  • 2017

    • December (2)

      • ‘Halal’ and ‘Kosher’ in flavour industry
      • Control release of flavour
    • November (2)

      • Factors affecting flavour stability
      • Flavour retention in the food matrix
    • October (2)

      • Flavours in health and nutrition
      • Difference between taste and flavour

Disclaimer

The statements, views, thoughts and opinions expressed on blog or social media are those of the author and do not necessarily reflect the official policy or position of Keva Flavours or its parent organisation. The company does not take any responsibility for the views of the author.

Contact Us

+91 22 2164 3300

kevaflavours@keva.co.in

Feeling Sociable?


Stay updated. Subscribe to our e-newsletter

Disclaimer Privacy Policy Terms of Use All rights reserved Designed by Designorb © Keva Flavours Pvt. Ltd.
This site uses cookies to improve your experience. Find out more.