If you thought you were up to speed with what’s new in the water beverage industry – think again! The oldest and most natural drink in the world has been given a modern-day facelift – and not just a makeover. In recent years, water has been experiencing a seemingly endless stream of modifications, additions, enhancements, and embellishments.
Competition in the water industry is on the rise. On one end of the spectrum, food-and-beverage moguls are busy trying to one-up each other in the realm of innovation, while smaller, local foodservice operators are stocking their refrigerators and updating their menus with a plethora of diverse water offerings.
No matter what type of restaurant, catering service, bakery, coffee shop, pizzeria, ice cream parlor, food truck, bar, fast-food joint, or other eatery you operate, staying competitive in the biz means keeping abreast of what H2O varieties your customers are craving and what ingredients and flavors your chefs can add to take your offerings to a new level.
A Waterfall of Varieties
Attributed in large part to the health-and-wellness movement and consumers’ shunning of artificial, synthetic, and sugar-laden products, the functional beverage sector (i.e. drinks that offer benefits beyond quenching your thirst) has experienced unprecedented growth and expansion. Walk down any supermarket drink aisle or scan a 2019 beverage menu and the choices are continually expanding. From bottled to canned, flavored, sparkling, collagen-infused, vitamin-infused, mineral-infused, protein-infused, alkaline-infused, carbonated, sweetened, and even chemically altered to increase the oxygen or hydrogen content, it is clear that the recent title wave of activity is more than just a trickling fad.