|A L-C: Many people are now carefully scrutinizing nutritional panels and ingredient lists. They are especially attentive to calories, sugar, and to ingredients that can’t be pronounced and don’t sound like food. “What’s in it” and “who made it” weigh in to the decision to purchase a drink, as people are consciously trying to reduce their consumption of drinks they now perceive as unhealthy.What are some of the benefits for consumers for choosing bottled or plant waters over traditional soft drinks?|
JC: Sparkling waters afford consumers the zero-calorie hydration they need without sacrificing fun or flavour.
DH: The first and most obvious benefit of choosing plant-based beverages over traditional soft drinks is the health factor. Cactus water, birch water, maple water and aloe water are made from nature. They have health benefits that traditional soft drinks or sodas can’t match.
HK: The fresh artichokes that Arty Water contains have many health benefits. Artichokes are reported to help reduce cholesterol, improve cardiovascular health, aid in weight loss and promote maintenance of healthy skin.
A L-C: Waters infused with herbs offer the ultimate solution for people seeking natural, unprocessed aroma and flavour, since whole herbs can be infused into water, adding wellness and deliciousness without adding calories.
What are the benefits for restaurant operators in offering bottled or plant waters?
JC: Sparkling waters are one of the three most profitable offerings available to restaurant operators – the other two being alcohol and coffee. The range of sparkling water pricing and flavours enables restaurateurs to mix and match them with food offerings and allows them to differentiate their daily or special menus from their competitors’.
DH: Typically, what consumers think of as “healthy” drinks have been products such as fruit smoothies and juices that require equipment, time and fresh ingredients. Although there is definitely a place in the market for smoothies and juices, operators can now offer something that has similar health benefits in a grab-and-go format, without the labour, equipment costs and mess.
HK: We’ve found that restaurant operators who offer Arty Water have been quite creative. The simplest option is to offer it as a standalone healthy drink option, but many are using our product as a complement to their food menu, or finding a place for it in enhancing cocktail offerings.
What are some creative ways bartenders or chefs can use bottled or plant waters to create new beverage options?
HK: We had a one customer who enjoyed adding Arty Water to his workout shake every morning. Another used Arty Water to make ice cream, which turned out delicious! Behind the bar, we’ve heard of it being used to make an “Arty Martini.”
A L-C: Herbal water can be a tasty alternative to sugar-laden mixers in cocktails. Herbal infusions are all the rage in the mixology circuit, and herbal water is a quick and easy way to add a complementary combination of herbs to drinks, and to create a lighter, healthier beverage. Herbal water adds a fresh, bright, and less-filling ingredient, replacing syrups and fruit juices, and creating ‘skinny’ drinks with sophisticated flavour.