The Riverside Journals - Festivals Issue 38 - FULL | Page 57

Functional Beverages
The launch of coconut water, now a multiple brand arena, has been around for years, but
now the shelves are being flooded (literally) with all kinds of other thirst-quenching, natural
options which are claiming many health benefits. The ‘new waters’ are clear and fruit-free.
From aloe water to maple or birch water and artichoke water, all of these have a few things
in common, apart from the innovative packaging, they have less than two ingredients,
contain no added sugar and they are considered to be a natural way to hydrate and get
added health benefits. The flavoured water category is also on the move, as consumers
step away from fizzy drinks and additives. New brands are offering plain water with a hint
of flavour which is derived from a process which infuses the water without any added
ingredients…clever stuff!
Ooho is the first tough water membrane which may come to rival the traditional glass
or plastic water bottle, because the casing is edible. Waterproof membranes were originally
developed in El Bulli by chef Feran Adria. Sodium alginate and calcium chloride are the two
tasteless chemicals which are being used for edible liquid membranes but by freezing one
of the chemicals, Skipping Rocks Lab won the Lexus Design Award in 2014 because they
made this idea much more commercially feasible.

Dr Morgaine Gaye
Food Futurologist
www.morgainegaye.com

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The water trend doesn’t stop there; the story around the subject of water is gathering
momentum as we see punishing droughts affecting lives, crops and cattle in many
countries. The US drought has pushed up the price of soy and corn (often used as animal
feed) and therefore the price of meat continues to rise. The knock on effects of the quantity
and quality of the water supply will continue to be noticed at the most basic level and
impacts on our grocery prices.
The quality of our own water supply will also come under scrutiny. Home water filters
haven’t been in the spotlight for a while, but new variations of counter top filtration systems
are becoming more popular and the consumer will start to understand much more about
the different types of filters and what they do to the actual structure of the water itself.
There will be much more scrutiny on local water authorities, as the rise in population starts
to impact on the levels of hormones, antibiotics and chemicals in our tap water.
In line with water shortages and home water use, lots of new taps and attachments
will become available. Faucets which create beautiful patterns of water have more than a
decorative use, they use 15% less water. The latest edition was created by an art student,
Simin Qiu, at the Royal College of Art who developed the Swirl Tap.
Water filter attachments are already abundant, especially those which attach to the
kitchen tap but we have yet to embrace devices for the bathroom shower. Vitamin Shower
filters use vitamin C to neutralize 99.9% of chlorine and chloramines from tap water,
leaving skin and hair in much better condition.
Both tap and bottled water will be seen as an increasingly valuable commodity, as
consumers begin to understand much more about water quality and the effects of water
on personal wellness. Many more water options will become available and, as the future
unfolds, we will get used to water sommeliers in restaurants, water and food pairings and
speciality waters of all flavours, textures and types.

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Trend versus Fad