Is the flavor water going into a trend, and do you want a bottle of birch water, watermelon kiwi and apricot?

Is the flavor water going into a trend, and do you want a bottle of birch water, watermelon kiwi and apricot?


The American fruity birch water beverage brand Treo has recently been launched, with three new flavors: lemon raspberry, watermelon kiwi, and orange apricot.


The redesign of the packaging is intended to highlight the organic certification of the range. Each bottle contains only 10 calories and 1 gram of sugar.


According to Treo, birch water not only adds flavor, "a soft and natural sweetness", but also provides micronutrients, minerals and electrolytes. The story of the new packaging is printed with birch water on the back, echoing the label on the front of the package, showing the brand's focus on product creation. “Every drop is endless.”


The company's marketing director, Zoë McElligott, said the idea behind this new concept is actually simple – to convey the product's attributes in a more straight forward way.


The brand's new packaging and new products are already available in the US. Other flavors include: blueberry, pineapple, coconut, mango, and strawberry.


Extended reading


Birch water is a traditional drink from the Baltic states of Estonia, Latvia and Lithuania. The locals collect birch sap to make birch water, which is made in the same way as maple syrup.



Plant water is becoming a trend, and hibiscus flavor water is also available!



Each bottle contains 20 mg of carotenoids, which is equivalent to 1 cabbage, 5 large tomatoes, 15 large carrots and 30 spinach.


GacLife, based in Los Angeles, is launching six new flavors of water, using South Asia's "rare super fruit" - hibiscus - with a unique flavor.


The founder and CEO of the company discovered the hibiscus when she was on a business trip to Vietnam. When she had fatigue and dry skin due to heavy workload, her friend recommended this “super fruit” to her. Her health has gradually improved and she has eaten this fruit every day for several weeks in Vietnam. But hibiscus is a rare, small-scale fruit. If you go out of the "Small Saigon" in San Francisco's Vietnamese community, it is almost impossible to find hibiscus in the United States.


Let the public meet with the hibiscus


The founder of the company took a glimpse of the business opportunity and developed a functional drink from the hibiscus to make it available to people all over the world. According to the introduction, hibiscus is extremely rich in carotenoids, and this strong antioxidant is also found in vegetables such as spinach, carrots and tomatoes.


Each bottle weighing 12 ounces contains 20 milligrams of carotenoids, equivalent to one cabbage, five large tomatoes, 15 large carrots and 30 spinach. Each bottle has 15 calories and no added sugar or artificial sugar.


It believes that the creation of GacLife directly responds to the skin irritation and eye discomfort that people encounter every day in digital life. Using the nutrient potency of rare hibiscus, GacLife shares a natural preventive beauty concept with the world of functional health water.


“But in the United States, people spend a lot of money on external, topical beauty products, not on the body's ability to absorb and enhance beautiful products. We think this is just an opportunity, a distinction, especially The nutrients of hibiscus are good for human skin, vision and the overall immune system."


"Pollache" wants to add some flavor


The logistics of the production of this beverage is more complicated, but the company is determined to introduce nutritious hibiscus from southern Vietnam, where the temperature and humidity are relatively low and the hibiscus is more nutritious.


Despite its colorful colors, this drink is actually elegant. The company's founder said that consumers who sampled by random sampling said the product looked like carrot juice or tomato juice and was pleasantly surprised by its taste similar to other flavored waters containing traces of bubbles.


She said, "I am also a millennial generation. I know that some people hate drinking. There are many such people in my life. They just don't want plain water, they want to taste. Their office The environment has a lot of coffee, so they don't need as much caffeine. Sometimes they just want to add a bit of flavor."


GacLife will launch the product in the US in early August this year, including more than 170 fitness centers and yoga studios online and across the United States.


The current range of flavors includes: lemon, pineapple, peach, bubble mango, bubble lemon and bubble passion fruit.


Is it the water that is popular in Japan?


When is water not water? This question may be difficult to answer.


In recent years, the trend of "near water" has swept through Japan. The term "near water" is just another term for flavored water. I don't know when it comes to geometry, the novel flavors of water, such as orange, lemon and peach, have blossomed and now occupy the entire shelf.



Perhaps you, like me, will find these novel "near waters" by chance, because their bottles look almost identical to ordinary water. "Near water" itself looks like ordinary water, but the difference in taste is obvious. When you finish your high-intensity work on a hot day, and then drink a bit of "near water", you will feel a mouthful of yogurt.



In this regard, I prefer "near water" to non-water. After adding the seasoning, it no longer has the clean, refreshing character of water.


▼ This brand's flavor water label is very similar to ordinary water and is highly deceptive. (Peach flavored water on the left and normal water on the right)



▼ In some cases, accidentally bought the flavor water that is difficult to drink.



Japanese writer P.K. Sanjun also stood in the "near water" non-water camp. As a hardcore water fan, he thinks that after adding water to the water, it is not water. Even the tea is not water. He can't think about the definition of flavor water for a long time, and his face is contemptuous. a flavored drink.


However, P Jun recently began to feel a little shaken after meeting a woman who had a completely different view of "near water".?

The lady said: "Actually, I never buy ordinary water, just as I would never eat white rice without seasonings or side dishes. If you don't add any flavor, why do you have to pay for it? This? If I have saved money, I want to taste it. "Near water" is just delicious water."


This view is thought-provoking. However, if it is further extended to her argument, you can say that Coca-Cola is also a kind of enhanced water: although it is enhanced enough to cause a diabetic coma, it still enhances water. Of course, this is only an extreme case, but I still insist that if the sun is hot, most people will not consider soaking the sweat towel in the peach-flavored water, so it is not considered water.



Thinking of the end, water or non-water, the boundaries of this definition are actually only individuals. P Jun accepts a maximum of carbonation, which I can't agree with. In this respect, we are as unique as snowflakes. Maybe we only need to learn to agree on the issue of seeking common ground while reserving differences.