Specialty Food Magazine

FALL 2017

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

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T here once was a time when water was simply water; it came from the tap or perhaps from a bottle, it was still or sparkling, and if the mood was right, enhanced with a slice of lemon or lime. These days, water is so much more than just water and, according to consumers, it's for the better. Today's enhanced waters boast a plethora of vitamins, miner- als, antioxidants, electrolytes, and other functional ingredi- ents. Following is a variety of enhanced water offerings hitting store shelves. PHOTOS: MARK FERRI; FOOD STYLING: LESLIE ORLANDINI; PROPS STYLING: FRANCINE MATALON–DEGNI BY SARA KAY Unchartered Waters product roundup FALL 2017 59

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