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Whether you obtain your incoming water from your local municipality, the nearby river or a natural mountain spring—or a mix of these sources—consistent taste and quality of water is your most important ingredient as a brewer or bottle packer.
Kraft Heinz and Nestlé Waters North America sustainability leaders say protection of the lifeblood resource will require looking outside the factory walls
With water stress a growing concern, food and beverage companies invest to cut usage, increasingly looking outside their factory walls to conserve a lifeblood resource for the industry.
A Nestlé Waters bottling plant is the first food and beverage factory in the world to earn the highest certification under the rigorous Alliance for Water Stewardship Standard.
The FDA has announced a new protocol for the development and registration of antimicrobial treatments for pre-harvest agricultural water, developed through a collaboration with the EPA.
Diageo will try to make its new Bulleit whiskey distillery in Kentucky carbon neutral, electrifying the boilers with renewable power as a step toward the company’s climate change goals.
Although potable fresh water may seem like an endless resource, it is becoming scarcer as the population continues to grow and as the climate continues to change.
For any beverage producer, water quality is a critical ingredient of the finished product. No one wants a product that’s off color, has a strange taste or contains sediment. Without crystal-clear water, a processor wouldn’t have a viable product.