The bottling of water might seem to the uninitiated to be a simple and risk-free process. In practice, however, because water is so sensitive to chemical, physical and microbiological contamination, it is one of the more difficult products to package to a consistently high standard. The bottled waters industry continues to be a substantial and valuable sector of the global beverage market. Recent years have seen new processing innovations, a continuing debate around environmental issues and the development of new products including functional and flavoured waters.
This fully revised third edition of this unique and comprehensive overview of the science and technology of the bottled waters industry contains brand new chapters that address these new developments. An updated introductory chapter reviews the market, while other chapters examine technological developments and changes to the global legislative and regulatory picture, with an assessment of new and increasingly-used quality standards.
The book provides a definitive source of reference for all those involved in bottled water production: producers, beverage technologists, packaging technologists, analytical chemists, microbiologists and health and safety personnel.
Reviews of previous editions
"Technology of Bottled Water is an essential guide to anyone involved in ensuring the product reaching the shelves is all it claims to be"
—Bottled Water World
"Essential reading for anybody working on the microbiology of drinking water of all kinds"
—Microbiology Today
"Destined to become a definitive reference work for the bottled water industry"
—Spas Research Fellowship
"Eminently readable and highly informative. An essential purchase for anyone with an interest in water"
—International Journal of Food Science and Technology
