Ingredient Focus: Water
Products
Vittel
Vittel is a still mineral water from France that is naturally rich in calcium & other mineral salts, attained through years of filtration. Vittel is available in PET formats in three sizes: 1.5l, 500ml to 300ml.
Acqua Panna
Acqua Panna is a still natural mineral water originating from Italy. This beverage is considered one of the best accompaniments for all types of dish and cultures. Its smooth and velvety taste enhances the flavours of food and wine alike. It is one of the lightest mineral waters and has a low sodium content. Acqua Panna comes in three different sizes: 1l, 500ml, and 250ml, both in glass and PET.
Sohat
Sohat is the most renowned natural mineral water in Lebanon and originates from the country’s Falougha mountains. It is known for its outstanding quality, neutrality, purity and low mineral content, which makes it incredibly light and adds a classic touch to all dining experiences. Sohat is currently available in two sizes in PET: 1L and 330ml.
Operations
Provenance has consitently been a trend among consumers for a variety of ingredients in recent years, and water is no exception.
Arguably though, it could be one of the most confusing for customers, in this respect.
La Marquise International marketing manager Olga Mirtova says: “There is big confusion in understanding the difference between source of natural mineral water and bottled drinking water among consumers. Some consumers be choose water with low sodium level, since there has been a big buzz around this subject for a long time, but only few will be concerned about the origin of water they drink or the minerals level.”
She adds that in the company’s experience, UAE consumers “care more about the water brand rather than the actual source of the water they drink or the minerals the water has” and names Italian, French and Norwegian brands among the most popular.
Horeca marketing manager Jad Asaad agrees that confusion over the source of the water people drink “occurs regularly” and adds that the only way to avoid this is for the consumers to learn and understand the difference between both sources.
He also believes the consumer perception on drinking water has changed in recent years. “People are much more aware of the benefits and importance of drinking quality water, so it is important to know where the water comes from, whether it is treated or not, and the mineral content within.”
Monviso’s Stefano Iorini concurs, stating: “I believe it is important for consumers to know the difference among natural mineral water and purified water.”
However he says consumers needn’t be overly concerned about the source from safety viewpoint as “all imported waters must have ESMA [Emirates Authority for Standardisation and Metrology] approval and therefore, quality is guaranteed”.
One group of people who care a great deal about the different types of water is chefs. Asaad remarks: “It is very important to know which water is paired with certain foods. Most chefs from top hotels care about what is served to their customers; they would consider the acidity and salinisation within the water.”
Mirtova thinks along the same lines, commenting: “Chefs are definitely concerned about the water served in their restaurants as they know that water potentially can enhance food and wine flavour, and therefore increase restaurant’s sales.”
She tells Caterer that at the end of 2015, La Marquise International introduced patent water filtration system Nordaq Fresh, which became a top choice among 122 Michelin-starred restaurant chefs and sommeliers worldwide, reporting that they liked the “balanced, neutral, rounded taste”.
While a chef’s opnion is important, Iorini says it’s purchasers who get the final say over chefs, but that it “would be nice if restaurants in Dubai start promoting various brands of water depending on chefs’ recommendation on pairing the water to food”.
In terms of still and sparkling, the former is consitently the preferred type among the region’s consumers, with Iorino commenting that in the Middle East “consumption of sparkling water is quite minimal compared to still” and Mirtova agreeing that still outsells sparking.
The situation could be changing however, according to Asaad.
He reports: “Sparkling water always shines in the UAE market as it is a healthier alternative to carbonated drinks. This makes the sparkling water segment one of the fastest growing in the Middle East region.”
Top trends
Increasing knowledge
Monviso’s Iorini thinks “consumers are getting more aware about the properties of various brands” and that “low sodium is definitely appreciated”.
International outlook
“The current import trends show that more water brands will stream into the Middle East market,” says Horeca marketing manager Jad Asaad. He adds: “There will always be a high demand for imported water here due to factors such as the weather and lack of resources in the country.”
Fruit fusions
La Marquise’s Mirtova notices a trend for serving flavoured water in restaurants. “Bartenders like to infuse fruits, berries, vegetable and herbs into the water. Among the most popular ones you may find are cucumber, watermelon, oranges, grapefruit, lemon and lime, ginger, lemongrass, and kaffir leaves,” she reveals.
Yuzu Raindrop Cake
The Sum of Us executive chef Troy Payne created a version of Japanese cult dessert ‘the raindrop cake’ earlier this year. For a limited time, the Dubai café served Payne’s dessert rain, which is a mineral water-based dessert. Here, he shares his recipe.
Ingredients:
- 10g yuzu juice
- 220g mineral water
- 40g castor sugar
- 1.6g Agar
Method
- Combine the two liquids in a pot and bring to 40°C.
- Add the dry ingredients and whisk into a liquid.
- Bring the liquid to the boil.
- Reduce to a simmer for one minute.
- Pour into desired molds and refrigerate overnight.