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Bottled Water Report - US

 

A commodity that quickly became the essential accessory, bottled water has seen its sales increase 49% between 2002 and 2007. (This was a 31% increase in constant 2007 prices.) Mintel dives in to address the state of the bottled water industry, noting both threats and opportunities in the marketplace:

While water sales were impressive during the first five years of the review period, a slow down occurred between 2006 and 2007. Sustainability is the primary cause, with consumers becoming more aware of the environmental effects of water bottle waste.

Efforts to green the bottled water market are underway, with major companies offering bottles made with less plastic and more initiatives to recycle the plastic that is used.

Water has been upgraded as consumers look for premium in every aspect of their lives. Plain water is losing ground to the flavored and enhanced sub-segment, led by popular products such as vitaminwater and Propel fitness water.

65% of respondents to Simmons NCS report drinking bottled water. According to Mintels exclusive research 43% of respondents drink flavored bottled water, while 43% drink enhanced (flavored or unflavored) bottled water.

This report builds on the analysis presented in Mintels Bottled WaterUS, May 2006. Mintel covers the US market for bottled water as defined by the International Bottled Water Association (IBWA). The IBWA defines bottled water as water that is sealed in a sanitary container to be sold for human consumption. This water may come from a natural spring or be artificially purified. Flavored carbonated and non-carbonated waters are included in this report, but water from bulk dispensers or coolers, water sold in restaurants, and home or office water delivery are not.

Resources: ReportLinker

 
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Fine Waters
A Connoisseur's Guide to the World's Most Distinctive Bottled Waters
By Michael Mascha

 

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Bottled water Rules and Regulations, FAQ, Resources and links.
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The FineWaters Balance categorizes the "mouthfeel" of water based on the level of carbonization in five steps from Still to Effervescent, Light, Classic and Bold. This categorization is the basis of matching water with food in a fine dinig experience.
The Water Glass
When one orders water in a fine dining restaurant it becomes rapidly clear that water is, in most cases, an afterthought. We have been served water in all possible contraptions from heavy whiskey tumblers to long highball glasses and the dreaded lemonade glass. A wide variety of wine glasses are also often used as water glasses. This is not appropriate.
The Flavor of Bottled Water
When tasting water the most important factor in its overall integrated sensation we call flavor is the mouthfeel generated by the size, amount and distribution of the bubbles or the absence of it.
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