Floral opportunity? We've created a 'completely new category', says Blossom Water
One of the most eye-catching beverages on show was Blossom Water, a range of waters infused with flower and fruit essences, sweetened with blue agave nectar and erythritol (45 calories per 16oz bottle).
Launched on the market in 2013 by former Wall Street financier Steve Fortuna and his wife Trish, the Massachusetts-based company has also snagged former Coca-Cola exec Michael Penta as its director of sales, and has secured listings in Whole Foods and scores of independent stores in Massachusetts, Rhode Island, and Connecticut.
The waters, which are preservative-free, and made with reverse-osmosis filtered water, are flash pasteurized to 180 ̊F for 30 seconds and then hot-filled into glass bottles and vacuum sealed, said Fortuna. The flavor is floral, but in combination with the fruit pairing, is designed to be refreshing - and not like grandma's perfume, he says.
"Our essences are not the same as natural flavors or nature identical flavors. They are from the named fruit or flower, and not from other natural flavors that taste the same. We make them using a steam distillation process that releases essential oils that are distilled and purified until they are water soluble.
"You could go out and buy a floral flavor from a flavor house, but that's not what we're doing. We are creating a completely new category of beverage."
The reaction, he claims, has been "outstanding... on a scale of one to 10 - it's been a 14. It's just off the charts."
Click HERE for more info about the products, which come in four variants: lemon rose, plum jasmine, grapefruit lilac,and pomegranate geranium.
