2008
International Herbal Water Foundation
Proposed Draft Standard

Value Added Water Based Beverages
Specification

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30, 1st Cross St, Kasturibai Nagar, Adyar,
Reg.36/2006
Chennai-600020.TN India,044-24404806
Email info@ihwf
, herbalwater@yahoo.com
.org.in
Dr. Anbumani Ramadoss
02-10-08
Hon'ble Minister for Health
Ministry of Health & Family Welfare, Govt of India.
Nirman Bhavan, Maulana Azad Road,
New Delhi - 110 011.
Sub: IHWF – Request for New Standard – Under PFA for Flavoured Water
and Sweetened Flavoured Water – Proposal and draft Standard submitted.
Dear Sirs,
IHWF is a registered Society, under Tamilnadu Society Act. It was registered
in year of 2006. Reg No. 36/2006. and Member in, Federation of Association of
Small Industries of India (FASII), The Confederation of Indian Industry (CII),
Federation of Indian Chambers of Commerce and Industry (FICCI), There are 65
members in this Organisation from Various Places of INDIA. All the members are
marketing Bottled Drinking Water (BDW) for the past several years; duly licensed
under the provisions of PFA Act 1954, Our members are doing business in
accordance with all legal provisions and we wish to follow good business practices.
As the consumer demand for BDW is growing over the years, new business
promoters enter into this field regularly everyday. This type of new entry makes
this Bottled water industry (BWI) more competitive and leads to unfair trade
practices by a few. On the whole, this industry has become volatile and is chocked
with problems in many fronts.
Under the above circumstances, we, the Members of IHWF, have decided to
diversify our trade to satisfy the growing consumer needs by introducing value
addition to the Drinking water. The growth of Bottled water Industry depends
upon new methods, standards, conditions and techniques prevailing in other
Countries. Only in our Country Bottled Water is sold without any additives like
flavour etc. Whereas, the practice of adding flavour to drinking water is in vogue
from time immemorial in our households.
We hope that our legal frame work will not hesitate to open new doors for
the expansion in BWI. We are submitting herewith a proposal to include a separate
category or a new standard for flavoured water under PFA rules 1955.
Organisation of Technical & Professional Individuals Dedicated to Preservation & enhancement of Flavored Water Environment.

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30, 1st Cross St, Kasturibai Nagar, Adyar,
Reg.36/2006
Chennai-600020.TN India,044-24404806
Email info@ihwf
, herbalwater@yahoo.com
.org.in
We request the Ministry of Health & Family Welfare
Director
and
ate General
of Health Services, to prescribe a new Standard defining the composition,
ingredients, test parameters, etc., required for Flavoured Water and Sweetened
Flavoured Water in App. B.
Appropriate Labeling provisions may also be recommended for adoption.
Members of our Technical Committee have drafted the following standard for your
kind perusal.
We would be much pleased to provide any clarification or further
information if needed by the Directorate.
We request you to look into our proposal and pass favourable orders at your
earliest so that this industry would be happy to add value to the existing water
industry.
Thanking You,
President
International Herbal Water Foundation
Copy submitted to
Dr. Anbumani Ramadoss,
Hon'ble Minister for Health, Ministry of Health & Family Welfare Govt of India.
Nirman Bhavan, Maulana Azad Road, New Delhi - 110 011.
The Secretary, Ministry of Health & Family Welfare, Nirman Bhavan, Maulana Azad Road, New Delhi - 110 011.
The Joint Secretary, Ministry of Health & Family Welfare, Nirman Bhavan, Maulana Azad Road, New Delhi - 110 011.
The Director General of Health Services, Chairman (Central Committee for Food Standards)
Nirman Bhavan, Maulana Azad Road, New Delhi - 110 011.
The Secretary, (Central Committee for Food Standards) Nirman Bhavan, Maulana Azad Road, New Delhi - 110 011.
Food Safety and Standards Authority of India, 3rd& 4th Floor, Food and Drug Administration Bhawan,
Next to Rashtriya Bal Bhawan, Kotla Road, New Delhi-110 002
Organisation of Technical & Professional Individuals Dedicated to Preservation & enhancement of Flavored Water Environment.

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CONTENTS
01
Technical Committee
2~3
Origin and history of Herbal Water
4~8
FOREWORD
9~10
1.
Scope.
11
2.
Good Hygienic Practices, Reference Version.1
3.
Definitions.
Flavored Water, Sweetened Flavored Water,
Purified Water, Flavor Concentrate / Extract,
Natural Flavours and Natural Flavouring Substances,
12
Source of Flavor Concentrate or Extrac, Flavored Water Bottling.
Ready-to-Drink, Flavored Water, Retail Sale,
Flavored Water Beverage Plant, Purified Water Process,
13
Carry Over Food Additives,
Flavored Water Industry Shall Not Release Pollution.
14
4.
Essential Composition and Quality Factors for Water-Based Beverage
5.
Quality Factors for Water-Based Beverage Flavored Water.
6.
Preservatives Used For Concentrates, Extracts, Condensation.
7.
Type of Flavored Water.
15
8.
Requirements for Water-Based Beverages Flavored Water.
9.
Flavored Water testing.
10.
Purified Water Parameters followed Before Adding Flavor in Flavored Water
16
Microbiological Parameters , Chemical Parameters, Organoleptic Test.
Physical parameter, Trace Metals Test, Toxic Substance
17
Minerals Test, Nutrients Test, Misc. Analysts,
Inorganics Test, Radiological test.
11.
Parameters followed after adding Flavor in Flavored water
18
Microbiological Parameters, Chemical Parameters
Organoleptic Test, Physical parameter, Trace Metals Test
Toxic Substance, Misc. Analysts, Pesticide Residue
12.
Product Durability.
19
13.
Packing, Containers.
14.
Weights and measures.
15.
Labeling.
16.
Sampling for testing.
20
17.
Qualities of Testing Reagents.
18.
Specimen Label Flavored water /(Sweetened)
21
20.
Good hygienic practices for a water-based beverage industry Version 1.
22~35
01

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Shri. Navil H Motha
President
IHWF
Shri. Anandan
Secretary
IHWF
Dr. P. Santhan M.S c.,Ph.D
Chief Scientist
IHWF (Research Lab)
Miss. K. L Punithavathy M.S c.,Ph.D Microbiology
IHWF (Research Lab)
Shri. Selvam M.Sc
Chemist
IHWF (Research Lab)
Shri. Selvi M.Sc
Microbiology
IHWF (Research Lab)
Shri. A. Sarangapani
Jt Director of Drugs Control
(Retd)
Shri. G. Santhanarajan
Government Analyst
(Retd)
Dr. T. Thirunarayanan
Herbal Expert
Center for Traditional Medicine and Research
Shri. A. Sarangapani
Jt Director of Drugs Control
(Retd)
Dr. A. Ragupathi Ph.D
Entomologist
TNAU (Retd)
Shri. V. Muthukumaran
Manager (Microbiology)
Dr. Ceeal Analytical Lab
Dr N Amudhavalli BAMS
Herbal Expert
Dr. R. Ruban
Asst Manager (Microbiology) SGS India P Ltd
Shri. Chetan Kumar Momaya
Tourist Health Analyst
Olympla Travels N Tours
Shri. M. Suresh
Advocate
Suresh Associates
Shri. Muralidharan
Advocate
Suresh Associates
Shri. K R Meyyappan
Proprietor
Srivaari Agencies
Shri. Kirit M Parekh
Proprietor
Eagle aqua Water
Shri. A. Sunther
Proprietor
Aqua Pure Labs
Shri. Vikram V. B.
Food-Technologies
Symrise Private Ltd
Shri. D Senthil Velan MBA
Imp & Exp Hebs
R N Rajan & Co
Miss. N Sumathi M.Sc
Chemist
Greet Herbal Remedies
Shri. Rajkumar B Sc
Microbiology
Acebiotech
Shri. K.Chandrasekar
Honorable Director
Madura College Board' Madurai.
Shri. S.R.Jayaraman
Ex MLA
Salem 1 Constituency (Congress)
Shri. Kamaraj
Ex MLA
Mecheri Constituency (Pattali Makkal Katchi)
02

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Members of Technical Committee
Shri. C.Ponnuswamy Gounder
Herbal Agriculturist
Shri. V.A.Palaniswamy Gounder Herbal Agriculturist
Social Activist
Shri. Balamurugan
Auditor
Shri. M.S.Rajasekaran
Partner
Yogi Enterprises
Shri. K.C.Shreenivassan
Partner
Unique Natures
Shri. J.Gangadharan
Partner
Unique Natures
Shri. V.L.Purusothaman
Herbal Agriculturist
Shri. Selvaraj
Project Director
National Highways Authority of India
Shri. Sivaraman
Event Co-ordinator
Dhinamalar
Shri. Iliyappan
Auditor
Mrs. Deepa Ravichandran
Principal
Floretz Montessori School
Shri. Rathanaswamy
Honorable Board Member
Vedanta Maharishi Ashram (Vazha Valamudan)
Dr. O.Paneerselvam
Proprietor
Shanmuga Nursing Home (Phd in Siddha and Unani)
Shri. Hariharan
Partner
Bhruspathy Infotech
Shri. Ponnambalam
Line Inspector
TNEB
Miss Saranya M.Sc
Microbiology
Golden Aqua Process
Shri. T. Leonard Sam M.Sc
Chemist
Golden Aqua Process
Shri. J. Ganesh B.Sc
Chemist
Chitra Industries
Shri. V. Saravanan M.Sc
Microbiology
Chitra Industries
Shri. Mariyappan B.Sc
Microbiology
Akshaya Food Products
Shri. E.S.Narasimhan
administrator
Department of Atomic Energy
Shri. L.Jayaraman B.E.Mech
administrator
Department of Atomic Energy
Smt. J.Latha Maheswari B.Sc
Chemist
Aadhithya Aqua Farm
Shri. S.R.Sankar
Editor
Utharavu news magazine
Shri. P. A Senthilkumar
Lead Auditor (QMS,EMS)
SSS Consultancy
Smt. Amrita Anna Anu
CEO
SMP Plast
Shri. G. Subramanyam
Managing Director
Spaan Group of Companies
03

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ORIGIN AND HISTORY OF HERBAL WATER
Herbal water traces its history back to mineral waters found in natural
springs. Ancient societies believed drinking mineral waters could cure many
diseases. Early scientists who studied mineral waters included Geber, Alkindus,
Rhazes, Paracelsus, Robert Boyle, Friedrich Hoffmann, Antoine Laurent Lavoisier,
Hermann Boerhaave, William Brownrigg, Gabriel F. Venel, Joseph Black, and David
Macbride.
The earliest soft drinks were Sherbets developed by Arabic chemists and
originally served in medieval Near East. These were juiced drinks made of crushed
fruit, herbs or flowers, Fruit. The first marketed soft drinks (Herbal water) in
Western world appeared in the 17th century. They were made from water and
lemon juice sweetened with honey. In 1676, the Compagnie des Limonadiers of
Paris was granted a monopoly for sale of lemonade herbal water. Vendors carried
tanks of lemonade on their backs and dispensed cups of drink, to thirsty Parisians.
The drinking of either natural or artificial mineral water was considered a
healthy practice. The American pharmacists selling mineral water began to add
herb and chemicals to mineral water. They used birch bark (see birch beer),
dandelion, sarsaparilla, fruit extracts, and other substances. Flavorings were also
added to improve the taste. Pharmacies with soda fountains became a popular part
of American culture. Many Americans frequented the soda fountain on a daily basis.
Due to problems in the U.S. glass industry, bottled drinks were a small portion of the
market in the 19th century. Most soft drinks were dispensed and consumed at a
soda fountain, usually in a drugstore or ice cream parlor. In the early 20th century,
sales of bottled soda increased exponentially. In the second half of the 20th
century, canned soft drinks became an important share of the market.
The roots of soft drinks extend to ancient times. Two thousand years ago
Greeks and Romans recognised the medicinal value of mineral water for drinking, a
practice that continues to present. In late 1700s Europeans and Americans began
drinking the sparkling mineral water for its reputed therapeutic benefits. The first
imitation mineral water in the U.S. was patented in 1809. It was called "soda water"
and consisted of water and sodium bicarbonate mixed with acid to add
effervescence. Pharmacists in America and Europe experimented with myriad
ingredients in the hope of finding new remedies for various ailments. Already the
flavored soda waters were hailed as brain tonics for curing headaches, hangovers,
and nervous afflictions. Pharmacies equipped with "soda fountains" featuring the
medicinal soda water soon developed into regular meeting places for local
populations. Flavored soda water gained popularity not only for medicinal benefits
but for the refreshing taste as well. The market expanded in the 1830s when soda
water was first sold in glass bottles.
04

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Filling and capping the gaseous liquid in containers was a difficult process
until 1850, when a manual filling and corking machine was successfully designed.
The term "soda pop" originated in the 1860s from the popping sound of escaping
gas as a soda bottle was opened.
In the early 1880’s pharmacists experimented with powerful stimulants to
add to soda water, including cola nuts and coca leaves. They were inspired by
Bolivian Indian workers who chewed coca leaves to ward off fatigue and by West
African workers who chewed cola nuts as a stimulant. In 1886 an Atlanta
pharmacist, John Pemberton, took the fateful step of combining coca with cola,
thus creating what would become the world's most famous drink, "Coca-Cola". The
beverage was advertised as refreshing as well as therapeutic: "French Wine
Cola—Ideal Nerve and Tonic Stimulant." A few years later another pharmacist,
Caleb Bradham, created "Pepsi-Cola" in North Carolina. Although the name was a
derivation of pepsin, an acid that aids digestion, Pepsi did not advertise the
beverage as having therapeutic benefits. By the early 20th century, most cola
companies focused their advertising on the refreshing aspects of their drinks.
In India, the vettiver roots and other types of herbs packed in muslin cloth
and soaked in clay pots containing drinking water, thereby adding herbal contents
in water . In Hindu temples Thulasi leaves soaked in water is distributed as
Thirtham–Holy water to devotees. The small hint of herbal leaves is believed to
give great health benefits. Herbal Water with Ajmo (Omam) is widely used for
digestion even to this day.
Similarly, Yestimadhu and Thuthuvali herbal water is used for treatment for
common cold. Rosewater, ginger water packed in bottles is still used as a stimulant;
refreshing drink. Jal Jeera & Rock salt mixed soda and lemon is also consumed in
many parts of North India as a health drink.
In South India, Kerala State “Thaaga Sambandhi” (pink coloured herbs)
blended with drinking water is consumed routinely even today. 1800’s Drinking
water was also filtered (drips) in seven stages in clay, copper pots kept one below
the other and each of the pots is filled with different pebbles, herbs this filtration
unit was in Royal people house only.
As flavored carbonated beverages gained popularity, manufacturers
struggled to find an appropriate name for the drinks. Some suggested "marble
water," "syrup water," and "aerated water." The most appealing name, however,
was "soft drink," adapted in the hope that soft drinks would ultimately supplant the
"hard liquor" market. Although the idea never stuck, the term soft drink did.
05

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Until the 1890’s soft drinks were produced manually, from blowing bottles
individually to filling and packaging. During the following two decades automated
machinery greatly increased the productivity of soft drink plants. Probably the
most important development in bottling technology occurred with the invention of
the "crown cap" in 1892, which successfully contained the carbon dioxide gas in
glass bottles. The crown cap design endured for 70 years.
The advent of motor vehicles spawned further growth in the soft drink
industry. Vending machines, serving soft drinks in cups, became regular feature at
service stations across the country. In the late 1950s aluminum beverage cans
were introduced, equipped with convenient pull-ring tabs and later with stay-on
tabs. Light-weight and break-resistant plastic bottles came into use in the 1970s,
though it was not until 1991 that the soft drink industry used plastic PET
(polyethylene terephthalate) on a wide scale.
Beverage manufacturers have been quick to respond to consumer
preferences. In 1962 diet colas were introduced in response to the fashion of
thinness for women. In the 1980s the growing health consciousness of the country
led to the creation of caffeine-free and low-sodium soft drinks. The 1990s ushered
in clear colas that were colorless, caffeine-free, in 2004 preservative-free value
added water based beverage, calorie free and herbal water.
06

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The Japanese are heir to waters of great quality or historical value, some which
are even claimed "divine". In order to raise the public awareness and help preserve this
natural heritage the Japanese Ministry of Environment designated 100 sources of natural
water as Japan's "Selected Exquisite" waters in 1985. Thus, in addition to receiving healthy
water from the tap, residents and visitors in Japan can seek out such waters as White
Dragon water, which flows from the mouths of twin entwined dragons at the Arai (New
Wells) Yakushi Temple in Tokyo or bring home samples of the Yotei Mountain's Spout
Water, which spurts from the foot of the mountain at the rate of 80,000 tons/day after
filtering through the volcanic rock.
So it is with a bit of chagrin that we report today on the newest trends in bottled
water in Japan: Suntory, Japanese whiskey company and market leader in bottle water
(Tennensui water), has added a new twist to consumer demand for water in bottles.
"Mizumizushia" has been on the market since March 2005, selling at about 3.80 U.S.
Dollars per 2-liter bottle. The water, riding on the Japanese health boom, contains deep
seawater and dietary fiber, which is claimed to reduce the absorption of suger if it is
consumed with meals, helping to control a rise in blood sugar related to diabetes. The deep
sea water is also rich in magnesium, replenishing a mineral which many diabetics lack.
Proving that this is a trend and not an isolated case, competitor House Foods Corp
started selling "Mineralist" containing zinc, copper and iron, and claimed to reduce the risk
of osteoporosis for women. House Foods has been also been selling water with dietary fiber
since 2004.
A three-fold increase in the sales of bottled waters over the last decade, with
double digit growth rates (11 percent since 2004, predicted to be repeated in this year)
reflects not only new domestic products, but also the import of high-end European waters
such as Volvic, imported by Kirin Breweries, which has exceeded the market average with
14% growth since last year. Although Japanese consumption of bottled water is still low
relative to European and American patterns, Japan seems to be joining the trend towards
resource-intensive sources for life's most important ingredient.
Aquanomy The latest trend in bottled water is the art (or science) of choosing just the
right kind of water to pair with your food (based on mineralwater)
07

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