Ako Kasei is launching bottled desalinated deep sea water, taken from a sea spring in Japan, that it claims offers extended benefits to tap water.
The water, which flows at a depth of more than 200 metres, has circulated for 2,000 years without any contact with air. It is rich in magnesium, nitrogen, phosphorus and
silicate, which the company claimed could enhance the flavour of home-made soups and retain the firmness of vegetables, rice and pasta during cooking. It can even aid yeast fermentation in home bread-making. Ako Kasei already produces a desalinated deep sea water for drinking.
The water is launching at next month’s Food & Drink Expo in Birmingham.