Carbonated spring water, lemon fruit from concentrate (3%), lemon juice from concentrate (1%), citric acid, flavourings, preservatives (potassium sorbate, sodium benzoate, sulphur dioxide), sweeteners (sucralose, acesulfame K)

The new flavour is low in sugar, with natural flavours and no artificial sweeteners. It is also vegan and vegetarian-friendly and comes in a recyclable bottle. Danone Waters has launched a new Volvic Touch of Fruit flavour, Pineapple & Orange Vitality with added Vitamin B6.Marie Chaigneau, brand manager at Danone Waters UK & Ireland, said: “According to Mintel, 36% of people would like more information on how to improve their energy levels, and the new Volvic Touch of Fruit is a great option for them, as its added Vitamin B6 helps to reduce tiredness and fatigue.

The amount of enamel lost following immersion in the various drinks tested is shown in Table 2. The amount of enamel removed, ranged from 1.18 to 6.86 μm. In comparison, the orange juice positive control produced a mean surface loss of 3.34 μm. Two drinks produced significantly lower levels of enamel erosion; Volvic orange and peach and the elderflower drink. The values for the Volvic orange and peach were significantly lower than Volvic lemon and lime (P<.01), cranberry (P<.001), Boots lemonade (P<.05), Boots orange juice (P<.001) and Waitrose grapefruit (P<.005). Spring water, apple juice from concentrate (13.5%), cranberry juice from concentrate (6.5%), citric acid, flavourings, preservatives(E242, potassium sorbate, sodium benzoate), stabiliser (E466), sweeteners (sucralose), antioxidant (ascorbic acid), colour (anthocyanins), Vitamins E, B3, B6 and B12 Additionally, orange is the second-biggest flavour in the soft drinks category, while orange and pineapple combinations have grown by 13.4%. Adrienne adds: “Summer is a crucial time for retailers to grow their soft drinks sales, and we’re here to support them in making the most of the opportunity as well as meet consumer needs and offer something delicious to the soft drinks category.”The evidence linking erosion with diet is based on a number of case reports and a few epidemiological studies. Millward et al 5 examined 101 school children and found a high level of erosion associated with the consumption of soft drinks, particularly carbonated beverages. Jarvinen et al 6 carried out the only case-controlled study and found that the risk for erosion was increased if citrus fruit was consumed more than twice daily or if sports drinks were consumed more than once a week. We’re delighted to relaunch Volvic Juicy in the market and we’re confident it won’t disappoint our customers. We know consumers are increasingly aware of their sugar intake and actively trying to reduce it where possible, seeking ‘healthier’ options. People are looking to brands and manufacturers to help them make health conscious choices without having to compromise on taste, and that’s why we continuously looking to develop and improve our offers. This ambition is at the heart of everything we do as a brand and as part of Danone. Our One Planet One Health vision is to bring health through food to as many people as possible.

Our Volvic Orange & Peach water is 97.5% water; it refreshes like water, tastes like a Touch of Fruit. Low sugar. Free from artificial sweeteners. Volvic. The results for the neutralisable acidity values are given in Table 2. These values ranged from 4.16 mls for Volvic Touch of Fruit Still Orange and Peach to 16.30 mls for Boots sparkling cloudy lemonade spring water. The positive control orange juice had the highest neutralisable acidity value of 19.68 mls. Volvic Touch of Fruit Orange & Peach water is a refreshing blend of Volvic Natural Mineral Water with a touch of natural Orange & Peach flavour. Each bottle of Volvic flavoured water, refreshes like water & tastes like a touch of fruit.The pH of some flavoured waters were found to be more acidic than plain still or carbonated waters, with a pH of around 3.3. 11 However, the effect of these drinks on enamel was not assessed. Top 10 Chocolates Top 15 Chewing Gums Kinder’s Product Range Nutella’s Product Range Ferrero’s Product Range Kit Kat Range Cadbury Range After baseline profiles were determined in duplicate, enamel samples were taped to expose a 2 mm width of enamel (approximate enamel area of 10 mm 2). Five enamel specimens were exposed to 250 mls of each drink and stirred in a thermostatically controlled water bath at 37°C for one hour. Following exposure, the enamel specimens were rinsed in water, dried and the tapes removed. Surface enamel loss was measured on the profilometer in triplicate, with the amount of enamel loss recorded in micrometers. Averages were calculated from triplicate measurements.

However, pH measurement of a drink does not give the whole picture 14 and one must also consider the neutralisable acidity which gives a measure of all the free hydrogen ions available to cause erosion. The neutralisable acidity values of the flavoured waters varied more widely from 4.16 mls of 0.1M NaOH for Volvic still orange and peach to 16.3 mls for Boots cloudy lemonade spring water drink. The reasons for this wide variation in these values are not immediately obvious and it is difficult to form an informed opinion as the product labelling does not give any percentages or concentrations for the components of the drinks. In comparison, the neutralisable acidity of the control orange juice was slightly higher than any of the flavoured waters tested at 19.68 mls. According to Danone Waters, added health benefits are helping to drive 9.8% growth in the flavoured water category, which has influenced the inclusion of Vitamin B6 in the new product. With its delicious blend of pineapple and orange flavours, this will no doubt be a popular addition to the Touch of Fruit range alongside our other iconic flavours.” The pH values for all the flavoured waters tested fell within a narrow band of 2.64–3.24 and all were slightly more acidic than the control orange juice. Although the values were numerically similar it must be remembered that pH is a logarithmic scale, so that small changes in pH values equate to larger changes in the hydrogen ion concentration. Previous studies have shown that the pH values of both still and carbonated bottled waters lie close to neutrality 10 , 11 but the much more acidic values found in this study of less than 3.5 suggest that flavoured waters are potentially more erosive than their non-flavoured counterparts. Furthermore, the critical pH below which enamel begins to erode significantly is 4.5. 13 This is presumably due to the addition of fruit extracts as flavouring agents. These are high in naturally occurring fruit acids, such as citric acid, used as flavouring agents. Some manufacturers also add citrate based compounds to enhance the shelf life and this adds to the acidic burden of these drinks.Carbonated spring water, grapefruit juice from concentrate, fructose, citric acid, flavourings, sweetener (aspartame), preservative (sodium benzoate) The positive control, orange juice, removed 3.24 μm of enamel and this is typical of most orange juices that tend to remove 3–4 μm of enamel in one hour in a laboratory test. Five enamel specimens were also immersed in Tropicana™ brand orange juice for one hour as a positive control and in distilled water as a negative control. Carbonated spring water, Floridian orange juice from concentrate (18%), fruit from concentrate (2.5%), citric acid, flavourings, preservatives (E242, potassium sorbate, sodium benzoate), sweetener (sucralose), vitamins C, E and A The pH of still mineral waters has been found to be close to neutrality, while the pH of carbonated water is slightly more acidic at around 5.2. 11 The effect of still and carbonated mineral water on powdered enamel has been assessed using spectroscopy. 11 It was found that these drinks had little erosive effect on enamel and carbonated water produced a slightly greater dissolution effect compared to still water, but this is very unlikely to be of clinical significance.