date:Mar 06, 2014
iness said the sugar content (primarily sucrose) was only 2 to 3 per cent.
Maple water, or sap, is the raw ingredient of maple syrup, which is traditionally process into syrup because it spoils after just a day. But New Nutrition Business said developments in aseptic packaging from packaging company Tetrapak, combined with processing maple water on the same day it is collected, mean water could now be made commercially available.
A trio of Canadian entrepreneurial brands Oviva, Seva and Maple