date:Oct 31, 2016
lored to work with any type of juice: including carrot, citrus, sugarcane and even olives.
But doesnt it taste like veggies?
Kambouris admits that a vegetable taste to the water was one of the biggest challenges he had to address in developing the technology, along with ensuring that the water could be produced in an economical way.
But its a challenge he overcame: and now the water is taken seriously by chefs and connoisseurs and has a premium position in hotels, shops, restaurants and even