Mineral water is natural, subterranean water containing at least 250 parts per million (ppm) of dissolved solids, including minerals like calcium, magnesium, and sodium, and is generally bottled at the source.
The origin of the water must be clearly identified, such as a natural spring or artesian well. It should be verified that the source complies with recognized international purity and safety standards to ensure premium quality and global acceptance.
The concentration of essential minerals — including calcium, magnesium, sodium, potassium, bicarbonate, sulfate, and chloride — must be specified in mg/L. These values should align with applicable regulatory guidelines and meet buyer or market-specific requirements.
The pH level should generally range between 6.5 and 8.5, maintaining balance and ensuring suitability for consumption according to industry quality benchmarks.
TDS indicates the total amount of dissolved minerals present in the water. Typically, this falls between 50 and 500 mg/L, depending on brand positioning and target market preferences.
The water must be completely free from harmful microorganisms. Total coliforms, E. coli, and other pathogenic bacteria should register zero CFU/mL to meet strict safety standards.
International certifications such as HACCP and ISO 22000 (Food Safety Management System) are essential. Additionally, compliance with region-specific standards — such as NSF or FDA regulations for the U.S. — is crucial, particularly for mineral water exports from India, ensuring adherence to global quality and safety requirements.
