Recognising water as both a fundamental need and pleasurable beverage, BE WTR aims to unlock the potential of tap water while reducing the environmental impact of single-use plastic-bottled water and long-distance transportation.
Its Swiss-patented advanced filtration technology removes impurities, microparticles, organic substances, and chlorine in tap water. The filtered still or sparkling water is then bottled and sealed onsite in reusable glass bottles.
The company recently opened a bottling facility in Singapore, its first location in South East Asia, where the bottles are delivered by electric vehicles to partners within a 10km radius. Subsequently, the empty bottles are picked up to be cleaned and refilled.
According to the firm, the bottles can be reused for 200 cycles, five times more than the industry standard of 40 cycles. The bottles are recycled at the end of their life cycle to “close the loop”. This saves up to 70% energy, compared to producing new glass bottles.
Despite the accessibility of Singapore’s tap water, which is known to be one of the safest drinking waters in the world, data shows that Singaporeans consume more bottled water and spend more on it per capita than any other country.
“Bottled water travel thousands of miles to reach Singapore, generating a huge amount of carbon footprint. Transport is what we really want to eliminate, and that favours being closer to the point of use. Moreover, Singaporeans should be proud to be served and drinking locally bottled water,” Mike Hecker, founder and CEO of BE WTR, told FoodNavigator-Asia.
Currently, the company has established bottling plants in Switzerland, France, UAE, and Singapore, where they are supplying to partner restaurants and hotels, with expansion into direct-to-consumer on the horizon.
“It’s the holy grail for us to move consumption in homes from bottled water or tap water, which is not as best as it can be, to premium sustainable water. But for that, we need both technology and to bring it to a cost level that is within reach of the mass population.”
In its Series C funding round closed in October, BE WTR raised CHF39m (USD44.6m), as it looks to operate over 20 bottling sites by the end of 2025.
Its latest plant located at Rosewood, Abu Dhabi opened in November. Within the Middle East region, the firm is also planning to enter Bahrain and Qatar.
“Saudi Arabia will be a very important market, but we still need to find a solution with regard to making sure that we are compliant to the local regulations.”
Another key potential market that BE WTR is eyeing is China. In fact, it has formed a joint venture with a Xiamen-based company to grow in the market.
The first bottling plant in Xiamen is expected to launch before the end of this year, with ambitions to expand to “at least 10 of the biggest cities” in the near future.
“Firstly, glass bottled water hardly exist in China. We want to let Chinese consumers and industry stakeholders discover a better solution to plastic. What is reassuring is how they are looking at sustainability — on the streets, you’d see a massive switch to electric vehicles, from scooters to cars.
“Moreover, people don’t drink enough water there. Our goal is to show them how water can be a part of the meal experience. Twenty years ago, coffee was barely consumed in China, but now you see coffee chains everywhere. Particularly, young consumers today know how to appreciate coffee. I believe we could do the same with water.”
Flavour-enhancing water
BE WTR has spent the past four years developing AQTiV+, an upgraded version of its filtered water that is “activated” via electromagnetic resonance.
Inspired by the process of water flowing down rocks in nature, which is said to have an effect on its taste, the patented resonator technology “invigorates” water molecules, creating a silkier texture and fresher taste.
In addition, the firm claimed that AQTiV+ water “opens the palate and amplifies the flavour sensation of foods and drinks tenfold”.
“AQTiV+ makes water a part of the gastronomic experience and not just an accompaniment. At the end of the day, water is what we probably drink more than anything else, and if we can make it a responsible and pleasant moment, it’s good for everyone.
“At the moment, we are limiting its supply to select restaurants. While we are already starting to receive good feedback, we want to learn more from the chefs and sommeliers on how best to explain, pair, and serve it,” Hecker said.
It will be officially launched at international culinary competition Bocuse d’Or Grand Final taking place in January 2025 in Lyon, France.
