Water is the fundamental requirement for all life and the single most consumed substance by humans. In a food context, water refers to potable drinking water used for hydration, cooking, and as an ingredient in virtually every prepared food and beverage.
Water quality and mineral content vary significantly by source and treatment method. Tap water, spring water, mineral water, and purified water all have different characteristics depending on their geological source and processing. In Australia, municipal tap water is treated to meet strict safety standards and is fluoridated in most areas.
As a food ingredient, water appears in infant formulas, reconstituted beverages, soups, and countless processed foods where it serves as a solvent, cooking medium, or structural component.
How it's produced
Drinking water is sourced from surface water (rivers, lakes, reservoirs), groundwater (aquifers, bores), and in some cases desalination of seawater. In Australia, most municipal water comes from protected catchment areas and is treated through filtration, disinfection, and fluoridation before distribution.
Bottled water may be sourced from natural springs, artesian bores, or municipal supplies, and undergoes additional filtration or purification depending on the product type. Spring and mineral waters are collected from underground sources where the water has been naturally filtered through rock and soil.
What it costs the planet (per kilo)
≈ Estimated from its category — typical for salt & minerals, not measured for this item yet. Sources & methods →
What comes from this
Your household's take
One thumb per person, shared with your household — it steers what the wider-web shelf and the swap chips offer you. Tap again to take it back.
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