Natural Mineral Water

A water source for natural mineral water must be protected against pollution and must not contain faecal indicator organisms or pathogenic microorganisms. Natural mineral water can be drained from one or more natural or landscaped outlets from a groundwater reservoir (aquifer). Natural mineral water is characterized by its content of dissolved minerals and other constituents as well as by its original state. See 2 § LIVSFS 2003: 45. The food business operator must ensure that the water's properties in terms of composition of dissolved minerals, trace elements, temperature and the like are unchanged and stable in the short and long term. However, some natural variation may occur. The food business operator must be able to provide reasonable explanations for any natural variations. The composition, temperature and essential properties of the water must not be affected by variations in flow or abstraction of water. The food business operator must also define the composition of the water's characteristic constituents, which must also be stated on the labeling of the packaging. See Sections 2 and 23 of LIVSFS 2003: 45. The food business operator must also monitor that the content of the other constituents of the water does not change over time to an extent that cannot be explained by natural variation. Monitoring should be done through regular inspections of the composition of the water. The control authority checks that the water's characteristic constituents and other mineral content comply with the approval. The food business operator must be able to show that the water and the water source are continuously protected against pollution. Read more about Natural Mineral Water at European Commission

Vitamin D

Vitamin D regulates the calcium balance in bones and teeth. Vitamin D deficiency can cause rickets, "English disease", in children, which manifests as soft and deformed bones, and bone softening, osteomalacia, in adults. Vitamin D is one of the few vitamins we risk getting too little of and some groups may therefore need supplements. We get the vitamin in us in two ways: partly through food, partly vitamin D is formed in the skin when we are out in the sun. Vitamin D in food we get mainly from fish. For example, salmon, herring, mackerel and tilapia contain a lot of vitamin D. Dairy products, herbal drinks, margarine and shortening mixtures are also important sources, if they are fortified with vitamin D. Eggs and meat also contain some vitamin D.

Vitamin B6

Vitamin B6, also called pyridoxine, is necessary for protein metabolism and is important for, for example, the function of the nerves. Highest levels of vitamin B6 are found in animal foods such as meat, poultry, sausages, eggs and dairy products. But potatoes, cereals, berries and bread are also good sources of vitamin B6. For those who do not eat dairy products, it is important to find another source of vitamin B6. Vitamin B6 is found in, for example, legumes, green leafy vegetables, bread and other whole grain products, potatoes, fruit, berries, almonds, wheat germ and sesame seeds.

Vitamin B12

Vitamin B12, cobalamin, is needed, among other things, for the cells' metabolism and for the formation of blood cells. It is also necessary for the functioning of the nervous system. Vitamin B12 is found mainly in animal foods such as fish, meat, shellfish, eggs, liver, milk and cheese. Fermented products, ie fermented or lactic acid, may also contain some vitamin B12. There are also inactive forms of vitamin B12 in the diet, especially in vegetables. The inactive forms of the vitamin can not be absorbed by our bodies.


Niacin is needed for the metabolism of fats, carbohydrates and protein. Highest levels are found in chicken, fish and meat, but also peanuts, hard bread and cereals contain slightly higher levels of niacin. There are also products enriched with niacin, such as certain breakfast cereals.


The body needs biotin, among other things, for fatty acid metabolism.
Biotin is found in almost all foods. Liver, egg yolk, oatmeal and wheat groats are especially rich in content. Biotin is also formed by our intestinal bacteria, but how large a part this is of the total need for biotin is unclear.

Magnesium - (Mineral)

Magnesium is needed, among other things, for the production of protein, for the metabolism of calcium and for normal nerve and muscle function. Magnesium is found mainly in legumes, leafy vegetables, whole grains, meat and seafood. We also get magnesium in us through the water we drink, (especially in municipalities with hard water).

Zinc - (Mineral)

Zinc is a vital mineral. It is part of hundreds of enzymes in the body that affect the metabolism of proteins, carbohydrates, fats, nucleic acids and certain vitamins such as vitamin A. Zinc is also needed for the immune system. Meat, dairy products, whole grains and entrails are good sources of zinc. Zinc uptake is facilitated by animal proteins. Mussels, cheese and nuts are also rich in zinc.

BCAA- (branched-chain amino acids)

BCAA Protein consists of twenty amino acids, nine of which are essential. This means that we cannot manufacture them ourselves, but they must be supplied via the diet. Only the essential amino acids have been shown to increase muscle growth after exercise. Three of the essential amino acids belong to the group of branched-chain amino acids (BCAAs) - leucine, isoleusine and valine. Of these, leucine is mainly attributed the greatest effect on muscle synthesis. The branched chain amino acids are metabolized in the muscles and are thus important for muscle metabolism. There is also a theory that the addition of BCCA would increase endurance during exercise. This is because the branched-chain amino acids sink into the bloodstream during exercise and compete with the amino acid tryptophan for the blood-brain barrier. Tryptophan is then converted to serotonin, which is thought to increase mental fatigue. Thus, with increased levels of BCAAs in the blood, fatigue could be reduced and performance improved.


Fructose is sometimes called fruit sugar or levulose and also occurs in free form in many foods, especially in fruit. Unlike glucose, fructose can be absorbed into the body without the need for insulin. Fructose also does not contribute to the release of insulin. Fructose is converted faster than glucose and can also be converted more quickly to triglycerides. Whether the fat is stored in the adipose tissue or burned depends on whether you eat more than you waste. There are not enough good quality studies to be able to say for sure what health effects fructose has, but two meta-analyzes published in 2017 found no negative effects on blood fats and lower blood sugar responses of replacing glucose or sucrose with fructose (Evans 2017a, Evans 2017b) .


Sucralose, E-number E 955, is one
sweeteners whose properties allow it to be used in several different types of foods. It has a great sweetening effect, is stable and can withstand heating. Sucralose may, for example, be used in soft drinks, desserts and confectionery.
Sucralose is a modified sugar (based on sucrose) that is about 600 times sweeter than sugar. The substance is partially absorbed into the body and excreted rapidly without being broken down. Sucralose therefore provides no energy and does not affect blood sugar levels. Can sucralose be dangerous to health?
The European Scientific Committee for Food (SCF) has made several assessments of sucralose. At the most recent valuation (in 2000), SCF judged that sucralose does not have any effects on, for example, the genome or the fetus.


Caffeine is one of the world's most consumed stimulants. Caffeine can in the short term counteract fatigue and give a feeling that it is easier to focus on tasks, but too large intakes can cause nausea, palpitations, muscle tremors and sleep problems. Caffeine is found naturally in, for example, coffee, tea, maté, guarana and dark chocolate. Larger amounts of caffeine are added in energy drinks and also in many supplements. Caffeine can also be added as a flavoring to give or change taste and aroma. 180 mg caffeine = equivalent to about 2.5 cups of coffee


Our ambition is to produce all our functional drinks with only natural ingredients for taste and color and with Natural Mineral Water from Åre Källa. We use a few additives to always ensure the highest quality. Among other things, we use acidity regulators (citric acid) and preservatives (potassium sorbate). What counts as natural can change over time. It is important for us to follow the debate and constantly strive for the natural. Citric acid (E 330) is an antioxidant and acidity regulator that is added to prevent the drinks from discoloring (oxidizing). They also ensure that easily digestible vitamins are better preserved. Citric acid is a substance that is found naturally in berries and fruits and is also produced naturally in the body.
Potassium sorbate (E202) is a preservative. Occurs naturally in many berries and fruits, such as rowanberries and cloudberries. When used as a food additive, it is synthetically produced.
Recess All additives in Swedish food must have an identity number, an E-number. "E" means that the EU has approved the additive and the subsequent numbers are a unique number for each additive. An example is ascorbic acid, E300, which is the same as regular vitamin C. Additives can be used to increase shelf life, or affect texture, taste or color. The EU's requirement for all of them is that they be harmless to health and of value to the consumer.