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Once upon a time, flavoured soft drinks were for children. In a social setting, adults who chose not to drink alcohol were faced with the undignified choice of fruit squash or lemonade. Fortunately, things are changing. Teetotal Brits A quarter of a century ago, approximately 10% of adults in the UK classified themselves as “non-drinking”. In 2022, this figure has doubled, with 20% of British adults choosing not to drink alcohol. The shift to abstention is particularly noticeable in young adults. One explanation put forward by sociologists is the peer support and validation provided by social media. A generation ago, young people’s social lives were heavily reliant on alcohol. Insecurities and self-doubt could be cushioned by alcohol, and the act of drinking together established a sense of belonging. For many young people today, that vital sense of belonging is found through social media. Another influence on this non-drinking trend is an acute awareness of health and wellbeing. The sight of a young adult going about daily life with a bottle of water in hand (or maybe peeping out of a rucksack) has become a familiar one. And when a round of hot drinks are being made, it’s not unusual, nowadays, to hear somebody ask for a glass of cold water. Flavoured soft drinks for grown-ups This welcome decrease in alcohol consumption among the younger generation of adults goes hand-in-hand with an explosion of innovation within the soft drinks market. New and exciting flavours are bursting onto the soft drinks scene, along with a wide range of low-calorie, sugar-free drinks that are quite at home beside the beers and wines at any summer barbecue or house party. A recent study set out to discover what people of between 18 and 34 years look for in a bottled soft drink. The study revealed: People in this age group wanted a healthy option without sacrificing flavour. The (average) top priorities in selecting a healthy soft drink were: (a) it contained raw fruits or vegetables, (b) it was low in sugars and calories, (c) it was organic. Participants most commonly consumed bottled drinks while at work. The next most common times were: during workouts and relaxing at home. People were attracted to simplicity of flavour profiles and packaging. Bold flavours and colours were taking over from delicate, understated flavours and colours. Citrus flavours Citrus flavours have always been a cornerstone in the soft drinks market, but recent trends are branching out, away from the traditional lemon (Citrus limon) and sweet orange (Citrus x sinensis*) – a natural hybrid of the pomelo (Citrus maxima) and the mandarin (Citrus reticulata). Flavours that are becoming more and more popular in adult soft drinks include grapefruit, blood orange, and yuzu. The pomelo and sweet orange were introduced to the West Indies, from Asia, in the 17th century. A cross between the two fruits occurred in Barbados, resulting in the hybrid we know as grapefruit (Citrus x paradisi*). Per 100 grams, raw grapefruit provides 40% of the reference intake for ascorbic acid (vitamin C). Blood orange is a variety of sweet orange, with its own unique flavour. The main attraction of blood orange is its natural deep-red colour. Yuzu (Citrus junos) is a yellow, aromatic fruit that can grow to the size of a grapefruit. Its taste is a crisp and fresh combination of lemon and grapefruit – not for those who aren’t so keen of sour flavours! * The x in a name identifies the species as originating from a hybrid. Tropical flavours The “tropics” refers to the area of the Earth between two latitudinal lines known as the tropics of Cancer and Capricorn. Comprising approximately 25% of the Earth’s surface, the tropics form a wide belt around the equator. Tropical areas are typically hot and fertile, and many different kinds of fruit are grown here for exportation all over the world. Pineapple (Ananas comosus), which is indigenous to South America, was first introduced to Britain in the 1600s. For a couple of centuries, the fruit was a status symbol, so expensive that only the very rich could afford one. Rather than being eaten, the pineapple was displayed on the dinner table in stately homes, and was even hired out to those who could not afford one of their own! These days, the pineapple is enjoyed for its flavour and health benefits, but there’ll always be a sense of the exotic in this spectacular fruit. Per 100 grams, raw pineapple provides 44% of the reference intake for manganese and 58% for vitamin C. The mango (Mangifera indica) originates from south Asia and is the national fruit of India, Pakistan, and the Philippines. Globally, approximately 43 million tonnes of mangoes are produced each year, and with its sweet flavour and soft yellow flesh, mango is the UK’s 15th-most popular fruit, liked by 67% of the population. Per 100g, raw mango provides 60% of the reference intake for vitamin C. Nostalgia and national identity The world is becoming smaller, and if a food is grown anywhere on Earth, there’s a good chance it will be available to us in the UK. We take for granted a wide selection of citrus fruits, which evolved in Asia, and we’re accustomed to exotic fruits that are grown in the tropics. But despite a desire to embrace diversity in our diets, there still exists a need for reassuring, nostalgic taste profiles. For instance, a fresh interest in British apple varieties is creeping into our flavour choices.   Originally a type of mead – i.e. a fermented drink – dandelion and burdock is a drink that’s been around in Britain since the middle ages. Nowadays the drink is usually carbonated. With its roots set firmly in British history, this traditional beverage provides an affirmation of national identity. Dandelion (Taraxacum officinale) and burdock (Arctium lappa) are both indigenous to Europe and Asia, but dandelion, a rich source of nutrients, is now naturalised all over the world. Rhubarb, the fleshy stalk of species from the genus Rheum, is native to Siberia and has been grown in Britain only since the end of the 18th century. However, during WWII, when the price of Yorkshire-grown rhubarb was capped at one shilling per pound, to keep it affordable to everyone, it became a national favourite. Rhubarb contains, per 100 grams, 28% of the reference intake for vitamin K. Health and flavour As we become more health conscious and concerned about how we care for our bodies, the soft-drinks market is coming up trumps with a plethora of natural and delicious alternatives to those traditional sugary treats of the past. Rather than narrowing our options, the trend for a healthy diet is opening up a whole new world of flavours.  

There are so many reasons! These taps are cost-effective, eco-friendly, safe, convenient, fun, and stylish. A boiling- and chilled-water dispenser unit puts an end to queues at coffee break, excessive steam, limescale in your drinks, and the risk of dangerous spills. With sparkling water on tap, staff can liven up fruit juice with a bit of fizz, or just enjoy the fresh, tingling sensation of chilled carbonated water. The many reasons why every office needs a boiling-, chilled-, and sparkling-water tap can be summed up, really, in three big reasons: Stop using plastic bottles. Keep staff hydrated. Show off your brand’s professionalism.   1. Join the fight against plastic pollution In the UK, around seven-and-a-half billion plastic bottles of water are purchased every year. Once the brand-new plastic bottles are made, they have to be filled, and whether they’re taken to the water or vice versa, there’s transportation involved. Next step: the packaged water is transported to thousands of commercial outlets. Over the course of each year, seven-and-a-half billion bottles of water are purchased in the UK; the water is consumed; the bottle is (in 55% of cases) disposed of and collected by a refuse collection vehicle that chomps through a gallon of fuel every four miles. Much of this discarded plastic ends up in landfill – and a lot of it finds its way into the sea. Plastic has only been around for 150 years, and already this non-biodegradable material is clogging up the oceans and filling up the land. Plastic pollution is affecting thousands of animal species as it spreads through the food chains. Celluloid, the world’s first artificial polymer, was invented in 1869. The killing of elephants for their ivory was getting out of hand, and this new material, celluloid, was welcomed as an eco-friendly alternative. Now the plastic itself is an ecological hazard. How do we slow down this assault on the natural environment? By not buying bottled water. And this is one reason why every office needs a boiling-, chilled-, and sparkling-water tap. 2. Keep hydrated Headaches, palpitations, memory loss, lack of concentration, depression, insomnia, urine infection, constipation, disorientation, tiredness, kidney failure, dry mouth, bad breath, sore joints, irritability, confusion, dizziness … All symptoms of dehydration. More than half of the human body is made up of water. Without water, we die. Without enough water, we can’t function at full capacity. Every single one of a body’s trillions of cells depends on water for survival. Blood (78% water) carries nutrients to each cell, and works most effectively when well diluted. A high volume of low-concentration blood will flow freely, saving strain on the heart and enabling the production of neurotransmitters for effective cognition. Our built-in shock absorbers, cerebrospinal fluid (which protects the brain) and synovial fluid (which cushions and lubricates our joints), are made up mostly of water. One of the effects of chronic dehydration is accelerated deterioration of the joints. Physical discomfort as a result of sore, aching joints – or other conditions associated with dehydration, such as constipation, kidney stones, and headaches – can have a detrimental effect on productivity. Water, however, can’t be stored up in our bodies. It’s always just passing through. So, water intake needs to be frequent and plentiful. This is another reason why every office needs a boiling-, chilled-, and sparkling-water tap.

“Ensure availability and sustainable management of water and sanitation for all.” Annually, on 22nd March, environmental and health organisations around the world publicly advocate the importance of sustainable water sourcing. Each year, World Water Day has a special theme, and this year, the theme is “Groundwater – Making the Invisible Visible”. The Importance of Groundwater Groundwater accounts for about 50% of the world’s drinking water, 40% of its irrigation water, and around 33% of water used in industry. This freshwater is sourced from aquifers, which are bodies of rock that hold water within the pores of porous rock and within the cavities and cracks of non-porous rock. Aquifers close to the surface are more quickly replenished by rainwater than those deeper in the Earth’s crust. The problem is, water is pumped from aquifers at a faster rate than it’s being replaced, and deeper wells are being drilled to reach the deepest aquifers. As an aquifer’s water content is depleted, resistance against the pressure of the ground above is reduced, often causing subsidence and reducing the rock’s capacity to hold water. To exacerbate the situation, highly developed areas form an impervious barrier to rainwater, preventing the replenishment of aquifers. With human activities intersecting with water-flow pathways, it’s not unusual for groundwater to be contaminated with fertilizers, pesticides, solvents, and pharmaceuticals. Landscape disturbance from mining will sometimes introduce geogenic (i.e. naturally occurring) contaminants to groundwater resources.   A New Job for Emma When Emma Gardner, an experienced marketing manager, joined the Aqua Libra Co marketing team in March this year, she knew there’d be a lot to learn. We suggested getting her up to speed by running through her role and responsibilities. Emma said that would be great.Go at your own speed, she was told. Pace yourself. Okay. We told Emma we were sure she’d last the distance.... And then we told her about the World Water run. Emma had definitely hit the floor running.     World Water Run 2022 At Aqua Libra Co we’re running before work, after work, during lunchtimes, and at weekends. The money we raise through sponsorship will be donated to WaterAid, a charity we’re always keen to support. WaterAid is an international non-governmental organisation, focused on water, sanitation, and hygiene. It was set up in 1981 as a response to the UN International Drinking Water decade (1981–1990). As of 2018, it was operating in 34 countries.   The organization, which was founded as a charitable trust by the UK water industry at their main office premises in London on 21 July 1981, established first projects in Zambia and Sri Lanka. This amazing organisation is striving for a world where everyone, everywhere, has safe and sustainable water, sanitation, and hygiene. WaterAid changes millions of lives every year, working in 28 countries to provide clean water, decent toilets, and good hygiene.   Mina Guli When it comes to matters of the environment, Australian business woman, Mina Guli, is one of the world’s most influential campaigners. She has pushed her body to the limit to capture our attention. Now she has it. Mina is at last getting through to us all the desperate need to preserve our most precious resource: water. In her youth, Mina sustained a serious back injury. The prognosis was that she’d never be able to run again. But Mina says, “I saw it as an opportunity to redefine my limits.” In 2016, Mina ran across seven deserts in seven continents, completing 40 marathons in just 49 days. Tabernas Desert, Spain (Europe). About 70% of Spain’s water is used for agriculture. Much of it is wasted through inefficient irrigation systems. Arabian Desert, Jordan (Asia). Jordan's water supply is enough to sustain 4 million people, but the population is now 10 million. The amount of water lost as a result of poor infrastructure could satisfy the needs of 6 million people. Polar Desert (Antarctica). About 70% of the Earth’s fresh water is in the Antarctica ice caps. Simpson Desert, Australia (Australia). Australia is the driest inhabited continent on Earth, with the least amount of water in rivers and the smallest area of permanent wetlands. Richtersveld Semi-Desert, South Africa (Africa). South Africa is losing the equivalent of 4.3 million swimming pools of water a year because of leaky pipes and theft. Water demand is expected to outstrip supply as early as 2025. Atacama Desert, Chile (South America). Due to drought, people living on Chile's coastline survive on around eight litres of water per day. Showering isn't an option. Mojave Desert, USA (North America). In California, 4 trillion litres of water is used per year to farm almonds. Farmers are making more money selling their water supply than growing produce. In 2017, Mina ran along six rivers on six different continents; that’s 40 marathons in 40 days. Colorado (North America) Amazon (South America) Murray Darling (Australia) Yangtze (Asia) Nile (Africa) Thames (Europe) In 2019, Mina Guli set out to run 100 marathons in 100 days. After 62 days – and 62 marathons – she collapsed with a broken leg. To her surprise, supporters all over the world ran for the cause, because she no longer could. Running with Mina  Between 16th and 22nd March, people all over the world have been running to raise money and awareness for environmental causes. The team at Aqua Libra Co, located in different parts of the country, have clocked up several hundred kilometres between them. On her first day at Aqua Libra Co, Emma Gardner, based in Birmingham, cheerfully pledged to run/walk 15km. Or so she thought … Emma’s diary Friday: Well, there I was believing it was a 15km target, only to find out I’d actually signed up to complete 30km. I started my challenge with a slow 5km run. (Phew! I really need to up my game.) Saturday: I was out by 7am and managed to complete a 6.2km run before taking the kids to gymnastics and football training. Sunday: This evening I went for a slow, unenthused jog. I managed 5.7km. Wish I’d remembered about the run before I tucked into that huge Sunday roast. It was a struggle. Monday: At lunchtime, I walked 3.2km. After work, I took my 10-year-old son out with me for moral support. He wasn’t all that keen, but I promised I’d buy him some sweets when we got back. I clocked up 8.1km. Tuesday: At lunchtime, I trotted round the block for 1.6km. I thought I’d reached my target of 30km, but when I did the sums, I found I’d done 29.8km! When I put my trainers on this evening, I just planned to run the last 200 metres, but I was so relieved I’d succeeded, I carried on running! I ran for 2.3km, making a total of 32.1km. Did you run? The Aqua Libra team clocked up 750km, with many of us surpassing individual goals. If you ran with Mina for this year’s World Water Day, we’d love to hear about it. And why not help spread the message by sharing this article on social media.

In its 2020 annual report, Zenith Global – world-leading consultants to the food and drink industry – revealed that UK water-dispenser sales had increased for the seventh consecutive year. At the end of 2019, there were 870,600 units installed in the UK – an increase of more than 100,000 since December 2014. The report shows that 40% (348,240) of the UK’s water dispensers are bottle-fed units, and 60% (522,360) are mains fed. Of the mains-fed units, just under 37% (191,532) are integrated tap systems. So, what does the future look like for water dispensers? And what are the main factors driving the growing demand for mains-fed hydration systems?   Environmental consciousness Many studies have been undertaken to determine the environmental impact of plastic water bottles. Conclusions vary widely, but reasonable averages can be extracted. In a 2019 UK survey by INCPEN (Industry Council for Packaging and the Environment) and WRAP (Waste and Resources Action Programme), the focus was on “citizens’ attitudes and behaviours relating to food waste, packaging, and plastic packaging”. More than half of the respondents said they’d become more concerned about food packaging over the past year. Concerns included: impact on oceans and marine life (66%), waste packaging going to landfill (61%), difficulty/impossibility of recycling (58%), and contribution to climate change (41%). Consumers are becoming increasingly aware of, and concerned about, plastic’s detrimental effect on the environment. A mains-fed integrated tap system can potentially eliminate the use of disposable plastic. Take, for instance, Aqua illi – the highest performing tap on the market today – or the innovative Aqua Alto, available in any colour. These water systems can dispense upward of 300 cups (the equivalent of 75 litres) of chilled water – still or sparkling – per hour. If that 75 litres of water were packaged in 500ml bottles (i.e. 150 bottles), the total plastic would weigh approximately 1,500g, representing 4,500g of CO2 emissions. The total volume of water consumed during the production and transportation of these 150 bottles would be 225 litres. According to a 2019 article by Forbes, millennials (or Gen Y) are loyal to companies that care about their effect on society. This generational cohort (people born between 1981 and 2000) make up approximately 50% of today’s workforce, and their values are helping to guide organisations towards sustainable development goals. “Refillability has become an important feature of the dispense market over the last two years.” (Richard Hall, Chairman and founder of Zenith Global) Health consciousness In its 2020 Health and Wellbeing at Work survey report, the Chartered Institute of Personnel and Development (CIPD) revealed that organisations who ran a wellbeing programme were seeing improvement in employee morale and engagement – as well as a drop in sickness absence and increase in staff retention. There’s certainly evidence that a health-conscious generation of 20-40-year-olds (millennials) is shaping a culture of general wellbeing, which is having a huge impact on corporate productivity. The Millennials and Wellness report by American flavour manufacturer, Fona International, reveals that this generation takes a holistic approach to wellness. The focus has shifted away from fad diets and self-denial towards moderation, appreciation for quality, and care of the whole self, including mental health and hydration. Regular hydration is one of the most important factors in maintaining physical and cognitive health. Attractive and accessible hydration stations contribute to a healthy workplace culture, where pure water is a natural part of the working day. Hygiene Consciousness The charismatic American microbiologist, Dr Charles Gerba (“Dr Germ”), has helped to open many eyes to the facts of pathogen life. His studies of office hygiene at the University of Arizona have revealed some interesting information, including that frequently quoted statistic: “a desk space can contain 400 times the number of germs as a toilet seat”. The reason for this fact, of course, is that nobody would dream of not cleaning a toilet seat; it takes a little more imagination to recognise the germ potential of a desk. The bulk of Dr Gerba’s research was conducted before the Coronavirus pandemic, but over the past year, we’ve all become acutely aware of pathogen transmission via shared surfaces, and hygiene has taken on a new significance. Measures adopted in all areas of life to prevent the spread of COVID-19 are possibly here to stay. The global mindset has altered, and technology is supporting our new needs. Let’s think about making hot drinks in the office by boiling a kettle. Somebody picks up the kettle (touchpoint: handle)They fill the kettle from the mains-water tap (touchpoint: tap)They switch the kettle on (touchpoint: switch)That same person will probably make drinks for colleagues to avoid an inconvenient crowd around the kettle (touchpoints: mugs/cups)This process is repeated throughout the day, with several people making contact with touchpoints. Most of these touchpoints can be avoided with an integrated tap dispense system. Capable of dispensing a portion of constantly available hot, purified water in just a few seconds, Aqua Alto and Aqua illi save time and drastically reduce the need to touch shared surfaces. Aqua Touchless goes that step further, with gesture-control technology that allows users to dispense hot water without touching any shared surface at all. Future of office hydration So, what will hydration in the office look like in the next few years? Zenith’s report predicts that the UK water dispenser market will continue to expand and that by 2024, there’ll be almost 950,000 installed dispenser units. A key projection in the report is that, in terms of numbers, mains-fed water dispensers will overtake bottle-fed coolers in 2021. Businesses are seeing the advantages of mains-fed integrated tap systems, which provide safe, economical, easy-to-access hydration. Aqua Libra Co units, which include our own patented twin boiler and Aqua Pure purification system, are housed out of sight in a cupboard no larger than 600mm (w) x 600mm (d) x 900mm (h). A stylish three-in-one tap or a set of individual taps is installed neatly on a worksurface over a flush-fitting, plumbed-to-waste drain. With the potential to dispense hundreds of cups of boiling, chilled, and carbonated water every hour and to cut out disposable plastic in the workplace, water-dispenser units are becoming an integral part of the workplace. We believe that in five years’ time, at least 50% of all UK workplaces will be using a mains-fed integrated tap system.

Touchless technology is becoming more and more a part of everyday life. It’s used in computer games, communication and media technology, assistance technology, and security. In response to the COVID-19 pandemic, touchless technology has been employed more than ever in the field of hygiene, in a battle against the spread of microorganisms. Touchless sensing Before 2020, motion sensors had already become a familiar feature of public places. Toilet flushes, soap dispensers, water dispensers, hand driers, air conditioners, lights … All can be operated by means of a signal triggered by an interruption or reflection of an infrared beam. Automatic doors are also a well-established appliance of touchless technology. Whereas convenience is traditionally the motive for automatic doors, these marvellous pieces of machinery are coming into their own as a health benefit. This year, walking through an automatic door has taken on a new significance; it’s one more shared surface that we don’t have to touch. Gesture recognition Gesture recognition goes that step further. Whereas sensor technology reacts in a basic on/off fashion (to sense or not to sense), gesture recognition technology works on computer algorithms that match 3D images of real-time gestures to items stored in a gesture library. When a perfect match is found for a specific gesture, the corelating command is executed. Gesture recognition technology first made an appearance in the 1970s, and since then, it’s come on in leaps and bounds, driven by the gaming industry. Just like with touchless sensing, gesture recognition is taking on a new role. Viral contamination via skin – particularly hands – is a concern that’s recently become a priority concern, and touchless technology has an important part to play in providing alternative means of operating devices in shared spaces. Take, for instance, Aqua Libra Co’s Aqua Touchless. This piece of technology works in tandem with two of the highest-performing taps on the market today (the Aqua illi three-in-one tap and the modular Aqua Alto tap) and an industry-leading bottling system (the Aqua Bottler), which is capable of dispensing up to 180 litres of pure water every hour. With Aqua Touchless, the outlets are controlled via touchless gestures, allowing staff, customers, and visitors to take full advantage of the water-dispenser system without making physical contact with shared surfaces. Fingerprinting Fingerprinting as a means of signature has been used in various parts of the world for hundreds of years. As a means of forensic identification, it first came into use in the UK in the 1890s. The first person to be convicted on the strength of fingerprint evidence was 41-year-old Harry Jackson, who, on being found guilty of stealing billiard balls, was imprisoned in 1902. Today, more than 100 years on, fingerprint recognition can be a touchless process. This secure and convenient method of authorisation will no doubt be opening many doors – both physical and metaphorical – in the very near future. Voice recognition Voice recognition made its debut appearance in 1952 in the form of “Audrey” by the American telecommunications company, Bell Telephone Laboratories Inc. Ten years later, Audrey was outshone by IBM’s Shoebox system, which had the ability to recognise 16 words. The four major voice-recognition programmes – Alexa (Amazon), Voice Search (Google), Siri (Apple), and Cortana (Microsoft) – have opened up worlds of opportunities for the elderly, physically disabled, and visually impaired. Among their many functions, these devices allow the user to convert spoken language into printed text, carry out Internet searches, set reminders and alarms, and order take-away meals. Personal devices Mobile phones are rapidly becoming indispensable tools. Via our mobile devices, we can create connections, checks, and records. By scanning QR (quick response) codes, RFID (radio frequency identification) tags, and electronic chips, we can track products, invoices, payments, and documentation. All with minimum touch and a reduced risk of transmitting COVID-19. Technology rises to the challenge The COVID-19 pandemic has accelerated certain trends that might otherwise have taken a few more years to reach the point we’re at now. The concept of hygiene has taken on a new dimension, and technology has risen to the challenge of meeting new needs. Aqua Libra Co's water-dispenser systems have always delivered 100% purified water, free from waterborne bacteria and viruses. Now you can enjoy extra protection with Aqua Touchless.  

We all know what’s meant by herbal tea, even if many of these drinks contain neither herb nor tea. Tea is an infusion of cured Camellia sinensis leaves. Herbs are aromatic plants with leaves, seeds, or flowers that are used in medicine and for flavouring food. However, as language tends to bend and adapt to common usage, herbal tea is the most common term for a tisane, which, strictly speaking, is an infusion of caffeine-free plant material. Herbal teas are made from the flowers, seeds, fruits, roots, and leaves of hundreds of different plant species. For thousands of years, plants have been used for their medicinal properties, and one of the most common ways of ingesting their goodness is in the form of an infusion. Besides the health benefits of the plants themselves, drinking herbal tea is a tasty way to stay hydrated. Ask 100 people to pick their top 5 herbal teas, and you’ll probably get 100 different combinations. The following “Top 5 Herbal Teas” is just our take on the subject. How close is this list to your own? 1.    Magnolia tea for relaxation There are numerous herbal teas taken for their sedative properties. Lavender, lemon balm, and passionflower teas, for example, are all popular infusions for the easing of stress and anxiety. They’re commonly drunk in the evening, as a way to wind down before bedtime. Valerian root tea has been used for centuries as a remedy for insomnia and is arguably one of the most effective; the thing is, it smells and tastes revolting! Gamma-aminobutyric acid (GABA) is an inhibitory neurotransmitter that reduces neuronal excitability throughout the nervous system. It’s a chemical that’s widely used in antianxiety medication. GABA receptors are proteins that respond to GABA and effect a biological response. Honokiol and magnolol (both with the chemical formula C18H18O2) are compounds found only in plants in the genus Magnolia – honokiol in the leaves and seeds; magnolol in the bark. Honokiol and magnolol enhance activity in GABA receptors, helping to ease anxiety and relieve insomnia. Another function of GABA is to inhibit the production of the hormone glucagon. Glucagon, which is produced in the pancreas, raises the concentration of glucose in the bloodstream, counteracting the effects of insulin. When GABA receptors are kept healthy by compounds such as honokiol and magnolol, neural excitability and the production of glucagon are subdued – thus enhancing the efficacy of insulin. With a pleasant zingy taste and the calming effects of honokiol and magnolol, magnolia tea gets our vote for Best Tranquilising Tea. 2.    Cinnamon tea for circulation There are approximately 250 species in the genus Cinnamomum, and for centuries the bark of many of these trees – particularly Cinnamomum zeylanicum and Cinnamomum cassia – has been used for flavouring food and for medicinal uses. Cinnamon is actually a bit of an all-rounder, as it’s been found to have anti-inflammatory, antiviral, antibacterial, and coagulant properties – as well as a propensity to promote the growth of beneficial bacteria in the gut whilst suppressing the growth of pathogenic bacteria. However, cinnamon tea is outstanding in one particular area. It can contribute to a reduction in blood pressure by improving the dilation of blood vessels, which is conducive to better blood flow. Therefore, cinnamon tea is our choice for Best Healthy Heart Tea. 3.    Ginseng for the immune system Ginseng is named after Panax ginseng, the species originally used for its medicinal properties. Ginseng refers to the root of plants in the genus Panax. Panax is from Greek, meaning ‘all healing’. Ginseng tea is one of those marvellous all-rounders. It’s great for the heart and circulation, for cognitive function, and for intestinal health. If you’re looking for a herbal tea to promote general health and wellbeing, ginseng should certainly be considered. Yes, ginseng is a bit of a jack-of-all-trades, but it does have its own specialisation. Ginseng takes a lot of beating when it comes to enhancing resistance to illness. With beneficial effects on both the innate defences and the adaptive responses of the immune system, ginseng tea can take on any other herbal tea for the title of Best Tea for Immunity. 4.    Peppermint tea for digestion Liquorice (Glycyrrhiza glabra) root tea is brilliant for preventing and treating stomach ulcers. The sweet taste of liquorice comes from glycyrrhizin, a compound unique to G glabra, which is actually sweeter than sugar. Senna tea, an infusion made from the leaves of the senna plant (Senna alexandrina), stimulates intestinal contractions and bowel movements – a gentle cure for mild constipation. Peppermint tea is an infusion made with leaves of the peppermint plant – the sterile hybrid of spearmint (Mentha spicata) and water mint (Mentha aquatica). Because it produces no seed, peppermint reproduces vegetatively – i.e. asexually. The anti-inflammatory properties of peppermint help to relax and soothe muscles in the intestines and stomach, relieving the symptoms of irritable bowel syndrome (IBS). And it’s been shown to reduce bloating, dyspepsia, acid reflux, and cramping. Peppermint tea is the perfect after-dinner drink. First prize for Digestive Aid goes to peppermint tea. 5.    Ginger tea: best all-rounder Ginger (Zingiber officinale) regulates blood sugar level; reduces high blood pressure; improves blood circulation; eases digestion; relieves nausea; boosts the immune system; and it’s anti-inflammatory. Probably the best-known herbal remedy for nausea, ginger tea is drunk by pregnant women who are experiencing morning sickness. Many people who suffer from travel sickness will drink a cup of ginger tea before setting out on a journey – or even take along a flask of hot ginger tea. Ginger tea tastes lovely, just by itself. For some, though, it can taste a little bitter without a sweetener, such as honey or sugar. Ginger also goes very well with lemon, and there are numerous brands of herbal tea that produce a ginger-and-lemon blend. Congratulations to ginger tea – Best All-Rounder. Herbal tea in the office Winter’s on the way. To keep hydrated at work, why not infuse your favourite herbal tea in pure, hot water. The many benefits of caffeine-free tisanes, combined with the ultimate goodness of water, will keep your mind and body well. Creativity – here we come!  

Around 3% of the Earth’s atmosphere is water vapour – a molecular gas comprising one oxygen atom bonded to two hydrogen atoms at an angle of 104.5°. Water vapour accounts for approximately 0.001% of the total amount of water on Earth. Water is an amazing material. It makes up at least half of every living organism; it’s a very good solvent (nicknamed “the universal solvent”); and for many species, it’s the medium from which they absorb life-giving oxygen. Solid water One of water’s unusual features is that, as it freezes, its density decreases, effecting an increase in volume. In the case of most substances, density increases and volume decreases in the solid phase. So, why is water different? As liquid water becomes cooler, it contains less thermal energy, so its molecules are less active. At around 4°C, water reaches a point where the molecules aren’t moving around enough to be pulled away from bonding in the way they prefer: hydrogen atom to oxygen atom. The result is that each hydrogen atom is between the oxygen atom in its own molecule and an oxygen atom of another molecule, creating an open, crystalline structure. Due to the spaces in the molecular structure created by this particular bonding pattern, solid water has a lower density than liquid water. Liquid water It’s not until water warms up to that magic 4°C that the intermolecular bonds between hydrogen and oxygen atoms can be broken. Thermal energy makes the liquid water more dynamic, and the H2O molecules start to move around, repeatedly forming and breaking bonds. In the case of most materials, this would mean decreased density and increased volume; for water, it’s the opposite. The problem with ‘steam’ ‘Steam’ usually refers to ‘aerosol’ (abbreviation of aero + solution), otherwise known as ‘wet steam’. Aerosol describes liquid water droplets suspended within a gas – in most cases, air. Mist and cloud are examples of aerosols, and so is the hot mist that hangs over a pan of boiling water or the spout of a kettle. Most of us would probably agree that we can see steam; that ‘steam’ is the same as ‘aerosol’. The trouble is, the word ‘steam’ has wriggled its way into another definition. ‘Steam’ is often used to describe the gas phase of water, and this is where meaning and understanding start to break down. Most of us have a basic understanding of the science behind phase changes of water; but problems arise in communication. The culprit is ‘steam’. Maybe we should refrain from telling children that when water boils, it becomes steam. Yes, the liquid water does, eventually, become steam (aerosol). But only after it has turned into a gas at a temperature of 100°C and one atmosphere of pressure. Rolling these two concepts into one word is misleading. (A bit like the word ‘love’, which is one word for many different concepts.) Water vapour The gaseous phase of H2O is water vapour. Molecules from the surface of liquid water evaporate into the atmosphere as they absorb thermal energy and gain dynamism. Liquid water also changes to water vapour through boiling – when it reaches 100°C at one atmosphere (atm) of pressure (one atm is Earth’s approximate atmospheric pressure at sea-level) or a few degrees lower at a lower pressure. When water vapour cools and condenses into aerosol, the thermal energy is released. The Earth’s temperature control system is all about water. Very much like our own! Deposition and Sublimation Usually, a phase transition takes place from solid to liquid and vice versa, and from liquid to gas and vice versa. Sometimes, however, a transition is made from gas to solid or from solid to gas, without passing through the liquid phase. Gas to solid is ‘deposition’, and solid to gas is ‘sublimation’. Frost, that thin, dainty layer of ice on the ground, is formed when water vapour comes into contact with a solid that’s at a sub-zero temperature. A phase transition occurs as the water vapour turns to ice – a transition from gas to solid, without going through the liquid phase. This is an example of deposition. Instant coffee: gotta love it! Thin layers of frozen coffee liquor are heated at a very low pressure, and the solid water becomes vapour without passing through the liquid phase. Freeze-dried coffee is an example of sublimation. Hydration Good hydration is conducive to health and wellbeing. Good hydration is scientifically linked to high levels of productivity. Good hydration is recognised in many corporations as an important factor in the building of dynamic teams. Contact Aqua Libra Co to find out more about workplace hydration systems.  

The kettle has been around for thousands of years. Made from thermo-conductive materials and fitted with a handle for suspension and/or carrying, the kettle (or cauldron) is a vessel for heating food and water. Until the teakettle came into common use during the 18th century, ‘kettle’ was an all-encompassing term, making no distinction between the spouted pot with a lid and the open-top bowl. Certain English terms reflect the traditional idea of a kettle: a ‘fish kettle’ is a long, shallow pot for cooking whole fish in; a ‘kettle drum’ is a large, bowl-shaped drum; a ‘kettle hole’ (a geological term) is a hollow, typically filled with water. The kettle can be thanked for providing countless generations with boiled – and thus sterilised – drinking water. In China, people began to add green tea leaves to the hot water for some flavour – a practice that was first documented during the Shang Dynasty (approximately 1600 to 1100 BC). Vegetation of all kinds has been thrown into boiling water, including barley and other grains, which led to what we now call malt beer. But let’s put aside, for now, the marvellous concoctions that have been created in this most ancient of appliances, and have a look at the kettle itself. Where does it come from? And where is it going? What’s in a name? By the middle of the 5th century AD, Britain was no longer a part of the Roman Empire. The people of Britain were speaking a mixture of Latin and Insular Celtic. It wasn’t long, however, before Anglo-Saxon migrants flooded into Britain, bringing with them Germanic languages that formed the basis of Old English. The Oxford Dictionary of English cites the origin of ‘kettle’: “Old English cetel, cietel, of Germanic origin, from Latin catillus, diminutive of catinus ‘deep container for cooking or serving food’.” Through repeated invasions of Britain by Norsemen from Scandinavia, the English language was strongly influenced by Old Norse. In Middle English, a ‘kettle’ or ‘cauldron’ was ketill. Tool for life Mesopotamia, in Western Asia, was the world’s main arena in terms of revolutionary human activity. The Neolithic (‘new stone’) Age saw the beginnings of settlements, agriculture, pottery, irrigation, and mathematics. With the Bronze Age came the wheel. And the kettle. Bronze, an alloy of copper and tin, was the first deliberately created metal alloy. In Mesopotamia, archaeologists discovered a bronze kettle that was probably being used as early as 3000 BC. This is the very earliest example of a water-heating vessel. For centuries, all over the world, families, travellers, cowboys, sailors, farmers, and the military were using durable iron kettles for cooking food and boiling water. These were robust tools that could withstand frequent transportation, constant use, and lots of knocks and bashes. Since the Neolithic Revolution, when Homo sapiens began its new existence as a user of resources, the kettle has been one of the most vital tools for the survival of our species. British teakettle Before the middle of the 18th century, only a minority of British people drank tea – an expensive item, imported from Asia. Tea was for the wealthy. Not surprisingly, in keeping with the elitism of tea-drinking, teakettles were ornate trinkets, often made of silver. When the British East India Company began to trade directly with China, focusing on tea imports, the drink became available to a wider demographic. Tea was fast becoming affordable to all, and very popular among all classes. There was now a market for cheaper teakettles. Copper is durable, malleable, and an excellent conductor of heat. In response to the trend for tea drinking, the copper teakettle became an everyday object in British homes. Whistling kettle In February 1888, Charles Coats, from Illinois, US, applied to patent his invention: “A new and useful improvement in tea-kettles [whereby] water may be introduced at any time without danger of burning the hands, and which shall also be provided with an automatic signal to indicate when the water is getting low.” Mr Coats was granted his patent in April 1989. More than two decades later, in May 1914, Jorgen Madsen, from New Jersey, US, applied to patent his Combined Tea-Kettle and Signal. Mr Madsen’s patent was granted in November 1915. The invention of the whistling kettle is commonly attributed to Londoner, Harry Bramson, who sold the patent rights in 1923. The whistling of a kettle isn’t quite as tuneful as birdsong – the happy harbinger of spring. But it is a merry harbinger of a hot cuppa. For those of us who grew up with whistling kettles on the hob, there are enduring memories of that piercing whistle, accompanied by shouts of, “Kettle’s boiling!”, “I know!”, or “Will someone do something with that kettle!” Electric kettle In the early 1890s, there were two notable attempts at producing a commercially viable electric kettle. Carpenter Electric Company, in the US, launched their electric kettle in 1891. Two years later, UK firm Crompton & Co released their own model. Both of these kettles featured a heating element housed in a separate compartment, and both took more than 10 minutes to boil. In 1909, German company Allgemeine Elektricitäts Gesellschaft (AEG) brought out a stylish electric kettle made of nickel-plated brass (copper and zinc alloy), with a rattan handle. This kettle, created by the famous architect and industrial designer, Peter Behrens, also had a separately housed heating element. Canny branding presented the kettle as a fashion item, with a focus on aesthetics, and it proved immensely popular with the German public. It was Bulpitt & Sons, in Birmingham, UK, who eventually cracked the case. The world’s first kettle containing a submersible electric heating element hit the market in 1922. Produced under Bulpitt & Sons’ Swan brand, from a design by company employee, Leslie Large, the Swan kettle set the standard for the rest of the 20th century. Design and materials have changed over the years, but the basic idea is pretty much the same as it was then. One regular feature of the modern electric kettle, however, is that it automatically switches off when the water has reached boiling point. Continuous supply of hot water Let’s start with the village hall staple: that monstrosity in the kitchen that heats water and keeps it at a steady temperature, ready to make 100 cups of tea. Some models are plumbed into the mains, and so fill up automatically; others are filled manually. This item is never actually referred to as as a ‘kettle’, but just like the cauldrons that were hung over open fires centuries ago, it does heat water for drinking, and it definitely deserves to be included in our History of Kettles.  The modern (and debonair) version of the commercial hot water dispenser is the Aqua Boil from Aqua Libra Co, popular in the catering and hospitality industry and in offices, staffrooms, and meeting rooms. In some homes, the kettle (as we know it) is making way for this modern cauldron that provides an endless supply of pure, hot water. One of the most sophisticated advancements in the provision of hot water is the water-dispenser unit that offers a continuous supply of purified boiling and chilled water. Neatly installed into a worksurface, these elegant taps are safe, economical, and environmentally friendly. In the wake of the COVID-19 pandemic, the revolutionary Aqua Touchless is operated through gesture control, thus helping to prevent the spread of viruses. Internet of Things (IoT) “The most profound technologies are those that disappear. They weave themselves into the fabric of everyday life until they are indistinguishable from it.” Mark Weiser (1952-1999) Mark Weiser was a visionary who predicted a world of ‘ubiquitous computing’. The Internet of Things (the network of appliances that are embedded with software for the purpose of exchanging data with other devices and systems) is expanding rapidly. Internet connectivity is shared with phones, televisions, printers, doorbells, security systems, utility meters, thermostats … in fact, thousands of different devices, including the kettle. So, is this the future of the kettle? Perhaps the days of switching the kettle on for a cuppa will soon be gone. Maybe, in the next phase of the kettle’s history, it will be programmed from afar – whether from the bedroom, the garden, or the other side of the world.  

In any workplace, it’s important that the whole team keeps hydrated. It's important that drinking water is supplied efficiently and safely. And it’s important, in any workplace, that the environment is comfortable and aesthetically pleasing.  Aesthetics to meet efficiency Now, it's quite possible to have one without the other – to choose efficiency over aesthetics; or vice versa. But there’s actually no need to sacrifice style for pragmatism, or to reduce efficiency for the sake of keeping up appearances. You can have it all. A boiling- and chilled-water dispenser can provide hundreds of cups of boiling and chilled water every hour, cutting down on waiting time and contributing to a plastic-free workplace. And the suave simplicity of an Aqua illi tap or the elegant minimalism of an Aqua Alto tap will add style, in abundance, to the office environment. At Aqua Libra Co, we use this equation: Aesthetics + efficiency = optimum productivity Pure water: no more limescale Limescale is one of the main issues surrounding the supply of drinking water. The build-up of calcium carbonate and other minerals on the linings of pipes and appliances looks and tastes unpleasant, and it can cause damage to the equipment. Because our patented water purifier is an integral component of illi and Alto taps, the water they dispense is 100% pure and free of limescale. Trustpilot reviews reflect customers’ opinions about limescale – or rather, the absence of it – in Aqua Libra Co water dispensers: “The units have purifiers on that totally eliminate limescale.” (Mr Foster, who has 20 units installed) “We have never seen any limescale.” (Lee) “[The taps] stopped all our limescale issues.” (David, who has over 100 units installed) Design Excellence Aqua illi is the highest-performing tap on the market, capable of dispensing up to 300 servings of boiling water, or 600 servings of chilled water, per hour. Built in modular form, Aqua illi is economically adaptable. When your organisation grows, you can add modules and features to your Aqua illi unit to match the needs of your team. The Aqua illi tap is a very popular choice in offices and in the hospitality industry, but the corporate world doesn’t have a monopoly on this little gem. Householders are also leaving reviews on Trustpilot: “The Aqua illi hot and cold tap is a really fantastic product and so easy to use. I have thrown away my kettle and now enjoy instant boiling PURE water.” (Carol) “The product has transformed our kitchen.” (Andrew) “It is a joy to use.” (Mary) Pantone Colour Match “Colour has always been an integral part of how a culture expresses the attitudes and emotions of the times.” (Pantone LLC) The colour of your Aqua Alto Tap can be matched to any of the 1000+ colours in the Pantone Matching System (PMS). So, whatever shades feature in your corporate colour palette, they can be reproduced in your office hydration system. The Aqua Alto Tap unit can feed a boiling-water tap, chilled-water tap, and sparkling-water tap. Three separate taps running off one unit. This means that three servings of drinking water can be dispensed at one time, cutting down even further on queueing. But even better than that, your three taps can be three different colours! How about choosing colours from your brand’s logo … or colours to match the office décor. To place your business right at the cutting edge of fashion, why not choose Pantone’s stunning Colour of the Year for 2021 – AI Aqua. Amazing We think the last word should go to Carol, from her Trustpilot review: “However did I live before this product? It is amazing.”

Introducing Aqua Libra Co Known for world-class service and innovative, energy-efficient products, The Boiling Tap Company has become a dynamic and trusted presence in the water-dispense industry. Acquired by Britvic Plc in June 2020 as part of their progressive sustainability programme, we now have greater opportunity to work together with other organisations that share the same commitment to a sustainable future. We continue to deliver the same high standards, and we continue to support the principles of a circular economy. Only one thing has changed. Our name. And in line with this fresh brand identity, our products, too, have new names. Aqua Libra: healthy hydration for physical and mental balance “Aqua”, of course, is the Latin word for water. Aqua is in our company name and in our product names. For us, water is a passion. “Libra”, also Latin, means balance. More than half the human body is water; without water, we can’t survive. To maintain a healthy balance in all physiological functions, we must keep hydrated. Aqua illi: our company’s pearl Aqua illi, previously known as the illimani tap, is Aqua Libra Co’s flagship product. Built in modular form, this undercounter unit fits into a 600mm by 600mm cupboard space. Aqua illi, available in satin black or chrome, will dispense chilled, sparkling, and boiling water – all from one single tap. Aqua illi is named after the magnificent Illimani mountain in Bolivia, South America. At 6,438 metres above sea level, Mount Illimani is the highest mountain in the Cordillera Real, part of the Andes mountain range. The first recorded ascent of Illimani’s peak was achieved by British mountaineer, William Martin Conway (1856-1937), in 1898. Mount Illimani is a cherished landmark for the Bolivian cities of La Paz, founded in 1548, and El Alto, Bolivia’s second-largest city, which developed during the 20th century and was formally incorporated in 1994. There are many folk songs about Illimani. One of the most famous goes something like this: Illimani, Illimani, you are the sentinel of La Paz!Illimani, Illimani, you are Bolivia’s Andean pearl! Aqua Alto: the height of economy, functionality, and style Aqua Alto is the new name for the TaoZen tap. These elegant, swan-like taps are usually installed as a trio, each tap dispensing one kind of water – chilled, boiling, or sparkling – and all fed by one undercounter unit. You might choose to have one of each; or three chilled; or two chilled and one boiling; or two chilled and one sparkling … the choice is yours. And the colour? Any colour you like. Aqua Alto’s namesake is Mount Alto San Juan, an Andean mountain that borders Argentina and Chile. Aptly named (Alto is Spanish for “high”), Alto San Juan stands at 6,148 metres above sea level – more than 2,000 metres higher than the average Andean peak – and is a popular challenge for mountaineers. The first ascent of Alto San Juan was by four German climbers in February 1944. Aqua Bottler: refill, reuse, reduce A major part of our commitment to sustainability is the elimination of one-use plastic, and our cost-effective, energy-efficient products provide practical, attractive alternatives to packaged drinks. But there are times when bottled water is called for. That’s where the Aqua Bottler – Undercounter or Countertop – comes in. The Aqua Bottler, previously called the TaoHydration Station, is designed to dispense high volumes of pure, chilled drinking water – still or sparkling. This unit is ideal for environments where people are on the move, when bottled water is the most convenient option. In providing the means to refill, our clients are promoting a recycling culture and contributing to a reduction in one-use plastic. The Aqua Bottler is also great for table water in meeting rooms and restaurants. For an added touch of luxury, we provide a bottle-branding service. Stylish glass bottles imprinted with your company logo will make a lasting impression on your guests. Aqua Boil: 200 hot drinks per hour We’re the only company in the industry to purify water before boiling. That’s why this wall-hung water boiler remains free from limescale. Capable of dispensing 200 cups of near-boiling water per hour, Aqua Boil is simple to use, with a timer and a touch-button LCD display screen. With features such as staged heating, leak protection, and a sleep-mode setting, Aqua Boil (previously TaoBoil) is extremely energy efficient. Aqua Touchless: helps keep your team COVID-safe Help prevent the spread of COVID-19 with Aqua Touchless (the new name for Touchless Dispense). Aqua Libra Co’s gesture-controlled technology allows users to interact with the Aqua illi or Aqua Alto tap without touching shared surfaces. Smart reporting helps you to monitor your sustainability performance. Aqua Pure: for zero limescale Aqua Libra Co’s own Aqua Pure system (the renamed TaoPure) ensures that all chilled and sparkling drinking water is filtered to an exceptionally high standard. Boiling water is 100% purified, keeping our products totally free from limescale. Aqua Libra Co is the only company in the industry to provide water with this level of purity. Aqua Link: the world’s best centralised water distribution system Aqua Link (the new name for TaoLink) is a centralised water distribution system, proven to be up to 45% more cost effective and 55% more energy efficient than individual water-dispense units. Aqua Link’s smart control unit is installed in a plantroom environment, where water is filtered and purified before being fed to any number of hydration outlets within a building. Because water is filtered at source, the whole system is kept totally free from limescale. Contact Aqua Libra Co To talk to us about our products and services, or to discuss your project with us, give us a call on 0800 080 6696 or get in touch via our contact form. We look forward to hearing from you.

We’ve picked out five amazing hot drinks – each one a traditional beverage in a particular part of the world. You may have heard of some of them, and you may have tasted some of them. Maybe, like some of us at Aqua Libra Co, you’re reading about them for the first time! In this article, we look at karkadé from Egypt, sahlab from Turkey, sarabba from Indonesia, and champurrado from Mexico. First, though, let’s go to Tibet for butter tea. Butter tea (Tibet) Butter tea – also known as Tibetan salty tea or Tibetan yak butter tea – is a thick, nutritious drink which has been consumed in Tibet since the 13th century. Made from a strong brew of black tea, yak-milk butter, and salt, butter tea is a traditional drink in Tibet. For thousands of years, the domesticated yak (Bos grunniens) has been a staple resource in Tibet, farmed for its milk, meat, and fibre. Dried yak droppings are an important source of energy in Tibet – and in some areas, the only available fuel. Whilst female yaks are bred for their nutritious milk (7.0% fat, 5.5% protein, 5.5% lactose, 100 kcal per 100g), the males are kept as draught animals. Traditionally, Tibetan butter tea is made with compressed bricks of black tea (dried and fermented Camellia sinensis leaves), steeped for hours in hot water. The tea is strained through a sieve of natural fibre, often horsehair or reed, and then salt is added. The salty tea is churned with yak’s butter in a wooden butter churn and finally transferred to a copper pot for serving. Today, Tibetans often use teabags to make a salty brew, and then use a blender to mix in the butter – not necessarily yak’s butter. Fundamentally, the drink is the same as it’s always been. A simple combination of tea, butter, and salt. Champurrado (Mexico) Champurrado is a chocolate-flavoured version of atole – a sweet, spicy hot drink, thickened with maize flour. A popular beverage in Mexico, Champurrado has deep roots in the history of Mesoamerica and carries a lot of cultural significance. Chocolate is produced from the roasted and ground seeds of Theobroma cacao, a plant that’s native to South America and Mesoamerica. The specific name, cacao, is a Hispanicisation of the natives’ names for the tree. The generic name, Theobroma, is from Ancient Greek theos (god) and broma (food) – i.e. “food of the gods”. Other traditional ingredients of Champurrado include piloncillo (an unrefined sugar also known as Mexican brown sugar) and masa harina (maize flour). However, wheat, rice, or oatmeal flour can be used in place of masa harina, and other kinds of sugar are perfectly good substitutes for piloncillo. Cinnamon, vanilla, or orange can be added for flavour – and for extra nutritional value, egg yolks or ground nuts. So, to make Champurrado: heat water in a pan with sugar and cinnamon; add chocolate; make a paste from masa harina and water and add to the pan; whisk well; simmer until it thickens. Sarabba (Sulawesi, Indonesia) Sarabba, which originates from the Indonesian island, Sulawesi, is a sweet, ginger-flavoured hot drink, characterised by the smooth texture of coconut milk. It’s one of the most popular hot drinks in Sulawesi. To make sarabba, put some crushed ginger into boiling water and allow the ginger to infuse. Then add sugar and flavouring, which is commonly cinnamon, lemon grass, black pepper, or white pepper. When the sugar has dissolved and all flavours have infused, sieve the brew, and add coconut milk. Finally, for a thicker, more nutritious drink, whisk in some egg yolk. Sahlab (Turkey) Made from salep – the ground tubers of certain orchids (notably Orchis mascula and Orchis militaris) – sahlab is a hot, creamy, nutritious drink that’s been popular throughout most of Europe at some time or other. Salep is a flavoursome thickening agent. It’s also incredibly nourishing, as orchid tubers are rich in glucomannan, a carbohydrate that’s stored for the plant’s seasonal growth. In England, sahlab was known as saloop; being cheaper than tea and coffee, the drink was an English favourite during the 17th and 18th centuries. However, when it became known that saloop was an effective cure for venereal disease, it took on shameful connotations and people were reluctant to drink it in public. As its popularity waned, saloop houses in London were replaced with tea and coffee houses. In recent years, sahlab has become more popular than ever in Middle Eastern countries, especially Turkey. With increasing demand for salep, intense harvesting of orchids is putting certain species in danger of extinction. In the interests of sustainability, many manufacturers of desserts traditionally made with salep are substituting cornflour with added flavouring for an authentic taste. Sahlab is made by boiling salep (or an alternative cornflour blend) and sugar in water or milk. When it’s thickened, the sahlab can be flavoured with cinnamon, coconut, pistachios, orange, rosewater, or anything else you fancy! Karkadé (Egypt) Karkadé is an infusion made from the dried calyces of Hibiscus sabdariffa. The drink is known in English as hibiscus tea or roselle; roselle is the common name for Hibiscus sabdariffa. Rich in vitamin C, iron, calcium, riboflavin, and numerous other vitamins and minerals, roselle is recognised for its nutritional and medicinal properties. For many centuries, people in Africa, where Hibiscus sabdariffa originated, have been consuming its leaves, stems, roots, flowers, and fruits. The plant is also harvested for its strong blast fibre, which is used for making paper, rope, and yarn. When roselle has finished flowering, its calyx (collective term for the sepals) grows into an accessory fruit (a fruit derived from material other than the floral ovary). This bright red fruit, with a flavour often likened to cranberry, is widely used as a colour additive in packaged food. Its popularity as an infusion, however, has begun to spread all over the world. Karkadé is made from the dried calyx component of the roselle fruit. Many people enjoy the pure, unadulterated taste of the infused roselle. Others prefer a little added sweetness. Pure water Aqua Libra Co is the only company in the industry to dispense purified hot water. Pure water means zero limescale and zero pathogens. And the taste of hot drinks made with pure water is always that bit nicer! To talk to us about water dispensers for your office or venue, give us a call on 0800 080 6696 or email [email protected].

The invention of celluloid was hailed as the saviour of the elephant and the turtle. Today, the world’s oceans are full of microplastics. What is plastic? Before the 20th century, plastic (from Greek plastikos – from plassein ‘to mould’) was an adjective meaning ‘pliable’ or ‘able to be moulded’. Nowadays, however, the definition of plastic is ‘artificial polymer’. A polymer (from Greek polumeros ‘having many parts’) is a long chain of identical molecules. One of the most common natural polymers is cellulose. In 1869, American Engineer, John Wesley Hyatt (1837-1920), created the first artificial polymer by combining cellulose with camphor. The product was celluloid, and it was widely used in industry, especially in cinematography. The next significant event in the story of plastic was the 1907 invention of Bakelite by Belgian chemist, Leo Baekerland (1863-1944). Containing no naturally occurring molecules, Bakelite was the first fully synthetic plastic. For more than 100 years, plastic has been filling the world. Recycling plastic It’s the long molecular chains in plastic that give it flexibility and strength. Each time plastic goes through the recycling process, the polymer chains are broken, becoming shorter and of lower quality. When recycled plastic is used in the manufacture of new product, virgin material is added to the mix in order to raise the quality. So, not only is most plastic non-biodegradable, it’s also not ever so recyclable. The same bit of plastic can only be recycled two or three times before it’s useless, and even when products are labelled, ‘made from recycled plastic’, this doesn’t necessarily mean that they’re made solely from recycled plastic. The only truly effective way to reduce plastic waste is to reduce the demand for plastic products by not using plastic. 1. No more bottled water Water is essential for wellbeing; everyone, in every workplace, needs to drink throughout the day; and as bottled water is hygienic, convenient, and affordable, it’s a popular solution. In fact, approximately 7,700,000,000 bottles of water are purchased every year in the UK. The best way to eliminate something is to provide a better alternative. At Aqua Libra Co, we believe that the better alternative comes in the form of a unit that dispenses pure water, both chilled and boiling – on tap.  2. Goodbye to disposable cups and cutlery Disposable cups for hot drinks are made of a complex mixture of paper and plastic, and without the appropriate machinery, these materials can’t be easily separated. If your takeaway coffee cup is ‘100% recyclable’, that might just mean, in theory. So, when you’re next shopping at the wholesaler’s, don’t pick up packets of disposable cups; instead, buy some mugs and use them over and over again, just like at home. Plastic knives, forks, and spoons are very rarely re-used. Each piece is used for a few minutes and then disposed of – not always down the recycling route. Providing metal cutlery for your staff team means there’s no further need for flimsy plastic cutlery and the environmental disaster it represents. 3. Reduce packaging In the UK, we use 2,000,000 tonnes of plastic packaging each year. One way to cut down on packaging is to buy in bulk. Four toilet rolls are wrapped in one layer of plastic; and so are 24 toilet rolls. Yes, the 24 rolls take more plastic than the four – but a lot less than six lots of four. A five-litre bottle of washing-up liquid comprises more plastic than a half-litre bottle – but a lot less than 10 half-litre bottles. The same applies to stationery supplies. Keep an inventory of your stores and plan purchases, so you don’t find yourself dashing out for a single stapler or a packet of elastic bands, envelopes, or pens. And while we’re talking stationery, here’s an idea: why not change over from pens to pencils. Worldwide, approximately 1,000,000 plastic bags are thrown away every minute – that’s 1,440,000,000 per day! The carrier bag is a category of packaging that’s actually rather easy to eliminate. The answer? Company-branded canvas bags. If every staff member gets into the habit of taking one of these bags out on work-related errands and for private use, a lot of plastic bags will not be used, and the canvas bag will be announcing your brand’s environmental policy to the world. 4. Audit your waste Maybe a totally plastic-free workplace is an unrealistic goal – at the moment. There are plastic components in so many of our most essential tools, including laptops and printers, furniture, spectacles, footwear … Logistics wouldn’t allow, yet, a total elimination of plastic. So, some degree of recycling is necessary, and for your company’s recycling activity to be effective, you need an engaging recycling policy. Make it known that the recycling policy is important. Educate your team about the materials they throw away and what happens to them. Provide plenty of labelled bins, dividing recyclable waste into different categories. Not only does this increase the likelihood of the waste being accepted and actually recycled (rather than discarded and sent to landfill), but it facilitates audits of your waste. If every workplace were plastic free … The invention of celluloid, in 1869, was hailed as the saviour of the elephant and the turtle, because this wonderful new material could be used in a way that emulated natural materials such as ivory and tortoiseshell. A growing enthusiasm for billiards had led to the culling of more and more elephants for the manufacture of ivory billiard balls, and the social conscience was piqued. In 2020, the world’s oceans are full of microplastics – tiny fragments of broken-down polymers that have been dumped at sea. These (sometimes toxic) microplastics are in the food chain, affecting the biological functions of thousands of species. For those species whose reproductive systems are adversely affected, plastic pollution could be a direct factor in their extinction.

3 Reasons to Choose Aqua Libra Co Water Dispensers Aqua Libra Co is committed to the sustainable delivery of fresh drinking water. In fact, we believe we do it better than anybody else. But what makes us different? 1. Zero limescale At Aqua Libra Co, the elimination of limescale has always been an important part of our product design. The problem with limescale Approximately 30% of the UK’s water supply is sourced from aquifers – bodies of underground sedimentary rock that contains pockets and channels of water. Much of this rock is limestone, which consists mainly of calcium carbonate. Dissolved calcium carbonate, along with other minerals, such as magnesium and sulphur, make their way into our drinking water. These minerals aren’t harmful to our health (in fact many people insist that the presence of minerals in drinking water is beneficial), but they’re certainly not good for the health of appliances. Calcium carbonate is more soluble in cold water than in hot. When water is heated, calcium carbonate comes out of the solution and is left on the surfaces of appliances and pipes. This mineral deposit builds up over time, creating an insulating barrier that reduces the efficiency of heat-exchange technology, restricts the flow of water, and mars the taste of drinks. When machines get clogged up with limescale, they need frequent servicing and remedial care, which incurs costs in terms of money, time, and the environment. Sustainability is at the heart of everything we do With low levels of embodied carbon, energy-efficient operation, and the potential to eliminate the demand for single-use plastic bottles and coffee cups, Aqua Libra Co products are among the world’s best water dispensers. But we go one step further. We guarantee zero limescale. High-level filtration is built into every Aqua Libra Co water system. The removal of all impurities prevents a build-up of limescale. Zero limescale means energy-efficient operation and reduced maintenance. 2. World-class customer service Designed for community hydration, a healthy workforce, economical operation, and a clean environment, Aqua Libra Co’s water dispensers are supported by industry-leading customer service. Technical excellence All Aqua Libra Co engineers are highly skilled and experienced in servicing all major brands of water dispensers. When your water dispenser is installed, we’ll provide full user training and ensure that you and your team understand how to operate and care for your system. We’ll talk to you about our range of service agreements and offer advice regarding the most suitable plan for your needs. That could be a basic annual service, including a filter change, or it might be an all-inclusive maintenance plan. Our maintenance service is delivered by a well-orchestrated network of highly qualified technicians, stationed across the UK. Wherever you are in the country, your nearest Aqua Libra Co engineer will be within a short distance. Every engineer carries spare parts for all major brands of water dispensers, and we’re proud to say that we have the best call-out times in the industry. It’s always about sustainability Because our engineers are strategically placed, and they carry a well-maintained stock of parts, we’re able to service our customers’ water systems with minimal impact on the environment. No vehicle needs to travel far to attend a job, and, if a replacement part is needed, it will almost always be immediately available, meaning that additional journeys – with associated fuel emissions – are not necessary. 3. Economical operation We’ve been designing and manufacturing mains-fed water dispensers for more than a decade; with developing technologies and new talent, our systems have evolved and improved. Some things don’t change, though. The design of Aqua Libra Co products has always focused on simple, economical operations. Saving money, time, and space How does the cost of operating an average mains-fed water dispenser compare to the cost of chilled water in single-use bottles, and hot water boiled in kettles? The cost is about one-tenth. How does an Aqua Libra Co system compare to the average mains-fed water dispenser? Energy consumption of an Aqua Libra Co system is approximately half that of our competitors’ systems, meaning that the cost of operating an Aqua illi tap, for example, is one-twentieth (5%) of the cost of supplying drinking water via kettles and bottles. Our compact dispense units are housed in a 600mm3 cupboard space. Capable of dispensing up to 45 litres of water per hour, the Aqua Alto tap, for example, saves storing bottles of water. For this volume of boiling water, you’d also need an awful lot of kettles! The repeated boiling of kettles is also very time-consuming. Long-term sustainability Thanks to super-low energy consumption, Aqua Libra Co water systems are kind to the environment, and, as part of a sustainable workplace, can help lower an organisation’s carbon footprint. Contact us To talk to us about Aqua Libra Co water dispensers, call 0800 080 6696 or email [email protected]. For a quote, please complete the online quote form.

We’re an incredibly adaptive animal, ready and willing to accommodate new situations. However, cultural adaptations often come with detrimental effects on our health. Biologically speaking, we’re not cut out for an office environment. It’s a sedentary, indoor lifestyle, with a lot of time spent sitting. Quite often, there’s stress involved, and it’s not unusual for nutrition and exercise to take a back seat as far as priorities are concerned. There are lots of bad office habits that threaten our health, but in this article, we’re looking at three of the most destructive ones: Poor posture Lack of movement and breaks Dehydration 1. Poor seated posture Poor posture has a detrimental impact on respiration and the spine, which in turn can affect digestion, muscles, and mood. Respiration When we sit hunched over a desk or computer, hips, shoulders, and curved spine forming a cage around constricted organs, we’re partially blocking off our air supply. A slumped position can reduce oxygen intake by up to 30%. With a deficiency of oxygen in the blood, the heart has to pump faster to ensure that the body’s trillions of cells are Stress on the heart induces an overall stress response and an unhealthy level of cortisol production, which can lead to headaches, fatigue, anxiety, and high blood pressure. A shortage of oxygen to the brain has a negative impact on cognition. Mood, alertness, concentration, and memory are all compromised. The body uses a lot of energy for digestion. Returning to a seated, hunched position immediately after eating, or eating at your desk, can induce stress as the body struggles to take in and circulate enough oxygen and nutrients to fuel the act of digestion. A shortage of oxygen and glucose makes digestion a slower and harder process. If there isn’t enough room in the chest cavity for the lungs to inflate to full capacity, the diaphragm muscle is underworked and becomes weaker. In healthy digestion, the diaphragm presses down on the abdomen, helping to push food, waste, and gas through the digestive If the diaphragm isn’t doing this, contents take longer to pass through, often resulting in bloating, constipation, and trapped wind. Slouching puts pressure on the abdomen, which can force stomach acid in the wrong direction (up rather than down), causing heartburn. If the diaphragm isn’t fully contracting, there’s no downward pressure to counteract pressure from the abdomen. Shallow breathing can be induced through poor posture. But it can also be a cause of poor Over time, respiratory muscles can weaken, and tension develops in the upper body, changing a person’s posture. The spine The average human head weighs approximately 5kg. It's supported by seven cervical vertebrae in the neck, held together by ligaments. Numerous muscle groups in the neck, shoulders, and upper back work to maintain ergonomic posture and to support and manipulate the head. The human body is most comfortable when shoulders are above the hips, head is in an upright position, and the three natural curves of the spine are relaxed and unexaggerated. Most of us who work at a desk curve our spines, hunch our shoulders, and bend our heads forward. For every 25mm the 5kg head is bent forward, 4.5kg is added to the neck’s load, resulting in neck So, when your head is bent forward 55mm, you’re tripling the load on your neck. The strain of supporting a bent head for long periods can cause muscles to spasm, leading to headaches.  Over time, a forward bend of the spine can put a load on the lower vertebrae.  A misaligned spine causes weight to be redistributed to other parts of the body, like the knees, hips, and The result is muscle pain and degradation of supportive connective tissue, which can lead to osteoarthritis. How can you improve your seated posture? This is the ideal position: Head and neck upright Eyes level with the top of your computer monitor Arms supported and parallel to the floor Elbows close to the body Feet flat on the floor Shoulders down, not hunched Hips against the back of the chair Back supported all the way up If your office furniture isn’t perfect for this ideal position, try making some adjustments. For example: If your computer monitor or laptop is too low, stand it on packs of printer paper or large books. If your chair doesn’t have arm rests, move closer to the desk and rest your forearms on the desk. Change your chair or adjust its height. Use a footstool. If your hips aren’t pressed against the back of the chair, place a rolled towel behind your lower back to close the gap. 2. Lack of movement and breaks It’s so often the case that office workers spend the whole working day, including breaks, sitting at a desk. To stay healthy, we need to move and we need to rest our minds. Standing burns about 50% more energy than sitting. Standing upright opens up your chest and abdomen, facilitating respiration and digestion. Blood flow is improved by the contraction and relaxation of your calf muscles. After about 45 minutes of focused concentration, our attention wanders, and we work less effectively. A quick walk up and down stairs, or just getting up to look out of the window, make a cup of tea, or do some photocopying will refresh your mind for another 45 minutes of focused attention. 3. Dehydration About 50% of the water in our bodies comes from drinking, and approximately 40% is from our food. Metabolic water, a by-product of cellular respiration, accounts for around 10%. Water, which makes up more than half a person’s body weight, is essential for every function of the body. The dangers of dehydration Dehydration can have a devastating impact on concentration and mood, causing tiredness, disorientation, confusion, headaches, irritability, and light-headedness. Even 2% dehydration can impair cognitive performance, and 3% dehydration can slow down your reaction time to the same extent as 0.08 blood alcohol content (BAC). Bearing in mind that with 0.08 BAC you’re five times more likely (compared to 0.00 BAC) to be involved in a road traffic accident, the result of 3% hydration could mean greater risk of a workplace accident. Thirst is the most obvious signal of dehydration, but as we age, our thirst reflex weakens, so we must be aware of our fluid intake and stay hydrated, even if we’re not thirsty. Stay hydrated It’s always a good idea to stand up frequently and walk around. Regular trips to the hot-water dispenserfor a cup of tea or coffee will not only ensure that you’re hydrating, but will also provide opportunity to stretch your legs and get a change of scene. If you’re going into a long meeting, why not fill a water bottleto take in with you. Frequent sips of water throughout the meeting will keep your blood hydrated so it flows easily through your body to nourish your trillions of cells. At Aqua Libra Co, we know a lot about hydration and water dispense. Find out more at https://aqualibra.com/

Around 60% of a human body is water: blood 83%, muscle 75%, brain 75%, skin 72%, bone 22%, fat 10% water. We need water for every biological function. And then we excrete it. So, we’re constantly having to replenish our bodies’ water content. Every day – many times a day – we must drink water. If we drink no water at all, we’ll be dead in three days. Why eight glasses of water? The European Food Safety Authority (EFSA) recommends a daily fluid intake of 2500ml for men and 2000ml for women. Around 20% of our fluid intake comes from the food we eat. Therefore, when it comes to the amount we drink, 2000ml (for men) and 1600ml (for women) is adequate. The eight glasses are based on the assumption that an average drinking glass holds between 200ml and 250ml; that’s 1600 to 2000ml. “Eight ounces eight times a day” is a mantra often heard, especially in the US, where eight lots of eight fluid ounces equals 1892ml. In the UK, eight lots of eight fluid ounces equals 1818ml. So, why eight glasses? Is this just a catchy mnemonic? Maybe not. Metabolic water Approximately 8-10% of a mammal’s water is obtained through the body’s aerobic metabolism, which is the oxidisation of carbohydrates. This is a very small percentage compared to many other animals, including birds, who rely on a higher percentage of metabolic water. Birds excrete waste products from the blood in the form of uric acid, passed via the anus, as opposed to the highly diluted urine that mammals excrete by the urethra. This contrast in the way mammals and birds maintain a healthy level of hydration brings home the fact that we rely heavily on water intake. Unlike migrating birds, who are for long periods hydrated exclusively by metabolic water, we must consume a high volume of water in order to function effectively. Effects of dehydration on cognitive function Dr Caroline Edmonds, Professor of Experimental Psychology, has led numerous studies surrounding the effects of hydration levels on cognition. One area of her research was a study of the expectations associated with good hydration – an investigation into the extent to which the benefits of hydration can be attributed to a person’s preconceptions. A study in which one group of subjects was made aware of the nature of the experiment, and the second group was told that the study was part of research into the effects of repeated cognition tests, showed that expectation made no impact at all. In 2013, Dr Edmonds et al found that water ingestion enhanced cognitive functions such as reaction time, concentration, memory, happiness, and alertness. Even when subjects were already adequately hydrated, they showed improved cognition immediately after drinking water. Because healthy kidneys are capable of excreting as much fluid as necessary – as much as 1 litre per hour – it’s unlikely that you could ever drink too much water. In those rare cases of fatal hyperhydration, death was caused by sodium deficiency due to over-dilution. Drink eight glasses of water a day All day, every day, your body is using water to process food, nourish trillions of cells, produce neurotransmitters and hormones, cushion joints, regulate temperature, and excrete waste. We’re all familiar with the sensation of thirst and recognise it as a signal that we need to take in fluid. But when we feel thirsty, we’re already dehydrated. Maybe there’s some sense in saying “drink eight glasses of water a day”. This advice gives us an idea not only of how much we should drink, but also of how often. We’re continually losing water, so we should be continually rehydrating. So – drink a glass of pure, chilled water eight times a day, and you’ll be on the right track to good hydration. And don’t worry too much about the size of the glass!  

What is tap water? UK tap water, harvested from reservoirs (surface water) and aquifers (groundwater), is of exceptionally high quality. To make it safe to use, the water is filtered and disinfected before entering the mains water supply. After the filtration process, chlorine is added to the water. Acting as an oxidising agent to microorganisms, whose surfaces are typically negatively charged, chlorine effectively breaks pathogens apart, either killing them or rendering them inactive and unable to multiply. What is purified water? Purified water is H2O. Nothing else. Just molecules made up of three atoms: two hydrogen and one oxygen. Pure water has no taste or smell, and it doesn’t conduct electricity.   Can you purify tap water by boiling it? When water is boiled, almost all pathogens – i.e. potentially harmful living organisms – are killed. Bacteria that might find their way into the water supply include: Escherichia coli, which can cause urinary tract infection (UTI), cholecystitis (inflammation of the gallbladder), and pneumonia. Vibrio cholerae, which can cause cholera. Legionella pneumophilia, which can cause Legionnaire’s disease. Potentially harmful viruses are sometimes found in mains water supplies. They include: Rotavirus A, B, and C, a cause of gastroenteritis. Enterovirus B, a cause of gastroenteritis, respiratory disease, and meningitis. Norwalk virus, the cause of winter vomiting bug. Waterborne fungal pathogens include: Candida albicans, the cause of candidiasis. Candida parapsilosis, which can cause sepsis. Acremonium strictum, a cause of mycetoma. These are a few examples of the microorganisms that are sometimes found in our water supply. Very few living things can survive at temperatures of 100°C and above. Therefore, boiling tap water will almost certainly kill any pathogen. Boiled water is sterilised water. But boiling doesn’t purify tap water. Can boiling tap water remove metals and minerals? Although boiled mains water is sterile, it will still contain traces of inorganic material – for example: Minerals, metals, and microplastics that originate from the source. Metals and plastics from the supply’s physical infrastructure. Chlorine and other sterilising additives. Boiling water will not remove metals and minerals. In fact, because some of the water evaporates in the boiling process, the remaining water will contain a slightly higher concentration of inorganic material. Traces of calcium, manganese, magnesium, sulphur, copper, iron, potassium, chlorine, etc. won’t do you any immediate harm, but over a long period of time, the accumulation of these materials can affect your immune system.