Perrier Water Quality Report

People who buy our products trust that our water is safe and tastes good. Nestlé Waters North America believes people have a right to know where their water comes from and what’s in it, and they should be able to easily find that information. In fact, we think it is a brand advantage to make quality information – from source to processing to contents – easily accessible to consumers. This information supports the confidence people have in our product quality. Our quality control process begins with source selection and continues through bottling. Our labels and packaging are the gateways to the full extent of the water quality information about our brands.

Since 2005, we have made detailed water quality reports publicly available for all of our brands. These reports are comparable to those published by public water utilities and are based on independent testing results from certified laboratories.

All our products come from carefully selected sources, use state-of-the-art filtration and quality control processes and are bottled in sanitary conditions.

Source of Water

Source Perrier has been the subject of careful study by a generation of scientists. Scientists trace the source back more than 100 million years to the Cretaceous Era, when limestone deposits formed faults and fissures, which captured water deep within the earth. Today, as it has for millenniums, fresh rain falling on the plains and hillsides of Southern France seeps into the limestone, sand and gravel deposits below the Earth’s surface. Moving through this sub-strata, the water is naturally filtered as it acquires the minerals which give Perrier its character and good taste.

Perrier Bottled Water Quality Report

We’ve broken down a sample mineral content for you here, so you can see why you enjoy Perrier® Sparkling Natural Mineral Water. All values provided in milligrams/liter (mg/l) unless indicated otherwise.

Perrier Water Analysis 

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Water Quality Regulations and Oversight

The bottled water industry is one of the few industries that has its own standard of good manufacturing practices that go above and beyond most other food products. The industry is regulated by the Food and Drug Administration (FDA), which regulates food industries and the pharmaceutical industry as well. Under the Safe Drinking Water Act, FDA regulations for bottled water must be at least as stringent as those imposed by the U.S. Environmental Protection Agency for tap water. Bottled water is generally required to be tested for the same parameters as tap water, but the standards are, in many cases, stricter than for tap water.

9 Steps to Quality Assurance

  1. Source Selection and Monitoring
    1. a.  Our spring water sources are natural springs, which come from aquifers.

      b.  Spring selection is made on the basis of natural composition and freedom from contamination, availability and taste.

      c.  In-house and trained geologists and hydrogeologists monitor the source regularly.

      d.  Natural mineral water collection is made using state-of-the-art equipment to prevent chances of contamination and safeguard the water’s natural characteristics.

  2. Source Water Receiving and Monitoring
    1. a.  Natural mineral water is captured from the natural mineral source by food-grade pipelines direct to the plant.

      b.  Trained Quality Assurance personnel at each plant take daily samples of incoming spring water and test for signs of contamination.

      c.  Monitoring of the natural mineral water collection and receiving process is performed regularly.

  3. Water Storage and Monitoring
    1. a.  Natural mineral water is temporarily held in food- grade storage tanks upon initial receipt at the plant.

      b.  Here, the water is further tested for conformance to specifications.

  4. Carbonation
    1. a.  Carbon dioxide originating from the source is added.

  5. Bottling Control
    1. a.  Bottling is conducted under very controlled conditions using state-of-the-art equipment.

      b.  The sparkling mineral water is monitored during the filling and capping process to prevent contamination from the environment.

      c.  Each bottle is given a specific code that identifies the plant location, bottling line, and time produced.

      d.  Each plant maintains bottling specifications and control.

  6. Packaging Control
    1. a.  Packaging is conducted using the latest in modern equipment.

      b.  Bottles, caps and labels are carefully controlled and monitored by lot.

      c.  Most bottles are manufactured on-site for quality control.

      d.  Packaging materials not meeting internal standards are rejected.

  7. Clean-In-Place (C.I.P.) Sanitation Process
    1. a.  Line sanitation practices include advanced internal pipe and equipment cleaning methods, called C.I.P.

      b.  This automated cleaning process recirculates detergent and sanitizing solutions at the precise temperatures and time to ensure total control and maximum effectiveness of the line sanitation process.

  8. Plant Quality Control and HACCP*. Program
    1. a.  Each plant has a fully staffed Quality Assurance Department and Laboratory that maintain the plant Quality Control processes.

      b.  Water, packaging materials and plant processes are carefully monitored to ensure they meet company specifications and standards.

    *Hazard Analysis Critical Control Point

  9. Corporate Quality Assurance Program
    1. a.  National Testing Laboratory is equipped with state-of-the-art testing machinery and staffed with degreed, experienced personnel.

      b.  Comparative analyses are performed on products in accordance with State and Federal regulatory standards.

      c.  Independent from the plant Quality Control and Quality Assurance Departments, the Corporate Quality Assurance program sets company-wide standards, specifications and monitors plant quality programs.

See diagram below. Perrier Spring Water Process

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