In early spring, farmers tap sugar maple trees to collect maple sap, which is a thin and clear liquid (aka maple water). It is then sterilized to kill any potentially harmful bacteria while nutrients are retained as much as possible. Different from maple syrup, maple water contains only 2% sugar and has a slightly sweet, faintly woodsy taste.
Webinar – Maple Foods Beyond Syrup: Maple Sap Water, An Emerging Functional Beverage - Wednesday, December 01, 2021 at 6:00pm to 7:30pm Maple water is one of the newest rehydrating drinks on the market, joining the ranks of coconut water, and other “functional beverages”. Explore the science behind maple water, how it’s made, its sustainability, and its potential health benefits. This webinar will include Kate Weiler, the Co-Founder of […]
Rehydrating Efficacy of Maple Water After Exercise-Induced Dehydration - Abstract: Dehydration impairs physiological function and physical performance, thus understanding effective rehydration strategies is paramount. Despite growing interest in natural rehydrating beverages, no study has examined maple water (MW).
Pasteurized and sterilized maple sap as functional beverages: Chemical composition and antioxidant activities - Yuan, T.; Li, L.; Zhang, Y.; Seeram, N.P. Journal of Functional Foods, 2013, 5, 1582-1590.