Water used in our beverages is purified through a multiple stage of purification process so that the quality of water conforms to the packaged drinking water quality as specified by Food Safety and Standards Authority of India.


Sugar or sucrose is a caloric sweetener, which is used to sweeten our beverages and it provides calories. In India sugar is mostly made from sugar cane. One gram of sugar or sucrose provides 4 Calories(Kcal).

Mango Pulp

Mango pulp is made from the processing of Mango fruits. 

Guava Pulp

Guava pulp is obtained from the processing of Guava fruits.

Banana Puree

Banana Puree is obtained from the processing of banana fruits.

Papaya Puree

Papaya Puree is obtained from the processing of papaya  fruits.

Acidity Regulator

Citric acid is the most widely used Acidity regulator in the food industry and has been in use for several years in food and beverage. Citric acid is commonly found in citrus fruits such as lemon, orange. Citric acid is used in beverages to provide tartness for desirable taste.


Ascorbic Acid also known as Vitamin C is commonly used as an antioxidant in beverages. It is used in the beverage to slow down the degradation of flavors and help to retain the desirable taste of the beverage.

Natural Food Colour (Canthaxanthin):

Canthaxanthin is a colouring matter used in food and beverage. Canthaxanthin is classified as natural colouring as per Food Safety and Standards Authority of India. It gives an orange colour to the beverage.

Nature-Identical Flavouring Substances:

Nature-identical flavouring substances means substances chemically isolated from aromatic raw materials or obtained synthetically; they are chemically identical to substances present in natural products intended for human consumption, either processed or not. These are added to provide the characteristic taste to the beverages.