Previously water used in the food industry had to be potable, regardless of the intended use. Today it is widely accepted that not every process requires water of drinking water quality in order to get the job done.

Susanne Knøchel, WP6-leader and Professor at Dept. of Food Science, UCPH, elaborates further on the subject here (link in Danish):

Teknisk Nyt nr. 5-2016, s. 10-13

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