Chemical testing technology is used to verify the authenticity of coconut water”

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Driven by the trend toward healthy consumption, coconut water, which is marketed as natural, low-sugar, and rich in electrolytes, has evolved from a niche beverage to a popular category within the soft drink market. However, the coconut water market is plagued by issues such as water dilution, sugar addition, and flavoring, and the key reason for this is the lack of accurate testing methods. Isotope analysis technology from the chemical industry provides a technical solution to this problem. Against this backdrop, on December 12, the Industrial Technology Research Institute of the China Light Industry Development Research Center, in collaboration with Hangzhou Photosynthetic Plant Food Technology Co., Ltd., the Zhejiang Beverage Industry Association, the Shanghai Quality Supervision and Inspection Technology Institute, and other organizations, jointly issued a group standard for coconut water. This standard aims to establish clear, scientific, and unified guidelines for the coconut water industry, to help companies produce products in a standardized manner and to assist consumers in making informed purchasing decisions, thereby promoting the healthy and sustainable development of the industry. Liu Xu, deputy director of the Industrial Technology Research Institute at the China Light Industry Development Research Center, explained that this standard clearly defines for the first time that \"coconut water\" refers to products made solely from coconut meat, processed through physical methods or reconstituted from concentrated juice. This fundamentally distinguishes pure coconut water from coconut-flavored beverages to which sugar, flavors, and colors have been added. All products claiming to meet this standard must strictly adhere to this definition in order to ensure the purity of the product. In addition, this standard sets requirements regarding label markings; the labels of prepackaged products must comply with the provisions of GB-7718, GB-28050, and the \"Measures for the Supervision and Management of Food Labels\". Reconstituted coconut water should be labeled as “Reconstituted,” while non-reconstituted coconut water can be labeled as “NFC.” Coconut water that meets the requirements of this document can “claim 100%”. It was also emphasized that “providing accurate labeling is a legal obligation for producers” and “it represents the most basic respect for consumers’ right to know”; transparency is the best form of trust. It is worth noting that currently there are no specific testing standards for coconut water, yet it has been clearly stated this time that the authenticity of coconut water can be verified through testing. Deng Fuming, director of the Industry Development Department at the Coconut Research Institute of the Chinese Academy of Tropical Agricultural Sciences, explained that advanced stable isotope fingerprinting technology can be used to verify the authenticity of coconut water and help it \"return to its original form.\" The principle behind this technology is that the proportions of stable isotopes such as carbon, hydrogen, and oxygen in food act like a \"geographical ID\" and a \"record of biological processes,\" leaving unique signatures. Deng Fuming further explained that the \"identity of water\" can be traced through the analysis of hydrogen and oxygen isotope ratios: the ratio of these isotopes in water is closely related to local precipitation and the geographical environment. Through this analysis, it is possible to determine whether the water in coconut water originates from the claimed source, thereby effectively identifying cases of adulteration with added water. Furthermore, carbon isotope analysis reveals the origin of exogenous sugars: in nature, C4 plants such as sugarcane and corn, and C3 plants such as coconuts and rice have different photosynthetic pathways, which results in significant differences in the carbon isotope ratios of their sugars. By testing the carbon isotope ratio of the finished coconut water, it is possible to accurately determine whether cheap C4 plant sugars have been added. Deng Fuming explained that at present, this identification technology is in the stage of intensive research and development as well as the establishment of a basic database. The medium-term goal is to complete the standardization and validation of the method, and to work towards establishing it as an industry **standard. The ultimate goal of this technical approach is to provide a reliable \"standard\" for market supervision, thereby changing the current situation of difficulties in identification and regulation. This will help to standardize market order, support enterprises that adhere to honest business practices, and foster the sustainable development of the industry. Cao Chao, co-founder of Coconut Knows, said that the introduction of group standards and the improvement of related testing technologies are aimed not only at meeting consumers’ demand for \"genuine coconut water,\" but also at creating a fair competitive environment for companies that operate with integrity. In the long run, this helps to shift the industry from a \"price war\" to a \"quality war,\" pushing the coconut water market back toward its natural and healthy essence and enabling sustainable development. Ju Hong, the founder of Coconut, said that she looks forward to working with more relevant departments and professional organizations to further standardize the coconut water market, ensure food safety, and protect consumers’ right to know.