SPONSORED RESEARCH: Sap to Survivors: Identifying Microbiological Hazards and Optimal Non-Invasive Hydration Assessment

August 27, 2026

Read a Q&A Below:

David Victorson, PhD and a transdisciplinary team of research colleagues at Michigan State University (forestry researchers), Illinois Institute of Technology (food scientists), and Montana State University (microbiology researchers), recently won their third United States Department of Agriculture (USDA) grant together to learn more about maple water and its potential as a sustainable, functional hydration beverage. Their latest grant is titled “Sap to Survivors: Identifying Microbiological Hazards and Optimal Non-Invasive Hydration Assessment.”

What are the aims of the project? 

The purpose of this USDA-funded study (called THIRST - Testing the Hydration Impact of Real maple sap vs. Traditional water) is to advance knowledge about the rehydration potential of maple water as a functional hydration beverage, following moderate physical activity. To accomplish this, they will conduct a randomized cross-over study comparing post-exercise maple water consumption with lightly sweetened bottled water consumption across multiple measures of hydration status in a community-based adult sample. 

What are your next steps?

Next steps will be to conduct this trial over the course of this year.

What do you hope will come out of this funded research?

We hope to contribute to the growing body of literature on possible uses and applications of sustainable, eco-friendly, and natural functional beverage products like maple water, which has half the sugar and calories of coconut water, with comparable electrolyte profiles.