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Latest beverage research on soft drinks, sweeteners, alcohol and energy drinks

R&D

Do diet sodas spur weight gain or help lessen America's obesity epidemic? Does moderate wine consumption help the kidneys? Do thinking men prefer Pepsi to Coke? Stay up to date with all the latest beverage research in this section of BeverageDaily.com.

Teaching the world about wine: Wine & Spirit Education Trust wins Queen’s Award as Chinese market grows

China’s thirst for wine and spirits is accompanied by a passion to learn more about products, according to the Wine & Spirit Education Trust (WSET).

‘Full bodied’ and ‘intense’ wines may lack the taste of low alcohol counterparts: Study

Low alcohol wines may offer better taste sensations than wines with a high content, according to a study which used brain scans to scientifically measure perceptions.    

Better knowledge means better wine: The curious and complex world of wine microorganisms

A €4m ($4.32m) EU project has the potential to identify new and improved strains of wine microorganisms, which could improve future winemaking.

Production methods affect wine profiles - and bottles should be labelled accordingly, say researchers

Production methods affect the colour and taste of wine, and consequently winemakers should include information about added sugars and acids on labels, say researchers.

Australia

Back to the future: When hi-tech turns to old-fashioned viticulture

A South Australian vision of a vineyard of the future is already producing results in viticulture today.

Firing on all flavours: Treatt opens new beverage centre to develop future flavours

The scale of innovation in the beverage industry, coupled with consumers’ constant appetite for something new, is boosting the evolution of flavours, according to Treatt.

US study finds bovine DNA in nearly 10% of breast milk bought online

Almost 10% of breast milk samples bought online by a team of US researchers contained bovine DNA.

“Bamboo Water can reach the amazing eco and health conscious movement on our planet”

Not just for pandas: Could Bamboo Water be the next ‘superdrink’?

Bamboo Water could harness the neglected nutritional properties of bamboo leaves to create a drink that is both healthy and ecologically sustainable, says the co-founder of Bamboo Beverages. 

Taste beyond the tongue: How do other senses influence flavour?

Taste is much more complex than the experience of basic flavours on the tongue – it also encompasses our other senses to a larger degree than most people realise, according...

What do we know about caffeine and Alzheimer's?

It is ‘imperative’ more research is conducted on the potential benefits of caffeine in the treatment and prevention of Alzheimer's disease, say scientists.

Energy drink TV adverts are placed on channels that appeal to teens: US study

US energy drink manufacturers primarily advertise on television channels that appeal to adolescents, according to a study in the Journal of Nutrition Education and Behavior.

Dispatches from Food Vision, Cannes

Friend or foe: Can big beverage brands and small start-ups work together?

Big beverage companies now recognise the speed and energy of start-ups, but corporations maintain the might and muscle when it comes to distribution. So could both worlds work together?

dispatches from Food Vision, Cannes

Salty, sour, spicy, bitter: Will soft drinks ever go beyond sweet?

Will ‘sweet’ always be superior in the soft drink category? Or will consumers embrace the whole world of senses and suss out alternative tastes?

Australia

Acid from wine tasting can soften teeth ‘within minutes’

Researchers from the University of Adelaide have discovered that the acid in wine can make teeth vulnerable to erosion within just minutes.

A meeting of wines: Geisenheim University and Wine Intelligence join forces

A new collaboration agreement between two wine knowledge powerhouses could yield joint research as well as scientific and market analysis and testing services for commercial wine producers.

Beer with superfoods: Dr Jekyll's adds twist to the US craft beer market

Ale with gingko leaves, walnut oil, hawthorne berry, and even garlic: a group of Californian entrepreneurs are mixing beer with superfoods in their brand Dr. Jekyll’s. 

Special edition: Joy in juice and smoothies

'A surprisingly good taste': Tropicana files patent to tackle aftertaste in calcium fortified juice

PepsiCo brand Tropicana has developed a method that blends calcium sources to overcome aftertaste issues in fortified juices. 

Special edition: joy in juice and smoothies

Carotenoid chameleons: Scientists chart how orange juice changes color

Color degration of pasteurized orange juice is influenced by storage temperature and time, with several carotenoids (pigments) affected in different ways. But other reactions could have a major impact on...

Bad habits? Frequent drinking becomes more popular in middle age: Study

Teenagers may favor irregular heavy drinking, but frequent drinking becomes more popular during and after middle age, according to a UK study.

Aged for 170 years: What shipwrecked beer can teach the industry

Analysing beer from shipwrecks can teach today’s industry about how drink ages, and offer ideas for reducing microbial spoilage, say scientists. 

Straw format to help Ganeden deliver probiotics with shelf stable beverages

Probiotics specialist Ganeden has announced a new application, one that straddles the supplement /food divide. The company has partnered with BioGaia to place its Ganeden BC30 into a line of...

Sports drinks aren’t enough to boost performance - salt may help: Research

Salt supplementation may improve exercise performance according to Spanish researchers – but health claims for sodium are still not authorised.

Shake it up! Multi-flavored Shaka milk changes flavor with each sip, inventor claims

A retired chemistry professor from Iowa has developed a multi-flavored milk that changes flavor with every sip, and now hopes to license out the concept.

Science short

Daily coffee polyphenols can reduce diabetes risk, say Japanese researchers

Japanese researchers have found coffee polyphenols can reduce type 2 diabetes risk via an insulin-regulating intestinal peptide.

3-5 cups of coffee a day may help keep artery blockages away

People who consume between three to five cups of coffee a day may have a lower risk of coronary artery calcium build-up, which can lead to artery blockages, according to...

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