Consumption of a sugar-sweetened drink on a daily basis may be associated with an increased risk of developing non-alcoholic fatty liver disease (NAFLD), say researchers.
Chocolate milk partially sweetened with stevia or monk fruit extracts is "acceptable" to both America parents and children, a study has found.
Consumption of a green tea extract has been suggested to reduce rates of cancer in certain indiviuals while reducing levels of the cancer biomarker prostate-specific antigen (PSA), say researchers.
Research suggests boys eat more fast food and are more susceptible to junk food marketing than girls, prompting renewed calls for limits on advertising to children.
Orange juice’s flavanones could help provide ‘brain boosting nutrients’ in diets which aim to reduce the effects of cognitive decline, according to researchers at the University of Reading.
A wine research centre that will help the industry face up to challenges posed by climate change, water restrictions and changing consumer preferences has been launched at the University of...
Alcohol consumption during bank holidays, celebrations and other special occasions is inadequately measured in normal consumption surveys, according to a study that suggests 12m more bottles of wine a week...
An trend for outsourcing science and research may be good news for contract research organisations (CROs) and open innovation partnerships, but does it mean that internal R&D is suffering?...
A UK craft distiller and a Danish food lab have collaborated to produce Anty Gin: a product using the essence of red wood ants and botanicals.
Educating secondary school students about low-calorie foods and drinks may have little effect on their vending machine purchases, according to a study from The Netherlands Organization for Applied Scientific Research...
Drinking water or unsweetened tea or coffee in place of one sugary drink per day could slash the risk of developing type 2 diabetes by up to a quarter, say researchers.
Breakthrough innovation is marked by a total transformation of an organisation and is completely different to developing food or drink products that just follow the latest fad or trend, according...
Manufacturers of high-end juices, nutritional shakes and smoothies likely will get more bang from their advertising buck in marketing associated with music, sports, technology and politics, according to consumer research...
Australian researchers have tracked the anti-radical and antioxidant properties of coffee from bean to brew.
Green tea could improve the quality of MRI scans, while black tea may decrease blood pressure, suggest scientists.
Daily consumption of a low-calorie cranberry juice may improve certain risk factors of heart disease, including blood pressure and triglycerides, says a new study from the Agricultural Research Service at...
Champagne salvaged from a Finnish shipwreck can offer winemakers new insights into wine conservation, according to researchers.
The craft beer phenomenon has helped expand consumers’ taste and flavour profiles, while niche tastes such as sour and salty are set to grow, according to a UK beer sommelier.
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).
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.
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 the colour and taste of wine, and consequently winemakers should include information about added sugars and acids on labels, say researchers.
A South Australian vision of a vineyard of the future is already producing results in viticulture today.
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.
Almost 10% of breast milk samples bought online by a team of US researchers contained bovine DNA.