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News > R&D

New Zealand wine industry signs biosecurity partnership

New Zealand’s wine industry has signed the Government Industry Agreement (GIA) for Biosecurity Readiness and Response: an agreement that looks at pests and diseases and sets out actions to minimize...

Japanese e-commerce site allows customers to choose by aroma

A Japanese company that designs and develops small odour-imaging sensors is in the final stages of testing what it claims to be the world’s first e-commerce website on which consumers...

Spent coffee grounds: Unlocking a greener biofuel potential

Researchers say the high calorific value of spent coffee grounds could be exploited with a more efficient technique to produce a commercially competitive, greener biofuel.

Interpack 2017

Braskem packaging changes color if a product is unfit for consumption

Thermoplastic resin producer Braskem has partnered with Clemson University in the US and Rio Grande do Sul Federal University (UFRGS) in Brazil to create intelligent packaging which can change color if...

Tea genome: How a single leaf can produce so many flavours

Despite tea’s immense cultural and economic significance, relatively little is known about the shrub behind the tea leaves. Yet news of the first mapping of the tea tree genome may...

Storm in a teacup? Review deems four coffees a day as safe

Consuming 400mg of caffeine a day from all sources is not bad for your health, researchers have said in a systematic review looking into the effects of caffeine on humans.

Interpack 2017

Braskem presents ‘I’m green’ plastic packaging for coffee

Braskem will present applications for its ‘I’m green’ green plastic packaging, including coffee packaging for The Netherlands’ Peeze at Interpack this week (May 4-10).

Guest article

Breeding improved brewer’s yeast – and brewing quality beer

The biodiversity of yeast is an incredibly powerful force capable of not only profoundly shaping the utility of yeast, but also is the foundation of a global beer industry estimated...

Proprietary energy blends may cause heightened effects

Energy drinks trigger ‘life threatening’ heart activity, study suggests

The consumption of caffeinated energy drinks results in significant changes to heart function and blood pressure when compared to other drinks containing the same caffeine content.

Scientists create printed transistors for interactive smart food labels

Scientists at AMBER (Advanced Materials and Bio-Engineering Research) at Trinity College Dublin have created printed transistors from 2-dimensional nanomaterials for the first time. 

Artificial sweeteners raise stroke and dementia risk, study claims

Drinking at least one artificially sweetened beverage daily may increase the risk of developing stroke or dementia compared to those who consumed this drink less than once a week.

New insights reveal how stevia controls blood sugar levels

How stevia controls blood sugar levels has remained a mystery until now as researchers think they have unravelled the natural, no-calorie sweetener's action that results in its observed health benefits.

Guest article

‘The kettle’s always on at Box Steam Brewery!’

Produced by hand using a steam copper, Box Steam Brewery 'transforms the fine malts and the best hops into quality beers', while minimizing the impact on the environment. Philip Downes,...

Portion limit strategies no guarantee in reducing sugar drink intake

Providing smaller drink sizes to consumers with unlimited refills increases individual consumption of sugary drinks. However the opposite was true when the consumer had to get their own refill. 

Analytical methods to detect coffee adulteration reviewed

Approaches to test the accuracy of claims for samples of roast ground coffee have been reviewed by researchers.

Blues-busters: Study shows blueberry juice antioxidants ease stress

A blueberry drink a day can help keep stress away, suggests a study which found blueberry’s antioxidant power improved the cognitive performance of adult rats exposed to stress.

Lactips creates edible plastic packaging from milk protein

Lactips has developed an edible plastic made from milk protein (casein), claiming it has enormous potential for intelligent packaging in the food and beverage industry.

More than half of consumers think 'hybrid beverages' are a pricey gimmick, Mintel survey finds

Despite the emerging trend of blurring category lines in the functional beverage sector, many consumers still hesitate to believe the claims and attributes on pack, let alone make a purchase,...

Advances in wearable Smart Glasses will outpace handheld technology

By the end of the year, manufacturers will see ‘transformational’ wearable technology in the consumer market, which will overtake sales of handheld devices, says NSF International.

Beetroot juice may boost performance in soccer players: RCT

Consuming beetroot juice may improve high-intensity intermittent-type exercise performance, says a new study with trained soccer players.

Tea drinking slashes the risk of cognitive decline and Alzheimer's disease: Singapore population-based analysis

Tea consumption halves the risk of cognitive impairment for people 55 years old and above, and also dramatically reduces the risk of developing Alzheimer's disease among those at greater genetic risk.

First ever antibacterial metal surfaces to be trialed in dairy

A European team of researchers led by the University of Parma, is developing what it claims is the first ever fluid‐repellent, antibacterial metal surfaces in the food and beverage industry....

AB InBev to bring beer to Mars

AB InBev has announced ambitious plans to bring a “microgravity” beer to Mars, a mission that will likely take decades to accomplish.

Businesses make €14 for every €1 spent on reducing food waste: Study

The average company investing in food waste reduction will see a fourteen fold return on their investments and half will see substantially more, says a new report. 

Caffeine may protect brain against dementia, study shows

Caffeine could ward off dementia and other neurodegenerative conditions by enhancing the abilities of protective enzymes, say researchers.

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