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How can wine take sustainability to the next level? Six tips from Sonoma County Winegrowers

Sonoma County Winegrowers is working to become America’s first 100% certified sustainable wine growing region by 2019, an ambition that has progressed rapidly since set in 2014. So what can...

Inspiring a global conversation on wine and sustainability

In 2014, the Sonoma County Winegrowers announced its goal to become America’s first 100% certified sustainable wine growing region by 2019. Thanks to the work done so far, the project...

Dolce consortium to develop 'mystery' natural sweeteners

French ingredient supplier Roquette has teamed up with a German biotech company and a natural product specialist to develop and bring to market natural sweeteners and sweetness enhancers.

Study reveals caffeine’s link to preventing memory problems

Researchers have uncovered a direct link between caffeine-binding receptors in the brain and age-related memory problems, suggesting that caffeine may help reverse memory deficits.

Beetroot juice helps muscle recovery, but not through antioxidants

Drinking beetroot juice after exercise can reduce muscle pain and improve recovery, but does not improve real-world performance, according to a study also showing no benefit from antioxidants.

Coffee drinking habits could be genetic, study finds

Why do some people need to drink more coffee to feel the same effect? It could be down to a gene that controls cells' ability to process caffeine, scientists have...

Guarana antioxidant capability trumps that of green tea, study finds

Seeds of the native Brazilian shrub guarana have been found to contain antioxidant levels more than ten times that of green tea.

Energy drinks linked to cardiac events

A new study of a patient with cardiac arrhythmia and bloody vomit after drinking Monster energy drinks provides new evidence the high-caffeine beverages may cause cardiac problems.

Stratasys collaborates on 3D printed espresso cups for NASA

Stratasys has collaborated on a project with Italian firm, Argotec, the University of Portland, NASA and the European Space Agency (ESA) to create 3D espresso printed cups for space.

Resveratrol: The key to reducing elderly frailty?

The so-called red wine nutrient resveratrol may help maintain muscle performance and reduce frailty in the elderly, research in mice has suggested. 

'We give the brewer superhuman skills’: Using artificial intelligence in brewing

Are we set to enter an era where robots brew beer and artificial intelligence takes over from brewers? BeverageDaily talks to IntelligentX Brewing Co, which has launched the ‘world’s first...

Heineken presents ‘first large scale zero carbon brewery in the world’ – but does this matter to the average beer drinker?

Heineken’s Göss Brewery in Austria is ‘the first large scale zero carbon brewery in the world’: but is this a claim that consumers will actually relate to, and can Heineken’s...

Study suggests milk better than electrolyte drinks post exercise

A metered intake of milk after exercise and thermal dehydration restores whole-body net fluid balance better than carbohydrate–electrolyte sports drinks or water, according to an Irish study.

Balancing the binges: We Are Tea ‘everyday good’ range taps into Millennial trends

We Are Tea is the latest functional tea brand to tap into the Millenial generation's search for products that offset eating indulgences, according to an analyst. 

'this hasn't been seen before'

Ketone esters boost endurance in elite athletes: Study

A ketone ester drink developed by an Oxford University start-up for the US Army has shown benefits to elite endurance athletes by unlocking “greater human metabolic potential.”

Newamstar turns to ZW3D to design packaging and blow molding machines for liquid bottles

Newamstar, which works with Nestlé, Danone and Coca-Cola, has partnered with ZWCAD Software Company (ZWSOFT) to purchase over 100 sets of ZW3D software to design packaging and blow molding machines...

It's time to put whey and casein back together, exec says

Cutting milk proteins apart has been all the rage in recent years. But Benoit Turpin of Milk Specialities Global said the market is now starting to come around to the...

Hard water can boost sweetness and cut costs: study

Using certain types of water could allow drinks manufacturers to cut back on sweeteners, according to a new study.

Guest article

The emerging revolution in yeast for craft brewers

With the majority of beer’s flavor and style created by yeast, it’s no stretch to say that yeast is a large part of what puts the 'craft' in craft brewing....

‘The world’s first beer brewed by artificial intelligence’

London-based company, IntelligentX Brewing Co, has created a premium beer that uses complex machine learning algorithms to improve future batches.  

Consumer group calls on Monster Energy to stop using claims on its 'dangerous caffeine bombs'

The German arm of consumer group Foodwatch has called on Monster Energy to voluntarily stop using health claims on its drinks following clear recent political calls for change.

IoT connected products to increase from 5bn to 21bn by 2020

‘Now is the time for brands to experiment with connected packaging in a structured way’

Gartner predicts the number of connected products in existence will increase from five billion to 21 billion by 2020, which means take up of the Internet of Things (IoT) will...

Cranberry beverage fared better than placebo in latest study on UTIs

Delving deeper into a popular remedy that has lacked solid scientific backing, a new placebo-controlled study found that cranberry juice consumption lowered clinical urinary tract infection (UTI) episodes in women...

Can whisky derived feed help Scottish salmon sector swim with sustainability tide?

A Scottish start-up, Horizon Proteins, is collaborating with the country’s malt whisky industry to produce a sustainable locally produced salmon feed ingredient, and reduce dependence on imported feed proteins.

What is the ideal strawberry-flavored yogurt or whey beverage?

In a study published in the July issue of the Journal of Dairy Science, Brazilian researchers looked at a variety of strawberry yogurts and whey beverages to discover the ‘perfect’...

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