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.
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 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...
It is ‘imperative’ more research is conducted on the potential benefits of caffeine in the treatment and prevention of Alzheimer's disease, say scientists.
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.
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?
Will ‘sweet’ always be superior in the soft drink category? Or will consumers embrace the whole world of senses and suss out alternative tastes?
Researchers from the University of Adelaide have discovered that the acid in wine can make teeth vulnerable to erosion within just minutes.
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.
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.
PepsiCo brand Tropicana has developed a method that blends calcium sources to overcome aftertaste issues in fortified juices.
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...
Teenagers may favor irregular heavy drinking, but frequent drinking becomes more popular during and after middle age, according to a UK study.
Analysing beer from shipwrecks can teach today’s industry about how drink ages, and offer ideas for reducing microbial spoilage, say scientists.