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Clear Coffee targets health conscious consumers – and their teeth

A Slovakian entrepreneur has developed Clear Coffee, a transparent coffee designed to appeal to health conscious consumers – in particular those who want to keep their teeth white. 

Patent watch

Abbott Labs files patent for ‘better tasting’ nutritional powders

Abbott Laboratories has filed an international patent for a process it says allows it to produce better-tasting powders with improved nutrient content.

Daily sugary drink habit linked to liver disease

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 sweetened with stevia or monk fruit 'acceptable' to US kids and parents: Study

Chocolate milk partially sweetened with stevia or monk fruit extracts is "acceptable" to both America parents and children, a study has found. 

Green tea supplement backed for prostate cancer reduction: RCT findings

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.

Boys more vulnerable to junk food adverts than girls

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 could help improve brain function in the elderly: Study

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. 


Wine school will study viniculture advances in face of climate change

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...

Bank holiday beers: Why alcohol consumption data doesn't match sales figures

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...

Special edition: Outsourcing

Outsourcing science: Where does the future of industry research lie?

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?...

Gin made with ants: Distillery adds new dimension to insect potential

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. 

Education shows little effect on students’ vending machine choices

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...

Swapping out one sugary drink per day could slash diabetes risk

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.

True food innovation means ‘disruptive’ change

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...

Nutritional drink marketing linked to music, sports & politics may be most effective, study reveals

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...

Coffee antioxidants: From bean to brew

Australian researchers have tracked the anti-radical and antioxidant properties of coffee from bean to brew.

Special edition: authentic tea tastes

What do scientists say about tea? Black tea and blood pressure; green tea and MRIs

Green tea could improve the quality of MRI scans, while black tea may decrease blood pressure, suggest scientists.

Cranberry juice may slash cardiometabolic risk factors: RCT study

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...

What does 170-year-old Champagne taste like? ‘Spicy, smoky – with fruity and floral notes’

Champagne salvaged from a Finnish shipwreck can offer winemakers new insights into wine conservation, according to researchers. 

Craft beer has expanded taste profiles, says sommelier, as online map charts European flavours

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.

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.


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.

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