Breaking News on Beverage Technology & Markets

News > R&D

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.

Firing on all flavours: Treatt opens new beverage centre to develop future flavours

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.

US study finds bovine DNA in nearly 10% of breast milk bought online

Almost 10% of breast milk samples bought online by a team of US researchers contained bovine DNA.

“Bamboo Water can reach the amazing eco and health conscious movement on our planet”

Not just for pandas: Could Bamboo Water be the next ‘superdrink’?

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 beyond the tongue: How do other senses influence flavour?

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...

What do we know about caffeine and Alzheimer's?

It is ‘imperative’ more research is conducted on the potential benefits of caffeine in the treatment and prevention of Alzheimer's disease, say scientists.

Energy drink TV adverts are placed on channels that appeal to teens: US study

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.

Dispatches from Food Vision, Cannes

Friend or foe: Can big beverage brands and small start-ups work together?

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?

dispatches from Food Vision, Cannes

Salty, sour, spicy, bitter: Will soft drinks ever go beyond sweet?

Will ‘sweet’ always be superior in the soft drink category? Or will consumers embrace the whole world of senses and suss out alternative tastes?


Acid from wine tasting can soften teeth ‘within minutes’

Researchers from the University of Adelaide have discovered that the acid in wine can make teeth vulnerable to erosion within just minutes.

A meeting of wines: Geisenheim University and Wine Intelligence join forces

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.

Beer with superfoods: Dr Jekyll's adds twist to the US craft beer market

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. 

Special edition: Joy in juice and smoothies

'A surprisingly good taste': Tropicana files patent to tackle aftertaste in calcium fortified juice

PepsiCo brand Tropicana has developed a method that blends calcium sources to overcome aftertaste issues in fortified juices. 

Special edition: joy in juice and smoothies

Carotenoid chameleons: Scientists chart how orange juice changes color

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...

Key Industry Events