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News > R&D

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?

Australia

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...

Bad habits? Frequent drinking becomes more popular in middle age: Study

Teenagers may favor irregular heavy drinking, but frequent drinking becomes more popular during and after middle age, according to a UK study.

Aged for 170 years: What shipwrecked beer can teach the industry

Analysing beer from shipwrecks can teach today’s industry about how drink ages, and offer ideas for reducing microbial spoilage, say scientists. 

Straw format to help Ganeden deliver probiotics with shelf stable beverages

Probiotics specialist Ganeden has announced a new application, one that straddles the supplement /food divide. The company has partnered with BioGaia to place its Ganeden BC30 into a line of...

Sports drinks aren’t enough to boost performance - salt may help: Research

Salt supplementation may improve exercise performance according to Spanish researchers – but health claims for sodium are still not authorised.

Shake it up! Multi-flavored Shaka milk changes flavor with each sip, inventor claims

A retired chemistry professor from Iowa has developed a multi-flavored milk that changes flavor with every sip, and now hopes to license out the concept.

Science short

Daily coffee polyphenols can reduce diabetes risk, say Japanese researchers

Japanese researchers have found coffee polyphenols can reduce type 2 diabetes risk via an insulin-regulating intestinal peptide.

3-5 cups of coffee a day may help keep artery blockages away

People who consume between three to five cups of coffee a day may have a lower risk of coronary artery calcium build-up, which can lead to artery blockages, according to...

Patent-pending technology on Johnnie Walker Blue Label goes beyond QR codes

Not just any old bottle: Diageo ‘smart bottle’ thwarts counterfeiters and boosts consumer experience

Diageo and Thin Film Electronics have released a prototype Johnnie Walker Blue Label ‘smart bottle,’ which can assure consumers of authenticity, help the industry track the product, and ‘completely change...

‘Regular black tea may be relevant for cardiovascular protection’: Unilever study

Black tea may help lower blood pressure for people with elevated levels, says a new study from Unilever R&D that adds to the potential health benefits of the beverage and...

Red wine compound may help prevent memory loss

A compound found in red wine could help prevent age-related decline in memory, according to a study in the journal Scientific Reports. 

Australia

Beer researchers look for the secrets behind the perfect head

Queensland researchers have begun a study to prescribing the unique molecular signature of Queensland’s iconic XXXX beer.

Drinking wine could help you burn fat, say US researchers

Drinking wine could help people burn fat better, according to a study published in the Journal of Nutritional Biochemistry. 

Mid-life crisis: Heavy drinking in middle age ups stroke risk more than high blood pressure: study

Heavy drinking in middle age could be a bigger factor in the risk of stroke, compared to other well-known factors such as high blood pressure and diabetes, according to a...

2001 Grape Odyssey! Scientists create unmanned ‘VineRobot’ for vineyards

Scientists are developing a ‘vine robot’ to collect information from grape vines quickly and reliably, helping farmers make production decisions easily.    

Grape seed flour’s metabolic benefits linked to gut changes: Study

Supplements containing Chardonnay grape seed flour may beneficially alter the gut microbiota and their metabolic processes, says a new study with hamsters.

Drinking beer could help ward off dementia, says study

Drinking beer could slow the development of forms of degenerative diseases such as Alzheimer’s and Parkinson’s, according to a study in the Journal of Agricultural and Food Chemistry. ...

Researchers find key mechanism in green tea anti-cancer properties

Green tea and apple compound epigallocatechin-3-gallate (EGCG) may trigger a process which sees oral cancer cells killed while healthy cells are left untouched, according to US researchers.

STUDY TRACKED 5,500 US GIRLS FROM 1996-2001

Sugar-sweetened drinks linked to earlier period onset in teen girls and thus higher breast cancer risk

Harvard researchers say that teenage girls who regularly quaff drinks with added sugars tend to start their menstrual periods earlier in life than those who don’t, which increases their later...

Chlorophyll, not riboflavin, main cause of 'sun light flavour' in milk: Nofima

Chlorophyll - the photosensitive compound that gives plants their green colour - is the main cause of "sun light flavour" in milk, Norwegian scientists claim....

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