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.
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...
Salt supplementation may improve exercise performance according to Spanish researchers – but health claims for sodium are still not authorised.
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.
Japanese researchers have found coffee polyphenols can reduce type 2 diabetes risk via an insulin-regulating intestinal peptide.
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...
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...
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...
A compound found in red wine could help prevent age-related decline in memory, according to a study in the journal Scientific Reports.
Queensland researchers have begun a study to prescribing the unique molecular signature of Queensland’s iconic XXXX beer.
Drinking wine could help people burn fat better, according to a study published in the Journal of Nutritional Biochemistry.
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...
Scientists are developing a ‘vine robot’ to collect information from grape vines quickly and reliably, helping farmers make production decisions easily.