Warning labels on sugar-sweetened beverages (SSBs) were linked to a decrease in obesity and overweight prevalence in three major US cities, a new study by Johns Hopkins Bloomberg School of Public Health suggested.
Interest in adaptogens like Ashwagandha, Rhodiola, Maca, and Holy Basil is on the rise among food and beverage formulators, but what do they do, which brands are blazing an early trail, and who is buying the products?
Despite industry efforts to reformulate energy drinks, the levels of sugar and caffeine per serving exceed a child’s maximum daily recommendation for sugar intake, according to findings by Action on Sugar.
Today, 83% of Americans live within 10 miles of a local brewery. The Brewers Association, the not-for-profit trade association for US craft beer, looks back on the highlights of 2017 for the craft beer industry.
Australia’s biggest kombucha manufacturer has launched a new, native flavour, reflecting the lightning-fast growth of the fizzy fermented beverage in the country – but so far the globals don’t seem to getting in on the act.
Alcohol sales grew by nearly £172m ($230m) in the UK over the past 12 weeks compared to the same period last year: but Kantar Worldpanel highlights non-alcoholic beer as the ‘new kid on the block’ to watch.
Disruptive and emerging technology that may decide how the food industry interacts with consumers is asking big questions as to whether traditional foodmakers are prepared for this shift in opportunity.