Daily intake of Lactobacillus gasseri CP2305 - Asahi’s proprietary paraprobiotic - is able to relieve fatigue and stress-related symptoms in long-distance male runners.
Consumers still prefer bottled wine over canned wine - but only by a small margin, according to a blind taste test conducted by WICresearch, a group tracking the canned wine industry.
Massachusetts-based Elemental Beverage has perfected its Snapchill technology, the ability to cool drinks from 140ºF to 40ºF in 60 seconds. They have sights set on cafes, restaurants and eventually the at-home brewer.
The traditional juice model is getting refreshed at Juicy Juice, a kids’ beverage brand in the US. New organic and high protein offerings are part of a better-for-you campaign.
Bio-Up, a new line of functional beverages positioned for cholesterol and cardio health, is drawing on liposome technology from the pharmaceutical industry to improve uptake of active ingredients.
Thousands of child labourers work in coffee, but the true levels remain under-researched. Lumina Intelligence speaks to the Sustainable Coffee Challenge about the worst forms of child labour.
As the EU and Australia negotiate a free trade agreement, the EU has given Australia a list of more than 200 spirit names with geographical indicators that it wants protected as part of any deal.
Small vineyard owner Mylène Bru has been catapulted onto the global wine scene thanks to a chance encounter with DJ Gilles Peterson and a brush with a celebrity.
The Chinese wine market has been showing a slowdown: thanks to shifting global imports, refined consumer taste and uncertain trade wars. But experts say it’s only temporary.
A Welsh farmer and a former radio presenter from California have become the unlikely co-founders of a kefir goat milk company on a mission to offer the highest quality science-backed gut health products and personalised diet advice.
