The National University of Singapore academic behind what is believed to be the world's first probiotic beer has revealed the considerable challenges that had to be overcome for good bacteria to survive in booze.
A levy on sugar-sweetened drinks in Jamie’s Italian restaurants in the UK is likely to have contributed to a ‘significant decline in SSB sales’, according to a study published in the Journal of Epidemiology & Community Health.
A trial vineyard irrigation project that set out to reduce reliance on the River Murray is expanding and could soon provide enough water for an entire wine region, a year after it was first commissioned.
A prebiotic nanofibre matrix that protects beneficial bacteria in the low pH environment of fruit juices could prove an effective encapsulation agent for the probiotic delivery in functional beverages.
Consumption of whey growth factor extract (WGFE) in addition to whey protein isolate offers few benefits to men who are not new to resistance exercise training, according to a study led by the University of South Australia.