Yuka brings aspartame fight to the US
Report calls for ban on ingredient found in thousands of common food and beverage products
R&D
Both sugary and sweetened drinks increase liver disease risk
Sweetened drinks are linked to an even greater risk of liver disease than their sugary counterparts
Bringing flavor to the front of alcohol-free innovation
Consumers want to drink less and that’s opening up the market for alcohol-free products. But at the end of the day, it’s flavor that will determine whether consumers come back to alcohol-free beverages and become loyal fans… or not
Microbiome science meets business: Probiota returns in 2026
With a wealth of content on functional food, beverage and supplements, the leading event for microbiome science is back in February
Could grapevines hold the key to creating biodegradable packaging?
Old grapevine canes could be converted into a plastic-like film that is stronger than traditional plastic and decomposes quickly
AI, paper bottles and lightweighting: The latest developments from next-gen packaging projects
Can artificial intelligence reshape material discovery? How far can lightweighting go? What potential do paper bottles have? Innovators are pushing tech forward like never before...
Could climate change affect the taste of gin?
It all depends how juniper berries – the key botanical which is responsible for gin’s distinctive taste – are affected by changing weather conditions
New sugar reduction tech hits Europe - and it’s not a sweetener
Better yet, products using it won’t be considered ‘novel foods’
Hydrogen-rich water shows promise for muscular protection
Supplementation with hydrogen-rich water may reduce exercise-induced muscle damage and improve sleep quality, according to new research.
From superfood to superbrew: Quinoa beer sets out to shake up the beer market
Already a known as a nutritious and trendy superfood, could quinoa bring a fresh breath of life into the stagnant beer category?
Wake up and smell the (decaffeinated) coffee: Could the ritual behind coffee be as important as the caffeine?
Researchers tested the cognitive function in caffeinated coffee drinkers and decaf coffee drinkers: and – to their great surprise – found no significant differences. Is coffee’s energizing boost simply created by the ritual?
‘Plastic is last century’s material!’ Could the beverage industry leave plastic bottles behind forever?
Plastic bottles remain a staple across the beverage industry. Will it ever be possible to completely transition away from this format; and what alternative formats would take its place?
Why it’s time for producers to dig into regenerative agriculture
Regenerative agriculture is more than a trend: it’s a fundamental rethink of how we grow, source and sell food. As pressure mounts to deliver food that does more than just taste good, food producers have a pivotal role to play
Artificial sweetener can kill pathogenic bugs in a win against antibiotic resistance
A sweetener used in dairy, beverages and candies may be a game-changing solution to the global antimicrobial resistance crisis
Coffee and tea trends: Gen Z demands pick-me-ups with functional benefits
Coffees and teas go beyond energy to provide cognitive-boosting, stress relief and gut health benefits
Consumption of coffee, chocolate and wine reduces risk of metabolic syndrome
Grapes, wine and coffee contain health-boosting polyphenols: providing protection against heart attacks and strokes
Is red wine better for you than white wine?
Red wine is often perceived as the ‘healthier’ choice, given the presence of antioxidant resveratrol. Does that give it an edge over white wine when it comes to cancer risk?
Fruit juice and sweet drinks ‘risk’ to toddlers
Sweetened beverages, including fruit juices, should not be consumed by young children and can increase their risk of obesity later in life
Recommendations children ‘mostly drink water and plain milk’ reveal beverage innovation need
Public health experts recommend children under 18 years limit 100% fruit and vegetable juice, plant-based milk, sugar-sweetened beverages and beverages with non-sugar sweeteners and caffeine – limiting options to plain water and milk
Caffeine and alcohol affects sleep quality, even when you may not realise it
The two substances may seem like polar opposites, but both damage the quality of your night’s slumber.
Natural Sweetener Alliance aims to ‘democratize’ sweeteners
The partnership between Tate & Lyle and Manus addresses a secure and sustainable supply of Reb M
Starbucks looks to worms to recycle used coffee grounds into fertiliser
The coffee giant has unearthed a new solution for disposing of spent coffee grounds in the UK.
BE WTR pushes global expansion, launches flavour-enhancing ‘activated water’
Premium water brand BE WTR aims to “revolutionise hydration” with its filtration and flavour-enhancing technologies, as it actively sets up bottling plants across the globe on the back of new funding.
FrieslandCampina Ingredients invests in health
FrieslandCampina Ingredients aims to fuel the current consumer demand for health through proteins and prebiotics.
Should dairy drinks and RTD coffee be included in soda taxes?
The UK government is considering extending its Soft Drinks Industry Levy to milk-based drinks and plant-based alternatives: putting milkshakes and RTD coffee in the firing line. Will this move go ahead - and could other governments consider doing the same?
Innovation watch: Alcohol-free
Europe's leading the way in alcohol-free. How is innovation shaping up?
2025 Beverage trends to watch: Circana expects growth in water enhancers, functional drinks
Hydration-boosting, functional and non-alcoholic (non-alc) beverages will continue their growth in 2025, but generations are seeking out different drinks to meet their health and nutrition needs, according to a recent Circana webinar.
Do soda taxes succeed in reducing consumption among lower-income households?
Lower-income people tend to consume more sugar-sweetened beverages than average. Are soda taxes effective at reducing consumption?
Conflicting caffeine research confuses consumers
Caffeine’s effect on vascular health has been a hot topic for years, with researchers putting forward positive and negative arguments. Now, a new study is adding to the conversation. But what's the truth?
Wine and coffee by-products could power next generation batteries
Creating effective batteries is a critical part of renewable energy plans – and wine and coffee could hold the answer to cheaper, more efficient and more eco-friendly battery tech.
Wine label designs: What appeals to women?
The images that winemakers choose to put on bottles can impact how brands and the quality of the wine inside are perceived by women, according to a new study.
Researchers uncover the ancient origins of kefir
Analyzing DNA remnants of Bronze-Age kefir cheese, Chinese researchers discovered how kefir strains have evolved and the likely route of kefir into Europe.
Scientists tap into barley ‘time machine’ to help adapt the grain to climate change
Thanks to an experiment that's tracked barley over the last century, researchers have pinpointed the genes that offer ‘remarkable adaptability’ in the grain – a key ingredient in breads, breakfast cereals, beer and whiskey.
Five key opportunities to reduce greenhouse gas emissions in the wine industry
New Zealand Winegrowers has set out the crucial milestones and key emission-reduction opportunities for vineyards and wineries in order for the industry to reach net zero by 2050. Where will efforts have the biggest impact?
Soda taxes: Cutting sugar is one thing, promoting healthy hydration is another…
Sugar taxes set out to reduce sugary beverage consumption. But how can that be built on to steer people towards choosing healthier options instead?
AI tech boosts biodiversity across drink giant’s blackcurrant farms
Suntory Beverage & Food GB&I (SBF GB&I) is using AI technology to improve biodiversity across five of its blackcurrant farms in the UK this harvest season.
Tea giant begins climate change mitigation and resilience field trials
A project unveiled by Lipton aims to improve tea production standards and create data and resources that can benefit the whole industry.
Brewers’ spent grain a promising snack ingredient that can be upcycled to regulate blood sugar levels – new trial
Brewers’ spent grain, particularly those fermented with tempeh mould, is a promising ingredient that not only can be used for snacks, but also reduces food waste.
Could AI take the place of winemakers and brewers?
Sommeliers, winemakers and brewers pride themselves on their craft: built up over decades of experience and training. Could AI take their place?
2D-printed plant-based milk: What, why and how?
3D printing is all the rage in plant-based, but what about 2D printing? In Germany, Veganz is scaling 2D-printed oat milk and reports orders are increasing month on month.
Could tea help to prevent COVID?
Tea has been recognised for its health benefits for centuries. It boasts links to everything from aiding cardiovascular health to boosting the immune system, but could tea also help to prevent COVID-19?
Finding the most accurate way to measure the environmental impact of coffee
A new scientific review offers recommendations on how to measure the environmental impact of coffee – with the hope of also standardizing how this is done in the future.
Will AI revolutionize how brewers create new beers?
Brewers have long championed the craft and passion behind brewing beer - but scientists believe AI and machine learning has the potential to revolutionize how the industry develops new brews. What will beer development look like in the future?
Researchers look at coffee genome to find key to climate-resilient coffee
While some 70% of the world’s coffee production is Arabica, the species has a low tolerance to rising temperatures and disease. Nestlé has developed a high quality Arabica reference genome – which is now a publicly available database – as part of the...
Coffee fix? UDA targets China growth for relaunched longevity brew designed to help reverse ageing
A longevity coffee product is set to be relaunched with a tweaked formulation in an effort to crack the lucrative China market after its first iteration achieved sales success in more than 40 countries.
Changing freshwater cycle: Are we on a collision course with disaster?
Human activity has significantly altered the freshwater cycle. But is this change reversible, and if not, what does it mean for the future of food and water supplies?
Consumer responses to coffee assessed through wearable technology
Coffee is one of the world’s most popular drinks. While sensory questionnaires are a tried and tested way of assessing its quality, using technology to measure physical and mental responses can reduce biases and cut out the middleman. Now, researchers...
Both sugary and artificially-sweetened beverages linked to atrial fibrillation risk
Drinking two liters or more of sugar or artificially sweetened drinks per week is linked to a higher risk of an irregular heart rhythm (atrial fibrillation) compared to adults who drink fewer of these beverages, according to a study published this week.
Coffee’s chromosome mutations: The potential for industry
Variations in the properties of arabica coffee, such as in taste, caffeine content and disease resistance, are determined by chromosome mutations, according to a recent study. But are these findings purely academic, or relevant to industry? And how could...
How much does exercise offset the cardiovascular risks of sugar-sweetened drinks?
When we exercise, we often hope to offset some of the negative effects of the unhealthy foods that we’ve eaten while we do so. However, when it comes to sugar-sweetened drinks, exercise might not be enough to offset the significant increase in...