Scientists have discovered a plant pigment in red wine that may be responsible for headaches: with the hope this knowledge could ultimately help winemakers create gentler drinks.
Only a fraction of the coffee bean actually goes into coffee: with the vast majority of the bean ending up as waste in the form of coffee grounds. With the opening of its coffee biorefinery, Kaffe Bueno wants to take its upcycing tech to the next level:...
A substance derived from spent coffee grounds has the potential to protect brain cells from the damage caused by several neurodegenerative diseases: including Alzheimer’s, Parkinson’s and Huntington’s, according to a new study.
Consuming beverages with sodium and carbohydrates reduces necessary fluid ingestion quantities for recovery and improves rehydration in male athletes, a new study has concluded.
Finnish start-up Aircohol is working to decarbonise the alcohol industry by producing drinks from carbon dioxide released during alcohol fermentation. The result? A crop-free liquor with up to 50% reduced carbon footprint.
The Mylkcubator programme has largely focused on next-gen dairy innovation to date. But for the incubator’s third edition, dairy-major Pascual wants to expand its focus to alt coffee, cocoa, salt, sugar and more.
Drinking beer could be good for your gut and immunity, stimulating healthy microbiota diversity thanks to the beneficial brew of compounds found in the fermented beverage.
In the upcoming webinar (airs 13 September), ConfectioneryNews will profile some of the key innovations in the sector that are being driven primarily by consumer trends. As R&D budgets are increased, we have seen ground-breaking innovations in the...
Israeli start-up MAMAY Technologies has developed an AI-powered algorithm capable of determining the ‘objective’ sweetness of a food or beverage product.
Thai research team is embarking on a long-term journey to commercialise a herbal tea that has been shown to boost breast milk production in a clinical trial.
Tech startup ansā is in the business of creating a good cup of coffee in all senses of the word with its unique roasting method and consumer appliance that circumvents the need for traditional roasters; all in the pursuit of a greener cup of Joe, company...
It took just two days for Swiss beverage company Vivi Kola to develop the artificial intelligence-designed beverage using ChatGPT, Midjourney and Unreal Engine.
Switching from sugary drinks to ‘diet’ drinks or water showed little short-term effects on metabolic or cognitive health outcomes across 12 weeks, a new study has shown.
A new study from researchers in Thailand supports the safety of coffee cherry pulp juice consumption and suggests that it may lower cholesterol in healthy adults.
Production of steviol glycosides extracted from stevia grown in Europe produces just 10% of the greenhouse gas emissions associated with sugar production, according a life cycle assessment.
When kombucha is consumed with a high-GI meal there is a clinically significant reduction in postprandial glycemic and insulin index (GI and II) response, when compared with water, according to new research.
Recent studies reveal drinking coffee can help maintain low blood pressure and when combined with milk, may have anti-inflammatory effects. It’s even plausible a regular cup of filter coffee could offer protection from catching COVID-19, suggest researchers.
CCEP Ventures (CCEPV) has announced two new partnerships with European research groups at Universitat Rovira i Virgili (URV) in Tarragona, Spain and the University of Twente (UT) in the Netherlands, to accelerate research into carbon capture technology....
Botanical extracts in tea format provide unique market opportunities for medicinal herbal infusions, but there are challenges that must be overcome to ensure proper delivery of therapeutic value, say the herbal experts at Traditional Medicinals.
Plant-based beverages must be able to still provide a creamy mouthfeel in order to successfully convert consumers over to healthier, low-sugar options for the long-term in Indonesia, especially when these are priced at a higher tier than traditional dairy...
Nutrient quality in plant-based beverages should be considered on a par with sustainability credentials, researchers say as they assessed the quality as well as quantity of micronutrients in common plant-based drinks.
Food and drink labels showing the amount of physical activity required to burn off their calories have no impact on tackling obesity, according to the largest study of its kind in the UK.
The European Commission is planning to introduce a mandatory front-of-pack nutrition labelling (FOPNL) - but sports drinks may be penalised by a system that does not take into account their specific use, writes Dr Adam Carey, Chairman of the European...
Biotech start-up, Resorcix, and Israeli beverage manufacturer, Gat Foods, have developed a natural botanical to eliminate Thermophilic Acidophilic Bacteria (TAB) that reduce product shelf-life and affect the flavour of ready-to-drink (RTD) beverages,...
The drinking of twig tea was shown to lower fasting blood glucose to a greater extent than regular tea, according to a 12-week study conducted in Japan.
Dutch start-up Northern Wonder is combatting coffee-related deforestation with an alternative developed from non-tropical ingredients, including barley, rye, chickpea, and chicory.
AINIA, the Institute of Agrochemistry and Food Technology, and Productos Lácteos Romar embark on a new project to turn citrus, watermelon and kaki waste into functional food items.
Regular consumption of sugar-sweetened beverages (SSBs) is associated with higher mortality from certain cancers, partially mediated through obesity, according to a study by researchers at the American Cancer Society.
Scientists at Carlsberg Research Laboratory have invented a non-GMO breeding method, called ‘FIND-IT’, which helps find variants that better tolerate heat, drought or other climatic challenges. And while the obvious application for the brewer is barley...
Coca-Cola Europacific Partners and the University of California Berkeley are investigating scalable methods of converting captured CO2 into sugar. The idea – which is already being developed separately with NASA for long-haul space missions – has the...
Daily consumption of two or more servings of sugar-sweetened beverages has been linked to a 50% increase in cardiovascular disease mortality among younger adults aged 20 to 39.
A new study – published a month after the World Health Organization (WHO) sounded a cautionary note about the long-term effects of zero-calorie sweeteners such as sucralose and saccharin – suggests some diet sweeteners are not inert and can alter the...
With some young adults admitting they purchase alcohol solely on pack appeal, researchers from the University of Stirling in Scotland say further studies should consider the potential of stronger regulation of alcohol packaging.
Microbes can produce a host of ingredients traditionally made by plants or animals more sustainably and efficiently. But if you want to make complex plant-based ingredients such as coffee or cocoa, single-celled microorganisms such as yeast and bacteria...
While sports drinks are often loaded with sugar and can pack a hefty caloric punch, convincing people to replace them with water or unsweetened options may be more difficult than persuading them to ditch other sugar-sweetened beverages, including soda,...
‘We eat first with our eyes’ – and the saying is all the more true in an age of social media. But color is not just about good looks: it’s also about meeting consumer demands for natural and sustainable alternatives. We take a look at some of the latest...
Spanish beverage company Mahou San Miguel is launching an open innovation platform alongside food tech accelerator Eatable Adventures as it searches for the ‘drink of the future’. FoodNavigator learns more about the challenges and opportunities in beverage...
No amount of alcohol is beneficial if you are younger than 40, mostly because of alcohol-related deaths by auto accidents, injury and homicide, claims a new global study published by The Lancet.
Non-fungible tokens (NFTs) have been touted as a new-age way for premium alcohol brands to offer consumers a simultaneous luxury experience and authenticity guarantee, which could help solve some of the industry’s biggest food safety and fraud issues.
Spanish brewer Mahou San Miguel and accelerator Eatable Adventures are calling for beverage start ups from around the world to take part in their innovation challenge to ‘discover the drink of the future’.
Belgian innovation service provider Azalis is ramping up its presence in the Middle East and Africa with the opening of a new R&D facility in Cairo, Egypt.
Barely a month after Coca-Cola announced plans to phase out HONEST Tea, co-founder Seth Goldman, who sold the organic tea brand to Coca-Cola in 2011, says he plans to launch in a few months a new line of bottled organic teas under the ‘Just Ice Tea’ brand.
Fruit product heavyweight Dole has revealed plans to focus on developing more clean label and fortified juice products for the Asia Pacific market, citing rising consumer interest in the region as a major motivation.
Coffee by-products could be a suitable ingredient for cosmetic and topical formulations due to its hight antioxidant properties, a new study has revealed.
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