News & Analysis for the Beverage Industry
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
With a wealth of content on functional food, beverage and supplements, the leading event for microbiome science is back in February
Old grapevine canes could be converted into a plastic-like film that is stronger than traditional plastic and decomposes quickly
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...
It all depends how juniper berries – the key botanical which is responsible for gin’s distinctive taste – are affected by changing weather conditions
Better yet, products using it won’t be considered ‘novel foods’
Supplementation with hydrogen-rich water may reduce exercise-induced muscle damage and improve sleep quality, according to new research.
Already a known as a nutritious and trendy superfood, could quinoa bring a fresh breath of life into the stagnant beer category?
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 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?
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
A sweetener used in dairy, beverages and candies may be a game-changing solution to the global antimicrobial resistance crisis
Coffees and teas go beyond energy to provide cognitive-boosting, stress relief and gut health benefits
Grapes, wine and coffee contain health-boosting polyphenols: providing protection against heart attacks and strokes
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?
Sweetened beverages, including fruit juices, should not be consumed by young children and can increase their risk of obesity later in life
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
The two substances may seem like polar opposites, but both damage the quality of your night’s slumber.
The partnership between Tate & Lyle and Manus addresses a secure and sustainable supply of Reb M
The coffee giant has unearthed a new solution for disposing of spent coffee grounds in the UK.
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 aims to fuel the current consumer demand for health through proteins and prebiotics.
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?
Europe's leading the way in alcohol-free. How is innovation shaping up?
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.
Lower-income people tend to consume more sugar-sweetened beverages than average. Are soda taxes effective at reducing consumption?
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?
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.
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.
Analyzing DNA remnants of Bronze-Age kefir cheese, Chinese researchers discovered how kefir strains have evolved and the likely route of kefir into Europe.
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.
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?
Sugar taxes set out to reduce sugary beverage consumption. But how can that be built on to steer people towards choosing healthier options instead?
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.
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, particularly those fermented with tempeh mould, is a promising ingredient that not only can be used for snacks, but also reduces food waste.
Sommeliers, winemakers and brewers pride themselves on their craft: built up over decades of experience and training. Could AI take their place?
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.
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?
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.
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?
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...
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.
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?
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...
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.
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...
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...
A new technique that takes a chemical fingerprint of gin in seconds could hold 'huge potential' for the industry: allowing producers to create better and more consistent gins; enable regulators to detect fraudulent products; and even help create a...
Plant-based beverages may be considered suitable alternatives to their dairy counterparts but must overcome challenges related to flavour, consumer health, stability and nutrient dissolution, say researchers in Singapore, the UK and China.