R&D

Consumers put the oat sheet in a blender, add water, and mix for 30 seconds. Image credit: Veganz

2D-printed plant-based milk: What, why and how?

By Flora Southey

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? GettyImages/Angela Cappetta

Could tea help to prevent COVID?

By Donna Eastlake

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?

Pic: getty/schnarrs

Will AI revolutionize how brewers create new beers?

By Rachel Arthur

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?

The researchers used wearable technology to test emotional responses. Image Source: Getty Images/Surapap Maneechote

Consumer responses to coffee assessed through wearable technology

By Augustus Bambridge-Sutton

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...

Differences in Arabica coffee beans are due to chromosomal mutations, the study found. Image Source: Getty Images/AnthiaCumming

Coffee’s chromosome mutations: The potential for industry

By Augustus Bambridge-Sutton

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...

Pic:getty/sarahmason

Gin ‘fingerprinting’ could help futureproof the category

By Rachel Arthur

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...

Pic:getty/hiroshiwantanbe

Coca-Cola invests in new partnerships to upcycle CO₂

By Rachel Arthur

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....

Getty | Natalia Semenova

Natural solution developed to combat bacterial spores in beverages

By Nicola Gordon-Seymour

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,...

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