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.
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 cardiovascular...
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...
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.
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...
