The Carlsberg Group is creating a ‘Young Scientists Community’ to work on the brewer’s sustainability program, announcing the launch at the World Economic Forum in Davos this week.
Canada’s Brock University is to create the world’s first augmented reality, virtual reality and sensory reality consumer wine lab; which will explore how drinkers chose the wine they drink and buy.
While the jury is still out on what role, if any, sugar plays in the development of diabetes, recommendations to restrict consumption should be strengthened and research should be redoubled until a clear determination is found, according to an essay in...
Patrice Bersac, president of two wine associations SyVIF (Île de France) and SyVINO (North-West) in France hit the headlines last week when he challenged the Syndicat Général des Vignerons de la Champagne (SGV) to approve the planting of new vines in...
Budweiser is due to send samples of barley into space next week as part of a research project on the International Space Station. It is part of its ambitions to be the first beer on Mars – but Budweiser says the research could also provide wider insights...
Scientists have identified genes expressed in grapevine roots that limit the amount of sodium that reach berries – a discovery that could ‘significantly accelerate’ the breeding of more robust salt-tolerant grapevines.
Mexico’s Federal Commission for Protection Against Health Risks (COFEPRIS), led by Julio Sánchez y Tepoz, has approved SweeGen's next-generation Reb M sweetener for use in food and beverage categories already approved for steviol glycosides.
Dietary supplementation with yerba mate alleviated diet-induced obesity and improved markers of metabolic disorders in mice, reports a new study in the Journal of Medicinal Food.
Researchers at the Australian Wine Research Institute (AWRI) are trialling a new way to measure bunch rot and non-grape matter by using near infrared hyperspectral imaging at the weighbridge.
The Coca-Cola Company has “unexpectedly discovered” that the cherry-like fruit acerola reduces enzymatic browning in fruit and vegetable juice, providing a natural alternative to current methods.
Scientists have developed a way of 'teleporting' lemonade by digitally sending the flavour and colour from one internet user to another - and the technology could be used to tackle the double burden of over and under nutrition, they say.
A multi-million dollar investment has been made into a research project for measuring and sensing flavors and aromas in beer, with Carlsberg and Microsoft among the team behind the project.
Consuming Montmorency tart cherry juice (MTCJ) improved sleep duration in adults aged over 50 by nearly an hour and a half, according to a recent study in the American Journal of Therapeutics.
The Brewers Association (BA), through an agreement with the United States Department of Agriculture-Agricultural Research Service (USDA-ARS), will fund a public hop breeding program to develop and release disease-resistant aroma hop cultivars for the...
The National University of Singapore academic behind what is believed to be the world's first probiotic beer has revealed the considerable challenges that had to be overcome for good bacteria to survive in booze.
A levy on sugar-sweetened drinks in Jamie’s Italian restaurants in the UK is likely to have contributed to a ‘significant decline in SSB sales’, according to a study published in the Journal of Epidemiology & Community Health.
Fruit juice preparation using a commercial nutrient extractor can decrease the spike in blood glucose levels that occurs after consumption of fruit, a Nature study concludes.
A trial vineyard irrigation project that set out to reduce reliance on the River Murray is expanding and could soon provide enough water for an entire wine region, a year after it was first commissioned.
While the benefits of green tea polyphenols have long been touted, new research suggests that those found in black tea may also aid weight loss by acting as a prebiotic.
Patients with HIV and HCV should drink three cups of coffee a day to halve the risk of all-cause mortality, according to a new study on the potential benefits of the drink.
Ever-lasting foam in ice cream or beer without artificial stabilisers? Swiss researchers have "for the first time" developed a novel strategy to make foam bubbles last "essentially ‘forever".
A prebiotic nanofibre matrix that protects beneficial bacteria in the low pH environment of fruit juices could prove an effective encapsulation agent for the probiotic delivery in functional beverages.
Pectin and pulp extracted from passion fruit makes an effective probiotic food carrier, research finds as it demonstrates properties that stimulate probiotic growth and survival in the gut.
Consumption of whey growth factor extract (WGFE) in addition to whey protein isolate offers few benefits to men who are not new to resistance exercise training, according to a study led by the University of South Australia.
A greater metabolic response to a sweet-tasting, lower-calorie drink could explain the link between artificial sweetener use and diabetes, according to Yale University scientists.
Wine fortified with white rose petal extract (WRE) can provide added health benefits due to its higher antioxidant and polyphenol content, a Korean study has found.
There is "compelling evidence" that EGCG from green tea could improve memory impairment, brain insulin resistance, and obesity caused by a high-fat and high-fructose diet, researchers have claimed.
From initiating portion control advice on biscuits, alternative green packaging for Nestlé Waters and promoting Nespresso’s sustainability efforts - HENRi@Nestlé celebrates its one-year anniversary this month.
The thought of fermenting coffee beans by feeding them to small cat-like civits or large elephants only to collect them again at the other end of the digestive process sounded unappetizing and cruel to Edgar Salgado – even if it produces a less bitter...
Mushrooms have been hailed as the perfect ingredient for new sports drinks, with researchers in Australia claiming they could be key to refuelling after a workout.
Kefir could be a beneficial dairy-based sports nutrition ingredient for cancer survivors who may be wary of trying products containing milk due to concerns about stomach upsets.
The slight increases in temperature in Mediterranean regions could potentially result in labor, productivity and economic losses for European wineries, suggests a new study.
Drinking three coffees a day is the optimal for lowering risk of all-cause death, says a study, which also found drinking higher levels increased risks for certain populations.
Caffeine helped obese mice lose weight by suppressing appetites and increasing energy exposure — but one academic has argued an equivalent dose in humans is likely to lead to severe caffeine toxicity and perhaps even a fatal cardiac event.
Children born to women who drank at least one artificially sweetened beverage per day during pregnancy, were more likely to be overweight or obese in later life, a study claims.
The European PET Bottle Platform (EPBP) has given interim approval for the recyclability of polyethylenefuranoate (PEF), produced by Synvina, a joint venture between BASF and Avantium.
Swedish supplier The Real Stevia Company will open a processing plant in the sweetener's native Paraguay, adding to its portfolio an 'origin' stevia that is sustainably sourced and Paraguayan from farm to fork.
The types of fruit juices that appear to offer the most help in tackling cardiovascular disease and aiding weight management have been highlighted in a new academic review.
A new player in the stevia market - Steviana Bioscience - is looking to carve a niche in the market for next generation stevia sweeteners, which utilize some of the minor glycosides in the stevia leaf, notably Reb D.
