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.
Watermelon juice enriched with l-citrulline combined with pomegranate extracts may reduce muscle soreness and markers of muscle damage following exercise, says a new study from Spain.
New Zealand’s wine industry has signed the Government Industry Agreement (GIA) for Biosecurity Readiness and Response: an agreement that looks at pests and diseases and sets out actions to minimize risks.
A Japanese company that designs and develops small odour-imaging sensors is in the final stages of testing what it claims to be the world’s first e-commerce website on which consumers can search and select products by aroma.
Researchers say the high calorific value of spent coffee grounds could be exploited with a more efficient technique to produce a commercially competitive, greener biofuel.
Thermoplastic resin producer Braskem has partnered with Clemson University in the US and Rio Grande do Sul Federal University (UFRGS) in Brazil to create intelligent packaging which can change color if a product is unfit for consumption.
Despite tea’s immense cultural and economic significance, relatively little is known about the shrub behind the tea leaves. Yet news of the first mapping of the tea tree genome may help explain how tea leaves are so rich in antioxidants and caffeine,...
Consuming 400mg of caffeine a day from all sources is not bad for your health, researchers have said in a systematic review looking into the effects of caffeine on humans.
Braskem will present applications for its ‘I’m green’ green plastic packaging, including coffee packaging for The Netherlands’ Peeze at Interpack this week (May 4-10).
Proprietary energy blends may cause heightened effects
The consumption of caffeinated energy drinks results in significant changes to heart function and blood pressure when compared to other drinks containing the same caffeine content.
By Jason Hung, Zachari Turgeon, and Matthew Dahabieh: Renaissance BioScience Corp.
The biodiversity of yeast is an incredibly powerful force capable of not only profoundly shaping the utility of yeast, but also is the foundation of a global beer industry estimated by Canadean at more than US $700 billion.
Scientists at AMBER (Advanced Materials and Bio-Engineering Research) at Trinity College Dublin have created printed transistors from 2-dimensional nanomaterials for the first time.
Drinking at least one artificially sweetened beverage daily may increase the risk of developing stroke or dementia compared to those who consumed this drink less than once a week.
How stevia controls blood sugar levels has remained a mystery until now as researchers think they have unravelled the natural, no-calorie sweetener's action that results in its observed health benefits.
By Philip Downes, master brewer, Box Steam Brewery
Produced by hand using a steam copper, Box Steam Brewery 'transforms the fine malts and the best hops into quality beers', while minimizing the impact on the environment. Philip Downes, Master Brewer, explains how the process works.
Providing smaller drink sizes to consumers with unlimited refills increases individual consumption of sugary drinks. However the opposite was true when the consumer had to get their own refill.
A blueberry drink a day can help keep stress away, suggests a study which found blueberry’s antioxidant power improved the cognitive performance of adult rats exposed to stress.
Lactips has developed an edible plastic made from milk protein (casein), claiming it has enormous potential for intelligent packaging in the food and beverage industry.
Despite the emerging trend of blurring category lines in the functional beverage sector, many consumers still hesitate to believe the claims and attributes on pack, let alone make a purchase, a new study from Mintel reveals. But it's not stopping...
By the end of the year, manufacturers will see ‘transformational’ wearable technology in the consumer market, which will overtake sales of handheld devices, says NSF International.
Tea consumption halves the risk of cognitive impairment for people 55 years old and above, and also dramatically reduces the risk of developing Alzheimer's disease among those at greater genetic risk.
A European team of researchers led by the University of Parma, is developing what it claims is the first ever fluid‐repellent, antibacterial metal surfaces in the food and beverage industry.
The average company investing in food waste reduction will see a fourteen fold return on their investments and half will see substantially more, says a new report.
Yakult is ready to begin carrying out tests on the consumption of probiotics in space, by undertaking experiments on astronauts on board the International Space Station (ISS).
Acacia gum is 100% natural, non-GMO, organic, gluten-free and applicable in almost every area of the food industry. Why does it have a chequered past, and how can it obtain the clean-label credentials it wants?
Itene (Packaging, Transport and Logistics Institute) has partnered with the Agricultural Research and Training Institute of Andalucía (Ifapa) to determine the factors that influence the quality of aged brandy, in the packaging process.
Beers labeled as “gluten-removed” may not be safe for those with celiac disease (CD) to consume, a study by the Gluten Intolerance Group (GIG) has found.
The anti-inflammatory properties of caffeine may be why coffee drinkers live longer, says a Nature study, in which its research team provide proof for the compound’s role in heart health.
Switching to a ‘healthier’ low calorie sugar may not lessen the risk of developing health conditions as trials comparing two common sugars found other factors involved in long-term health risks.
Sugar reduction specialist DouxMatok is in advanced talks with multinational food manufacturers and says its patented flavour-carrying particle will be on shelves in Europe by 2018.
Wine Australia has today announced a six year, $5.3m AUD ($4m USD) R&D investment that will look at Australia’s unique terroirs and how they influence wine style and quality.
Polyphenols from citrus fruit may counter the detrimental effects of high fat meals on cardiovascular health, report scientists from the University of Reading and PepsiCo.
By Zachari Turgeon and Matthew Dahabieh, Renaissance BioScience Corp.
Yeast, the humblest and most fundamental of beer ingredients, is back in the spotlight and ready to play a starring role in the new world of beer, write Zachari Turgeon and Matthew Dahabieh of Renaissance BioScience Corp.
Pernod Ricard has turned its attention to the rise of ‘hometainment’ - consumers turning to their homes for new social experiences alongside the concept of the smart home - and is seeking to transform the way people enjoy premium spirits and mixology...
The future is looking bright for microalgae in the beverage space as Algatechnolgies (Algatech), manufacturer of non-GMO astaxanthin, was chosen as the sole algae player of the pan-European Food4Future initiative.
The UK’s food and drink industry might not be as fiercely opposed to a tax on sugary beverages as industry representatives claim, according to a new survey.
A report published by the Institute for Scientific Information on Coffee (ISIC) suggests that moderate coffee consumption could reduce age-related cognitive decline in adults.
New Holland Brewing Co. will be Michigan’s first craft brewer to revive the use of Spartan barley, a relic grain that has just started sprouting up in the state after roughly 50 years off the grid.
![“It’s time the FDF and other trade bodies fully engage with the government’s Childhood Obesity Plan [which includes the tax on sugary drinks].” ©iStock/piotr_malczyk](/var/wrbm_gb_food_pharma/storage/images/_aliases/news_teaser_medium/5/9/1/8/2438195-1-eng-GB/Sugar-tax-divides-the-industry-campaigners-claim.jpg)
