Maastricht University researchers are seeking sponsors – preferably from a drink or shot maker – for a weight management trial exploring ‘intestinal brakes’ that has showed promising phase 1 results.
Virtual reality can be a bit of fun for consumers: offering bonus content via a 3D experience. But behind the scenes in the F&B industry, it has important roles to play in how our beverages are created and made.
Over half of the soft drinks available in supermarkets exceed the recommended daily amount for an adult’s sugar consumption, as a study identifies ginger beer as containing the most sugar.
The cranberry industry and academics have rubbished a cranberry-UTI study and accompanying commentary published in JAMA in the past week, saying the research is “misleading” and “suffering from fatal flaws.”
The health and safety of energy drinks and shots could come under the microscope again after a man developed acute hepatitis after excessive daily consumption of such a product, as reported Nov. 1 in BMJ Case Reports.
PepsiCo and TB Alliance are partnering to improve the bitter and unpleasant taste of today’s tuberculosis (TB) treatments - important in the treatment of children.
AquaBotanical – a water sourced entirely from fruit and vegetables – is currently sold as a premium brand in Australia. But the brand’s potential is much greater, according to its founder: the technology could be used to unlock drinking water from sugar...
Anheuser-Busch and Otto have used a self-driving truck to haul a trailer of Budweiser across 120 miles (193 km), heralding it as a milestone for the transportation industry.
Resveratrol may help tackle a hormone disparity in women with polycystic ovary syndrome (PCOS), a common condition that can cause infertility, according to a study.
The Center for Taste and Feeding Behavior in Dijon, France, conducted a scientific study using a new sensory evaluation method to identify how exactly eating cheese with wine impacted an individual’s tastes and preferences.
Analytical Flavor Systems has developed technology using artificial intelligence (AI) to quantify flavor in a relevant and useful way for beverage companies.
After three months of vetting nearly 1,000 entries to a joint accelerator program funded by AB InBev and Techstars Connection, ten startups have been selected for the 17 –week program where each team will be connected with mentors and advisors to help...
New research characterising kefir has detected genes that could be responsible for health benefits of the fermented dairy beverage popular in eastern Europe and the Middle East.
Scientists from PepsiCo and the University of Reading (UK) report that a single glass of flavonoid-rich orange juice may boost cognitive function, compared to placebo.
The International Sweeteners Association (ISA) has rejected the findings of a review which found industry-funded research into artificial sweeteners to be skewed in favour of industry as “misleading and biased”.
The US sugar lobby paid for influential research in the 1960s to downplay the link between sugar and coronary heart disease and instead point the finger at fat, according to a report published yesterday.
Protein supplementation during intensive cycle training increases muscle growth and improves heart rate, but does not have a measurable impact on performance, according to a study.
In 2014, the Sonoma County Winegrowers announced its goal to become America’s first 100% certified sustainable wine growing region by 2019. Thanks to the work done so far, the project is running ahead of original projections, and is also helping initiate...
Sonoma County Winegrowers is working to become America’s first 100% certified sustainable wine growing region by 2019, an ambition that has progressed rapidly since set in 2014. So what can other wine growing regions learn from Sonoma County’s experience...
French ingredient supplier Roquette has teamed up with a German biotech company and a natural product specialist to develop and bring to market natural sweeteners and sweetness enhancers.
Researchers have uncovered a direct link between caffeine-binding receptors in the brain and age-related memory problems, suggesting that caffeine may help reverse memory deficits.
Drinking beetroot juice after exercise can reduce muscle pain and improve recovery, but does not improve real-world performance, according to a study also showing no benefit from antioxidants.
Why do some people need to drink more coffee to feel the same effect? It could be down to a gene that controls cells' ability to process caffeine, scientists have found.
A new study of a patient with cardiac arrhythmia and bloody vomit after drinking Monster energy drinks provides new evidence the high-caffeine beverages may cause cardiac problems.
Stratasys has collaborated on a project with Italian firm, Argotec, the University of Portland, NASA and the European Space Agency (ESA) to create 3D espresso printed cups for space.
Are we set to enter an era where robots brew beer and artificial intelligence takes over from brewers? BeverageDaily talks to IntelligentX Brewing Co, which has launched the ‘world’s first beer brewed by artificial intelligence.’
Heineken’s Göss Brewery in Austria is ‘the first large scale zero carbon brewery in the world’: but is this a claim that consumers will actually relate to, and can Heineken’s sustainability efforts influence the choices beer drinkers make?
A metered intake of milk after exercise and thermal dehydration restores whole-body net fluid balance better than carbohydrate–electrolyte sports drinks or water, according to an Irish study.
We Are Tea is the latest functional tea brand to tap into the Millenial generation's search for products that offset eating indulgences, according to an analyst.
A ketone ester drink developed by an Oxford University start-up for the US Army has shown benefits to elite endurance athletes by unlocking “greater human metabolic potential.”
Newamstar, which works with Nestlé, Danone and Coca-Cola, has partnered with ZWCAD Software Company (ZWSOFT) to purchase over 100 sets of ZW3D software to design packaging and blow molding machines for liquid bottles and mechanical parts.
Cutting milk proteins apart has been all the rage in recent years. But Benoit Turpin of Milk Specialities Global said the market is now starting to come around to the idea that Mother Nature did a pretty good job with the original protein and using it...
With the majority of beer’s flavor and style created by yeast, it’s no stretch to say that yeast is a large part of what puts the 'craft' in craft brewing. What’s exciting for craft brewers is that the emerging revolution in brewer’s yeast means...
The German arm of consumer group Foodwatch has called on Monster Energy to voluntarily stop using health claims on its drinks following clear recent political calls for change.
IoT connected products to increase from 5bn to 21bn by 2020
Gartner predicts the number of connected products in existence will increase from five billion to 21 billion by 2020, which means take up of the Internet of Things (IoT) will be rapid, according to Mindshare media agency.
Delving deeper into a popular remedy that has lacked solid scientific backing, a new placebo-controlled study found that cranberry juice consumption lowered clinical urinary tract infection (UTI) episodes in women with a recent history of UTIs.
A Scottish start-up, Horizon Proteins, is collaborating with the country’s malt whisky industry to produce a sustainable locally produced salmon feed ingredient, and reduce dependence on imported feed proteins.
In a study published in the July issue of the Journal of Dairy Science, Brazilian researchers looked at a variety of strawberry yogurts and whey beverages to discover the ‘perfect’ composition.
Special Edition: Antioxidants, polyphenols & carotenoids
The EU has offered up big money for a project to get high value polyphenol compounds from brewing industry waste. Yet the leader of the project says a business culture shift is also needed to take the practice mainstream.
The UK's sugar tax will spur some companies to reformulate. Here, a leading R&D tax consultant at Ayming UK explores how manufacturers can make full use of R&D tax reliefs to offset the investment costs and challenges.
The recent discovery of archaeological artifacts in China suggest that the native Yangshao people may have concocted a beer recipe roughly 5,000 years ago, pushing back the advent of barley in the country by 1,000 years.
