A specific probiotic lactic acid bacteria isolate may boost the nutrient and mineral levels of a traditional rice-based fermented beverage, according to researchers at several Korean and Indian universities.
Cold brew coffee may have up to twice the caffeine as conventional hot brewed coffee, but research done by Kerry found that the beverage’s flavor profile provides an even stronger draw for consumers to the category.
An agricultural software project has set out to map and identify vineyards in Australian wine regions, with the aim of ultimately providing information about grape health and yields fast and accurately.
US beverage data company BruVue has secured $1m in seed funding to help scale its sensor beverage inventory system across the three-tier beer supply chain in the US, with plans to introduce the technology globally further down the road.
There may be a causal link between eating highly processed food and cancer risk, and four reasons why this could be, according to the authors of a 105,000-strong French study published in the British Medical Journal.
Choosing when to have a cup of coffee may boost athletic performance, according to research that suggests caffeine’s performance enhancing benefits are more evident in athletes who seldom drink caffeine-rich beverages.