Brewers’ spent grain may offer a novel source of prebiotics, according to a new study from Anheuser-Busch InBev that found arabinoxylan from the waste may boost bifidobacterial levels in the human gut.
Could Mexico’s traditional fermented beverages offer inspiration for healthy beverages today? Researchers are calling for the recovery and conservation of ancient fermented drinks, which could offer an 'outstanding reservoir' of genetic resources...
A study in Japan has shown how alkaline ionised water can increase the pH level of enamel surface after consumption of acidic beverages, suggesting its practical use in preventing dental erosion.
A diet rich in fermented foods such as kimchi, cottage cheese, and kefir can enhance the diversity of gut microbes and reduce molecur signs of inflammation, say researchers at the Stanford School of Medicine.
Swiss researchers have suggested the antioxidant catechins present in green tea may in fact promote oxidative stress rather than suppress the process as previously thought.
A Singapore start-up is aiming to build on the traditional heritage of jamu, a herbal drink from Indonesia, with a range of new products, including one for diabetics.
Moët Hennessy, the premium champagne, wines and spirits division of LVMH, has inaugurated the Robert-Jean de Vogüé Research Center, which will be devoted to scientific research around sustainability.
Mining the traditional fermented beverages “Masato de Yuca” and “Chicha de Siete Semillas”, scientists from Peru and Spain have reported a potential new probiotic with performance that matches or exceeds an established commercial strain.
Researchers at the National University of Singapore have found a way to transform spent coffee grounds into alcoholic beverages rich in bioactive phytochemicals and amino acids.
A new study suggests consuming higher levels of flavonoid-rich foods can lower blood pressure levels – which can in part be explained by greater variances in the gut microbiome.
Singapore start-up Soynergy is aiming to launch a probiotic drink made from okara, using its biotech platform that contributes towards zero-waste food manufacturing.
Challenging weather conditions in the UK this year have put Ribena’s new climate-resilient berries to the test: proving they are unphased by both extremely hot and very wet weather.
A team at the Institut national de la recherche scientifique (INRS) in Quebec, Canada is working on a plant-based fermented drink high in protein and probiotics.
A two-year old Australian firm behind a hangover-relieving pear juice product is looking to be listed in 3,000 stores by the end of this year – including liquor stores.
The micronutrients and other bioactives contained in a glass of orange juice is sufficient enough to shore up the immune response and tackle oxidative stress and inflammation, a review concludes.
Consumption of PepsiCo’s Imunele, a drinkable yoghurt fortified with two probiotic strains and a vitamin complex was found to reduce the frequency of upper respiratory tract infections (URTI) among female subjects in a randomised double-blind control...
A higher intake of sugar sweetened beverages (SSBs) such as carbonated drinks was associated to lower bone mineral density (BMD) in adults, according to a systematic review and meta-analysis.
Coffee compounds that include caffeine, chlorogenic acid, kahweol and cafestol, may contribute in reducing the risk of developing chronic liver disease, according to UK researchers.
Fresh research suggests high consumption of sugar sweetened beverages is associated with a higher risk of early-onset colon colorectal cancer in women.
A study that uses Artificial Intelligence (AI) to emphasise coffee’s importance in reducing Heart Failure (HF) risk is said to hold much promise in explaining pathways connecting dietary choices to the condition.
Coffee pulp – a waste product in coffee production – could be used to speed up recovery of tropical forests on post-agricultural land, according to researchers.
Drinking beetroot juice promotes growth of mouth bacteria associated with healthier blood vessels and brain function thereby offering healthy ageing benefits, according to a new study of people aged 70-80.
Sports nutritionists are hailing the benefits of timing caffeine consumption after a new study found its intake 30 mins before exercise increased the rate of oxidation or "burning" of fat during aerobic exercise.
A keen sense of taste and smell is a fundamental part of being an oenologist - or working just about anywhere in the wine industry. So what happens when a professional - who depends on these senses - loses them from COVID-19?
New research concludes women diagnosed with breast cancer are 85% more likely to die from the disease if they drink non-diet soda five or more times a week.
A new study has outlined one possible mechanism of action of tea compounds that involve the activation of ion channel proteins in the blood vessel wall, relaxing the structure and thus reducing blood pressure.
New Zealand researchers are planning to conduct clinical trials on a kawakawa beverage with immune and metabolic health benefits, before refining the formulation and sell it in the export markets.
Robots developed by researchers at Hokkaido University are being trialled at a Japanese vineyard, Hokkaido Wine, for pesticide spraying and weed control.
Research suggests tart cherry juice enhances recovery and attenuates symptoms of exercise-induced muscle damage (EIMD), likely a result of the potent antioxidant and anti-inflammatory properties of the cherry. Now, a new meta-analysis that documents the...
The coffee sector can look to ‘forgotten’ wild coffee species to mitigate the global impact of climate change, according to research from CIRAD and the Royal Botanic Gardens in Kew. And coffee giants such as Jacobs Douwe Egberts, Nespresso and Starbucks...
A group of researchers at the National University of Singapore (NUS) has developed fermented probiotic tea and coffee with strains that confer digestive and immune benefits.
A limited-supply Palate Training Kits released today from Icelandic skyr brand siggi’s takes an innovative approach to sugar reduction, which has gained prominence among consumers during the pandemic, but which continues to be stymied by taste and convenience...
Structured ‘super-expanding’ natural fibers that can capture fats and sugars in the stomach and prevent their absorption in the small intestine could help reduce calorie intakes and deliver digestive health benefits, claims the CEO of nutritional technology...
Bottles of French wine have returned to Earth following a stint on the International Space Station: with researchers now ready to assess how the wine has changed.
Back in the day the beverage of choice for Tour de France riders famously used to be a bottle of red wine. They may have been on to something, a recent review suggests.
Scientists have revealed a web of interactions among bacterial species are necessary for the coexistence of health-promoting microbes in the popular fermented milk drink, kefir.
A whiskey flavor chemistry program is under way at the University of Tennessee Institute of Agriculture: with scientists using flavor chemistry to advise distillers how to achieve their desired flavor goals consistently.
Embion Technologies, a spin-off of the Swiss Federal Institute of Technology in Lausanne, has entered into a joint development agreement with Japanese drinks giant Asahi Group Holdings to up-cycle brewing by-products into ‘super potent extracts’ for food...
Displaying health warnings on sugar-sweetened drinks could be an effective way of reducing consumption, suggest US researchers, who found a 14.5% decline in consumption among students when warning labels were displayed on drinks in a college cafeteria....
Europe’s soft drinks industry has reduced added sugars in drinks by an average of 14.6% between 2015 and 2019; contributing to a reduction of 26% since 2000.
A new paper suggests that measuring proper hydration in the body is far more complex than might be assumed. Multiple tests might need to be done to get an accurate measurement, the authors claimed.
