Researchers have found evidence of a reduced risk of bladder cancer associated with tea drinking and report that it was significant among men and former smokers but not among women and those who had never smoked.
A probiotic beer developed by researchers from the National University of Singapore (NUS) has finally hit the market, launched by start-up Probicient in collaboration with bar and restaurant chain Brewerkz.
Oil and water don’t normally work together but now coffee lovers can boost their morning routine with an oil soluble powder containing vitamins and more thanks to an advanced method that’s cracked the code allowing the two elements to mix.
A review concludes that the quality of evidence to support the effectiveness of clove extract, red ginseng and Korean pear juice as hangover cures is low with more rigorous scientific exploration required.
A single dose of an extracts from coffee berry – the outer layer of the coffee fruit and a rich source of polyphenols – may boost alertness in healthy men and women, with effects still observable six hours after consumption, says a new study.
Global ingredient and service solution company Glanbia Nutritionals is investing €1.4m ($1.6m) to upgrade its Research and Development facility in Kilkenny, Ireland, and is expecting to open its doors for operation in Q3 of 2022.
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 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.
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.
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 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.
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?
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.