Espresso coffee consumption is associated with increased cholesterol levels with a significantly stronger association for men compared with women, according to a new study.
The supplementation of a lactic acid bacteria drink has shown to reduce absenteeism in school kids linked to cold and flu within four weeks, said the findings of a Kirin-funded RCT.
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.
A research project at the University of Nottingham is working to establish flavour profiles of gin and is calling on the UK's distillers to help with samples.
Consumers tend to be more accepting of biocide labelling on dairy beverages if the term ‘environmentally friendly’ is also used on the packaging, according to researchers in China and New Zealand.
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.
Results from a review and meta-analysis on the effects tea catechins on influenza and other upper respiratory tract infections (URTI) reveals “significant preventative effects.”
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.
From manuka honey to peanut butter and fermented kelp drinks, New Zealand has announced new investment projects related to the research or creation of new functional food products.
Results of a Spanish study appear to corroborate a link between artificial sweeteners and impaired metabolism and oxidative stress, which can exacerbate cognitive decline (CD).
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 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.
