Spanish beverage company Mahou San Miguel is launching an open innovation platform alongside food tech accelerator Eatable Adventures as it searches for the ‘drink of the future’. FoodNavigator learns more about the challenges and opportunities in beverage...
No amount of alcohol is beneficial if you are younger than 40, mostly because of alcohol-related deaths by auto accidents, injury and homicide, claims a new global study published by The Lancet.
Non-fungible tokens (NFTs) have been touted as a new-age way for premium alcohol brands to offer consumers a simultaneous luxury experience and authenticity guarantee, which could help solve some of the industry’s biggest food safety and fraud issues.
Spanish brewer Mahou San Miguel and accelerator Eatable Adventures are calling for beverage start ups from around the world to take part in their innovation challenge to ‘discover the drink of the future’.
Belgian innovation service provider Azalis is ramping up its presence in the Middle East and Africa with the opening of a new R&D facility in Cairo, Egypt.
Barely a month after Coca-Cola announced plans to phase out HONEST Tea, co-founder Seth Goldman, who sold the organic tea brand to Coca-Cola in 2011, says he plans to launch in a few months a new line of bottled organic teas under the ‘Just Ice Tea’ brand.
Fruit product heavyweight Dole has revealed plans to focus on developing more clean label and fortified juice products for the Asia Pacific market, citing rising consumer interest in the region as a major motivation.
Coffee by-products could be a suitable ingredient for cosmetic and topical formulations due to its hight antioxidant properties, a new study has revealed.
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.
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