The Carlsberg Group is creating a ‘Young Scientists Community’ to work on the brewer’s sustainability program, announcing the launch at the World Economic Forum in Davos this week.
Canada’s Brock University is to create the world’s first augmented reality, virtual reality and sensory reality consumer wine lab; which will explore how drinkers chose the wine they drink and buy.
While the jury is still out on what role, if any, sugar plays in the development of diabetes, recommendations to restrict consumption should be strengthened and research should be redoubled until a clear determination is found, according to an essay in...
Patrice Bersac, president of two wine associations SyVIF (Île de France) and SyVINO (North-West) in France hit the headlines last week when he challenged the Syndicat Général des Vignerons de la Champagne (SGV) to approve the planting of new vines in...
Budweiser is due to send samples of barley into space next week as part of a research project on the International Space Station. It is part of its ambitions to be the first beer on Mars – but Budweiser says the research could also provide wider insights...
Scientists have identified genes expressed in grapevine roots that limit the amount of sodium that reach berries – a discovery that could ‘significantly accelerate’ the breeding of more robust salt-tolerant grapevines.
Mexico’s Federal Commission for Protection Against Health Risks (COFEPRIS), led by Julio Sánchez y Tepoz, has approved SweeGen's next-generation Reb M sweetener for use in food and beverage categories already approved for steviol glycosides.
Dietary supplementation with yerba mate alleviated diet-induced obesity and improved markers of metabolic disorders in mice, reports a new study in the Journal of Medicinal Food.
Researchers at the Australian Wine Research Institute (AWRI) are trialling a new way to measure bunch rot and non-grape matter by using near infrared hyperspectral imaging at the weighbridge.
The Coca-Cola Company has “unexpectedly discovered” that the cherry-like fruit acerola reduces enzymatic browning in fruit and vegetable juice, providing a natural alternative to current methods.
Scientists have developed a way of 'teleporting' lemonade by digitally sending the flavour and colour from one internet user to another - and the technology could be used to tackle the double burden of over and under nutrition, they say.
A multi-million dollar investment has been made into a research project for measuring and sensing flavors and aromas in beer, with Carlsberg and Microsoft among the team behind the project.
