Although coffee is drunk by 150 million Americans everyday, the idea of drinking a cup of joe to supplement a workout is still a young idea. But a small group of entrepreneurs, scientists, and sports performance specialists are hoping the niche category...
Israeli startup Better Juice has signed agreements with US-based global beverage manufacturers to commercialize its patent-pending enzymatic technology, which can achieve up to 80% sugar reduction of naturally-occurring sugars (e.g. sucrose, glucose,...
The US Food and Drug Administration will not object to the use of certain qualified health claims regarding consuming certain cranberry juice and supplements and a reduced risk of recurrent urinary tract infection (UTI) in healthy women.
Orange juice may be a potential non‐dairy based carrier for the probiotic Lactobacillus sanfranciscensis, according to a study conducted by researchers in Australia.
Stevia specialist SweeGen has started commercial production of Reb B, a lesser-known and “highly soluble” steviol glycoside (stevia sweetener) that it says works particularly well in beverages.
Coca-Cola Amatil has signed agreements with Centrapay, a digital asset integrator, to allow Australians and New Zealanders to pay for vending machine items using cryptocurrency.
Legumes, cereals, pseudocereals, fruits, and vegetables show much promise as transport mediums for probiotics, prebiotics, and bioactive compounds to the gut at concentrations that prove beneficial, says researchers.
A new functional beverage has debuted in a category where few other supplements have ventured—crafting products to help consumers who are at risk of developing kidney stones.
Lucozade Ribena Suntory (LRS) has invested £500,000 ($634,000 USD) to extend a 30-year partnership with researchers at Scotland’s James Hutton Institute to develop new varieties of climate-resilient blackcurrants.
Scientists at the Université de Montréal have unearthed a new method of testing maple syrup which they say could be a potential supplementary tool to more accurately categorise other food and beverages.
A 2009 study at Newcastle University claimed the best cure for a hangover was a bacon butty. But new research published online in BMJ Nutrition Prevention & Health suggests eating fruits, leaves and roots may help to relieve symptoms of too much alcohol.
Consumers want less alcohol in their beverages – and yet alcohol is the very part of a drink that helps deliver a complex flavour profile and mouthfeel. So how can brands mimic alcohol and create a convincing low or no alcohol product?
A team of mathematicians, physicists and materials experts, led by an Australian barista, have applied their combined brainpower to answer the question: How do you make the perfect espresso?
