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.
Consuming Montmorency tart cherry juice (MTCJ) improved sleep duration in adults aged over 50 by nearly an hour and a half, according to a recent study in the American Journal of Therapeutics.
The Brewers Association (BA), through an agreement with the United States Department of Agriculture-Agricultural Research Service (USDA-ARS), will fund a public hop breeding program to develop and release disease-resistant aroma hop cultivars for the...
The National University of Singapore academic behind what is believed to be the world's first probiotic beer has revealed the considerable challenges that had to be overcome for good bacteria to survive in booze.
A levy on sugar-sweetened drinks in Jamie’s Italian restaurants in the UK is likely to have contributed to a ‘significant decline in SSB sales’, according to a study published in the Journal of Epidemiology & Community Health.
Fruit juice preparation using a commercial nutrient extractor can decrease the spike in blood glucose levels that occurs after consumption of fruit, a Nature study concludes.
A trial vineyard irrigation project that set out to reduce reliance on the River Murray is expanding and could soon provide enough water for an entire wine region, a year after it was first commissioned.
