By Jason Hung, Zachari Turgeon, and Matthew Dahabieh: Renaissance BioScience Corp.
The biodiversity of yeast is an incredibly powerful force capable of not only profoundly shaping the utility of yeast, but also is the foundation of a global beer industry estimated by Canadean at more than US $700 billion.
Scientists at AMBER (Advanced Materials and Bio-Engineering Research) at Trinity College Dublin have created printed transistors from 2-dimensional nanomaterials for the first time.
Drinking at least one artificially sweetened beverage daily may increase the risk of developing stroke or dementia compared to those who consumed this drink less than once a week.
How stevia controls blood sugar levels has remained a mystery until now as researchers think they have unravelled the natural, no-calorie sweetener's action that results in its observed health benefits.
By Philip Downes, master brewer, Box Steam Brewery
Produced by hand using a steam copper, Box Steam Brewery 'transforms the fine malts and the best hops into quality beers', while minimizing the impact on the environment. Philip Downes, Master Brewer, explains how the process works.
Providing smaller drink sizes to consumers with unlimited refills increases individual consumption of sugary drinks. However the opposite was true when the consumer had to get their own refill.
A blueberry drink a day can help keep stress away, suggests a study which found blueberry’s antioxidant power improved the cognitive performance of adult rats exposed to stress.
Lactips has developed an edible plastic made from milk protein (casein), claiming it has enormous potential for intelligent packaging in the food and beverage industry.
Despite the emerging trend of blurring category lines in the functional beverage sector, many consumers still hesitate to believe the claims and attributes on pack, let alone make a purchase, a new study from Mintel reveals. But it's not stopping...
By the end of the year, manufacturers will see ‘transformational’ wearable technology in the consumer market, which will overtake sales of handheld devices, says NSF International.
Tea consumption halves the risk of cognitive impairment for people 55 years old and above, and also dramatically reduces the risk of developing Alzheimer's disease among those at greater genetic risk.
A European team of researchers led by the University of Parma, is developing what it claims is the first ever fluid‐repellent, antibacterial metal surfaces in the food and beverage industry.
