A specific probiotic lactic acid bacteria isolate may boost the nutrient and mineral levels of a traditional rice-based fermented beverage, according to researchers at several Korean and Indian universities.
Cold brew coffee may have up to twice the caffeine as conventional hot brewed coffee, but research done by Kerry found that the beverage’s flavor profile provides an even stronger draw for consumers to the category.
Dairy that is fermented and brewed like beer could soon be on tap as Sam Alcaine, assistant professor at Cornell University’s Department of Food Science, turns dairy waste into an alcoholic drink.
Taxes levied on sweetened drinks and snack foods are of most benefit to the poor in helping to make long-term healthy lifestyle changes, a Lancet study concludes.
An agricultural software project has set out to map and identify vineyards in Australian wine regions, with the aim of ultimately providing information about grape health and yields fast and accurately.
Total Corbion PLA, based in The Netherlands, has successfully started a 1 kTpa PLA (Poly Lactic Acid) pilot plant in Rayong, Thailand, producing various Luminy PLA resins.
The colour of a product's packaging induces certain flavour expectations - but this perception is 'overwritten' by the colour of the food itself, say researchers.
Compounds found in red wine can help stop harmful bacteria to sticking to teeth and gums, claims research published in the Journal of Agricultural and Food Chemistry.
US beverage data company BruVue has secured $1m in seed funding to help scale its sensor beverage inventory system across the three-tier beer supply chain in the US, with plans to introduce the technology globally further down the road.
There may be a causal link between eating highly processed food and cancer risk, and four reasons why this could be, according to the authors of a 105,000-strong French study published in the British Medical Journal.
Two antioxidant compounds found in red wine – resveratrol and quercetin – could be used with heart stents in new treatment being developed by a Louisiana State University professor.
Choosing when to have a cup of coffee may boost athletic performance, according to research that suggests caffeine’s performance enhancing benefits are more evident in athletes who seldom drink caffeine-rich beverages.
Chinese children who consume large amounts of Sugar-Sweetened Beverages (SSB) have a higher chance of having abdominal obesity, according to a new academic study.
