A beverage brand that specializes in functional shots, Ethan’s is breaking into the energy drink category for the first time with a line of Organic Energy Shots formulated with green tea, lion’s mane and guayusa.
Coffee intake has been linked with a decreased risk of depressive symptoms among elderly Japanese women, according to a new multi-centre cross-sectional study.
An intake of more than 0.5 servings per week of sugar-sweetened beverages (SSBs) may potentially increase the risk of metabolic syndrome in diabetic patients, according to a study from the Middle East.
Gin produced from peas could ‘significantly reduce’ the spirit's carbon footprint: while the gin could ultimately become carbon neutral if by-products are used by the animal feed industry.
A New Zealand study has revealed that sugar-sweetened beverages appears to contain higher health risks than sugar-containing foods, especially when it comes to metabolic syndrome development.
An inventor from Brazil has developed highly concentrated, portable blends containing plant and wine extracts to enable on-the-go bioactive teas rich in trans-resveratol and other compounds.
A recent study has found coffee and tea to be the top source of sugar-sweetened beverages (SSBs) for Taiwanese adolescents, in addition to higher health and nutritional risks.
At the Summer Fancy Food Show in New York City, Philadelphia-based Mingle Mocktails expanded its range of upscale alcohol alternatives with the launch of Blood Orange Elderflower. Founder Laura Taylor said the time is ripe for mocktails brands like hers...
A couple of ‘accidental avocado farmers’ from California found a better use for the leaves of avocado trees than grinding and trashing them--hot tea. Now they are bagging and flavoring the tea to be sold worldwide, launching this summer.
Independent craft tea brand 3 Mountains is betting on consumers’ interest in premium beverages and social change with its new Silverback Draft Tea, available in kegs and cans. It showcased the concept at last week’s Summer Fancy Food Show in New York...
The Specialty Food Association’s (SFA) Summer Fancy Food Show took place in New York City last week. Some top specialty beverage categories in the US are tea, coffee, hot cocoa and plant-based milks, with overall specialty sales making up 16.1% of the...
The first ever artificial intelligence analysis of 5mn hectares of Australian vineyards using satellite imagery has found that the total number of vine rows will wrap around the world 11 times.
Investment in packaging innovations will help Tetra Pak achieve its goal of having all packaging made from renewable or recycled packaging, as well as being fully recyclable, according to the company.
At IFT last week, Synergy Flavors debuted a new line of Synergy Pure Hop Essences as an alternative to traditional dry hopping. The water soluble ingredients are designed for beer, but can also be used with soft drinks like sparkling water, kombucha and...
The rich profile of bioactive components found in tomato juice is the 'likely' link to its strong link to lower blood pressure and LDL cholesterol, say researchers.
Australian researcher looks for science in natural remedies
Coffee farmers could be so much wealthier if only they could realise the full value of the berries they grow, says the Australian scientist whose mission is to help them do that.
A concern in the RTD beverage industry is maintaining freshness and quality with a long shelf life. Special, crafted drinks like cold brew coffee struggle with this the most, but brewing technology from BKON is now extending product drinkability.
The interaction of common ingredients contained in energy drinks may have a bigger say in the beverage’s effects on cardiovascular factors that affect the heart rhythm, a US study concludes.
The International Bottled Water Association (IBWA) has revealed that Americans still favor bottled water over all other packaged drinks, after consuming 13.8 billion gallons of it in 2018.
Cargill thinks the future ‘looks bright’ for stevia in beverages thanks to fermentation that extracts the smaller, sweeter compounds in the leaf. It’s been one year since Cargill launched its zero-calorie EverSweet ingredient with the technology.
A new collective of research has found consumers are drawn more to claims based on the presence of something good like ‘high in protein,’ than the absence of something bad like ‘low in sugar.’
Shifting consumer taste is causing major beverage companies to adapt, make ‘healthy’ drinks taste better and be more accessible. Coca-Cola is using its Freestyle machines and new bubbler dispensers to highlight its ‘craft, elevated’ drinks in the market.
Joining the market of cannabis-infused products is Phyx, a THC flavored sparkling water, which hopes its low-dose and fast-acting formula will better perform as an alcohol replacement.
The world’s first beer brewed from cannabis will be ready when Canada legalizes cannabis beverages later this year. But preparing for a new product for a new market is no small challenge: “You’re setting sail in a ship that is totally not built yet, you...
Taste sensitivity could be an untapped sector for beverages like wine and coffee, according to new research from Cornell University. Supertasters and nontasters respond differently to sensory information, with potential for new marketing strategies.
The Coffee Cherry Co. is paying coffee farmers for their cherry by-product and transforming it into a gluten-free, high fibre, antioxidant-rich food ingredient, CEO Tom Clemente tells FoodNavigator.
‘If there is a poster child product in the proliferation of niche beverage brands, it’s craft beer,’ says Josh Kelly, managing partner, chief strategist, FINE branding agency.
Over the past decade, the beverage category has been defined by the millennial generation, driven by local craft brands. The 2020s are expected to be shaped by Gen Z, with further digitization of brands using smart technology.
The rare sugar nigerose can now be “easily” produced via a process that “can readily be scaled up for potential industrial purposes,” claims a breakthrough study.
Kids and teens who consumed low- and zero-calorie beverages ended up consuming an additional 200 calories per day compared with those who drank water, according to a new study from researchers at George Washington University.
A collaboration between AB InBev and Keurig Dr Pepper is bringing its Drinkworks pilot program to new markets this spring. The Drinkworks Home Bar by Keurig is now available statewide in Missouri and Florida.
Mondelēz International announced the two winners of its first SnackFutures ‘Future of Snacking’ pitch competition at the Seeds & Chips annual Global Innovation Summit held in Milan, Italy, from May 6-9 2018.
PepsiCo, Keurig Dr Pepper (KDP) and other major soda brands are still learning to grapple with the health and wellness wave that’s causing consumers to drop their sugary drinks for something ‘better-for-you’. Executives spoke at the 2019 Beverage Forum...
What’s the typical profile of an energy drink consumer in the US, and how much are they drinking? Researchers from the Harvard T.H. Chan School of Public Health analyzed data from a national health survey to get some answers.
Global beverage alcohol is changing drastically: quality is soaring, traditional retail is declining and categories are converging. Beer took a slight dip last year, struggling with e-commerce and a 'drink less but better' approach from young...
Tea is following current trends in the food and beverage world: such as a drive toward health and wellness, a greater demand for transparency and growth in specialty products.
Craft brewers may talk the sustainability talk – but find it a lot harder to walk the sustainability walk. Tracking performance can help reveal effective ways to improve, say experts.
The 5L (re)new appliance is made from 100% recycled plastic and uses 66% less plastic than a 1.5L evian bottle. It’s part of the brand’s goal to become a circular brand by 2025 and to be carbon neutral by 2020.
Pay rates of bartenders in the US jumped up 13.5% last month, according to Local Pay Reports from Glassdoor. Service jobs like bartenders tend to see a pay bump around this time thanks to high-traffic spring break customers.
