A US start-up has created vodka quite literally from thin air – using solar power to convert carbon from the air and convert it into alcohol. It’s now working with NASA to look at other opportunities for capturing carbon.
Consumers still prefer bottled wine over canned wine - but only by a small margin, according to a blind taste test conducted by WICresearch, a group tracking the canned wine industry.
Wineries struggle with massive water waste during production, which is particularly hard on urban-based and small startup winemakers. The self-contained GoFermentor system wants to change that.
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.
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.
Superfoods are still hot in food and drink launches, and more consumers are concerned with incorporating proactive health and functional ingredients into their diets. A new report from Kerry Group found that 65% of Americans want more functionality out...
The World Health Organization (WHO) is tackling alcohol-related deaths and illnesses through its new program Safer. It outlines five ‘high-impact strategies’ for governments around the world to follow that can reduce the harmful effects of alcohol use.
The Brewers Association (BA) announced late last week that a grant of $900,000 has been awarded to the United States Department of Agriculture-Agricultural Research Service (USDA-ARS) for the 2018 fiscal year in support of hops research.
Which food firms are top for scoping out innovative start-ups and harnessing the latest research projects? FoodNavigator takes a look at the different incubator, accelerator and partnering schemes used by industry heavyweights.
An trend for outsourcing science and research may be good news for contract research organisations (CROs) and open innovation partnerships, but does it mean that internal R&D is suffering?
Nestlé has opened a new extension to its research and development centre in Singapore that it says will allow greater focus on the Asia-Pacific region—its fastest-growing market.
Chinese soft drinks manufacturer Wahaha has signed a deal with the UK’s Nottingham University to collaborate on research and development covering areas including bioenergy, food technology and electric motors.
Some of the leading players in the Irish dairy industry are taking part in a major investment program designed to help develop a new generation of milk-derived functional ingredients to compete with international rivals.
Inspired by the burgeoning health trend a collaborative research project between Danish ingredients company Chr. Hansen and dairy manufacturers has resulted in a new yoghurt culture - Yo-Flex - for products aimed at less fat and fewer additives.