Nutrient quality in plant-based beverages should be considered on a par with sustainability credentials, researchers say as they assessed the quality as well as quantity of micronutrients in common plant-based drinks.
Food and drink labels showing the amount of physical activity required to burn off their calories have no impact on tackling obesity, according to the largest study of its kind in the UK.
The European Commission is planning to introduce a mandatory front-of-pack nutrition labelling (FOPNL) - but sports drinks may be penalised by a system that does not take into account their specific use, writes Dr Adam Carey, Chairman of the European...
Biotech start-up, Resorcix, and Israeli beverage manufacturer, Gat Foods, have developed a natural botanical to eliminate Thermophilic Acidophilic Bacteria (TAB) that reduce product shelf-life and affect the flavour of ready-to-drink (RTD) beverages,...
The drinking of twig tea was shown to lower fasting blood glucose to a greater extent than regular tea, according to a 12-week study conducted in Japan.
Dutch start-up Northern Wonder is combatting coffee-related deforestation with an alternative developed from non-tropical ingredients, including barley, rye, chickpea, and chicory.
AINIA, the Institute of Agrochemistry and Food Technology, and Productos Lácteos Romar embark on a new project to turn citrus, watermelon and kaki waste into functional food items.
Regular consumption of sugar-sweetened beverages (SSBs) is associated with higher mortality from certain cancers, partially mediated through obesity, according to a study by researchers at the American Cancer Society.
Scientists at Carlsberg Research Laboratory have invented a non-GMO breeding method, called ‘FIND-IT’, which helps find variants that better tolerate heat, drought or other climatic challenges. And while the obvious application for the brewer is barley...
Coca-Cola Europacific Partners and the University of California Berkeley are investigating scalable methods of converting captured CO2 into sugar. The idea – which is already being developed separately with NASA for long-haul space missions – has the...
Daily consumption of two or more servings of sugar-sweetened beverages has been linked to a 50% increase in cardiovascular disease mortality among younger adults aged 20 to 39.
A new study – published a month after the World Health Organization (WHO) sounded a cautionary note about the long-term effects of zero-calorie sweeteners such as sucralose and saccharin – suggests some diet sweeteners are not inert and can alter the...
With some young adults admitting they purchase alcohol solely on pack appeal, researchers from the University of Stirling in Scotland say further studies should consider the potential of stronger regulation of alcohol packaging.
Microbes can produce a host of ingredients traditionally made by plants or animals more sustainably and efficiently. But if you want to make complex plant-based ingredients such as coffee or cocoa, single-celled microorganisms such as yeast and bacteria...
While sports drinks are often loaded with sugar and can pack a hefty caloric punch, convincing people to replace them with water or unsweetened options may be more difficult than persuading them to ditch other sugar-sweetened beverages, including soda,...
‘We eat first with our eyes’ – and the saying is all the more true in an age of social media. But color is not just about good looks: it’s also about meeting consumer demands for natural and sustainable alternatives. We take a look at some of the latest...
Spanish beverage company Mahou San Miguel is launching an open innovation platform alongside food tech accelerator Eatable Adventures as it searches for the ‘drink of the future’. FoodNavigator learns more about the challenges and opportunities in beverage...
No amount of alcohol is beneficial if you are younger than 40, mostly because of alcohol-related deaths by auto accidents, injury and homicide, claims a new global study published by The Lancet.
Non-fungible tokens (NFTs) have been touted as a new-age way for premium alcohol brands to offer consumers a simultaneous luxury experience and authenticity guarantee, which could help solve some of the industry’s biggest food safety and fraud issues.
Spanish brewer Mahou San Miguel and accelerator Eatable Adventures are calling for beverage start ups from around the world to take part in their innovation challenge to ‘discover the drink of the future’.
Belgian innovation service provider Azalis is ramping up its presence in the Middle East and Africa with the opening of a new R&D facility in Cairo, Egypt.
Barely a month after Coca-Cola announced plans to phase out HONEST Tea, co-founder Seth Goldman, who sold the organic tea brand to Coca-Cola in 2011, says he plans to launch in a few months a new line of bottled organic teas under the ‘Just Ice Tea’ brand.
Fruit product heavyweight Dole has revealed plans to focus on developing more clean label and fortified juice products for the Asia Pacific market, citing rising consumer interest in the region as a major motivation.
Coffee by-products could be a suitable ingredient for cosmetic and topical formulations due to its hight antioxidant properties, a new study has revealed.
Espresso coffee consumption is associated with increased cholesterol levels with a significantly stronger association for men compared with women, according to a new study.
The supplementation of a lactic acid bacteria drink has shown to reduce absenteeism in school kids linked to cold and flu within four weeks, said the findings of a Kirin-funded RCT.
Researchers have found evidence of a reduced risk of bladder cancer associated with tea drinking and report that it was significant among men and former smokers but not among women and those who had never smoked.
A probiotic beer developed by researchers from the National University of Singapore (NUS) has finally hit the market, launched by start-up Probicient in collaboration with bar and restaurant chain Brewerkz.
A research project at the University of Nottingham is working to establish flavour profiles of gin and is calling on the UK's distillers to help with samples.
Consumers tend to be more accepting of biocide labelling on dairy beverages if the term ‘environmentally friendly’ is also used on the packaging, according to researchers in China and New Zealand.
Oil and water don’t normally work together but now coffee lovers can boost their morning routine with an oil soluble powder containing vitamins and more thanks to an advanced method that’s cracked the code allowing the two elements to mix.
Results from a review and meta-analysis on the effects tea catechins on influenza and other upper respiratory tract infections (URTI) reveals “significant preventative effects.”
A review concludes that the quality of evidence to support the effectiveness of clove extract, red ginseng and Korean pear juice as hangover cures is low with more rigorous scientific exploration required.
From manuka honey to peanut butter and fermented kelp drinks, New Zealand has announced new investment projects related to the research or creation of new functional food products.
Results of a Spanish study appear to corroborate a link between artificial sweeteners and impaired metabolism and oxidative stress, which can exacerbate cognitive decline (CD).
A single dose of an extracts from coffee berry – the outer layer of the coffee fruit and a rich source of polyphenols – may boost alertness in healthy men and women, with effects still observable six hours after consumption, says a new study.
Global ingredient and service solution company Glanbia Nutritionals is investing €1.4m ($1.6m) to upgrade its Research and Development facility in Kilkenny, Ireland, and is expecting to open its doors for operation in Q3 of 2022.
Brewers’ spent grain may offer a novel source of prebiotics, according to a new study from Anheuser-Busch InBev that found arabinoxylan from the waste may boost bifidobacterial levels in the human gut.
Could Mexico’s traditional fermented beverages offer inspiration for healthy beverages today? Researchers are calling for the recovery and conservation of ancient fermented drinks, which could offer an 'outstanding reservoir' of genetic resources...
A study in Japan has shown how alkaline ionised water can increase the pH level of enamel surface after consumption of acidic beverages, suggesting its practical use in preventing dental erosion.
A diet rich in fermented foods such as kimchi, cottage cheese, and kefir can enhance the diversity of gut microbes and reduce molecur signs of inflammation, say researchers at the Stanford School of Medicine.
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