News & Analysis for the Beverage Industry
Finnish researchers say that lactic acid bacteria strains derived from a 19th century beer found in a shipwreck could potentially be used to modify the structure, taste, healthiness and safety of foods and beverages.
Campbell Soup Company CEO Denise Morrison has told analysts that the firm’s beverage business and other divisions currently have greater ‘brand momentum’ than its traditional soup business.
While POM Wonderful does not emerge from Michael Chappell’s 335-page ruling smelling entirely of roses, it has successfully challenged the accepted wisdom that firms can only make claims about food or supplements if they are backed at least two ‘gold...
Growth rates across the global functional food market have contracted but product development remains high and companies are increasingly focused on general health claims, covered under article 13 of the EU nutrition and health claims regulation (NHCR),...
Coffee drinking has an inverse association with mortality, according to the results of a large-scale associational study undertaken by US researchers.
The Russian vodka market faces a systemic problem with rapid initial growth amongst brands offset by declines after several years due to lack of brand equity and ‘consumer fickleness’.
New research identifying type-A proanthocyanidins (PACs) from cranberry juice in human urine could help to take future clinical trials to the next level, say researchers.