A new study sponsored by Chr. Hansen has revealed that taking probiotics can reduce the duration, frequency and severity of flu-like sickness resulting in significant savings for t... Read more
A new study from King’s College London has identified a link between drinking red wine and increased gut microbiota diversity compared to non-red wine drinkers. The study also foun... Read more
Consumption of ‘sugary drinks’ is associated with the risk of cancer, according to a French study that has followed more than 100,000 people for five years. The study, published in... Read more
Maria Pavlidou, head of communication for DSM, discusses the company's findings on personalised nutrition for the functional food and beverage space. Read more
A study has found that the techniques of producing edible insect products should be geared towards the preferences of younger generations. Read more
A majority of consumers have "limited understanding" of wholegrain despite its important role in a balanced diet, according to new research from Nestlé. Read more
We spoke to Dr Manoj Dora and environmental writer Erich Lawson to understand what can be done to remedy the causes of food waste in manufacturing. Read more
A study into the health benefits of sweeteners compared with sugar has found that there is "no compelling evidence" to suggest they can help consumers lose weight. Read more
A report released by the Technical University of Munich (TUM) has detailed a new method of flavour isolation, called sensoproteomics. Read more
A World Health Organisation (WHO) report has found a further decrease in the consumption of alcohol among adolescents between the years 2002-2014. Read more
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