The latest news, trends, analysis, interviews and podcasts from the global food and beverage industry

Scientists at the Slosh Education Institute have developed an alcoholic grape variety using genetic modification (GM) technology. According to a study published in the journal Grape, the fruit has an ABV of 7-10% at peak ripeness. Project lead Antonio Inebriado told FoodBev that the grapes could be enjoyed in smoothies, savoury dishes and as a snack – adding that the team had tested all of these applications, “and many more,” during the course of their research. GM has faced opposition from different quarters over the last few decades, and even supporters are likely to question whether this is the most fruitful use of the technology. Inebriado urged sceptics to try the grapes before jumping to conclusions, noting that unlike conventional wine, they can be counted as one of your ‘5-a-day’. A spokesperson for nutrition charity Eat-up commented that consumption to this end was “inadvisable”. The grapes are expected to roll out commercially in 2023. An accompaniment of bread or pasta is recommended.