09 Sep Genetics unlock exotic new beer flavours
Using wild yeast from Patagonia to create new lager yeast, a development that could immensely benefit the beer industry....
28 Jul Retaining flavour while removing caffeine
Even unstimulating coffee has stimulating chemistry.... a chemist explains the chemistry behind decaf coffee....
06 Apr AI could make better beer. Here’s how.
AI models were better than human experts at predicting the ratings Belgian beers received on a popular review site, researchers have found.
12 Nov How is decaf coffee made? And is it really caffeine-free?
Coffee is one of the most popular drinks in the world, and its high levels of caffeine are among the main reasons why. It’s a natural stimulant that provides an energy buzz, and we just can’t get enough.
16 Oct The bubbly chemistry behind carbonated beverages
Many people love the refreshing effervescence of a soda, champagne, beer or sparkling water...but have you ever wondered how carbonation actually works?
10 May ‘BeerBots’ could speed up the brewing process
Craft brewers are continuously upping the ante and coming up with innovative ways to make or flavour their newest beers. Now, researchers are adding a new twist of their own, speeding up the brewing process with beer-making mini-robots or “BeerBots”.
15 Apr Woodlands Dairy takes another sustainability step
Woodlands Dairy in Humansdorp has installed a second biomass boiler, in a move that greatly reduces its need for heavy fuel oil and electricity. The first biomass boiler was commissioned in 2016.
04 Apr Innovation in producing alc-free drinks
Alcohol-free drinks have come a long way - largely driven by falling per-capita consumption of alcohol in many higher-income markets, with consumers becoming “sober curious” and looking for non-alcoholic alternatives.
17 Oct What’s plant milk, and how do you milk a plant?
More involved than milking a cow, making plant beverages requires a lot of science
27 Sep Global soda brand calls CO2Sustain ‘the best thing at drinktec’
With the European and North American CO2 shortage causing much grief for beverage makers, it's not surprising that the inventors of CO2Sustain can boast that "a global fizzy drinks brand calls CO2Sustain ‘the best thing at drinktec’".
28 Jul Better Juice and GEA establish sugar-reduction innovation centre
DRINKStuff SA is always interested to see progress and developments of this clever sugar-reduction technology - here's the latest update from Better Juice...
09 Feb The quest for delicious decaf coffee
Coffee is one of the world’s most popular drinks, but that cup can come with a price of jitters or sleeplessness. How to get to a truly decent coffee without the kick of caffeine is still a work in progress.
12 Jan Better Juice seals first deal to bring sugar-reduced fruit juice to market
Israeli foodtech start-up, Better Juice, reports it has sealed its first commercial deal to bring reduced-sugar juices one step closer to supermarket beverage aisles.
11 Dec Another innovative way to sugar reduction for juices
Adding to an array of innovative technologies seeking ways for sugar reduction in juices, here is news of a fermentation solution.
18 Nov Diamonds are a girl’s best friend…unless they’re in your wine
Synercore scientists have developed a unique winemaking adjunct that will be surely be a boon for local producers: more effective, less costly wine stabilisation.
27 Jun Better Juice raises $8m in seed funding
Better Juice, the first company to reduce all sugars from natural juices, is making further progress on the road to full commercialisation of its propitious technology.
11 Feb Better Juice, GEA partner to disrupt global orange juice industry
Better Juice, the innovative sugar-reduction foodtech start-up, is joining forces with GEA Group, Germany, to scale up and expand its global footprint.
24 Jun Tetra Pak’s new low-energy processing line for beverages
Foodbev processing and packaging giant, Tetra Pak, has introduced a new low-energy processing line for juice, nectar and still drink (JNSD) applications.
10 Jun Carbon capture for craft beer, and liquor from whey
Here are two interesting tales of how breweries and distilleries are making good use out of waste products: small-scale carbon capture in craft brewing, previously deemed unviable; and putting some of the massive quantities of excess whey to new purpose.
25 Jan Make the perfect cup of coffee and saving $$$ – with a little help from science
Why does coffee made at home taste different from that in cafes? Why can coffee from the same place taste different throughout the week? Is it the barista, a new blend? Our recent study, published in Matter, suggests that this variation is down to an inherent inconsistency of common brewing methods.