News & Analysis for the Beverage Industry
A new stabilizer system based on carrageenan and gellan gum may open up the beverage white space of pH 5- 5.9, allowing for the stable formulation of real milk and real fruit juices, says CP Kelco.
The International Organization for Standardization (ISO) has developed a new standard to certify the 100 per cent purity and quality of soluble coffee powder to detect misleading declarations and counterfeit products.
Bericap has launched a new hysteresis capping head that the company claims offers improved handling and meets more stringent hygiene standards.
A new study to be published in Alcoholism: Clinical & Experimental Research has sent out another warning about the popularity of energy drink mixers among young people.
German scientists claim that new research into the main substances that cause beer to deteriorate over time could unlock secrets to extending shelf life.
Heineken has topped its energy saving goal by two per cent, with a 17 per cent reduction per hectolitre of beer over the past eight years, according to the company's 2010 sustainability report.