Food and beverage researchers are working to recreate the enjoyable aromas and flavours that can differentiate beer and wine in alcohol-free substitutes. [ + ]

With over half of consumers preferring aged cheese varieties, a new analysis method has been developed for full-bodied cheese flavour prediction and development. [ + ]

The last two years have seen a slowdown in investment by the global food and drink industry, but plant-based drinks and alternative proteins have continued to grow as a sector. [ + ]

One of the challenges for packaging design is to find the right balance between meeting food waste targets and, at the same time, achieving packaging waste targets. [ + ]

DNA sequencing combined with artificial intelligence could detect anomalies such as contamination and unauthorised additives in dairy production, researchers report. [ + ]

Growing popularity of weight-loss drugs, changing consumer preferences, food supply disruptions and hybrid harvests are some of the trends that will shape the global food and drink industry in the years ahead. [ + ]

Researchers can identify the owners of refrigerated cargo vessels that function as mobile ports for fishing boats — previously a weak link in the seafood traceability chain. [ + ]

Total beverage alcohol (TBA) volumes in the UK are declining while the no- and low-alcohol (NOLO) segment is in a growth phase, according to market analyst IWSR. [ + ]

An electronic tongue has been developed using AI to identify various food liquids and more accurately determine any taste quality, authenticity and food safety concerns. [ + ]

Pure Dairy's new manufacturing and cheese processing facility in Dandenong South is nearing completion, with production set to begin in April 2025. [ + ]

Research at the University of Sydney tested the reactions of more than 600 people making food choices, with results potentially assisting food marketing and more. [ + ]

From classic reinspired ice cream to West African flavours in a jar and whiskey aged in a gaol, have a look at the new products hitting the shelves. [ + ]

Researchers have brewed kombucha and kombucha-like beverages from passionfruit and apple juices, with the apple-based drinks having the most flavonoids. [ + ]

As the AI transformation gathers pace, we can expect AI tools to become established in the food sector. [ + ]

Research has used high-pressure homogenisation to restructure low-density lipoprotein from egg yolk, producing a stable aqueous paprika oleoresin solution for colour and other properties. [ + ]