Beverage
Nestlé Opens Arizona Beverage Factory and Distribution Center
The new facility will produce creamers for several of Nestlé’s brands, including Coffee mate, natural bliss and Starbucks.
More in Beverage
American Farmland Trust and Anheuser-Busch Debut New U.S. Farmed Certification
Products with the U.S. Farmed certification and packaging seal derive at least 95 percent of their agricultural ingredients from farms in the United States.
Next Bio Invests in Hiperbaric High-Pressure Processing Technology to Ramp Up Cold Brew Coffee Production
The technology gives Next Bio, a South Korean cold brew coffee producer, an annual production capability of 6,000 tons of HPP-treated cold brew coffee.
Lab Report: Canned Wine, Say Cheers to Better Shelf Life
Austin Montgomery, a doctoral student in the Cornell College of Agriculture and Life Sciences Viticulture & Enology graduate program, delves into the causes of “off” aromas in canned wines.
Nespresso to Invest $20 Million to Support Coffee-Growing Community in Democratic Republic of Congo
The initiative is part of the Nespresso Reviving Origins program, founded 10 years ago, aiming to restore coffee agriculture in regions where it is under threat.
Chlorophyll Water Debuts New Bottles Made from 100% Recycled Plastic
The company unveiled the new product at Natural Products Expo West, March 13-15.
Activist Groups Petition to Ban Solvents in European Method Decaf Coffee
The Environmental Defense Fund and the Clean Label Project are calling for the ban of methylene chloride from European Method decaf coffee.
Tröegs Donates More Than $23K to Address Food Insecurity in Pennsylvania
Tröegs Independent Brewing announced the completion of its Perpetual Giving campaign, a partnership with Feeding Pennsylvania to raise funding and awareness for local food pantries.
New Study Says High Pressure Processing Reduces Pathogens in Cold Brew Coffee
Conducted by Hiperbaric in partnership with the University of Burgos – Spain, the study confirms that HPP achieves substantial reductions in pathogenic bacteria while maintaining the flavor and quality that consumers desire in cold brew coffee.
Kimpton Releases Culinary and Cocktail Trend Forecast
From global salts and “seacuterie” to textured cocktails and umami flavors, Kimpton is forecasting both new and evolving trends.
Scientists in Finland Release Recipe for Lab-Grown Coffee to Accelerate Creation of New Coffee Ecosystem
The scientific paper describes the process the scientists used to produce coffee, starting from the original coffee plant itself, and establishing cell cultures to alter its aroma, caffeine content, flavor analysis and sensory profiling.
