A European team of researchers led by the University of Parma, inspired by the properties of the Lotus leaf, is developing what it claims is the first ever fluid‐repellent, antibacterial metal surfaces in the food and beverage industry.
One of the major disappointments of the Apollo 11 landing in 1969 was the discovery of the complete absence of beer on the Moon. The situation may only temporary, though. A team of University of California San Diego engineering students are working on an experiment to brew the first beer on the lunar surface, and it may fly by the end of this year.
This year, the World Beverage Innovation Awards’ technology, ingredients and processing categories saw a great many new innovations in beverage manufacturing and throughout the supply chain. Here's a look at the winner and finalists....
“We can turn water into wine in 15 minutes.” So claims the, a San Francisco start-up that is making synthetic wine without grapes – simply by combining flavour compounds and ethanol.
A Swiss company, Climeworks, is not the first company to figure out how to suck carbon dioxide out of the air. It may become the first to make money from it at an industrial scale, including putting it in soft drinks.
Every beer brewer is locked into a high-maintenance relationship with yeast — those finicky, alcohol-creating microorganisms. To learn more about this delicate dance, the Speaking of Chemistry team took a field trip to Denver, Colorado, to visit Renegade Brewing Company and its brewmaster, Max Filter. Max explains how he keeps his fermenting fungi happy....
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