BevNET article explores why yerba mate is the next great tea style
This past August, BevNET published Lukas Southard’s feature article, “Tangled up in brew: how yerba mate became the next great tea style.” For beverage formulators, brand strategists, and product developers navigating an evolving market, this piece offers a compelling look into how the ready-to-drink (RTD) iced tea category is undergoing
Use the search box on the side.
Archives
- Articles
- News
- uncategory
This past August, BevNET published Lukas Southard’s feature article, “Tangled up in brew: how yerba mate became the next...
Polyphenols represent one of the most valuable classes of plant-derived bioactive compounds, naturally occurring in frui...
Guarana (Paullinia cupana) is a climbing plant belonging to the Sapindaceae family, native to the Amazon basin. While it...
A special issue from the Journal of Agricultural and Food Chemistry, ACS Food Science & Technology, and ACS Agricultural...
In the current landscape of the food and supplement industry, the search for functional ingredients that offer transpare...
The science behind polyphenol bioavailability and the physiological effects
Guarana: the technical differences between natural and synthetic caffeine
From waste to value: the role of circular economy in sustainable food systems
Acerola and the clean label movement: the science behind natural vitamin C
Polyphenol bioavailability: a joint effort that includes the food industry
Maca powder and maca extracts: technical nuances from the Peruvian Andes for product innovation
Upcycling is shaping the future of food innovation
Beyond biomarkers: why quality of life is an advantage in clinical studies
Guayusa: a versatile ingredient for natural energy and functional nutrition
Want to learn more? Get in touch!
Vegetables and Botanicals
