Sidel has launched the Swing Evo, a new tunnel pasteuriser aimed at enhancing energy and water efficiency for beverage producers. This innovative equipment is designed to optimize the pasteurization process, thereby improving overall production efficiency. The introduction of Swing Evo reflects Sidel's commitment to advancing technology in the beverage industry while addressing sustainability concerns related to resource usage during production processes.

Splash Beverage Group, Inc. has signed a letter of intent to acquire and merge with Medterra, an established hemp and CBD operator. This proposed combination represents a strategic re-alignment for Splash as it aims to develop a public cannabinoid wellness platform. The announcement was made on March 5, 2026, and is part of Splash's broader strategy to enter the cannabinoid market.

A $2.2 million research project, led by Queensland University of Technology (QUT), has been initiated to enhance the resilience and productivity of Australia’s citrus industry. This initiative is designed to address challenges faced by the sector and aims to improve overall performance. The project reflects a commitment to advancing agricultural practices and supporting the growth of the citrus market in Australia.

Want to dive deeper in citrus? Coming in early 2026: citrodex.com

Certain strains of lactic acid bacteria and yeasts have shown significant effectiveness in degrading mycotoxins, specifically patulin, during the storage of apple juice. The application of postbiotics contributes to the detoxification process, enhancing the physicochemical stability of the juice. This study highlights the potential of utilizing these microorganisms to improve food safety and quality in apple juice products, particularly regarding mycotoxin contamination.

This study utilized a flavoromic approach to evaluate various combinations of grapevine training systems, including trellis, lyre, and espalier, alongside different rootstocks. The research aimed to determine which combinations yield the most favorable flavor profiles in grape juices. Results indicated that specific training systems and rootstocks significantly influence the sensory characteristics of the resulting juices, providing insights for optimizing grape production and quality.

Mulberry, recognized for its medicinal and edible properties, underwent fermentation using Lactobacillus plantarum M3 to improve its bioactive profile. The study utilized metabolomic analysis to assess the changes in antioxidant capacity resulting from the fermentation process. This research highlights the potential of fermentation to enhance the nutritional and health benefits of mulberry juice, contributing to its value in the beverage market.

Foam mat drying is an innovative method for transforming liquid into stable fruit powders. This study examines how microwave power and foam thickness influence the drying kinetics and quality of foam-mat dried mandarin powder. The findings indicate that both factors significantly affect the drying process and the final product's quality, suggesting potential improvements in the efficiency and effectiveness of fruit powder production.

00006-3/fulltext) Higher dietary flavonoid intake is linked to reduced risks of mortality and major chronic diseases. However, the relationship between flavonoid consumption and psychological well-being (PWB), which is an important factor for health and quality of life, is not well understood. Further research is needed to clarify how dietary flavonoids may influence psychological health and overall well-being in individuals.