Their efforts are part of a study to assess what effect a carotenoid rich fresh fruit drink could have on our skin and perceived attractiveness.
The research by the Schools of Psychology and Biosciences at The University of Nottingham Malaysia Campus (UNMC) is comparing two different health drinks.
One group of students is drinking a smoothie made from carrots and a selection of underutilized Malaysian fruits while the control group received mineral water.
The aim of his latest research project is to study what effect a drink made from carrots
The students enjoyed either a smoothie a day or the equivalent volume of mineral water for a duration of six weeks.
Each juice contained local Malaysian fruit such as Chiku Kedondong Pulasan Dragon fruit and Star fruit. After creating 30 different recipes seven smoothies were chosen for the study each containing up to 50 per cent underutilised fruit. 80 volunteers were recruited by Phd student Tan Kok Wei who is running the study
In the study researchers applied electronic tongues developed in his lab to measure the maturity of eight different types of grapes (Macabeo Chardonnay Pinot noir Cabernet sauvignon Shyrah Merlot
and very low in sodium so these drinks help maintain a healthy balance of electrolytes.
what make these drinks good substitutes for cow's milk concludes Chelo Gonzã¡lez. Story Source:
of which served food and drink. The waste that was examined included collections from drains as well as 10 latrines and cesspits
like hand-cranked kitchen tools and screwdrivers. Or consider other interesting inventions, like this pedal-powered universal appliance for the home.
They don't need really to worry in developed countries about getting water to drink. But  there are certain areas where you have the opportunity to use water more mindfully.
and many people were buying imported bottled water to drink. My father wanted to go see the disaster zone.
Their idea for a juice bar is a good one, but I think that taking it a step further and building restaurants around the towers
There will also be called a brewery New Chicago Brewery, a company that makes kombucha tea, an artisanal bakery, a mushroom farm,
and two aquaponics companies--Skyygreens Aquaponics (which will run the vertical farm) and 312 Aquaponics
(which will develop aquaponics technologies). All of these projects will help make The Plant a net-zero  operation.
Another cure for whisky's carbon hangoverthe stink of methane is not what comes to mind
sweet smells of a whisky distillery. But Scotland's Bruichladdich Distillery is hot on the scent of a whisky industry with a cleaner finish.
The company says its operations on the Isle of Islay now run 100 percent on methane produced on its seaside grounds.
Until recently, the 130-year-old distillery had fed its spent barley (draff), which is grown locally, to the island's cattle.
But they threw their pot ale (the leftover swill of dead yeast and water) into the ocean.
Transporting the pot ale to a different stretch of coast where a pipe would expel it into the Sound of Islay was pricey.
But now that pot ale helps with the electricity bills, as feedstock for the distillery's new anaerobic digester.
Under oxygen-free conditions, microorganisms within the digester break down the organic waste product and convert it to methane,
Back to the Scotch. Bruichladdich makes around 46,000 cases of single malt whisky annually. With that comes thousands of tons of pot ale.
The company customized its digester The Independent reports, by breeding microbes to specifically handle the pot ale from this distillery.
In addition to their previous transportation costs, their new disposal strategy reportedly saves the distillery almost $250, 000 a year on electricity.
Installing the device came in at around $450, 000. The Independent quotes Bruichladdich's owner Mark Reynier:
Our farting microbes are farting methane to power our generator which in turn feeds into the distillery's electrical distribution network this also fuels Reynier's electric car.
I'm no eco-warrior. There are so many hare-brain environmental schemes out there and in the whisky industry that just don't work
or are simply PR exercises. This, though, was a very interesting concept that made good business sense.
No numbers were given on just how high the emissions for the $6. 5 billion whisky industry are.
In somewhat similar ventures as Bruichladdich's, Helius Energy recently announced plans to build a 7. 2-megawatt power plant in Speyside that will burn whiskey waste and woodchips, providing about 9, 000 homes
Beverage giant Diageo is also currently constructing a $150-million bioenergy plant in Fife to capitalize on their whiskey waste
A Scottish university has entertained even the possibility for whisky-powered cars by converting pot ale and draff to a butanol additive for gasoline.
Drinking tastes, however, don't always coincide with one's zeal for clean energy. If you prefer American whiskey,
you can drown your carbon sorrows in the knowledge that those bottles travel fewer miles to get to your stateside liver.
Further, brewing beer is reportedly less energy-intensive than distilling whisky, but ounce for ounce beer drinkers tend to imbibe more.
So pick your poison. Related on Smartplanet: Scots to blend whiskey with tidal power In Scotland,
a greener whisky rebellion Human waste now heats British homes Image: Wikipedia Commons and Flickr/Joshua Rappeneker
Apple bakes fitness deeper into its ipod nano device with Nike+Ten years after its debut, Apple is integrating fitness more deeply into its line of ipods.
personalization and notification when the drink is ready. About the only thing the Briggo robot doesn't do is ask you how your day's going.
Briggo is filling a void--one that serves the coffee drinker who wants to use smart technology for a high-end, mobile-friendly coffee experience.
Still, customers occasionally wandered over to the kiosk to pick up their pre-ordered coffee drinks.
when a drink was ready and a touch screen for those who hadn't ordered remotely.
and entered Melanie as the pick-up name so the robot would announce that the drink he was about to order was for me.
the first drink is free. The order goes up into the cloud and lands with the robot,
so they can reorder their favorite drinks--with, for instance, a certain number of vanilla shots or certain amount of sugar.
They can order a drink, and you will get a message saying it's ready.
Nater said that traditionally, a student leaves class, walks 10 minutes to the Starbucks and waits 15 minutes for a drink.
There was a small receipt stuck to the side of the cup with my name, the name of the drink, the date,
The drink lacked nothing in the flavor department. Patrick Pierce is Briggo's director of coffee and kiosk operations.
like coffee beans roasted within the week and syrups imported from France. The Briggo mantra is that it's first and foremost a gourmet coffee company--not a technology or device company.
Nater ordered another drink on his smart phone so I could see the operation from inside.
Brewed coffee takes 15 to 30 seconds per drink, and espresso takes up to two-and-a-half minutes.
I watched the machine heating the milk while the grounds were tamped with a real tamper.
hasn tried â¢t the Briggo drinks, but he was impressed by the price--$1. 40 for a cup of organic coffee.
There are machines for all sorts of food and beverage products, but he said there's something special about the human touch with coffee.
But he likes the fact that Briggo's robot stores drink preferences so customers can easily repeat an order--which is advanced more than machines like the Rubi,
it looks like a narrow little cabin or playhouse, with a monitor and pick-up area on the side and a couple bar stools on the end.
the menu includes more drinks (such as cappuccino and cafã Â au lait; the frothing mechanism has been perfected;
and drinks are available in three sizes, for both hot and cold. Furthermore, the unit can be monitored remotely,
As for Nater, he's fired up about the robot and the drinks, but he's also eager for Briggo's next step in social media.
and order the exact same drink. Our drink is just a digital recipe Nater said,
and now people can put it out there for their friends. There's such a sharing and communal aspect to coffee.
whether other coffee drinkers concur. As for the Briggo team, working overtime to revolutionize the way we think about a coffee shop,
a fashion designer that has worked up a large following for his bespoke bike saddles and bar tape.
Peel says interest in custom bike saddles, bar tape and toe straps, like the type he makes,
The aptly-named Big Bud is a fully functional weed farm that features programmable lights,
So what kind of customers do you get who express interest in owning a Big Bud trailer?
Vodka, olive oil, wine-you name it and there's probably a group trying to preserve the traditional ingredients and means of production.
Take vodka for example. Many purists believe that Vodka should only be made with potatoes from a small subset of places.
But if you look in the liquor store you can find all sorts of things labeled as Vodka.
And this issue isn't going away. The better food scientists get at designing and building flavors
Wine on tap: This spring, Poste is starting to serve wine without the bottle. The restaurant is installing an eco-friendly wine-on tap system,
which saves money on shipping wine bottles. The wine (sauvignon blanc and merlot) will be served in the courtyard,
poured directly from the cask. Biodegradable products: For its togo orders, Poste uses biodegradable corn-based utensils, containers and straws from Bio-Plus Earth.
Market-to-Market dinners: Weland hosts a weekly market-to-market dinner, where he takes small groups on an excursion to the neighboring Penn Quarter Farmer Market.
He shops for fresh produce, introduces guests to local farmers, and takes them back to the restaurant where he prepares a meal with their purchases.
Near thermokarsts, the forests often are called drunken, because the trees, whose roots have lost their solid support system,
stop for tea on the plaza near the Chinese pagoda, feed the ducks on the lake,
or enjoy a pint at one of the beer gardens. The nearby Botanischer Garten (Botanic Garden) features 54 acres and 15,000 varieties of flora.
the historic Hirschgarten is known now more for its massive beer garden than for its greenery,
The building is cooled at one-tenth the cost of structures with old fashioned, energy-sucking air conditioning.
According to The Independent in the U k.,a shipment of purple tomato juice is on its way from Canada to scientists at the John Innes Centre in Norwich
and where nearby workers can stop for a drink. Washington monument Grounds at Sylvan Theater Winning architect:
say, beverage cans) available for recycling is still very low, given the relatively small number of vehicles that use it today.
picked mushrooms in Poland, consumed copious amounts of alcohol and prepared unforgettable meals. Albert Adrã Â a of elbulli fame, the only chef to have attended all six events
As part of this year's Melbourne Food and Wine Festival program, the Greenhouse uses the by-products of agriculture for insulation
At the same time, soil is the catchment area for water that becomes part of our drinking water. So we need the tools to understand how soil is used,
Invention turns fog into drinking water Video: World s cheapest light bulb Innovative bike tire can inflate itself Finally,
I showed up with a bagful of newspapers, some plastic yogurt containers and a few beer bottles
don't minimize product protection Trade group makes case for environmentally sound packaging New battleground in beverage wars:
This building was famous for its Tio Pepe jerez (sherry) sign, which has recently been removed, during restoration.
aims to provide clean drinking water to the 894 million people around the globe who lack access to it.
Safe drinking water is the most basic of human needs, Tata Sons chairman  Ratan Tata said in prepared remarks.
and paper mill and those guys would mix it back in with their black liquor. We came to them
Build better bricks with this beer brewing byproduct   Portuguese researchers have found a way to incorporate leftover brewery grains into a paste used to make bricks.
At this years Melbourne Food and Wine Festival foraging (along with fermentation) was a hot topic.
BERLIN--At the furthest end of a century-old beer brewery yard in Berlin, a shipping container with a greenhouse on top hums with the gentle sound of pumping water.
000-square-meter (21,500-square-feet) farm just on the other side of the brewery wall.
Though it would take 10,000 such farms to feed all of Berlin--including the grains needed for beer,
grapes for wine and other products--Echternacht said the point is not to replace traditional agriculture,
In the spirit of a thought experiment, he wrote, scientists should consider embarking on an extensive program of documenting,
Coke vs. Pepsi: Beverage giants offer water footprint insightsin conjunction with last week's worldwide push to champion sustainable water consumption practices, Pepsico and the Coca-cola Company have published extensive
reports that detail their specific business practices around championing clean water. The Pepsico one, entitled Water Stewardship:
Good for Business. Good for Society, amplifies the water stewardship goals that the company outlined in April 2010
This year Pepsico (and Coca-cola, too, as you'll read in a minute) started working with the Nature Conservancy on initiatives focused on water balance.
The report published by Coca-cola and the Nature Conservancy, Product Water Footprint Assessments: Practical application in Corporate Water Stewardship, drills down more deeply into three specific examples of how Coca-cola is working on this problem.
The company defines a product water footprint as the total volume of freshwater consumed, directly and indirectly,
Coca-cola notes that there is a big difference between water footprinting and carbon footprinting. Here's what it says in the report:
The focus of the Coca-cola report is on water footprint assessments of the following: Coca-cola sold in a 0. 5 liter PET bottle,
specifically one produced by Coca-cola Enterprises in The netherlands Beet sugar supplied to Coca-cola in Europe Minute maid
and Simply Orange products sold into the North american market Those assessments are provided for three different types of water uses:
So, for example, the Coca-cola Simply Orange product, when sourced in Florida, has the following footprint per liter:
Here's a comment from Denise Knight, the director of water and sustainable agriculture for Coca-cola:
But my affinity for it pales in comparison to that of Gizmodo's Matt Buchanan, who writes this morning of a coffee-pouring robot installed at Roy St. Coffee and Tea in Seattle, Wash.
and 1. 8%and 7. 3%by expenditure in total food and beverage consumption, compared to the current level of 0. 1%self-reliance in total food and beverage by expenditure.
a beer mug--reproduce it, and use the print to unlock the Apple iphone 5s. The current bounty has reached over $2500
including bitcoins, wine, Bulleit Bourbon, a dirty sex book and Maker's Mark. Scanning the Twitter hashtag#istouchidhackedyet,
and not significant for soda/juice. Comparing extremes, healthier diets cost $1. 48 per day more than the least healthy ones.
New york, for example, is attempting this with sugary beverages. It comes down to the food industry and their economies of scale.
We also just started making wine shippers. With wine, our material acts as an insulation.
Finally, we re starting to do some consumer products picture frames, bowls for your home. The idea is to think of this as a new kind of plastic.
Milk cartons, orange juice cartons, meat, bones, fish, dairy. The biodegradable products can be made from corn starch, soy starch or potato starch.
The Scherer coal-fired power plant near Macon, Ga.,is labelled as the largest producer of greenhouse gases in the United states. In 2010,
as the Spanish swear that the seeds provide much richer flavor for both table and wine grapes.
Most wineries also seem to be producing the wrong type of wine,(like) cheap table wine,
higher quality terroir-driven wines, said Fabio Bartolomei, co-owner of the small organic bodega Vinos Ambiz.
don't fix it, in the world's third largest wine producer. He thinks the trick is advocating more traditional techniques that have less of an environmental impact
and don't make wine at all. In the future I may take on more vineyards and grow the grapes myself, Bartomolei continued.
In a city dominated by industries with huge recycling efforts (soft drink giant Coca-cola, paper-maker Georgia pacific and the world's largest aluminum maker and recycler, Novelis), it's a great business-to-business model.
and drinks we bring home--the equivalent of $2, 275 annually for the average family of four, according to researcher Jonathan Bloom in his 2010 book on the topic, American Wasteland.
For this entrepreneur's success, liquor is quickerat around 4 p m. on a Wednesday, the interior of the New york city bar Employees Only lives up to its name.
In the dim speakeasy style space, a barback slices limes and a waiter wipes down glasses.
Head bartender Dev Johnson, in a pork pie hat and waxed mustache, considers a new whiskey for his shelves.
So this is Brenne, says Allison Patel, motioning toward a bottle on the bar. Patel is petite,
with tall wedge ankle boots, fitted black pants, a draped black leather jacket and long thick brown hair.
This is a whiskey that I produce, she tells Johnson. We just launched October 1. It's a single malt whiskey from Cognac, France.
She continues, diving into details on the farm distillery, fermentation methods, yeast strands, and how she finishes the stuff in cognac barrels.
Johnson swirls the whiskey in his glass. He sniffs the pale gold liquid and his eyes move upward in contemplation.
He takes a sip, washes it in his mouth for a few moments, nods, and spits into a bucket behind the counter.
Tons of fruit he tells her. Lots of orange. Lots of fruit in there. It's interesting.
Johnson's reaction to her whiskey is a first. After spending 25 days offering samples of Brenne at upscale bars and liquor stores around Manhattan,
Patel's one-woman startup has received already orders from 39 different establishments. To most buyers her whisky's appeal lies in its palatability.
In reviews, a bottle of Brenne was described as silky, rich and sweet. But not this time.
which is a Japanese whiskey brand, she said. I had their Yamazaki 18 year. I'll never forget the moment,
I loved whiskey from that moment on. And I read everything I could about it.
Whiskey Woman When Patel's husband traveled abroad for work, he'd bring back more whiskeys for her to try.
She discovered that many of her favorite brands were unavailable in the U s . So she decided to import them herself.
The young company imports whiskey to the U s. from nontraditional places--generally nations that aren't named Scotland or Ireland--and exports American craft whiskey.
In her new role, Patel looks all over the world for quality whiskey, importing from unlikely places such as Tasmania.
I was really looking for a specific profile of whiskey, she explains. I wanted something that was different.
and brings a new profile to the whiskey scene. That's when a friend suggested she visit a small cognac distillery in Cognac, France.
A third-generation cognac maker was also distilling single malt whiskey for his own personal consumption,
making it by using the same techniques as for cognac, but with organic barley instead of grapes.
I said,'Look, I think it's beautiful, this is exactly what I've been looking for.
'It would be the first single malt French whiskey to be imported to the U s. Before she gave the whiskey the Brenne label it now holds,
At the time, the whiskey finished aging in Limousin oak barrels. Patel suggested an additional step.
He was producing all this cognac, and I said, 'Why don't we transfer the whiskey to the casks that had the cognac in them?'
'she said. And it just put the finish on the whiskey that we were really looking for.
It was good enough, in fact, to introduce to the New york city market this year--with other large cities planned in 2013.
Sniff Test Back at Employees Only, Patel and bartender Dev Johnson have begun discussing their mutual acquaintances in the whiskey industry.
He takes his glass of whiskey and adds a splash of water. Swirl, sniff, sip.
the $11, 000 Blossom One Limited features the kind of high-tech precision that's sure to appease the taste buds of even the most discriminate of coffee snobs.
as if they enjoy making lemonade out of lemons, giving the hiccups a positive spin. But Jack Wadsworth, vice president of the Asia Society headquarters in New york city who oversaw the project
Fungus threatens the gin and tonicif they remake Casablanca, Rick's lament could be that there are NO gin joints in all the world.
--It's the first day of summer, and devotees of the gin and tonic are staring down a disease that threatens to obliterate their classic hot weather elixir.
Yes, mother nature is playing party pooper again. This time, she's spreading a fungus that is attacking juniper trees,
which yield the berries that give gin its flavor. No juniper, no gin. Juniper is in serious trouble,
said Plantlife Scotland, a Scottish charity supported by Prince Charles that has asked the public to help monitor the decline of juniper trees in Britain.
Although juniper used in most commercial gins is largely from Eastern europe nowadays, The british population is key to survival of the whole species,
Shudder at the thought of a world with no gin. Tennessee williams, The Great Gatsby, Somerset Maugham and Raymond Chandler could not have done without.
as his martinis feature gin and vodka. Gin gave Dutch courage to 17th century soldiers before battle-the word gin comes from
among other sources, the Dutch jenever for juniper. In a life bereft of junipers, there never would have been a gin joint for Humphrey Bogart's Rick to lament inã Â Casablanca.
Gin drinkers of the world unite! Fight back against Phytophthora! As a side benefit, the sooner you stamp it out,
the sooner you won't have to pronounce it. Photos: Humphrey Bogart in Casablanca from Filmfoodie. Juniper berries from MPF via Wikimedia.
Ten-foot plant eats sheep Links to more drinks on Smartplanet: At last, a cork that screws in an out of the wine bottle A shift among the world's biggest drinkers Getting crafty:
small batch distillers push the alcohol industry envelope Will fracking ruin the German beer industry?
Germans thirsting for U s. beer The Democratic Republic of Beer
Gadget Guilt: If you're reading this, you're warming the planetenvironmentalists would gather with torch
and pitchfork if industry were to declare it was intentionally overshooting government greenhouse gas reduction targets by a wide margin.
and cram plastic buds in their ears would still put domestic greenhouse gas emissions at 2 percent above the government s target.
I've seen that in the food and beverage industry. Folks like Coca-cola, Pepsico, Inbev, Nestle, Heineken.
But they're also folks like GE. We've set a goal of 25 percent reduction across our company.
The food and beverage industry is very proactive, and I spend time with my counterparts, chief sustainability officers at other companies,
--which hopefully is at a cost that is competitive with traditional materials--you might find your beverages delivered in green,
The company's growth trajectory recently attracted the interest of Monterrey, Mexico-based Herdez, a maker of salsas, canned goods and juices.
Foods and beverages produced with the help of animal pollinators include almonds, apples, blueberries, coffee, melons and soybeans.
like diapers and bottled drinks. Traders buy these so-called gray-goods  in large quantities at tax-free prices in Hong kong,
and tap water is avoided best. But the capital's newest watering hole takes its water very seriously
and purports to offer the purest drink around. Owner Bosco Quinzanos envisions the Casa del Agua as an answer,
For over decade, beverage maker Snapple has been printing Real Facts on the undersides of their bottle caps.
We happen to have some of the cleanest drinking water in the country. One of the things the city is doing is combined CSO sewer overflow separation.
All of our beverages are formulated pre. If you drink your coffee with cream and sugar, we have to add the cream
--even though she didn't know a whiskey-and-seven from a vodka tonic. Man, was I in over my head,
and I could easily imagine going through a bowl or two at happy hour. Larvae is a byproduct of beekeeping,
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