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The top 10 food & beverage trends of 2017
How will the food and beverage industry shift in 2017? How will 2016, a year of surprises change consumer behaviour? How will retailers react? Read New Food's predictions here...
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Brewing & Distilling
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Rediscover beer with a revolutionary new ‘ancient’ approach
9 December 2016 | By New Food
Beers brewed from ancient grains are set to move from niche to mainstream with experts predicting a shake-up in the drinks sector...
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2016 craft beer year in review from the Brewers Association
9 December 2016 | By New Food
Reflecting on the significant impact of small and independent craft breweries in 2016, the Brewers Association - looked back on the defining beer moments of 2016...
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Beer analysis: where Agilent Technology comes to a head
8 November 2016 | By Agilent
Agilent detail beer analysis techniques and why they believe their technology to be head and shoulders above the rest...
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Affordable beverage spoilage detection solution
8 November 2016 | By Primerdesign
Primerdesign is proud to introduce the q16 as a revolutionary method for beer and beverage spoilage detection...
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A look at BrauBeviale 2016
8 November 2016 | By Endress+Hauser
An overview of BrauBeviale 2016. BrauBeviale connects breweries, soft drink producers, plant and machine builders and other suppliers every year...
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Berry wine, minus the alcohol, may offer help for those with diabetes
2 November 2016 | By University of Illinois College of Agricultural, Consumer and Environmental Sciences (ACES)
Blueberries, and berries in general, are among foods labelled as “diabetes superfoods” by the American Association of Diabetes...
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Issue #5 2016 – Digital version
In this issue: Distilling; Water Contaminants; Coffee Processing; Brewing Supplement; Future Protein; Food Fraud; Allergens; Ingredients Supplement; Novel Technology; Sustainability; Hygiene; and much more...
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Industrial uses of yeast – brewing and distilling
Graham G. Stewart, Emeritus Professor in Brewing and Distilling, Heriot-Watt University, Edinburgh, Scotland describes the industrial uses of yeast in brewing and distilling...
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Brewing supplement
In this Brewing supplement: Industrial uses of yeast - brewing and distilling; Science of sake; BrauBeviale 2016 show preview...
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The global diversity of distilled spirits
14 October 2016 | By Paul Hughes, Assistant Professor of Distilling, Oregon State University
Paul Hughes, Assistant Professor of Distilling, Oregon State University gives us an excellent insight into the diffusion and diversity of spirits...
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Science of Sake
This article outlines recent research on the brewing yeast of Japanese rice wine and highlights the unknown genetics of food microbes.
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The world’s rarest whisky goes online with Cask88
5 October 2016 | By New Food
Cask88 releases its much anticipated collection of Scottish whisky for sale globally, coined the world's rarest whisky...
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Oktoberfest in numbers: A beautiful excess
26 September 2016 | By Roy Manuell, Digital Content Producer
To celebrate the last week of the world famous beer bonanza, New Food continues its coverage of Oktoberfest taking a look at the festival in numbers...
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5 reasons why Oktoberfest and craft beer will never get along
19 September 2016 | By Roy Manuell, Digital Content Producer
Oktoberfest, kicked off September 17 last week and to celebrate, New Food will look at why the emerging craft beer, particularly prominent in the US, will never truly be welcomed in Munich...
