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22 February 2017 | By Roy Manuell | Digital Editor
The UK’s first dedicated gluten-free micro brewery, has launched a funding drive to raise £500,000 to support its rapid expansion...
21 February 2017 | By New Food
Consumers are looking more and more to fermented foods according to online search results...
18 January 2017 | By Wiley
Red yeast rice (RYR) is contained in dietary supplements that are often used by patients with high cholesterol as an alternative...
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...
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...
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...
8 November 2016 | By Agilent
Agilent detail beer analysis techniques and why they believe their technology to be head and shoulders above the rest...
8 November 2016 | By Primerdesign
Primerdesign is proud to introduce the q16 as a revolutionary method for beer and beverage spoilage detection...
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...
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...
In this issue: Distilling; Water Contaminants; Coffee Processing; Brewing Supplement; Future Protein; Food Fraud; Allergens; Ingredients Supplement; Novel Technology; Sustainability; Hygiene; and much more...
Graham G. Stewart, Emeritus Professor in Brewing and Distilling, Heriot-Watt University, Edinburgh, Scotland describes the industrial uses of yeast in brewing and distilling...
In this Brewing supplement: Industrial uses of yeast - brewing and distilling; Science of sake; BrauBeviale 2016 show preview...
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...
This article outlines recent research on the brewing yeast of Japanese rice wine and highlights the unknown genetics of food microbes.
