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19 March 2015 | By Victoria White
Scotland's Food & Drink sector targeted by the Saltire Foundation, a Scottish entrepreneurial leadership programme, as it recruits new business talent...
18 March 2015 | By Victoria White
Expertise from FMA Process Engineering and a £2 million investment by Molson Coors to increase capacity of Ireland’s award-winning Franciscan Well Brewery...
Near-infrared spectroscopy, combined with multivariate data analysis, was applied in order to distinguish wine samples according to the grape variety.
23 June 2014 | By Patricia Aron, Senior Hops Chemist, MillerCoors
The educated beer consumer’s heightened expectations have changed the game in terms of beer quality. Today’s beer drinkers are more sophisticated, fickle and less forgiving when it comes to beer flavour. Consequently, flavour instability is now one of the most critical quality problems faced by the brewing industry. Achieving beer…
Through unique software control of common laboratory instruments with real-time decision making and analysis.
30 May 2014 | By Diageo
Diageo today announced its intention to invest an estimated $115 million over three years to build a 1.8 million proof gallon (750,000 9-liter cases) distillery and six barrel storage warehouses in Shelby County, Kentucky...
1 May 2014 | By Linda F. Bisson, Professor & Geneticist, Department of Viticulture and Enology, University of California, Davis
Wine production is inherently a microbial process wherein components of the grape are transformed into flavour and aroma characteristics of the wine. If wine is a symphony of sensorial experiences then the grape precursors are the instruments and the microbes are the members of the orchestra. Wine fermentations may be…
16 January 2014 | By Diageo
Diageo has announced plans for a £30million expansion of its Clynelish Distillery in Sutherland...
3 April 2013 | By Diageo
Teaninich announced as the location for its plans to build a new malt whisky distillery...
14 March 2013 | By SABMiller
SABMiller plc announces the launch of a cassava beer in Ghana...
6 November 2012 | By Charles W. Bamforth, Anheuser-Busch Endowed Professor of Malting & Brewing Sciences at UC Davis
It has variously been estimated that there are between 1,000 and 2,000 different chemical species in beer, probably twice as many as are present in wine. It is an extraordinarily complex liquid. Not all of those chemical components make a substantial contribution to the quality of beer, but many do.…
6 November 2012 | By François Bourdichon, Nestlé Research Centre; Joerg Seifert, International Dairy Federation and Egon Bech Hansen, Technical University of Denmark
Fermentation as a chemical process was initially described in the mid-19th century by Louis Pasteur as ‘a vie sans l’air’, the metabolic process of deriving energy from organic compounds without the involvement of an exogenous oxidising agent. Fermentation, as a process for manufacturing fermented foods, is today used more broadly…
8 February 2012 | By SABMiller
Professor Katherine Smart is to succeed Professor Barry Axcel as Group Chief Brewer on 1 June 2012...
4 January 2012 | By Susanna Buratti and Gabriella Giovanelli, Department of Food Science and Technology, University of Milan
The rapid pace of change in the wine industry calls for fast methods providing real time information in order to assure the quality of the final product. NIR and MIR spectroscopy combined with sensory-instrumental methods (electronic nose and electronic tongue) can provide an ideal solution to monitor molecular and sensory…
1 November 2011 | By Catherine O’Shaughnessy, Gordon Jackson, Jessica Leclaire and Karin Pawlowsky, Campden BRI
Campden BRI’s instrument assessment service and instrument comparison website enable staff within the food and drink industries keep up-to date with new and forthcoming instruments. The services save users time, money and effort on obtaining information and provides assessment reports that are unavailable elsewhere. New instruments are being developed all…
