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New Belgium Brewing gives oranges a second chance
New Belgium Brewing has collaborated with Imperfect Foods to launch a new beer and raise awareness about food waste, supporting farmers, and reducing greenhouse gas emissions.
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Brewing & Distilling
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Wine science: Determining the chemical effects of wildfires
Wildfires can be catastrophic for any crop, but the damage done to grapes might not reveal itself until it’s too late. Richard Jack and Dr Rob O’Brien explain how labs are helping vineyards ward off the effects of wildfires.
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Is the wine industry inclusive?
Bethan Grylls and Mecca Ibrahim interview a number of wine experts to find out whether the sector, which has been deemed as not diverse enough, has made any significant improvements.
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Behind every great pint is a great brewer
New Food’s Junior Editor finds out more about the intricacies of beer brewing from Tom Lucas of West Berkshire Brewery in an enlightening Q&A.
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Welcome to the club, Taiwan
New Food’s Joshua Minchin explores the reasons behind Taiwanese distillery Kavalan’s success and asks whether the island can compete with the dominant forces in the whisky world.
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Expert insight and updates on brewing & beverages
Whether you're interested in finding out about the challenges of the tea supply chain and what big players like Twinings are doing to help, or learning more about the recent EU-US trade spat on spirits, we have you covered...
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New Food Issue 4 2021
Issue 4 2021 of New Food is now available to read online, featuring stories on food safety and beverages, plus an interview with Victory Hemp on the potential new meat analogue to watch!
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What is natural wine?
As we see consumers pushing for more natural products, the old way of making wine may soon become the new way. Here, New Food discovers what makes a wine natural.
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High-speed analysis of bitter flavours in beer
This article addresses simultaneous HPLC analysis of iso-α-acids, α-acids and humulinones in the brewing process.
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Forever counting beer bubbles
Paying homage to the long-revered beverage of beer, scientists have calculated the number of bubbles it takes to produce the perfect pint.
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Heineken undertakes huge sustainable bottle trial
Brewing giant Heineken says the trial will help it devise a solution to reduce the levels of carbon created during glass bottle production.
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Islands to Highlands: What does 2021 hold for Scotch whisky?
New Food’s Joshua Minchin finds out how the Scotch whisky sector has fared over the past 12 months and how the sector may develop…
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Why upcycling could be the key to food waste reduction
Dr Caroline Potter examines the huge potential for upcycling within the food industry, and offers advice to manufacturers looking to reduce the amount of food they throw away.
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Could terroir change the way we think about whisky?
New research has revealed just how much of a role terroir has on the flavour profile of whiskey, leading some to believe vintages could soon be as crucial as age statements.
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Aldi begins search for the UK’s best craft distillery
The Grow with Aldi competition will give one UK craft distillery the chance to feature on the supermarket's shelves later this year.
