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On the first day of Christmas my true love sent to me, an advent calendar of gin! Bombay Sapphire Mixologist, Franck Dedieu joins New Food’s Editor in a festive-themed Q&A against the launch of its creative calendar.
Sipful founders, Darius and Emily Darwell, tell New Food's Josh Minchin why they entered the canned cocktails market, and explain some of the difficulties start-ups can have when implementing sustainable policies.
New Food’s Editor interviewed the masterminds behind Silent Pool’s latest gin to learn more about the distilling process, why gin and CBD complement each other, and what makes this beverage unique.
Effective yeast management should be top of any brewery’s agenda. Here, Professor Chris Boulton shares his wisdom on why this is so crucial and how excellent beer can be achieved every time.
Although a predominant portion of our food is processed prior to consumption, knowledge about the chemical reactions that occur during these processes is limited. A new laboratory at Fraunhofer IME now enables substances to be traced through complex processing steps.
In an interview with New Food’s Editor, Bethan Grylls, Bombay Sapphire’s Master Distiller Dr Anne Brock explains how the renowned drink has stood the test of time, and the exciting gin trends and innovations coming to market.
New Food Advisory Board member, Jaclyn Bowen, speaks to Brett Zimmerman, a Master Sommelier, about his efforts to champion diversity and sustainability in alcoholic beverage production, and the trends he’s witnessing in the wake of Covid.
Work during Covid-19 had been an intense and unpredictable period for the brewing industry. Here, Mecca Ibrahim speaks to several brewers about their experiences – good and bad.
This In-Depth Focus explores how brewers are coping in the midst of a pandemic and New Food's Editor speaks with Bombay Sapphire's Master Distiller to find out more about this popular gin brand, plus more...
Effective yeast management should be top of any brewery’s agenda. Here, Professor Chris Boulton shares his wisdom on why this is so crucial and how excellent beer can be achieved every time.
Master Distillers and Manchester Gin co-founders, Seb Heeley and Jen Wiggins, explain their journey - pre- and post-covid, along with what makes a great gin in an insightful Q&A.
Industry has welcomed additional Government support for UK hospitality, but SIBA says small breweries are being left out.
Researchers have reported progress in their studies to better understand the flavour and acid components of sour beer.
The Green Distilleries programme aims to address decarbonisation in the spirits sector by accelerating the development of low carbon fuel switching solutions.
The preliminary adoption of the revised EU excise structurers Directive means the structural discrimination between different alcoholic beverage categories will further widen, argues SpiritsEUROPE’s Director General.
