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After successfully reducing sugar content in drinks, UNESDA, which represents the soft drinks industry in Europe, says that a more holistic approach to solving the obesity crisis is needed.
An alcohol-free drinks brand shares its concerns over UK's plans to raise ABV limit for low alcohol and alcohol-free beverages, suggesting it will be damaging for the sector.
The St James' Gate Brewery has told customers not to consume its new alcohol free stout amidst fears of a microbiological contamination during production.
A back and forth battle of tariffs has seen exports of spirits and wine plummet on both sides of the Atlantic, while coalition demands a rethink.
Following the launch of its blockchain secured beer, Downstream business owner, Shane McCarthy, discusses traceability and honesty with New Food.
Professor Erich Leitner and Bernhard Ringer of the Graz University of Technology explain the importance of sulphur compounds in roasted coffee.
Guillaume Chesneau, Managing Director of Nespresso UK & ROI, explains how technology can unlock transparency in the coffee supply chain.
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.
In an interview with New Food’s Editor, Tricia Vail from Sartorius explains the challenges faced and solutions available for improving beverage quality control processes.
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.
Issue 5 2020 of New Food is available to read online, featuring stories on food safety, brewing & beverages, ingredients and our Cannabis Testing Supplement...
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.
