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Traceable beer
Following the launch of its blockchain secured beer, Downstream business owner, Shane McCarthy, discusses traceability and honesty with New Food.
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Beverages
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The secret is sulphur
Professor Erich Leitner and Bernhard Ringer of the Graz University of Technology explain the importance of sulphur compounds in roasted coffee.
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Opening doors
Guillaume Chesneau, Managing Director of Nespresso UK & ROI, explains how technology can unlock transparency in the coffee supply chain.
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Bombay Sapphire is leading the pack in gin innovation
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.
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An interview with a Master Sommelier
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.
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Something’s brewing
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.
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Food For Thought: Improving your beverage quality control process
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.
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Brewing & Beverages In-Depth Focus – October 2020
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...
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Featured article: The key to making great beer
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.
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New Food Issue #5 2020
Issue 5 2020 of New Food is available to read online, featuring stories on food safety, brewing & beverages, ingredients and our Cannabis Testing Supplement...
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How to build a gin distillery…in your dining room
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.
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Government increases support for hospitality – but is it enough?
Industry has welcomed additional Government support for UK hospitality, but SIBA says small breweries are being left out.
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The morning after
With low-alcohol drink culture on the rise, hangover-free ‘alcosynth’ could be a game changer, giving a long-neglected industry a shot at redemption.
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Welsh “firebreak” could mean closure for many small brewers
The Society of Independent Brewers and British Beer & Pub Association warn that a lot of breweries will be unable to survive another lockdown.
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Macadamia nuts cater to the tastes of Generation Z
New research into the habits and preferences of Generation Z consumers suggests macadamias are ideally placed to satisfy the appetite of this new market.
