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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.
Industry has welcomed additional Government support for UK hospitality, but SIBA says small breweries are being left out.
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.
The Society of Independent Brewers and British Beer & Pub Association warn that a lot of breweries will be unable to survive another lockdown.
New research into the habits and preferences of Generation Z consumers suggests macadamias are ideally placed to satisfy the appetite of this new market.
A group of 18 drinks associations from the US, UK and Europe is calling for tariffs to be lifted from alcohol beverages, after recent data highlighted severe detriment to trade.
Food products have only seen a three percent reduction in sugar levels, according to a report from Public Health England (PHE).
A new report in the United States highlights definite progress towards a collaborative national goal to reduce the number of calories and sugar Americans consume from beverages.
Trusted consumer brand Which! has published the results of a survey it carried out, assessing how easy it is for consumers to recycle food-product packaging - and the results weren’t good.
A series of “action tracks” led by global experts have been announced as part of 2021's UN Food Systems Summit.
Compared to 3.2 million in 2018, it is estimated that 5.5 million bottles of English wine were sold in 2019, and international sales accounted for 10 percent of this.
Researchers discover yeast strain which creates fatigue-fighting amino acid and could be easily applied to brewing sake, beer and wine.
