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Once considered a drink to be ‘shot’, tequila is transforming into a sipping beverage – and one of premium standard. As such, industry has been developing new ways to create high-quality tequila to address these demands. New Food's Sam Mehmet caught up with SipTequila, to find out more about this…
Between 2007 and 2017, the number of hop farms reportedly grew from 68 to 817 in the US, and hop acreage expanded from 31,145 to 59,429 acres.
Issue 6 2019 of New Food is available to read online, featuring stories on Food Safety, Ingredients, CBD, Cannabis & Hemp and much more...
The researchers have stated the role of suppliers is clearly key in helping individual businesses and the wider industry achieve sustainability targets.
A new study has revealed that even though there has been a decline in American children and teenagers consuming sugar-sweetened beverages, 61 percent of children still consume them on a typical day.
What is an isotope fingerprint? How can it help detect and prevent food fraud? New Food finds out from Thermo Fisher Scientific. Watch the video below....
Watch New Food's interview with Uwe Oppermann from Shimadzu at RAFA 2019.
Leaders from the food and beverage industry will come together in New Food's two-day event next year to discuss how we, as an industry, can improve the integrity of our systems. Experts will debate a range of key topics; among the skilled speakers is Julie Pierce of the FSA, who…
The tea industry sees many stages where sustainability could be ignored, but the consumer plays a part in looking out for them. Here, Kate Harveston explores.
Robin Whitlock explores the potential solutions to ensuring sustainability in the world of coffee retail through techniques such as using pre-heated solar thermal heated water.
Scientists say time is running out to save the planet before it enters a stage of no return. As such, sustainability has never been more important. New Food hears how Wye Valley Brewery has been reducing its carbon footprint.
There has been a lot of hype surrounding the benefits of probotics. To distingish fact from fiction, Hasitha Priyashantha, Dr Nazli Turkmen and Shishanthi Jayarathna investigate recently published scientific studies that explore the challenges of probiotic, dairy-based drinks.
No longer a novel food, chia protein is challenging current market perspectives and increasing pressure on early stage supply chains – especially when quality is integral to product development.
Montanya Distillers CEO, Karen Hoskin, has said women have seen progress in the alcohol industry, but investments remain low.
The Punjab Food Authority (PFA) has raided food and beverage production sites and seized thousands of kilograms worth of adulterated or ‘unsafe’ products.
