How has the coronavirus impacted the hospitality sector?
New Food's Editor Bethan Grylls follows the events of the last few days when the UK started to truly feel the effects of COVID-19 and what it means for our restaurants and cafes.
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New Food's Editor Bethan Grylls follows the events of the last few days when the UK started to truly feel the effects of COVID-19 and what it means for our restaurants and cafes.
Whiskey is said to leave a distinct pattern behind when it dries up, which the researchers believe could be used as a 'fingerprint' for identifying authentic whiskeys.
In a society filled with alternatives, New Food hears about one of the latest ventures: peanut ‘coffee’.
Recently appointed UK Chancellor, Rishi Sunak, has delivered his first Budget in the House of Commons, announcing the government’s tax and spending plans for the year ahead, including the introduction of a plastic packaging tax and the fact that tax will not be increased on alcoholic drinks.
Every year, alcohol leads to nearly 60,000 hospital admissions in Wales and costs NHS Wales an estimated £159 million, and the new law aims to see a reduction in these figures.
With just a few weeks until Food Integrity kicks off, New Food's Editor met with Andy Richardson, one of the conference Chairs, to discuss his thoughts on the subject of food integrity and how it represents change for good.
The bill, which states bottled water is harmful to environment, has been condemned by the International Bottled Water Association (IBWA), which claims that the bill lacks fact and is not based on sound scientific sources.
Members of the International Food and Water Research Centre (IFWRC) Scientific Advisory Panel discuss current challenges the food industry is facing, including climate change and food fraud, as well as key trends and the role of international collaboration between industry, academia, government and non-government organisations.
With a carbon footprint of -1.54 kg CO2e per 700ml bottle, Arbikie distillery has said that the gin is at the forefront of the fight against climate change and biodiversity loss.
FMCG Gurus’ Will Cowling explains how the recent trend of health and indulgence must be reflected in the alcohol industry, but questions whether beer drinkers are actually changing their consumption habits.
One study analysed the impact of Chile's Law of Food Labeling and Advertising, and the other looked at the effect of the UK Soft Drinks Industry Levy (SDIL).
The findings are said to confirm that there was a step change in the average price of alcohol in Scotland immediately following the implementation of Minimum Unit Pricing (MUP).
As part of the International Alliance for Responsible Drinking, major beer, wine and spirits brands will include on-pack age restriction symbols as the group aims to raise awareness of the severity of underage alcohol consumption.
IHS Markit has noted that orange juice production has risen in Florida and Brazil but falling demand in major markets such as the US and Europe has brought the FCOJ (from concentrate orange juice) price down by US $600/tonne in one year.
Can ready-to-drink (RTD) cocktails offer the same experience as the traditional cocktail? Creating that experience at home is definitely a market worth tapping into, Kamila Sitwell from Kolibri drinks and Fiona Davis from Holland & Barrett told New Food.