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Reaching for sustainability in the tea industry
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.
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Beverages
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Ensuring retail coffee house sustainability with solar thermal energy
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.
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Reducing carbon footprint through sustainable brewing
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.
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Challenges in probiotic dairy-based beverages
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.
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What’s happening in the chia market?
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.
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Are women still confronted with obstacles in the alcohol industry?
Montanya Distillers CEO, Karen Hoskin, has said women have seen progress in the alcohol industry, but investments remain low.
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Milk adulteration raids lead to violent attacks on the Punjab Food Authority
The Punjab Food Authority (PFA) has raided food and beverage production sites and seized thousands of kilograms worth of adulterated or ‘unsafe’ products.
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Carlsberg unveils two paper bottle prototypes
During the C40 World Mayors Summit in Copenhagen, Denmark, the Carlsberg Group issued an update to the Green Fibre Bottle project, “the world’s first paper bottle for beer”.
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Beverages In-Depth Focus – October 2019
Our Beverages In-Depth Focus delves into the latest pressures and challenges in the beverage industry, including the sustainability of coffee and beer, and investigations of recent dairy-based drinks studies.
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New Food Issue 5 2019
Issue 5 2019 of New Food is available to read online, featuring stories on Food Safety, Beverages, Ingredients; plus interviews with key people from Nespresso, Wye Valley Brewery, and much more...
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US tariffs on EU imports could impact spirits market
The World Trade Organization has approved US levies worth $7.5 billion on EU imports.
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Is more sustainability awareness needed in hospitality?
Nespresso hosted a panel session of industry leaders to discuss the awareness and solutions of sustainability within hospitality.
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Hepatitis A: Serious, reportable, but preventable
Dr David Acheson, President and CEO of the Acheson Group, explores the rise in Hepatitis A outbreaks in the US and highlights the risk assessments key to future prevention.
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Sugar reduction: A new answer for a sugar taxing question
Dr Ahmed Abbas Mohamed, Director of Research & Development at WET Group, outlines how innovative technology can enable soft drinks manufacturers to create no (or reduced) sugar, no artificial sweeteners, appetising and cost effective products.
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Minimum pricing for alcohol sees a decrease in Scottish consumption
A study has suggested that minimum pricing on alcohol has decreased alcohol consumption in Scottish adults by 7.6 percent per week.
