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A TRIP down CBD lane
Co-Founder of TRIP, the UK’s fastest growing soft drinks brand, explains how the brand is on a mission to destigmatise the conversation around mental health using CBD wellness.
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PepsiCo launches new sustainability platform
PepsiCo’s sustainability platform is designed to bring many of its innovative initiatives under one roof to drive progress with its partners.
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The best of alcohol, but without the headache
The brainchild of successful food industry entrepreneurs Mark Gould and Mike Bagshaw, Citizen Spritz was born from the desire to moderate their own alcohol intake. Here, Co-founder and owner of I.T.S International Taste Solutions Mike Bagshaw divulges more on the brand’s genesis and highlights what sets them apart in the…
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PerfectTed pitches a new kind of caffeine kick
Teddie Levenfiche speaks to Grace Galler about why he thinks matcha is a “superior source of caffeine” and how PerfectTed has taken the UK by storm since featuring on Dragons' Den.
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Diageo appoints new Chief Executive Officer
Beverage giant Diageo has announced that Ivan Menezes will be retiring from the company and Debra Crew will take over as CEO.
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Bacardi: Heritage in every sip
Rachel Guerin talks to New Food’s Grace Galler about the journey Bacardi has been on and how the founder’s legacy is present in the rum it sells today.
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World Water Day: Saving the planet from water-polluting industrial farming
Expressing concern on World Water Day, experts call for an end to water-polluting industrial farming and a shift to global practices that are climate-friendly.
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Dimbleby resigns and takes aim at Government’s food policy
Former UK Government advisor Henry Dimbleby resigns from his role and takes aim at the Government's perceived inaction to tackle obesity.
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Can soda sugar content be reduced without impacting sales?
A new study has investigated how sugar reduction strategies for soda manufacturers might affect product sales.
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Ingredients – Low/no alcohol ranges and sweetener alternatives
Discover the latest ingredients innovations with our in-depth focus, featuring low/no drinks and new sweetener alternatives.
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New Food Issue 1 2023
Discover the latest trends and insights in the food and beverage industry, from the future of cultured meat to tackling food waste, in Issue 1 2023 of New Food.
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What is key to future growth in the craft beer industry?
Researchers have found that location and innovation are key factors in shaping a resilient future for the craft beer sector.
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Tales from the cellar: what does no/low alcohol mean for pubs?
A pandemic and a cost-of-living crisis has had a huge impact on British pubs. On top of this, pubs see a slow start of the year with Dry January. New Food’s Ria Kakkad explores how no/low alcohol is influencing the pub industry.
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Age is just a number: Scotland’s all-female gin distillery
New Food hears from one of Scotland’s few all-female operated gin distilleries on its road to success and why its owners believe it has a unique insight into its consumer-base.
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“Moderate” alcohol consumption linked to Alzheimer’s disease
Following a preclinical study, scientists have discovered that “even modest amounts” of alcohol can cause loss of brain cells.
