news
Giving into your caffeine craving could be good for your gut
A new scientific review suggests that coffee stimulates the digestive process and increases the number of good bacteria in the gut.
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Beverages
news
New Belgium Brewing gives oranges a second chance
New Belgium Brewing has collaborated with Imperfect Foods to launch a new beer and raise awareness about food waste, supporting farmers, and reducing greenhouse gas emissions.
news
Dry January is here to stay, but what about the other 11 months?
With partakers of Dry January on the rise, research suggests that UK drinkers are moderating their alcohol intake all year round.
article
Mythbreakers: Is coffee bad for your heart?
Is coffee bad for your heart? Dr Langer of the Institute for Scientific Information on Coffee takes this popular myth to task and offers some hope for the coffee-lovers around the world.
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Autumn Budget 2021 reaction: a big win for the alcohol sector?
The alcohol sector looks to be the biggest winner from the Autumn 2021 Budget, though scratch beneath the surface and it seems like not all corners of the industry will benefit from the proposed policies.
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Wine science: Determining the chemical effects of wildfires
Wildfires can be catastrophic for any crop, but the damage done to grapes might not reveal itself until it’s too late. Richard Jack and Dr Rob O’Brien explain how labs are helping vineyards ward off the effects of wildfires.
news
Scientists step up to help put the fizz back into soft drinks
With reserves of CO2 running low and a lack of visibility on overall stocks, a UK company believes it may be able to help soft drink manufacturers prolong the fizz using science.
news
Costa launches blockchain-powered reusable cup scheme
A new initiative known as ‘BURT’ will be trialled in Glasgow and inform a future UK-wide rollout of a reusable cup scheme.
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Trade tensions
Ulrich Adam, Director General of spiritsEUROPE, explains why the EU-US trade spat was so damaging for the spirits industry, and outlines what needs to be done to reform global trade and prevent a similar episode from happening again.
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The canned wine revolution
In an interview with Canvino's MD, Marc Laventure, New Food finds out more about the canned wine trend and where the future is heading.
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Is the wine industry inclusive?
Bethan Grylls and Mecca Ibrahim interview a number of wine experts to find out whether the sector, which has been deemed as not diverse enough, has made any significant improvements.
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Behind every great pint is a great brewer
New Food’s Junior Editor finds out more about the intricacies of beer brewing from Tom Lucas of West Berkshire Brewery in an enlightening Q&A.
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Welcome to the club, Taiwan
New Food’s Joshua Minchin explores the reasons behind Taiwanese distillery Kavalan’s success and asks whether the island can compete with the dominant forces in the whisky world.
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Sourcing tea with care
Following the publication of its progress report on its responsible sourcing programme, New Food offers an overview of how Twinings is making positive change within the communities of its supply chain.
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Fancy a cup of hemp tea?
In an interview with Caroline Rose, brand controller at Clipper Teas, New Food finds out more about the company’s hemp infusions.
