Shekhar Kadam and Angelica Schiavone of Kerry Group explore the wonderful world of enzymes and explain how these biological catalysts can contribute to a sustainable food and drink industry.
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Brewing & Distilling
With droughts predicted to become increasingly severe and frequent, how can the wine industry adapt to these changing conditions? Nenad Trifunovic reflects on the challenges the wine industry is facing.
In New Food's latest Brewing & Beverage In-depth Focus we speak to James Howat of the Black Project and hear from wine expert Nenad Trifunovic of Wine&More.
The qualification of Master Sommelier is one of the most difficult to achieve in the food and beverage industry. Joshua Minchin finds out how to become a Master Sommelier and asks why there is a lack of diversity within the trade.
Attorneys Angela Spivey and Alan Pryor discuss the top trends in alcohol beverage litigation in the US and what those trends reveal about best practices for alcohol producers, to lessen their exposure and strengthen their defences.
16 February 2022 | By
Miles Moser is the Vice President of Sales for Brooklyn Brewery. He manages the brewery’s US business and is involved in Portfolio Strategy, New Product Development, Business Planning, and the Management of Brooklyn’s Wholesale Distributor and Retailer Network. Miles is also a cooking, running, and music enthusiast with a passion…
Two years ago, The Atlantic proclaimed that Millennials are sick of drinking.
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.