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New Food’s Joshua Minchin finds out how the Scotch whisky sector has fared over the past 12 months and how the sector may develop…
Dr Caroline Potter examines the huge potential for upcycling within the food industry, and offers advice to manufacturers looking to reduce the amount of food they throw away.
New research has revealed just how much of a role terroir has on the flavour profile of whiskey, leading some to believe vintages could soon be as crucial as age statements.
The Grow with Aldi competition will give one UK craft distillery the chance to feature on the supermarket's shelves later this year.
Two US companies have embraced the uniqueness of 2021 with the launch of a lager brewed using tortilla chips...just in time for the Superbowl.
The escalating drinks trade war involving the UK, US and EU sees no sign of stopping as the US imposes new tariffs on European alcohol.
Although a predominant portion of our food is processed prior to consumption, knowledge about the chemical reactions that occur during these processes is limited. A new laboratory at Fraunhofer IME now enables substances to be traced through complex processing steps.
In an interview with New Food’s Editor, Bethan Grylls, Bombay Sapphire’s Master Distiller Dr Anne Brock explains how the renowned drink has stood the test of time, and the exciting gin trends and innovations coming to market.