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Wine exports increase in US
US wine exports have increased significantly despite numerous challenges, according to a new report.
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Brewing & Distilling
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Alcohol labelling litigation: spotting red flags and reducing exposure
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.
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Brewing up a superb protein
People’s appetite for protein has evolved, with many consumers turning to plant-based alternatives for at least some of their meals. Here, Superbrewed Food’s Bryan Tracy talks about the perks of anaerobic fermentation.
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Miles Moser
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…
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Alcohol-free – I’ll drink to that!
New Food's Editor gets the lowdown on low/no, as she speaks to a selection of leading adult beverage companies about the rise of alcohol-free drinking.
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Webinar: Is this the beginning of the end for alcohol?
Two years ago, The Atlantic proclaimed that Millennials are sick of drinking.
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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.
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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.
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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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Expert insight and updates on brewing & beverages
Whether you're interested in finding out about the challenges of the tea supply chain and what big players like Twinings are doing to help, or learning more about the recent EU-US trade spat on spirits, we have you covered...
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New Food Issue 4 2021
Issue 4 2021 of New Food is now available to read online, featuring stories on food safety and beverages, plus an interview with Victory Hemp on the potential new meat analogue to watch!
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What is natural wine?
As we see consumers pushing for more natural products, the old way of making wine may soon become the new way. Here, New Food discovers what makes a wine natural.
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High-speed analysis of bitter flavours in beer
This article addresses simultaneous HPLC analysis of iso-α-acids, α-acids and humulinones in the brewing process.
