List view / Grid view
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.
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.
Founder and Head Brewer at Black Project, James Howat, explains how he’s using his microbiological expertise to brew beer in a unique fashion in the US’ premier brewing location.
The Carlsberg plant-based bottle has made its world debut at SailGP, with the Denmark division unveiling its 100 percent bio-based and reusable Fiber Bottle in Copenhagen.
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.
US wine exports have increased significantly despite numerous challenges, according to a new report.
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.
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.
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…
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.
Two years ago, The Atlantic proclaimed that Millennials are sick of drinking.
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.
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.
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.
