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How much are UK pubs expected to make during the Euros?
Latest research has revealed that Brits are expected to spend more than £2.4 billion on beer alone during the 2024 Euros football tournament.
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Brewing & Distilling
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BoozyBalls Announced as Ecotrophelia UK Winner 2024
A team of students from the University of Surrey, with their product BoozyBalls has won the grand prize at Ecotrophelia UK. Their winning product, Boozyballs impressed the judges with its unique and innovative approach to making alcoholic boba.
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Dry January: More than just a campaign
With 8.5 million consumers taking part in Dry January this year, New Food's Grace Galler looks at the origins of the campaign and how the no/low alcohol market has shifted in recent years.
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AB InBev’s mission to decarbonise its European supply chain
Partnering with South Pole, AB InBev has unveiled plans to establish a renewable electricity group buying initiative for its customers and suppliers across Europe.
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BeerBots could speed up the brewing process, researchers claim
Researchers have claimed that the beer brewing process can be sped up through the use of beer-making mini robots.
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Ingredients – Low/no alcohol ranges and sweetener alternatives
Discover the latest ingredients innovations with our in-depth focus, featuring low/no drinks and new sweetener alternatives.
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New Food Issue 1 2023
Discover the latest trends and insights in the food and beverage industry, from the future of cultured meat to tackling food waste, in Issue 1 2023 of New Food.
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A glass never full: Carlsberg’s relentless drive for innovation
New Food speaks to Mikael Johansson about why he thinks prioritising brew quality is key to Carlsberg’s international success.
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Food solutions for a sustainable tomorrow
With multiple forces acting against global food security, researchers in Singapore have been innovating. Read their solutions that help combat food waste and obesity, while improving health and sustainable food production.
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The role of enzymes in the emerging sustainable food system
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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How the wine industry can adapt to desertification
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.
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Black Project: Denver’s top secret(ish) brewery
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.
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Carlsberg Denmark reveals bottle of the future
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.
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Brewing & Beverages – producing and climate change challenges
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.
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Black-caped magicians: Uncovering the secrets of sommeliers
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.
