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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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Brewing & Distilling
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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.
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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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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.
