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How has COVID-19 impacted the UK brewing and distilling industries?
Murdoch MacLennan, Partner & Head of Brewing & Distilling at Campbell Dallas, tells New Food how the novel coronavirus has impacted UK brewing supply and demand.
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Craft brewery embraces new identity amid sustainability efforts
BrewDog commits to sustainable beer production and sets out new course for business which balances profit with people and planet.
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Nanobubble discovery could revolutionise brewing industry
The challenge for scientists to date is said to have been the development of easily controlled methods to promote nanobubble formation and nanobubble release.
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Using NMR for brand protection and ensuring supply chain integrity of wine
There is increasing global demand to establish the authenticity of food products by demonstrating an unbroken supply chain from the source through to the final consumers.
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Canadian craft brewery industry calls for support amid COVID-19
The Canadian Craft Brewers Association has issued an open letter stating that the majority of craft breweries in Canada are in trouble – with most not being profitable even before the COVID-19 pandemic.
whitepaper
Whitepaper: How IIoT can improve performance in mash filtration
Optimizing consumption of raw materials & plant performance through opportunities in combination with Industrial Internet of Things IIoT technologies.
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Gin distillery turns production to hand sanitiser to help NHS
To support the frontline during the coronavirus pandemic and battle shortages of urgently needed antibacterial gel, Manchester Gin Distillery has started producing hand sanitiser.
news
Leftover grain from breweries could be converted into fuel
Breweries in the EU are reported to throw out around 3.4 million tonnes of unspent grain every year, weighing the equivalent of 500,000 elephants.
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Record number of trade mark registrations made for UK craft spirits
The UK craft spirits industry has filed a record number of trade mark registrations, rising 12 percent in the past year compared to the year before.
article
Reducing carbon footprint through sustainable brewing
Scientists say time is running out to save the planet before it enters a stage of no return. As such, sustainability has never been more important. New Food hears how Wye Valley Brewery has been reducing its carbon footprint.
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Micorbrewery produces eco-friendly beer
A West Midlands based microbrewery is using a new eco and vegan-friendly technique to produce craft beer.
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Key trends of the food and beverage sector – Kent County Show 2019
New Food Magazine catches up with some of the visitors and exhibitors at the 2019 Kent County Show.
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Calorie reduction policy delay could be an opportunity to get ahead
A delay in the government’s new calorie reduction guidelines provides an opportunity for retailers to work closely with suppliers as it means they can begin to make changes to their own brand product ranges to get ahead and appeal to more health-conscious consumers...
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Rhum agricole market rises due to consumers looking for unique flavours
Rhum agricole is becoming an appealing option for consumers looking for drinks with an 'authentic and rustic feel'.
whitepaper
Whitepaper: Elemental profiling of Malbec Wines for geographical origin using an Agilent 4200 MP-AES
Red wine produced from the Malbec grape is increasing in popularity in the United States. However, the US is a relatively small producer of the wine compared to Argentina, where it is the most extensively planted grape variety in the country. With rising imports into the US from Argentina there…