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Although a predominant portion of our food is processed prior to consumption, knowledge about the chemical reactions that occur during these processes is limited. A new laboratory at Fraunhofer IME now enables substances to be traced through complex processing steps.
In an interview with New Food’s Editor, Bethan Grylls, Bombay Sapphire’s Master Distiller Dr Anne Brock explains how the renowned drink has stood the test of time, and the exciting gin trends and innovations coming to market.
Industry has welcomed additional Government support for UK hospitality, but SIBA says small breweries are being left out.
Researchers have reported progress in their studies to better understand the flavour and acid components of sour beer.
The Green Distilleries programme aims to address decarbonisation in the spirits sector by accelerating the development of low carbon fuel switching solutions.
The partnership aims to expand the brewers' beer portfolios, accelerate product innovation and increase distribution reach.
Murdoch MacLennan, Partner & Head of Brewing & Distilling at Campbell Dallas, tells New Food how the novel coronavirus has impacted UK brewing supply and demand.