news
A look at BrauBeviale 2016
8 November 2016 | By Endress+Hauser
An overview of BrauBeviale 2016. BrauBeviale connects breweries, soft drink producers, plant and machine builders and other suppliers every year...
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Brewing & Distilling
news
Berry wine, minus the alcohol, may offer help for those with diabetes
2 November 2016 | By University of Illinois College of Agricultural, Consumer and Environmental Sciences (ACES)
Blueberries, and berries in general, are among foods labelled as “diabetes superfoods” by the American Association of Diabetes...
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Issue #5 2016 – Digital version
In this issue: Distilling; Water Contaminants; Coffee Processing; Brewing Supplement; Future Protein; Food Fraud; Allergens; Ingredients Supplement; Novel Technology; Sustainability; Hygiene; and much more...
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Industrial uses of yeast – brewing and distilling
Graham G. Stewart, Emeritus Professor in Brewing and Distilling, Heriot-Watt University, Edinburgh, Scotland describes the industrial uses of yeast in brewing and distilling...
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Brewing supplement
In this Brewing supplement: Industrial uses of yeast - brewing and distilling; Science of sake; BrauBeviale 2016 show preview...
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The global diversity of distilled spirits
14 October 2016 | By Paul Hughes, Assistant Professor of Distilling, Oregon State University
Paul Hughes, Assistant Professor of Distilling, Oregon State University gives us an excellent insight into the diffusion and diversity of spirits...
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Science of Sake
This article outlines recent research on the brewing yeast of Japanese rice wine and highlights the unknown genetics of food microbes.
news
The world’s rarest whisky goes online with Cask88
5 October 2016 | By New Food
Cask88 releases its much anticipated collection of Scottish whisky for sale globally, coined the world's rarest whisky...
article
Oktoberfest in numbers: A beautiful excess
26 September 2016 | By Roy Manuell, Digital Content Producer
To celebrate the last week of the world famous beer bonanza, New Food continues its coverage of Oktoberfest taking a look at the festival in numbers...
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5 reasons why Oktoberfest and craft beer will never get along
19 September 2016 | By Roy Manuell, Digital Content Producer
Oktoberfest, kicked off September 17 last week and to celebrate, New Food will look at why the emerging craft beer, particularly prominent in the US, will never truly be welcomed in Munich...
news
Integrity Print launches Ready Willing and Label for artisan food and drink companies
14 September 2016 | By New Food
Integrity Print launches Ready, Willing and Label, a new high quality service to meet the needs of artisan food and drink manufacturers...
whitepaper
Whitepaper: Quality and process control of barley using NIR spectroscopy
In this whitepaper, discover how ZEISS in cooperation with TQC Dienstleistungen e.K. can offer a robust solution for checking the quality of the constituents throughout the malting process...
news
Renaissance announces GRAS notification for acrylamide-reducing yeast
31 August 2016 | By Roy Manuell, Digital Content Producer
Leading global yeast innovation company, Renaissance, is pleased to announce that the U.S. Food and Drug Administration (FDA) has “no questions”...
news
Bellfield Brewery secures UK distribution partners
24 August 2016 | By Stephanie Anthony, Editor New Food
Edinburgh’s Bellfield Brewery – the UK’s first dedicated gluten-free microbrewery – has secured distribution with a number of UK-wide operators...
news
British beer could beat Brexit blues for local pubs
4 August 2016 | By SIBA
SIBA, the Society of Independent Brewers, is predicting a boost in consumer passion for British beers from local craft breweries as past experience of economic down-turn shows consumers to prefer prefer local ales over mainstream beers.
