article
Is the wine industry inclusive?
Bethan Grylls and Mecca Ibrahim interview a number of wine experts to find out whether the sector, which has been deemed as not diverse enough, has made any significant improvements.
List view / Grid view
Brewing & Distilling
article
Behind every great pint is a great brewer
New Food’s Junior Editor finds out more about the intricacies of beer brewing from Tom Lucas of West Berkshire Brewery in an enlightening Q&A.
article
Welcome to the club, Taiwan
New Food’s Joshua Minchin explores the reasons behind Taiwanese distillery Kavalan’s success and asks whether the island can compete with the dominant forces in the whisky world.
article
Expert insight and updates on brewing & beverages
Whether you're interested in finding out about the challenges of the tea supply chain and what big players like Twinings are doing to help, or learning more about the recent EU-US trade spat on spirits, we have you covered...
article
New Food Issue 4 2021
Issue 4 2021 of New Food is now available to read online, featuring stories on food safety and beverages, plus an interview with Victory Hemp on the potential new meat analogue to watch!
article
What is natural wine?
As we see consumers pushing for more natural products, the old way of making wine may soon become the new way. Here, New Food discovers what makes a wine natural.
article
High-speed analysis of bitter flavours in beer
This article addresses simultaneous HPLC analysis of iso-α-acids, α-acids and humulinones in the brewing process.
news
Forever counting beer bubbles
Paying homage to the long-revered beverage of beer, scientists have calculated the number of bubbles it takes to produce the perfect pint.
news
Heineken undertakes huge sustainable bottle trial
Brewing giant Heineken says the trial will help it devise a solution to reduce the levels of carbon created during glass bottle production.
article
Islands to Highlands: What does 2021 hold for Scotch whisky?
New Food’s Joshua Minchin finds out how the Scotch whisky sector has fared over the past 12 months and how the sector may develop…
article
Why upcycling could be the key to food waste reduction
Dr Caroline Potter examines the huge potential for upcycling within the food industry, and offers advice to manufacturers looking to reduce the amount of food they throw away.
news
Could terroir change the way we think about whisky?
New research has revealed just how much of a role terroir has on the flavour profile of whiskey, leading some to believe vintages could soon be as crucial as age statements.
news
Aldi begins search for the UK’s best craft distillery
The Grow with Aldi competition will give one UK craft distillery the chance to feature on the supermarket's shelves later this year.
article
Stop stereotyping gin!
Gin has traditionally been classed as a woman’s drink, but its recent resurgence proves its appeal has widened significantly. Here, one researcher reflects on the brands that are overlooking this change, perhaps to their detriment.
news
Beer made with tortilla chips – a winning team at Superbowl LV?
Two US companies have embraced the uniqueness of 2021 with the launch of a lager brewed using tortilla chips...just in time for the Superbowl.
