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One in three Brits drink plant-based milk as oat overtakes almond
Plant-based milk shows no sign of slowing down, with oat milk now overtaking almond milk as the premier milk alternative after a strong year of growth.
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Could CBD be the next innovation in the hard seltzer sector?
New research has suggested that adding CBD could be a way for hard seltzer brands to increase purchases, as well as revealing which brand is currently performing best in what is a crowded market.
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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.
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UK supply chain woes continue as M&S blames EHC officials
Marks and Spencer has flagged up difficulties with Export Health Certificates as a potential cause for the UK’s supply chain difficulties, which show no signs of stopping.
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Why three glasses of red wine a week could lower your blood pressure
New research from Queen’s University Belfast suggests drinking a few glasses of red wine a week could be the key to reduced blood pressure.
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Why has Mcdonald’s run out of milkshakes?
As McDonald’s announces it has run out of milkshakes in its GB restaurants, it’s time to ask why the UK is running out of some food items – is it Brexit or the pandemic?
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US alcohol sales increased by 20 percent during early stages of pandemic
Alcohol sales in the US increased during the early stages of the COVID-19 pandemic, with researchers concerned that the increases may be linked to an increase in domestic violence incidents.
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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.
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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.
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60-Second News: All the latest from the food industry inside a minute
This week's quickfire roundup of the very latest news includes a new commitment from PepsiCo, as well as a Salmonella outbreak in the US.
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Sourcing tea with care
Following the publication of its progress report on its responsible sourcing programme, New Food offers an overview of how Twinings is making positive change within the communities of its supply chain.
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Fancy a cup of hemp tea?
In an interview with Caroline Rose, brand controller at Clipper Teas, New Food finds out more about the company’s hemp infusions.
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Morrisons to begin selling Bottle Up’s sugar-cane water bottles
Sustainable bottle manufacturer Bottle Up says the sugar cane it uses in its bottles is carbon neutral and requires little to no irrigation, as it looks to revolutionise the ‘grab-and-go’ culture.
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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!
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Kombucha and the fermentation wave
New Food’s Joshua Minchin speaks to Remedy’s UK General manager, Anna Dominey, about kombucha, and finds out why the beverage is riding high on a wave of interest for fermented foodstuffs.
