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A report by Selina Wamucii has given a ground-up perspective on how Africa’s coffee farmers are being exploited by an industry that makes billions of dollars every year.
PepsiCo's Chris Daly discusses how the multinational food and beverage corporation is finding innovative ways to tackle long-term sustainability challenges and create more environmentally-friendly processes.
Two UC Berkeley graduates, Ofek Arush and George Passantino, recently launched Quokka Brew – a beverage to “revolutionise the coffee industry”. To find out more, New Food caught up with the entrepreneurial duo.
CBD is not just another ingredient; before brands decide to jump on the cannabidiol bandwagon, there are a number of careful considerations to be made to ensure you become a responsible producer.
2 July 2020 | By
Andy Blackwell is the Global Segment Strategy Lead at Merck.
1 July 2020 | By
Uwe Oppermann is the Manager of the European Food Market at Shimadzu Europa GmbH.
The demand for organic has reached a three-year high, according to the Soil Association.
The preliminary adoption of the revised EU excise structurers Directive means the structural discrimination between different alcoholic beverage categories will further widen, argues SpiritsEUROPE’s Director General.
Issue 3 2020 of New Food is available to read online, featuring stories on food safety, ingredients, meat and our Application Note supplement...
This study shows how GC–MS performance for the sampling of aroma compounds and off-odours in beverages can be enhanced by using techniques incorporating trap-based preconcentration.
The partnership aims to expand the brewers' beer portfolios, accelerate product innovation and increase distribution reach.
Exploring new frontiers in the world of food and beverages: The hygiene, integrity, traceability and sharing (HITS) strategy.
Murdoch MacLennan, Partner & Head of Brewing & Distilling at Campbell Dallas, tells New Food how the novel coronavirus has impacted UK brewing supply and demand.
BrewDog commits to sustainable beer production and sets out new course for business which balances profit with people and planet.
The challenge for scientists to date is said to have been the development of easily controlled methods to promote nanobubble formation and nanobubble release.
