The food and beverage industry, and to a lesser extend the supplement sector, are increasingly moving away from synthesised ingredients in favour of natural alternatives. Karin Nielsen , director of...
A process called High Pressure Processing (HPP), which treats foods with high pressure to remove spoilage organisms while retaining the vitamins and nutrients, is behind a growing demand for raw...
As consumers follow in the footsteps of celebrity diet specialists, raw vegetable and fruit juices are becoming more popular than ever. Charlotte Richardson Andrews looks at this growing niche for...
In an industry crowded with vodkas, whiskeys, gins and rums, how can a new spirit make its mark? Lucy Ingham learns how Kamm & Sons is making ginseng a flavour...
A gazpacho revolution is looking to take the UK by storm as brands aim to turn the classic dish into a ready to drink (RTD) product. Stephanie Phillips takes a...
‘Passing off’ has become an increasing concern for the alcoholic drinks industry. Frances Marcellin investigates how brand owners and regulators are working to protect trademarked beverages from fraudsters
In the latest issue we look at liquid water enhancers, profile the Marley Coffee company, explore the process of homemade soda, find out about new laser technology and much more
The eclectic flavoured vodka market has seen a boom of late and is unlikely to stop. Stephanie Phillips investigates the drinks craze taking the industry by storm.
In the latest issue we look at the gazpacho revolution set to take the UK by storm, investigate the growing popularity of raw vegetable and fruit drinks, take a look...
After continual price cuts caused many farmers to go under, a voluntary code of practice was introduced to improve relations between processors and farmers. Frances Marcellin asks what progress has...
