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  • Inside Drinks Magazine: Issue 11

    In the latest issue we look at the African drinks market, profile the new beer inspired by the desert, find out how to make the perfect martini, explore the functional...

  • Just One Drop: Liquid water enhancers

    In early 2011 Kraft Foods pioneered the liquid water enhancer concept with the launch of MiO in the USA, capturing a 25% share of the squash/syrups market in its first...

  • Inside Drinks Magazine: Issue 10

    In the latest issue we look at the trends for 2015, profile the beer industry, explore the world of digital printing in the craft drinks market, find out how companies...

  • Inside Drinks Magazine: Issue 9

    In the latest issue we look at the tea market, profile the Bio-tiful Dairy company, explore the world of powdered alcohol, find out about minimum pricing and much more

  • High Time For Tea: The speciality phenomenon

    According to tea experts, the market for speciality tea is ready to explode. Margot Knight asks the highly knowledgeable Kevin Gascoyne and Maranda Barnes how best to take advantage of...

  • The Forgotten Market: A lucrative segment

    The over 55s consume a third of soft drinks in Western Europe, however they are largely ignored by marketers. Lucy Ingham investigates how beverage manufacturers can effectively target this lucrative...

  • Healthy Trends: The move to natural alternatives

    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...

  • Under Pressure: High Pressure Processing

    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...


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