Tequila is traditionally associated with sombreros and slammers, so how can a premium brand distinguish itself? Gina Baksa learns how Osborn Pike successfully branded Casa Sauza XA for the luxury...
Beer packaging is going digital, with features including LEDs and Facebook connectivity. Paul French finds out how manufacturers are using technology to breathe new life into flat beer markets.
Recent reports suggest bottled water is not as safe as tap, yet more is being sold than ever. Elly Earls met IBWA’s Christopher Hogan and British Bottled Water Producers’ Jo...
Beverage manufacturers are increasingly turning to automated processing equipment to remain competitive, decrease costs and meet consumer demand, while keeping operations green and sustainable. Frances Cook finds out more.
How is a French word with no direct translation helping a small group of vineyard owners carve out a niche in the champagne market? Paul French investigates.
Although aloe vera drinks remain a niche in the West, both the market and awareness of health benefits is growing. Elly Earls learned more from ALO Drink founder Henry Chen.
With many processors still confused about how to follow regulations surrounding food-grade lubricants, Elly Earls asks Fragol’s Andre Adam and the NSF’s Ashlee Breitner how the issues can be cleared...
Going out used to mean an evening spent choosing between post-mix coke or bottled water for non-drinkers. Not anymore. Paul French speaks to two of the UK’s most innovative purveyors...
Recently sherry has managed to escape the grasp of its stale image and made its way into trendy bars around the world. Stephanie Phillips takes a look at the sherry...
Ireland’s CRANN Institute and brewing company SABMiller recently collaborated to increase the sustainability and shelf life of plastic beer bottles. Laura Husband speaks to Professor Jonathan Coleman about the beer...
