Gipsy Hill Brewery claims a world first in creating carbon negative beers without the use of offsets. And the concept, based on regenerative farming, could go well beyond its pints served in London. “By truly embedding sustainability into our brewing...
Carlsberg Group has confirmed investments of 1.5 billion hryvnias ( €40m / $44m) for Ukraine in 2023, with a new production line at its Kyiv brewery which will increase the production capacity of canned products by 80%.
Tomorrow, 4 May, England will vote in its local elections, where the public will elect councillors for district and metropolitan councils and unitary authorities. Many young people are not aware that, under new laws, voters must have photo ID in order...
The flavor of beer begins to change as soon as it’s packaged - so does it stay fresher in a bottle or can? In a new study published in ACS Food Science & Technology, scientists looked at each packaging format.
With low/no alcohol consumption set to rise a third by 2026, according to some estimates, Synergy Flavours has crafted flavour pairings for premium soft drinks and alcohol-free beverages that complement some of the UK’s favourite global cuisines, including...
BrewDog’s tongue-in-cheek marketing style has once again fallen foul of the UK’s advertising watchdog: with the Advertising Standards Authority (ASA) upholding a complaint against the brewer’s ‘one of your five a day’ phrase in a marketing email.
Scientists at Carlsberg Research Laboratory have invented a non-GMO breeding method, called ‘FIND-IT’, which helps find variants that better tolerate heat, drought or other climatic challenges. And while the obvious application for the brewer is barley...
A probiotic beer developed by researchers from the National University of Singapore (NUS) has finally hit the market, launched by start-up Probicient in collaboration with bar and restaurant chain Brewerkz.
Low-to-no alcoholic beverages are a growth space exciting the drinks sector. Experts from FoodNavigator and sister publications BeverageDaily, The Grocer and Lumina Intelligence weigh in on the segment’s prospects.
Sustainable chips and a dip with a ‘consistency similar to tapenade’ have been developed by fermentation experts in Denmark. Both products are made almost exclusively from upcycled by-products generated during the beer brewing process.
Non-alcoholic beer is competing in a number of categories, from conventional beer to craft ale and soft drink, Nirvana Brewery co-founder Becky Kean tells FoodNavigator. “Ideally, in the future, it will just be seen as another style of beer.”
Amid quarantines, lockdowns and cancellations, beverage companies are doing what they can to stay afloat as well as help out in the community. We round-up the latest news from brands dealing with the crisis.
Our latest edition of EU news looks at a ‘worrying decline of food controls’ among member states, calls to ban controversial ingredient E171 and the practice of CO2 stunning of pigs, while a Lithuanian beer’s ‘original and exceptional characteristics’...
A Finnish craft brewery hopes to go beyond carbon neutral to become carbon negative – removing carbon dioxide from the atmosphere rather than simply offsetting emissions – with the broader mission of inspiring the whole brewing industry to become more...
Non-alcoholic and low alcohol beers only account for a small proportion of the global beer market. However, these categories are showing stronger growth than the overall beer market, according to figures from Canadean.
SABMiller said today that ‘intense competition’ within European lager led to a fall in beer volume sales during the last quarter, but the brewer told BeverageDaily.com that it didn’t think there was a fundamental problem with the category in this market...
Big beer brands face something of a double bind in trying to stem the tide of declining UK beer sales and entice new consumers to the category, in a market where simply taking over small, successful craft brands risks diluting their appeal, according...
Jeroen van Roon, global marketing manager for beer for DSM Food Specialties told BeverageDaily.com that barley brewing enzymes could help brewers cut down on more costly malt-based products, and develop new portfolio innovations.
Baking, brewing and beverage enzymes have continues to push growth in Novozyme’s food enzymes division, with their ability to improve product quality and systems performance said to be behind the higher demand.
Novozymes has reported a strong set of results for first half 2007
and is set to achieve targets for the year as it keeps its ear to
the ground and develops new enzymes to serve trends and help
producers overcome difficulties.
The sky is the limit when it comes to beverage innovation, so long
as consumers continue to trust the claims made by manufacturers,
according to an interesting seminar at yesterday's FiE show in