Dairy Codes: New guidelines to help farmers and processors
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...
View ArticleInside Drinks Magazine: Issue 7
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 at high pressure processing and...
View ArticleThe Flavour Craze: Vodka takes an innovative turn
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.
View ArticleInside Drinks Magazine: Issue 8
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
View ArticleFighting Fraud: The counterfeit battlefield
‘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...
View ArticleDrink Different: Bottling gazpacho
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 look at the emerging trend.
View ArticleGinseng Spirit: The new earthy flavour
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 of choice.
View ArticleThe Art of Juicing: A raw trend
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...
View ArticleUnder 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 juice...
View ArticleHealthy 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...
View ArticleThe 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...
View ArticleHigh 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 thriving...
View ArticleFlavour Revolution: The functional water niche
As flavoured and functional waters carve out a growing niche in the European market, new research from Canadean takes a look at the future of this category.
View ArticleInside 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
View ArticleInside 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 are improving their ‘green’...
View ArticleJust 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 year. Canadean find out more
View ArticleInside 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 drinks sector and much more
View ArticleReggae and Roasting: How did Marley Coffee begin?
Marley Coffee is making waves for its commitment to quality and willingness to diversify. Lucy Ingham learns about the brand and the reggae legend’s legacy from Rohan Marley and CEO Brent Toevs
View ArticleDecadent Spirits: How to Cater to the Super Premium Spirits Market
Whether you’re sipping on luxury spirit or admiring a vintage whisky, brands need to be able to cater to a consumer-base that expects quality in every aspect of their drink; from the taste on their...
View ArticleInside Drinks Magazine: Issue 12
In the latest issue we look at the revolution of cider, analyse the explosion of the craft distilling industry, profile the antioxidant value of one of the most popular juices, discover a beer on a...
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