Sales of alcohol online are becoming increasingly important: but it’s extremely difficult for retailers and brands to know if they’re selling to underage drinkers. A new set of guidelines from the UK’s Retail of Alcohol Standards Group (RASG) sets out...
Finnish start-up Aircohol is working to decarbonise the alcohol industry by producing drinks from carbon dioxide released during alcohol fermentation. The result? A crop-free liquor with up to 50% reduced carbon footprint.
Diageo has launched a new partnership lab, called Fusion by Diageo, which will bring in innovators to ‘co-develop the next generation of digital products that will elevate consumer experiences’.
England currently considers an ‘alcohol-free’ drink as one containing less than 0.05% ABV – differing from a number of other countries that use 0.5% ABV as the definition. A public consultation is now seeking views on whether to raise the threshold for...
Drinking beer could be good for your gut and immunity, stimulating healthy microbiota diversity thanks to the beneficial brew of compounds found in the fermented beverage.
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%.
While consumer sentiment has improved, beverage alcohol consumers in the UK are still mindful of how they spend their disposable income, according to new data.
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.
The low/no alcohol beer category is under-developed in convenience stores, says Asahi UK: but believes it represents a key opportunity for brands and retailers alike.
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...
No amount of alcohol is beneficial if you are younger than 40, mostly because of alcohol-related deaths by auto accidents, injury and homicide, claims a new global study published by The Lancet.
Carlsberg Group is putting its new Fibre Bottle into a large-scale trial: with 8,000 bio-based and fully recyclable beer bottles being sampled across Western Europe.
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.
The trend of people consuming 'less but better' in their homes opens up exciting innovation opportunities for food NPD and products that pair well with beer and other alcohol, say firms.
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 collaboration between Carlsberg’s Jacobsen Brewery and Danish bakery Jalm&B has resulted in ‘Genbrød’ – a sustainable sourdough bread made from upcycled hazelnuts.
Sustainability spotlight: ‘Our bigger mission is to make the whole brewing industry more sustainable’
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.
Heineken, Carlsberg, SAB Miller, and AB InBev are backing a pledge from The Brewers of Europe, which commits to listing ingredients and nutritional information on beer.
DSM Food Specialities claims that, far from being cautious, craft brewers are embracing the possibilities its enzyme to create gluten-free beer offers.
Unicer’s innovation head explains how adding pull-off caps to 200ml ‘Mini’ beer bottles allowed the Super Bock brand to win back market share from Portuguese rival Sagres in the late 2000s.
STEP INSIDE THIS HISTORIC 'TRADITIONAL LAMBIC' BREWERY
During a recent trip to Brussels BeverageDaily.com stepped inside Anderlecht's historic Lambic beer brewery, Brasserie Cantillon. Join us on an interactive tour!
PREMIUM BOTTLED ALES WILL SNARE NEW CONSUMERS, DIAGEO BELIEVES
As Diageo launches two new UK Guinness varieties Mintel analyst Jonny Forsyth tells us he thinks the beer brand is anachronistic, needs to ditch the ‘trendy adverts’ and innovate more.
Scientists have developed an electronic tongue to distinguish between different beers with 82% accuracy and claim the invention could be used to improve product quality and reduce fraud.
A recent M&A wave in brewing means that ‘global giants’ AB InBev, SAB Miller, Heineken, Carlsberg and CR Snow are piling the pressure on local players, particularly in markets such as China.
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.
Danisco says its new brewing enzyme range are ideally sorted for use in arid climates such as Africa where sorghum is grown, as an alternative to ‘expensive malt’.
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.
Enzymes can help brewers in emerging markets take full advantage of local crops and therefore cut costs, protect the environment, and support local communities.
Herb and fruit infused beers are set to become a major growth
category for brewers facing dwindling sales of ale, according to
the manufacturer of a new range of natural flavours.
