Dover Corporation has acquired Systech International (Systech), which will now join Markem-Imaje, product identification and traceability business, as part of Dover’s Imaging and Identification segment.
Germany, the UK and the US import the most wine in the world; while Italy, France and Spain produce the most. Sparkling wine is also topping trends as a favorite among younger drinkers.
Heineken Spain has signed a long-term power purchase agreement (PPA) with energy supplier Iberdrola: ensuring 100% renewable electricity for its four breweries as of October this year.
Australian craft distilling company Natural Distilling Co has chosen to use hemp as the main ingredient for its first two product launches, as it intensifies efforts in using local, natural and sustainable superfood ingredients to innovate in the craft...
The sale of alcohol in the US passes through a three-tiered system: producers, distributors and retailers. For years this has impacted alcohol’s digital presence, forcing consumers to shop brick-and-mortar or turn to third parties.
Wolf’s Ridge Brewing in Ohio has been setting a sustainability precedent for independent craft beer brands. Managing waste through composting has been their biggest success and advice to their fellow brewers.
Carlsberg's alcohol-free brews increased 7% in volume in 2019. Craft brands also delivered well with a 16% jump, against a backdrop of core beer falling 1%.
In the face of health and wellness concerns and low-to-no alcohol trends, craft brewers of heavy, boozy beer are rethinking their methods. Line extensions and new packaging formats are the advice of Massachusetts-based Night Shift Brewing.
Makers of the Brizzy hard seltzer drink have filed a trademark infringement lawsuit against Molson Coors, who plans to release a hard seltzer called Vizzy this year.
Bacardi is enlisting the help of 7,000 global employees to track new trends in cocktails and wider alcohol by sending them to local bars and restaurants. This year mindful drinking is expected to go mainstream, and natural, fresh ingredients will be at...
Local cider sales in the US are up 15% since last year. And despite recent challenges from hard seltzer and FMBs, regional ciders are tracking double-digit growth. The industry now focuses on conveying the diversity of the cider category.
Japan’s Asahi Breweries is focusing on its beer business this year, as it seeks to replicate its sales of JPY 666 billion (US$6 billion) in 2019, despite a forecast of 2% decrease in Japan’s overall beer market.
Million-dollar commercials, glitzy halftime performances and a championship football game all come together in one of alcohol’s biggest holidays of the year. Every year, Americans prepare for Super Bowl Sunday with more than $2bn in booze sales.
Energy drink consumers show the same biased decision-making processes often seen in people addicted to alcohol, tobacco, drugs and chocolate, say researchers, but the amount they drink does not reduce through cognitive modification techniques.
A new 3% ABV craft IPA from Goose Island Beer Company will be the brewery’s first low-calorie and low-alcohol option. It’s going nationwide across the US and into Canada this year.
By Steve Spice, Regulatory Manager at Ashbury Labelling
'Alcohol-free' in the EU means drinks with 0.5% ABV or below - and yet in the UK 'alcohol-free' drinks must be below 0.05% ABV. Steve Spice, Regulatory Manager at Ashbury Labelling looks at the different low and no alcohol descriptors...
New Zealand wants to be number 1 in the world for lower alcohol wine: with a first-of-its-kind $17m ($11m USD) programme to revolutionise the category currently under way.
Dry January has provided the perfect launchpad for new products in the no and low alcohol sector. We take a look at some of the new beverages hoping to win over consumers around the globe.
Hoplark’s HopTea brand replaces malt in its beverage brewing process with a tea base for a line of non-alcoholic beer alternatives. Its latest grapefruit variety mimics the radler style.
Hard seltzers are soaring, attracting consumers with their low cal image and bright branding. Cannabis drinks look set to battle wine for the attention of younger consumers. And this is all against the backdrop of declining wine volumes. Is wine facing...
Nitro-infusion is commonly associated with the cold brew coffee category: but Enhanced Beverage Solutions (EBS) sees potential for the trend to thrive in other categories such as tea, wine and cocktails.
After just a year and a half in business, Surreal Brewing Company sells five varieties of alcohol-free craft beer out of northern California. They exhibited at this year’s Winter Fancy Food Show, sampling the latest release.
Hard seltzers dominated the alcohol conversation in 2019, and there’s been an uptick in flavored malt beverage (FMB) launches in response. Loverboy brings a healthier option to the small but growing hard tea category.
Popular RTD cocktails and pre-mixed spirits contain ‘unnecessarily high and hidden sugar and calories’, according to UK campaign group Action on Sugar. It says such drinks should reformulate in line with the parameters set out by the sugar tax - or else...
Kirin is planning to develop food and beverage products that contain its proprietary ingredient, matured hop bitter acids, which the firm says have shown cognitive benefits.
Introducing a minimum unit price (MUP) of $1.30 per standard drink across Australia could dramatically reduce alcohol consumption, claim researchers who argue that the affordability of booze has remained unchanged in 30 years.
The Pabst Brewing Company (PBC), best known for its Pabst Blue Ribbon (PBR) beer, is launching a new IPA. The Seabird beer is exclusive to the midwestern US region.
Following the summer of hard seltzers in 2019, White Claw’s popularity is expanding in 2020. It announced plans for a new facility to keep up with demand for the drink, and the brand will sponsor one of the biggest American festivals of the year.
Wine organizations in the EU and US have signed a statement of principle on trade and tariffs: highlighting the importance of the transatlantic wine trade and calling for the immediate elimination of all tariffs on wine.
Sake originated in Japan and is made alcoholic from fermented rice. Hiro Sake wants to make the trend portable and accessible with smaller, on-the-go portions.
Asahi Breweries will start producing its non-alcoholic beer Asahi Dry Zero using renewable energy, following in the footsteps of some of Asahi Super Dry.
US consumers spent $2.6bn buying alcohol online last year, but experts say it could be billions more. Alcohol ecommerce penetration is ‘abysmally low’ which Rabobank believes could have 'profound consequences' on the industry.
Edinburgh-based biotech startup, MiAlgae, has received investment of £1m (US$1.3m) in total to focus on the commercialization of its microalgae product, targeting the aquaculture and pet food sectors.
Irish exports of alcohol were worth €1.45bn ($1.6bn) in 2019, up 8% from 2018. Irish Whiskey continues to be the star performer for the category: with exports increasing 370% in value over the last decade.
AB InBev has signed a deal with global renewable energy developer, BayWa r.e., to purchase 100% renewable electricity for its European brewing operations. It is the largest Pan-European corporate solar power deal ever made: covering AB InBev’s 14 breweries...
Molson Coors Beverage Company plans to stop production at its Irwindale, California, brewery by September. It has also entered into an agreement with Pabst Brewing Co, which gives Pabst the option to purchase the facility.
New Mill Capital, a national asset acquisition and disposition firm has acquired Ardagh Group’s Lincoln, Illinois glass bottling facility as a turnkey operation.
Scottish craft brewer BrewDog has opened an alcohol-free beer bar in London this week: with a view to rolling the concept out across the UK and Europe.
The United States Association of Cider Makers (USACM) was officially renamed to the American Cider Association (ACA) on December 31. It called 2019 ‘a year of resilience’ for cider in the face of flavored malt beverage (FMB) popularity.
Before enjoying a beer in India, savvy drinkers will follow a simple process. This is needed to remove the glycerin that saturates most beers and is used as a preservative in a country with a rudimentary approach to storage.
The non-alcoholic beer industry is growing steadily in North America, anchored by risk-taking brewers like Partake in Toronto. Wider acceptance has zero-proof IPAs cropping up in taprooms, bars and restaurants on both sides of the border.
