These are all the posts that have been tagged with wine.
Another week, and another proposed tax being tossed in the direction of the food industry.
Here is your weekly round-up of Processing news.
The world’s most thorough wine proficiency testing scheme is now open to testing laboratories across the globe, following a successful first round of testing in Italy.
While many have bemoaned this summer’s spectacular Europe-wide heatwave (I’m not one of them, I hasten to add) not everyone is struggling in the sun.
Primera Technology, manufacturer of specialised digital colour printers, has announced LX910e, its newest desktop colour label printer.
Westons Cider has launched its third annual Cider Report ahead of the 2018 summer cider season, revealing a series of new opportunities for drinks retailers across both the UK’s on and off trade.
Henkell, the Oetker Group’s branch for sparkling wine, wine and spirits, has signed an agreement to acquire 50.67% of Freixenet S.A.’s shares.
Maynards Bassetts has unveiled its newest flavour extension targeted at young adults.
UK shoppers continue to show their support for Fairtrade, with new independent sales figures revealing that retail sales for Fairtrade grew by 7% in 2017, alongside increased business engagement.
Food Standards Scotland (FSS) has launched two new reports highlighting the challenge for people in Scotland to have a healthier diet and reduce their risk of diet related diseases.
The latest export statistics from the Food and Drink Federation (FDF) reveal that any failure to secure continued access to the EU’s many preferential trade deals could have serious implications for the food and drink industry, with exports to these markets now worth more than £2bn to UK producers.
According to Vinexpo/IWSR’s worldwide report on the wine and spirits markets, sparkling wine and spirits drinkers in the UK are defying the ten-year trend to lower consumption.
Organic dairy brand Rachel’s has expanded its popular Greek style range with the launch of its new Limited Edition Strawberry and Marc de Champagne Greek style yogurt.
Barry Callebaut has introduced a sensory language and tasting ritual that will help chocolate professionals and consumers to understand and express the richness of chocolate taste.