The latest news, trends, analysis, interviews and podcasts from the global food and beverage industry

Arla Foods has expanded its partnership with Baileys by introducing a brand-new Baileys Extra Thick Chocolate Cream product in the UK.

Molson Coors has announced a corporate restructuring plan across its Americas business, which will include the reduction of approximately 9% of the company’s American workforce.

UK RTD cocktails brand The Drinks Bureau has added a new limited-edition offering to its portfolio: Jam Doughnut Daiquiri.

Premium Japanese sake brand Dassai is set to embark on an unprecedented venture: brewing sake in space.

Crafted by mixologist Nick Devine, the margarita aims to deliver a sophisticated drinking experience that mirrors the classic cocktail – minus the alcohol.

Italian Wine Brands has agreed to sell its site in Valle Talloria, Italy, to Caffo Group, for the production of Caffo’s Cinzano Italian vermouth and sparkling wine brand.

Olivia Gautier, senior principal at Verlinvest, explores how brands can maintain the low/no alcohol trend as data suggests demand is slowing.

Welsh meadery and brewery Hive Mind has teamed up with coffee brand Rave Coffee to launch Second Breakfast, a new coffee honey stout innovation.

DSM-Firmenich has inaugurated its new Van Marken Food Innovation Center in Delft, the Netherlands, marking a major step in the company’s food and biotechnology innovation strategy.

Japanese craft gin brand KI NO BI, part of the Pernod Ricard portfolio, has officially opened its new fossil-free distillery in Kyoto Prefecture.

Paul Silcock of Thermo Fisher Scientific uncovers how advanced analytical technologies are shaping the future of brewing, giving beer makers the precision they need to deliver consistency, creativity and quality in every glass.

Anheuser-Busch has announced a new $7.4 million investment in its brewery in Los Angeles, California, to increase production of its Michelob Ultra beer and other brands.