Judith Lewis

In a brewing industry where hops are driving most of the conversation in terms of newer, more compelling flavours in beer, in my new feature for Craft Beer & Brewing I investigated the growing trend of breweries turning to heritage malt varieties so as to explore new dimensions of flavour in their own beers. I spoke to several brewers, including Toby Mackenzie at RedWillow, Danny Tapper at Beak and Gareth Young at Epochal, plus Alison Milne at Crafty Maltsters and Dr. David Griggs at Crisp Malt to find out how breweries are using these heritage malting barley varieties, what kind of results they're getting from them, and who's interested in drinking them. You can read the answers to those questions here: https://lnkd.in/ge6PsiSk

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My latest blog post features my favourite Autumn air fryer recipes. Click here to read it 👇 https://lnkd.in/e3bsi8Rm #foodblog #foodblogger #recipeideas #airfryer

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Pleased that The Grocer has published my early thoughts on the government's new 'resilience group' for the food sector's reaction to #climatechange. It's in full below too. Oh. My. God. (think Janice from Friends). "Food industry bosses and the government have agreed to hold a series of talks to discuss measures to tackle the climate crisis," reports The Grocer. Big names from grocery, foodservice and farming will sit on the new 'resilience group'. Whoop-de-f'ing-doo. Is this really where we are?  The fact our future rests with such a hastily pulled together, reactive 'band' - which has a remit to "assess, manage and communicate risk in the mid to long-term” - makes me really (really) sad. My gut and head both say: this is the PR stunt to end all PR stunts. It's painful to read. Not only because of the reports, research and evidence (in spades) showing the climate-crisis was inevitable, with our food system brutally exposed. But also the detailed, nuanced and (occasionally) entertaining articles that I and others have delivered over the years (and the commissioning editors who have given us the space and resources to do so). Has our work been pointless? The millions of words, carefully researched and crafted, ignored? The food broadcaster and journalist Tim Hayward once referenced the (aptly-named) American writer Kurt Vonnegut as saying: "Find a subject you care about and which you in your heart feel others should care about. It is this genuine caring, not your games with language, which will be the most compelling and seductive element of your style." I keep this on my desk and read it regularly before writing. But not regularly enough, it seems.  

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Our latest #podcast is out now and features the amazing powerhouse industry figure that is Nimisha Raja MBE. Listen here: #foodpodcast #entrepreneur #businessleaders

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Dan Sparshatt of Golden Acre Foods | B Corp talks to Food Manufacture about the evolution of the UK's World Foods category in this exclusive interview #worldfoods #foodtrends #ukfoodtrends

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ICYMI.... the IGD (Institute of Grocery Distribution), in collaboration with WRAP and EY, recently published a detailed net-zero analysis - the UK Food System Transition Plan - which concluded that supply-side measures to decarbonise the food system will not of themselves be sufficient to meet climate goals and that a shift in diets towards lower carbon foods will also be needed, along with a reduction in food waste. Specifically, the plan models the equivalent of a 20% reduction in red meat and dairy that is required to transition the food system to net-zero by 2050. This is not new news (it's a more conservative scenario than the 20% reduction by 2030 modelled by the Climate Change Committee). Still, the plan feels like a really significant intervention given that, to-date, industry-led/influenced net-zero roadmaps have largely failed to acknowledge the need to rethink what we eat (and their credibility has suffered as a result). The authors are careful to couch the narrative on diet in ways that make it more palatable to groups, such as livestock farmers, who would likely baulk at the suggestion that meat and dairy consumption needs to fall. They say diet change should not be at the expense of health outcomes, which are "complex and uncertain" and that it doesn't necessarily imply the need for reduced UK production of animal protein (since relatively higher welfare/environmental standards position UK producers to supply export markets). There is still legitimate debate to be had about the role of meat consumption in human nutrition and how livestock production can, in the right circumstances, contribute to wider ecosystem health (looking beyond a purely carbon lens). There will continue to be strong advocates for the role of red meat in diets, including from organisations – like the Sustainable Food Trust – who recognise the need to reduce meat consumption at a population level. But, as I argue in a comment piece for Footprint Media Group, what IGD’s analysis does mean is that any responsible business still hoping to wish away the need to support some degree of UK dietary change is slowly running out of road. https://lnkd.in/eytTupt5

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NEW: Drinkers risk seeing some of their favourite wines disappear from supermarket shelves ahead of a planned shake-up of alcohol duty, the boss of Majestic Wine has warned. John Colley, the wine retailer’s chief executive, said in an email to customers that an impending overhaul of alcohol taxation in February would “undoubtedly impact our market and your favourite wines”. Under plans drawn up by the previous Conservative government, wines with an abv strength of between 11.5pc and 14.5pc will be taxed according to their alcohol content from February 2025. This could make some varieties such as Shiraz, Grenache and Malbec, which tend to come in at around 13pc abv or higher, increasingly expensive. Wines that typically come in above 14.5pc abv such as Amarone have already been pushed into a higher tax bracket. Wine companies have been fiercely lobbying to have the move reversed, claiming it will burden the industry with an insurmountable burden of red tape, cause higher prices for customers, and could even lead to wine suppliers cutting their ties with the UK. 📰 Read more via The Telegraph... https://lnkd.in/exWfvyXD

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Great news, but i'd love to know your thoughts, These results show an almost 29% reduction in added sugar consumption for chikdrem and 40% in adults. However, there's lurks a bigger risk: many have switched to artificially sweetened drinks, which are linked to obesity, diabetes, cardiovascular issues, gut disorders, and more. Producing more low-sugar options that are well-formulated, offering flavour without compromising health is the way forward, but big manufacturing needs to be all over this with better formulations and no get out of jail card for being hit with sugar tax by just replacing one 'bad' ingredient for another more fatal ingredient. Stevia glycosides and sucralose, are widely used as sugar substitutes in these low calorie /zero sugar drinks. While they help reduce calorie intake, they come with potential health risks: Stevia Glycosides: Digestive Issues: Can cause bloating, nausea, and diarrhea in some individuals. Blood Sugar Impact: Despite being non-caloric, studies suggest they negatively affect insulin and glucose levels. Gut Health: negatively affects gut microbiota, leading to digestive disorders. Metabolic Effects: Some studies link it to altered glucose and insulin responses, potentially increasing diabetes risk. Heat Instability: When heated,(pasteurised) it can break down into potentially harmful compounds. Our soft drinks are laced with these harmful sweeteners. do we solved one problem but created a bigger one. Overall, great results but it raises concern for what was the solution.. what are yout thoughts? . #Health #Nutrition #Wellness #PublicHealth

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Sustainability in whisky is a hot topic, especially for Gen Z and Millennials. But what's the real cost of going green, both for distilleries and consumers? In my latest article, I explore this question with insights from Annabel Thomas (founder of Nc'nean Distillery) and Vikram Damodaran (Chief Innovation Officer at DIAGEO India). From organic barley to water conservation, distilleries are making impressive strides. But these eco-friendly practices often come with a hefty price tag. Is sustainability becoming a luxury feature? How can we make green choices accessible to all whisky lovers? Read the full article here: https://lnkd.in/ex3kcBdz #SustainableWhisky #WhiskySustainability #EcoFriendly #NcNean #Diageo #Godawan #Springbank #JohnnieWalker

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The Food Standards Agency (FSA), which is responsible for monitoring food safety and food hygiene in England, Wales and Northern Ireland, and Food Standards Scotland (FSS), its counterpart body in Scotland, have issued warnings about fake bottles of Glen’s Vodka circulating within their respective regions. These fakes have reportedly been found to contain isopropyl alcohol, a chemical that can cause death in severe cases. Consumers have been advised to check bottles for a Lot code applied to the bottle.    The case of Glen’s vodka only illustrates the broader problem of counterfeits that has plagued the alcohol industry. For example, investigations carried out by ATX OBP have unearthed producers of glass bottles specialized in making fake bottles of popular alcohol brands and how to make spurious liquor kits. Further, on several online platforms, traders sell empty alcohol bottles bearing well-known brands or registered designs making it easy to source raw materials. In some instances, alcoholic beverages themselves are directly sold on online platforms and without the need of any age verification, in complete disregard of laws prohibiting such sales. In such cases, the chances of the product being fake are especially high. It is also commonplace for counterfeiters to place fake lot codes or erase lot codes on products to avoid traceability.   While some platforms are responsive to takedown requests in the above situations, some are unfortunately not. In the latter case, it is sometimes claimed that the mere sale of an empty bottle is not in itself trademark infringement --- completely ignoring the obvious fact that such bottles may easily be used by counterfeiters.  Even where alcoholic beverages are sold directly to consumers through unauthorised channels, or without requiring age proof, some platforms follow the longer route of determining trademark infringement rather than the shorter route of automatically banning such sales outright on policy grounds.  https://lnkd.in/dnayAHmD

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🎄 Discover the top #foodanddrink trends set to take over the UK this festive season. Click the link to read in full. #christmas #foodtrends #drinktrends

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The future of socialising is changing rapidly, and mindful moderation is leading the way. As Speciality Food Magazine highlights (link below), the rise of low and no-alcohol options isn’t just a trend—it’s a lifestyle shift - consumers are seeking healthier, more sophisticated choices. We see that firsthand at Noot Drinks Co. with our biggest sales month ever. KAM Insight’s 2024 report shows that 1 in 4 UK adults are moderating their alcohol intake, and a staggering 4.7 million Brits are now drinking half of what they used to. That’s a MASSIVE shift. The article also points to the future of functional drinks—those that deliver an experience. At Noot, we’re proud to be pioneering that charge. Many non-alcoholic options focus on substitution, but we’re about delivering a true experience. That’s why we created Noot—to offer Non-Alc consumers something better. A drink with purpose. Powered by our trademarked nootropic blend, Noot enhances mood, boosts sociability, and creates a sense of euphoria—just like alcohol—without the hangover. Or better yet, the buzz without the booze. Noot isn’t just a substitute; it’s Non-Alc 2.0 #MindfulDrinking #FunctionalDrinks #NoAndLo #Noot #BuzzWithoutTheBooze Nikki RomansGareth Whittle Christian Barton Kerry Hughes #zebrastriping #beverages #functionaldrinks https://lnkd.in/gk9aTUGY

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