Our Collaboration as a Force for Change webinar looked at how the rapid channel innovation of the past year has broken down barriers for trade. Jo Gilbert reports from the session.
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Technology is set to be a key focus for investment and innovation as hospitality opens up again, according to the latest CGA’s Business Leaders’ Survey.
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As famous for its wines as it is for entrepreneurial spirit and world-beating technology, it’s no surprise that innovation continues to come thick and fast from across the pond. From everyman investment platforms to robotic wine management systems and AI wine matching services, Jo Gilbert rounds up what’s new out of the US.
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James Lawrence rounds up the biggest launches from a tumultuous, yet ever-creative, year
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Insight and innovation are threaded through Quintessential Brands’ DNA. Andrew Catchpole catches up with James Lousada and Neil Anderson to find out more
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The levels of innovation witnessed so far in the spirits world are only a beginning, according to Becky Davies, who is heading up the new Kingsland Drinks’ spirits subsidiary that was unveiled earlier this week.
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The advance of Artificial Intelligence (AI) software is by far the most exciting catalyser of innovation in the wine industry, according to speakers at an Institute of Masters of Wine (IMW) webinar held yesterday (17 June).
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At the onset of the ongoing global pandemic, traditional on-trade channels saw sales fall to zero overnight. But what about the wider drinks trade and the interactions within it? Jo Gilbert asks if it's time to reassess tried – and maybe tired – formulas?
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Drinking occasions have "been dealt a hammer blow” a new report into the impact of the Covid-19 crisis on consumer markets has concluded.
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The global pandemic and changing consumer behaviour that accompanies it have presented myriad challenges when it comes to NPD, as Lisa Riley reports
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Ahead of Harpers annual Innovations Report we're once again inviting you to single out the most impressive and business-enhancing innovations from across the drinks trade via a quick online survey.
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Ahead of Harpers annual Innovations Report we're once again inviting you to single out the most impressive and business-enhancing innovations from across the drinks trade via a quick online survey.
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As well as working as a sommelier at the 108 Brasserie in The Marylebone Hotel, London, Maxim Kassir also oversees wine innovation for the site and its parent group The Doyle Collection. Here he shares his thoughts on low and no alcohol wine and how the on-trade can be more sustainable.
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Temperature-control technology is helping wines to arrive at their destinations with their quality – and reputations – intact, as Jo Gilbert reports.
Gin is at a crossroads and needs to tread carefully to retain its authentic credentials. Andrew Catchpole listens in on the debate at Harpers Think Gin event.
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The brains behind synthetic alternative Alcosynth say they’re five years from hitting the market and revolutionising the alcohol industry. Is this really the future, asks Jo Gilbert?
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Many years ago after visiting Vignoble de La Jasse, one of our excellent organic suppliers in the Rhone Valley, the owner Daniel Combe and I went for a coffee in his favourite roadside café. As we sat sipping our drinks, first one then a second large wine transporter went roaring past.
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Quality juice alone falls short of selling the whole wine experience. Andrew Catchpole tunes into the neuroscience behind good design
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Kingsland Drinks’ marketing director Neil Anderson gives his view on eight trends that will impact the wine industry through the coming year
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Fun fact: the Oxford Word of the Year 2018 was “toxic”. Why toxic, you ask? Every year, the eminent Oxford University institution chooses a word or expression that is judged to “reflect the ethos, mood or preoccupations of the passing year” and have “lasting potential as a term of cultural significance”.
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