American restaurants and fast food outlets have long relied on soda-swiggers to boost profits. Dollar menus need the additional sales of fries and a Coke to make a profit. But as people wise up to the health implications of washing down dinner with pop, the food industry is losing money.

Ever thought what goes into the ice in your whisky, or the tonic in your gin? More and more brands are tapping into the premiumisation trend by creating accompaniments specific to spirits, craft ales or wines. How’s this foodie revolution affecting our tastes and the food and drink industry?

Soft drinks are no longer just something to keep the kids quiet while the grown-ups quaff wine. There’s a new market opening up that’s far more sophisticated than just carbonated sugar water. But what can brands do to capitalise on alcohol moderation? And what do teetotallers look for at bars?

Is there anything better than an ice-cold pint of lager on a scorching day? Apparently there is, since Gen Yers are increasingly moving away from beer in favour of wine and spirits. But what’s driving this move? And is traditional pale lager doomed to stay in the barrel?