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

A year of incredible innovation and industry events concluded in the historic and picturesque city of Paris, France, at Food Ingredients Europe 2025.

Stephanie Brooks, head of research and innovation at Foods Connected, takes a look at how F&B businesses can use AI to hit sustainability goals and why so many of them are failing to utilise this technology.

Yvette Pascua at Rubix Foods explores how manufacturers can use functional ingredients to create healthier, but still crave-worthy products.

Andrew Lux at Greenberg Glusker’s Litigation Group explores how cases like Smucker’s lawsuit against Trader Joe’s could redefine trademark and trade dress regulation.

Renee Leber, manager for food science and technical services at the Institute for Food Technologies explores innovative methods and ingredients to reduce sugar content in candy, chocolate and confections.

Johan Cerstiaens, commercial director at SVZ, talks to FoodBev about how education on the importance of fruit and vegetables is vital in filling the nation’s nutrition gap.

Annick Verween, head of Biotope by VIB, told FoodBev and our sister site, New Tech Foods, more about the important role of incubators.

What do cranberry bogs, regenerative oyster farms and craft breweries have in common? They’re all part of the adventure FoodBev Media’s Siân Yates dove into last month while travelling across New England...

Vivek Komaragiri, principal technologist at Industrial Physics, explains why reliance on nuclear gauges is reaching its limit.