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

Jared Resnick, founder and CEO at Sennos, discusses how fermentation is the heartbeat of the brewery that refuses to be tamed by tradition.

From Unilever's ice cream spin-off to Nestlé's portfolio reset and Coca-Cola's stalled attempt to sell Costa Coffee, Charles Russell Speechlys' Iwan Thomas examines the wave of divestments sweeping through F&B.

Philip Durham, UK business unit leader at Atlante, explores how own-label branding has evolved over the years and how it now competes with bigger brands and bigger budgets.

JBT Marel's Leigh Ann Johnston highlights some of the key trends in sustainability that food and beverage manufacturers can expect from the rest of the year.

Stefan Welker explores how packaging manufacturers can gain value from redefining the human role in a technology-driven era.

As the confectionery sector enters 2026, manufacturers face intensifying pressure to deliver greater product variety, cleaner labels and faster innovation without sacrificing efficiency or compliance.

Sharon Bligh explores how, when environmental pressures, supply chains and diet-related disease are all accelerating, transforming the food system is no longer optional – it is essential.

In this instalment of Start-up of the Month we speak to Anya Doherty, founder and CEO of Foodsteps.

On 11 February 2026, the Supreme Court handed down its decision in the long-running Dairy UK v Oatly AB case, unanimously dismissing Oatly’s appeal and finding that Oatly’s trade mark 'Post Milk Generation' was invalid.

Earlier this year, the UK introduced new advertising restrictions, expanding earlier rules to cover a wider range of products. Guy Cartwright explores how this will impact F&B.

The energy drinks industry was valued at over $75bn in 2025, highlighting demand for products that promise to perk up today’s busier-than-ever consumers. But with the growth of the functional F&B industry, innovative new delivery formats for that much-desired buzz are emerging beyond the beverage can.

Marina Boldrini at Tate & Lyle explains how preserving creaminess, crunch and indulgence during reformulation protects brand perception, loyalty and consumer trust.