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

Opinion: Saar Yoskovitz, CEO of Augury explores the current state of artificial intelligence integration in food manufacturing.

Opinion: Hypochlorous acid can help foodservice businesses elevate their safety efforts and combat sanitation challenges.

In this instalment, we speak to Are Traasdahl, founder and CEO of Crisp, a platform that connects data between retailers, distributors, and brands to provide real-time insights across the supply chain.

From unequal pay to representation at higher levels of the industry, it is harder for women to succeed in industries that are dominated by men.

Inflation, higher interest rates and more aggressive competition from overseas have put food and beverage production under considerable strain.

In the run-up to valentine’s day brands are releasing a selection of themed products and gift sets, from gold covered chocolate to prosecco.

Patricia Provot, president of the Americas at Armstrong International, discusses the US Department of Energy’s $169 million grant...

Julia Espeso, director of ecosystem development at Eatable Adventures, explores the resilience of the Spanish food-tech landscape.

FoodBev speaks to Massimo Sabatini, CEO of Foreverland, an Italian company that produces a sustainable alternative to chocolate without using cocoa.

Inefficiency and waste in the fermentation process can pose problems for meat substitute manufacturers. And these problems are unwelcome...

Viktoria De Bourbon De Parme and Jenni Black at World Benchmarking Alliance, speak candidly about the food and agriculture industry's sustainability issue.

The Portman Group's sixth annual survey reveals a significant rise in the preference for low- and no-alcohol alternatives among UK consumers.