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

Brendan Niemira, chief science and technology officer at the Institute of Food Technologists, delves into the FDA's reassessment of the GRAS process and its impact on food companies.

FoodBev speaks to James Gould-Porter, founder of Elder Water, a new British spring water brand that uses a closed-loop glass bottle system to help hospitality operators reduce single-use packaging.

Cargill's Clarisse Loiseau explores how the EU Breakfast Directive's rules affect texture, gel formation and processing stability in jams.

Marina Di Migueli, global marketing director for Starch, Protein and Mouthfeel at Tate & Lyle, explores how the younger generation of consumers is shaping the latest in innovation.

Sam Webster, director of growth and innovation at HowGood, explores how the F&B industry can build systems that last in a world with an ever-changing climate.

We speak to Armand Booij, international dealer support manager at Hanskamp, about how the company's CowToilet system offers potential for the dairy industry to reduce ammonia emissions.

On a visit to the Nestlé's NPTC in Vittel, France, FoodBev’s Rafaela Sousa gets a rare behind-the-scenes look at the people, processes and cutting-edge technologies driving innovation, sustainability and consumer-led product development.

This year's shortlisted entrants highlight a growing commitment to health consciousness, consumer transparency and holistic sustainability across the food 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.