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The latest news, trends, analysis, interviews and podcasts from the global food and beverage industry
Redefining the human role in packaging manufacturing
Stefan Welker explores how packaging manufacturers can gain value from redefining the human role in a technology-driven era.
Mar 1
Engineering resilience in confectionery production: Preparing for the year ahead
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.
Feb 27
Why advancing action in the food system is key to solving some of the world’s biggest challenges
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.
Feb 26
Start-up of the month: Food sustainability company, Foodsteps
In this instalment of Start-up of the Month we speak to Anya Doherty, founder and CEO of Foodsteps.
Feb 25
Milking it? How the Oatly Supreme Court judgment will influence branding in the plant-based sector
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.
Feb 23
What this new era of food advertising means for F&B
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.
Feb 22
Bringing the buzz beyond the beverage
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.
Feb 20
Texture as trust: Why consistency counts when recipes change
Marina Boldrini at Tate & Lyle explains how preserving creaminess, crunch and indulgence during reformulation protects brand perception, loyalty and consumer trust.
Feb 19
"From lab scale to industrial scale" – Tetra Pak's Rafael Barros on strengthening fermentation with Bioreactors.net
In this interview, Tetra Pak's Rafael Barros explains how Bioreactors.net strengthens the company’s New Food fermentation capabilities and helps customers scale production from lab to industrial level.
Feb 18
Building sustainable food and beverage facilities: An end-to-end approach
Ben Tiffany at Sigma explains how partnering with an end-to-end solutions provider can help companies reduce emissions, cut costs and future-proof operations.
Feb 15
Lost formulas, new opportunities: The art of rebuilding Europe’s functional products
Dr Arturs Rubens explains how reconstructing decades-old 'lost' formulations allows European CMOs to preserve craftsmanship, recover forgotten processes and turn legacy knowledge into functional products.
Feb 12
Adapting at the speed of policy: What the 2025-2030 Dietary Guidelines mean for food R&D
lisia Heath, VP of R&D at NotCo explores how F&B innovators can utilise AI to innovate with the latest policy guidelines.
Feb 11
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