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

Pureture has developed a yeast protein that is claimed to provide muscle support benefits on par with traditional dairy proteins.

Meet Rohan Carvalho, founding partner at Bar Square, a bartending academy in India, who is returning to the judging panel this year.

Martin Mei, DSM-Firmenich’s global head of health benefits & solutions, discusses, speaks to FoodBev's Siân Yates about redefining health.

This month's Crunchtime podcast topic is 'Cocoa'. Vote for a sub-topic now and shape the direction of our content for the next episode.

Westfalia, a player in the global avocado market, has debuted its latest sustainable innovation – a paper made from 25-30% avocado waste.

Synergy has unveiled a line of natural flavours and pastes designed to cater to the growing consumer appetite for bold & intense flavours.

Tate & Lyle has launched the Automated Laboratory for Ingredient Experimentation at its innovation centre in Singapore.

In recent years, food and beverage brands have given this kitchen staple a modern makeover, churning up consumer interest. FoodBev explores.

We speak to Lars Langhout of NoPalm, a Dutch biotechnology company on a mission to produce palm oil without palm trees.

Nutriswiss has developed a new process designed to preserve valuable nutrients in fats and oils, as well as improving stability and purity.

Gummy supplement manufacturer TopGum has debuted HoneyGum, a new line of natural, honey-based functional gummies.

Robots are rapidly transforming the F&B industry by boosting efficiency and precision across various operations. Siân Yates explores.