The latest news, trends, analysis, interviews and podcasts from the global food and beverage industry
Exclusives
Start-up of the month: Agrinetica
This time, we speak to Agrinetica: a company applying its advanced CRISPR 2.0 tools to peanuts, creating next-gen varieties with reduced allergenicity, improved shelf-life and enhanced climate resilience.
What today's 'self-health' economy means for F&B manufacturers
Jason DaPonte, managing director at Magnetic, explores how the F&B industry can support consumers amid the shift toward 'constant health optimisation'.
Opinion: Food system resilience starts with everyday food
As tomorrow's World Food Day 2026 highlights the importance of innovation in food systems, Strong Roots' Emma Curtis argues that improving consumers' everyday favourites is a powerful lever for building a more sustainable and resilient future.
What's holding back traceability in tea and coffee in 2026?
Finlays' Tom Blackwall explores how traceability in tea and coffee has moved from a sustainability differentiator to a business-critical capability.
Opinion: Recycled fibre belongs on the shelf, not the side line
Krzysztof Krajewski, chief sustainability and innovation officer at RDM Group, argues that true circularity starts at the design stage – with recycled fibre treated not as an afterthought, but as a credible, high-value material for food packaging.
Start-up of the month: More Toddler Meals
In this instalment of Start-up of the month, we speak to Edward Van der Lande, founder of More Toddler Meals – a brand that produces freeze-dried, lightweight toddler meals designed to be both nutritious and accessible for young families.
What Italian aperitivo culture can teach the global 'low and no' alcohol market
Italian F&B innovation specialist Riccardo Astolfi argues that Italy’s aperitivo culture offers a useful lesson for manufacturers: build for the drinking occasion first.
Taste, rebalanced: Enhancing the sensory experience in functional F&B
FoodBev's Rafaela Sousa explores the taste modulation technologies helping functional food formulators rebuild taste from the ground up.
Small portions, bigger impact: Engineering the next generation of nutrient-dense foods
ChemBizR's Shivani Nainwal explores how the industry is rethinking how portion size, satiety, energy and sensory performance work together.
Trust, but verify: Why AI defect detection needs the same validation rigour as any other critical control point
Food safety and quality assurance manager Santoshi Muriki argues that if AI is doing the job of a critical control point, it needs to be validated like one.
Don’t go chasing generations: How alcohol brands can build for influence across all ages
Thomas Holliday, strategy director at Design Bridge and Partners, argues that the strongest brands will be those that evolve their heritage instead of reinventing themselves.
- Page 1