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

In this instalment of Start-up of the Month – which celebrates lesser-known companies and their innovations – we speak to Jani Puroranta, CEO of Collo, a company looking to solve F&B’s liquid processing challenges.

Alex de Vigan As food and beverage manufacturers face rising costs, tighter regulation and growing sustainability pressures, digital twins are emerging as a powerful tool for precision and performance. Alex de Vigan, CEO and founder of Nfinite, explores how real-time, data-driven simulations are transforming decision-making, resource efficiency and product quality across the industry. From energy costs to consumer demand for sustainability, few sectors operate under as much pressure and...

Behind the scenes, a growing network of food innovation centres is quietly transforming the sector, providing the technical capabilities, collaborative ecosystems and strategic support that manufacturers increasingly depend on.

William Grand, CEO of NutriFusion, argues it’s time to shift the spotlight back to whole fruit – and why doing so could deliver both healthier consumers and stronger commercial returns.

Evan Quinn, chief executive officer and co-founder of Hiyo, explores how beverage brands can ensure continued success through Dry January and beyond.

Chef Robotics explains why Robotics as a Service is gaining traction, offering food manufacturers a flexible, scalable alternative to traditional CapEx.

Amid changing consumer preferences and continuously evolving food trends, how can brands develop genuinely exciting plant-based products that have staying power on shelves, during Veganuary and year-round?

For beverage makers, a shift towards 'calm energy' shift represents a new frontier in functional innovation, as Jenna Zhang, founder of SipZen, explains.

Once confined to niche wellness routines and traditional medicine, functional mushroom drinks are rapidly gaining ground in the global beverage market.

Felipe Lino, co-founder and CTO of Nosh.Bio, highlights how fermentation-based proteins can deliver high-quality, affordable and resilient alternatives.

2025 saw pistachio becoming the flavour of the year, but what do F&B’s industry experts think is the flavour of 2026?

As US food and beverage companies navigate a shifting economic and consumer landscape, dealmakers are weighing cautious optimism against market volatility.