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

Hello, and welcome to the ninth episode of our Crunchtime podcast series!

Sergio Schuler, head of animal nutrition and health EMEA for DSM-Firmenich, explains how technology can be used to address the environmental impact of livestock farming and how to implement strategies that will help integrate sustainability without sacrificing market competitiveness.

Zac Brandenberg explains how traditional brands can adapt and how startups are thriving by catering to this new wave of drinkers.

Mohib Rahmani explains how food and beverage manufacturers can harness the many flavours of AI.

High-protein products have long dominated the active nutrition category, but now there is an opportunity to capitalise on the next big trend: hydration. FoodBev Media’s deputy editor, Melissa Bradshaw, speaks to some of the companies making a splash in this burgeoning space.

Peter Remmelzwaal, Gourmet Chef at Cargill’s House of Chocolate, unwraps the latest trends this Easter.

We speak to Jac Chetland, co-founder of Surreal: a cereal company that provides low-carb, high-protein and zero-sugar breakfast options.

Retail plays a key role in methane emissions – yet few act. Experts urge retailers to lead the way to a cleaner, lower-emissions future.

Flying off the shelves everywhere, Dubai Chocolate is having a moment. Isabelle Tate, associate at Reddie & Grose, explains how companies can protect their own creations of this viral chocolate sensation.

Jim Mellon, executive chairman of Agronomics, explains how clean agriculture practices can reduce dependency on volatile global markets.

Nataly Kelly from Zappi, reveals insights into what’s holding the soda category back – and what brands can do to turn curiosity into loyalty

Tony Lee, CEO and founder of SFP, explains how B2B Marketplaces are helping to revolutionise distribution and build sales.