The latest news, trends, analysis, interviews and podcasts from the global food and beverage industry
Exclusives
Why technology-driven validation is becoming the new standard for ingredient integrity
As manufacturers move toward data-driven validation, MGC's Atsushi Sugimoto explores how advanced tech is redefining ingredient safety and quality standards.
How the demands of the growing slushie market is putting focus on flavour architecture
The slushie category is evolving from a simple frozen drink into a customisable, premium beverage platform. Pierre Battu at OSF Flavors outlines how beverage suppliers can best take advantage of the opportunity.
Beyond the biofilm: Tackling mould and bacterial contamination
Microbial contamination might not grab headlines like inflation or UPFs, but for F&B manufacturers it remains one of the most persistent threats to product quality, says Hygiena's Eric Stevens.
World Food Innovation Awards 2026: Winners announced!
This year’s results signify a transformative shift in the industry, defined by a profound commitment to health, transparency, and the resolution of complex, systemic global challenges.
From farm to fork: How advanced technologies and strategic partnerships are shaping F&B production
Thermo Fisher Scientific's Deb Roepke and Kyle McNally explore how modern food production technologies can support the increasingly complex journey from farm to fork.
Why data transparency is essential in FDA’s GRAS update
Brendan Niemira, chief science and technology officer at the Institute of Food Technologists, delves into the FDA's reassessment of the GRAS process and its impact on food companies.
Start-up of the month: Elder Water
FoodBev speaks to James Gould-Porter, founder of Elder Water, a new British spring water brand that uses a closed-loop glass bottle system to help hospitality operators reduce single-use packaging.
The EU Breakfast Directive and the shift toward higher-fruit formulations
Cargill's Clarisse Loiseau explores how the EU Breakfast Directive's rules affect texture, gel formation and processing stability in jams.
How Gen Z is making mouthfeel matter
Marina Di Migueli, global marketing director for Starch, Protein and Mouthfeel at Tate & Lyle, explores how the younger generation of consumers is shaping the latest in innovation.
When weather turns uncertain: Building agricultural systems for a changing climate
Sam Webster, director of growth and innovation at HowGood, explores how the F&B industry can build systems that last in a world with an ever-changing climate.
Reducing dairy industry emissions: Q&A with Hanskamp
We speak to Armand Booij, international dealer support manager at Hanskamp, about how the company's CowToilet system offers potential for the dairy industry to reduce ammonia emissions.
Behind the scenes: Premium and ‘better4you’ beverage innovation at Nestlé Waters & Premium Beverages’ global R&D hub
On a visit to the Nestlé's NPTC in Vittel, France, FoodBev’s Rafaela Sousa gets a rare behind-the-scenes look at the people, processes and cutting-edge technologies driving innovation, sustainability and consumer-led product development.
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