The latest news, trends, analysis, interviews and podcasts from the global food and beverage industry
Exclusives
Interview: Easter 2025 trends with gourmet chef Peter Remmelzwaal
Peter Remmelzwaal, Gourmet Chef at Cargill’s House of Chocolate, unwraps the latest trends this Easter.
Start-up of the month: Surreal
We speak to Jac Chetland, co-founder of Surreal: a cereal company that provides low-carb, high-protein and zero-sugar breakfast options.
Opinion: It's time for retailers to face up to methane
Retail plays a key role in methane emissions – yet few act. Experts urge retailers to lead the way to a cleaner, lower-emissions future.
Opinion: Sweet & legal – Unwrapping Dubai Chocolate’s trademark status
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.
Opinion: Global price volatility shows importance of turning to clean agriculture
Jim Mellon, executive chairman of Agronomics, explains how clean agriculture practices can reduce dependency on volatile global markets.
Opinion: The prebiotic soda paradox
Nataly Kelly from Zappi, reveals insights into what’s holding the soda category back – and what brands can do to turn curiosity into loyalty
Opinion: Building a modern food brand – how manufacturers are revolutionising distribution
Tony Lee, CEO and founder of SFP, explains how B2B Marketplaces are helping to revolutionise distribution and build sales.
A fresh wave of innovation: Australia's brightest F&B start-ups shine at IFE 2025
From ethically sourced coffee to plant-based dairy, these entrepreneurs are creating the future of F&B with a unique Australian twist.
Too weird to be true? The F&B launches that sound like April Fool's – but aren’t
Every 1 April, the food and beverage industry braces for an onslaught of outlandish product announcements – think square potatoes or...
#8 Crunchtime podcast: Exploring the impact of the new C-Label and F-Label
We explore the impact of V-Label's new certifications for foods made with advanced cell cultivation and fermentation technologies.
Ocean's bounty: Why algae are the next big thing in food
The F&B industry is embracing algae innovation, from seaweed that sizzles like bacon to algae oils, and sustainability packaging.
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