The latest news, trends, analysis, interviews and podcasts from the global food and beverage industry
Exclusives
Interview: McWin’s Martin Davalos on where food-tech investment is heading in 2026
In this exclusive interview, Martin Davalos, partner and head of food-tech at McWin, shares his view on the 2026 investment landscape.
Industry roundtable: The GLP-1 effect
Are GLP-1 drugs a genuine long-term disruption or simply the latest health hype cycle? And with uptake rising fast, what does this mean for the future of F&B and how should the industry respond?
Why 'hydration for everyone' will drive category growth
Hint Water's Allison Cullman explores how in 2026, the biggest opportunity in hydration is to "simplify, not amplify," making everyday wellness feel fun and achievable.
Start-up of the month: Happy Plant Protein
This month, we speak to Happy Plant Protein. The Finnish food-tech company's patented technology produces tailor-made plant protein ingredients for use across a wide range of food and beverage applications.
Resilience, not restriction: How GLP-1 is reshaping nutrition priorities
Vitafoods Europe's Francesca Berry explores how the focus is turning toward food quality over quantity – with new approaches to gut health and carbs under the spotlight.
Energy shockwaves: How the Iran crisis is hitting food and drink
Joshua Robinson, assistant director at NFU Energy, shares his thoughts on how the conflict in the Middle East is affecting the F&B sector here in the UK.
Evolving global culinary trends for the next savoury and protein frontier
ADM research and development chefs Philipp Weiler and Amay Borle share several key themes for 2026 and beyond that create opportunities for savoury innovation.
How dairy producers can take advantage of the cottage cheese boom
Tetra Pak's Joanna Ilczyszyn explains how the surge in demand for cottage cheese presents an opportunity for dairy producers to unlock new value while leveraging existing manufacturing capabilities.
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.
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