The latest news, trends, analysis, interviews and podcasts from the global food and beverage industry
Exclusives
Meet the food innovation centres leading the way in sustainable, tech-driven development
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.
Orange juice buzz is opening fresh dialogue around the importance of whole fruits
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.
Dry January insights: What beverage makers can learn from a month without alcohol
Evan Quinn, chief executive officer and co-founder of Hiyo, explores how beverage brands can ensure continued success through Dry January and beyond.
Embracing robotics as a service (RaaS) in the food manufacturing industry
Chef Robotics explains why Robotics as a Service is gaining traction, offering food manufacturers a flexible, scalable alternative to traditional CapEx.
Past the hype: Developing plant-based products that resonate beyond Veganuary
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?
The rise of calm energy: Moving beyond the sugar and caffeine crash with ancient wisdom
For beverage makers, a shift towards 'calm energy' shift represents a new frontier in functional innovation, as Jenna Zhang, founder of SipZen, explains.
Are functional mushroom drinks the next big health trend?
Once confined to niche wellness routines and traditional medicine, functional mushroom drinks are rapidly gaining ground in the global beverage market.
Fermentation at scale: The path to affordability, nutrition and climate resilience
Felipe Lino, co-founder and CTO of Nosh.Bio, highlights how fermentation-based proteins can deliver high-quality, affordable and resilient alternatives.
Blackcurrant, cherry, pandan – which flavours will lead F&B in 2026?
2025 saw pistachio becoming the flavour of the year, but what do F&B’s industry experts think is the flavour of 2026?
Cautious but hopeful: What 2026 holds for US food and beverage M&A
As US food and beverage companies navigate a shifting economic and consumer landscape, dealmakers are weighing cautious optimism against market volatility.
GLP-1 drugs begin to reshape food demand, forcing F&B firms to rethink the basket
As appetite-suppressing GLP-1 medications gain traction, new research from Cornell University suggests measurable shifts in food purchasing are emerging.
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