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

Instant gratification is reshaping European shopping, with speed and convenience driving on-demand grocery habits, as Guido Fambach at Just Eat explains.

FoodBev meets the innovators transforming starch science, pulse power and coating creativity into the future of crunch.

Some of our most-read articles of the year featured popular producers and brands, including Red Bull and PepsiCo, and covered everything from new product launches to political turmoil on the world’s stage. To mark the closure of the year, here are the stories that had you clicking during 2025.

Jennifer Zhou, global senior director product marketing, flavours & citrus at ADM, explores how sensorial signals are shaping modern wellness products, and why the future of functional innovation lies at the intersection of science, emotion and design.

The food system shapes climate, health and supply chains alike. Sharon Bligh of The Consumer Goods Forum calls for collective action from farm to fork.

FoodBev's Leah Smith brings you some of the highlights from Food Ingredients Europe 2025 in this exclusive podcast, featuring soundbites from major industry players.

John Hanlin at Ecolab explores how companies can prioritise food safety across the board by examining their approach to attitudes, behaviours, leadership and engagement with techniques at every level of the business.

As 2025 nears its close, Pladis' head development chef, Robert Craggs, reflects on the priorities and key trends for snack producers to consider in the year ahead.

Stefan Welker shows how modern quality control can cut waste, boost efficiency, build brand trust, and create real competitive advantage.

Arsira Thumaprudti, head of business development at Acclym, explains how farmers can unlock the power of Regenerative Agriculture to avoid supply chain issues, create a more reliable food system and help the environment recover.

A year of incredible innovation and industry events concluded in the historic and picturesque city of Paris, France, at Food Ingredients Europe 2025.

Stephanie Brooks, head of research and innovation at Foods Connected, takes a look at how F&B businesses can use AI to hit sustainability goals and why so many of them are failing to utilise this technology.