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