The latest news, trends, analysis, interviews and podcasts from the global food and beverage industry
Exclusives
Reducing dairy industry emissions: Q&A with Hanskamp
We speak to Armand Booij, international dealer support manager at Hanskamp, about how the company's CowToilet system offers potential for the dairy industry to reduce ammonia emissions.
Behind the scenes: Premium and ‘better4you’ beverage innovation at Nestlé Waters & Premium Beverages’ global R&D hub
On a visit to the Nestlé's NPTC in Vittel, France, FoodBev’s Rafaela Sousa gets a rare behind-the-scenes look at the people, processes and cutting-edge technologies driving innovation, sustainability and consumer-led product development.
World Food Innovation Awards 2026: Shortlist
This year's shortlisted entrants highlight a growing commitment to health consciousness, consumer transparency and holistic sustainability across the food industry.
The art and science of fermentation
Jared Resnick, founder and CEO at Sennos, discusses how fermentation is the heartbeat of the brewery that refuses to be tamed by tradition.
How FMCG giants are reshaping portfolios
From Unilever's ice cream spin-off to Nestlé's portfolio reset and Coca-Cola's stalled attempt to sell Costa Coffee, Charles Russell Speechlys' Iwan Thomas examines the wave of divestments sweeping through F&B.
The evolution of private label: From teenage imitator to fully fledged professional
Philip Durham, UK business unit leader at Atlante, explores how own-label branding has evolved over the years and how it now competes with bigger brands and bigger budgets.
Efficiency, innovation and data: 2026 sustainability trends for manufacturers
JBT Marel's Leigh Ann Johnston highlights some of the key trends in sustainability that food and beverage manufacturers can expect from the rest of the year.
Redefining the human role in packaging manufacturing
Stefan Welker explores how packaging manufacturers can gain value from redefining the human role in a technology-driven era.
Engineering resilience in confectionery production: Preparing for the year ahead
As the confectionery sector enters 2026, manufacturers face intensifying pressure to deliver greater product variety, cleaner labels and faster innovation without sacrificing efficiency or compliance.
Why advancing action in the food system is key to solving some of the world’s biggest challenges
Sharon Bligh explores how, when environmental pressures, supply chains and diet-related disease are all accelerating, transforming the food system is no longer optional – it is essential.
Start-up of the month: Food sustainability company, Foodsteps
In this instalment of Start-up of the Month we speak to Anya Doherty, founder and CEO of Foodsteps.
Milking it? How the Oatly Supreme Court judgment will influence branding in the plant-based sector
On 11 February 2026, the Supreme Court handed down its decision in the long-running Dairy UK v Oatly AB case, unanimously dismissing Oatly’s appeal and finding that Oatly’s trade mark 'Post Milk Generation' was invalid.
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