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

Earlier this year, the UK introduced new advertising restrictions, expanding earlier rules to cover a wider range of products. Guy Cartwright explores how this will impact F&B.

The energy drinks industry was valued at over $75bn in 2025, highlighting demand for products that promise to perk up today’s busier-than-ever consumers. But with the growth of the functional F&B industry, innovative new delivery formats for that much-desired buzz are emerging beyond the beverage can.

Marina Boldrini at Tate & Lyle explains how preserving creaminess, crunch and indulgence during reformulation protects brand perception, loyalty and consumer trust.

In this interview, Tetra Pak's Rafael Barros explains how Bioreactors.net strengthens the company’s New Food fermentation capabilities and helps customers scale production from lab to industrial level.

Ben Tiffany at Sigma explains how partnering with an end-to-end solutions provider can help companies reduce emissions, cut costs and future-proof operations.

Dr Arturs Rubens explains how reconstructing decades-old 'lost' formulations allows European CMOs to preserve craftsmanship, recover forgotten processes and turn legacy knowledge into functional products.

lisia Heath, VP of R&D at NotCo explores how F&B innovators can utilise AI to innovate with the latest policy guidelines.

Jason Cadman of Contact Attachments explains how strategically selected forklift attachments can reduce contamination risks, optimise workflows and support long-term business goals.

Jennifer Moss, chief R&D officer at Pladis, explores how health, personalisation and sustainability are reshaping snacking and why brands must balance flavour, ethics and innovation.

ucas Majewski of Mitsubishi Electric Factory Automation explains why protecting legacy and modern production lines is now a critical priority for manufacturers.

As global plastics talks stall, F&B brands are using smarter design, data and tech to boost recyclability, cut virgin plastics and drive circularity, as Greyparrot's Yaseed explores.

Shannon O’Shields, VP of Marketing at Rubix Foods, explores how sauces have gone from menu afterthoughts to drivers of flavour, craveability and growth.