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

As manufacturers move toward data-driven validation, MGC's Atsushi Sugimoto explores how advanced tech is redefining ingredient safety and quality standards.

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.

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.

UK savoury pastry brand Higgidy has tapped into the protein boom with the launch of two new lines: protein-boosted Scone Bites, and Savoury Potato Frittatas.

Italian start-up Foreverland has raised €6 million in funding to support the international expansion of its cocoa-free chocolate alternative, Choruba.

Kraft Heinz’s Kraft Mac & Cheese brand has added a new protein-boosted innovation, PowerMac, to its portfolio in the US.

Novonesis is working with Technical University of Denmark (DTU)’s Bright Biofoundry, to accelerate the development of sustainable protein.

Molson Coors is expanding its Rekorderlig cider range with the introduction of a brand-new pineapple and kiwi flavour.

Proper is targeting growth in the microwave popcorn segment with the launch of what it claims is the UK’s first Pop-up Microwave Popcorn Box.

Marine Biologics has announced the launch of SeaTex, a patent-pending, high-performance seaweed powder designed for protein stabilisation.

Future Food-Tech San Francisco will gather experts exploring grounded, practical applications of AI that can support more resilient, efficient and sustainable food systems.

This year's shortlisted entrants highlight a growing commitment to health consciousness, consumer transparency and holistic sustainability across the food industry.