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Why 'hydration for everyone' will drive category growth
Hint Water's Allison Cullman explores how in 2026, the biggest opportunity in hydration is to "simplify, not amplify," making everyday wellness feel fun and achievable.
Resilience, not restriction: How GLP-1 is reshaping nutrition priorities
Vitafoods Europe's Francesca Berry explores how the focus is turning toward food quality over quantity – with new approaches to gut health and carbs under the spotlight.
Energy shockwaves: How the Iran crisis is hitting food and drink
Joshua Robinson, assistant director at NFU Energy, shares his thoughts on how the conflict in the Middle East is affecting the F&B sector here in the UK.
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.
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.
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.
When weather turns uncertain: Building agricultural systems for a changing climate
Sam Webster, director of growth and innovation at HowGood, explores how the F&B industry can build systems that last in a world with an ever-changing climate.
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.