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How dupe culture is reshaping beverage retail strategy
Andreas Schneider, co-founder and EVP at FedUp Foods, says dupe culture is rewriting the rules for the entire beverage aisle as consumers become loyal to retailers, not CPG brands.
How the UK can rethink food security in modern times
Vicky Grinnell-Wright, director of food tech and futures lead at Lloyds Corporate & Institutional Banking, suggests the UK reframes how it looks at food security to build resilience.
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.
