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

William Grand, CEO of NutriFusion, argues it’s time to shift the spotlight back to whole fruit – and why doing so could deliver both healthier consumers and stronger commercial returns.

Evan Quinn, chief executive officer and co-founder of Hiyo, explores how beverage brands can ensure continued success through Dry January and beyond.

Chef Robotics explains why Robotics as a Service is gaining traction, offering food manufacturers a flexible, scalable alternative to traditional CapEx.

Felipe Lino, co-founder and CTO of Nosh.Bio, highlights how fermentation-based proteins can deliver high-quality, affordable and resilient alternatives.

As US food and beverage companies navigate a shifting economic and consumer landscape, dealmakers are weighing cautious optimism against market volatility.

Tony Guilfoyle, CCO at Celsius Energy Drinks, explains how sugar-free products are not only driving market growth and innovation but also signalling a broader movement towards healthier functional beverages that meet the evolving needs of today’s health-conscious consumers.

As GLP-1 drugs go mainstream, Jess Ryall explores how appetite suppression is reshaping snacking, innovation, and brand trust.

There have been a host of products that made us do a double-take over the course of this year, from the Magnum Ice Cream Company’s first product as its devolved entity (glow-in-the-dark ice lollies) to battery-flavoured crisps, 2025 has been full of incredible innovations.

Instant gratification is reshaping European shopping, with speed and convenience driving on-demand grocery habits, as Guido Fambach at Just Eat explains.