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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.
The evolution of private label: From teenage imitator to fully fledged professional
Philip Durham, UK business unit leader at Atlante, explores how own-label branding has evolved over the years and how it now competes with bigger brands and bigger budgets.
Efficiency, innovation and data: 2026 sustainability trends for manufacturers
JBT Marel's Leigh Ann Johnston highlights some of the key trends in sustainability that food and beverage manufacturers can expect from the rest of the year.
