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A missed opportunity? Using AI for a greener plate
Stephanie Brooks, head of research and innovation at Foods Connected, takes a look at how F&B businesses can use AI to hit sustainability goals and why so many of them are failing to utilise this technology.
When copycats cross the line: What Smucker’s lawsuit means for private-label products
Andrew Lux at Greenberg Glusker’s Litigation Group explores how cases like Smucker’s lawsuit against Trader Joe’s could redefine trademark and trade dress regulation.
Sweet solutions: Cutting sugar, not corners in chocolate and confectionery production
Renee Leber, manager for food science and technical services at the Institute for Food Technologies explores innovative methods and ingredients to reduce sugar content in candy, chocolate and confections.
Fuel Britannia: Strengthening nutrition through fruit and vegetable awareness
Johan Cerstiaens, commercial director at SVZ, talks to FoodBev about how education on the importance of fruit and vegetables is vital in filling the nation’s nutrition gap.
Found in translation: What makes American brands so irresistible to British consumers?
American brands have been achieving rapid success in the UK, Keith Anderson, CEO at Harrison, explains how this growth highlights cultural adaptation over simple replication.
Turning power into profit: The food industry’s flexible route to Net Zero
Wayne Davies, head of energy flexibility UK and Ireland from Enel X, explains how energy market participation can help firms generate revenue, reduce emissions and support the UK’s Net Zero goals.
