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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.
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.
