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

From pesticides to packaging, chemicals infiltrate the food system at every stage. Deep Science Ventures' Harry Macpherson shares what F&B needs to know about toxic chemicals.

Candy Siekmann, Director of Climate Smart Ag Origination at ADM, explains how collaborations can help farmers implement sustainable practices and bring regenerative agriculture to their farms and help create a resilient global food system.

Ivanka Skrypnichenko, Tetra Pak’s global category manager, explains why there has never been a better time to invest in nutritional and functional beverages.

Claire Breheny, partner and head of trade marks at Mathys & Squire, examines how this transformation is creating new challenges – and opportunities – for beverage makers and IP professionals alike.

Antoine Hours, general manager at Yoplait UK, shares how fortified dairy products support healthy growth and development in children and explains Yoplait’s ethos of starting nutrition early.

Guy White of Catalyx says the key to success lies in uncovering hidden consumer tensions, understanding unmet needs traditional research misses, and designing products that resonate.

Yannick Verry, brand director at FI Europe explains how implementing AI into all areas of the business can help the food industry move into the future.

Tom Ellis, CEO and co-owner at Brand Genetics, explains how the latest surge of weight-loss drugs is disrupting consumption and what’s next for producers.

Marina Di Migueli at Tate & Lyle, reflects on the 'summer of mouthfeel' and how the texture movement continues to reshaping the way we eat, drink and indulge.