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

Clementina Dellomonaco, senior vice president of food biosciences at IFF, explores how cutting-edge enzyme and culture technologies are helping manufacturers overcome food system challenges.

Shannon O’Shields talks to FoodBev about the most in-demand textural qualities: a silky, creamy and velvety smooth mouthfeel.

The obsession with protein shows no signs of slowing, but is this nutrient really the health hero it’s made out to be?

With recent changes to advertising standards in the UK, Andrew Douglas, associate at UK and Ireland law firm Browne Jacobson, explains the advertising rules around alcohol alternatives.

CEO and founder at Emitwise, Mauro Cozzi, tells FoodBev how procurement is the key to decarbonisation.

BioteCH4 chief commercial officer, Lee Dobinson offers some insight into how businesses can make the leap from general waste disposal to the recycling of separate waste streams.

Ruth Ascencio of Bonsucro, examines the compounded risks confronting agricultural laborers and underscores the urgent need for collaborative, systemic solutions to safeguard their futures.

Sergio Schuler, head of animal nutrition and health EMEA for DSM-Firmenich, explains how technology can be used to address the environmental impact of livestock farming and how to implement strategies that will help integrate sustainability without sacrificing market competitiveness.

Zac Brandenberg explains how traditional brands can adapt and how startups are thriving by catering to this new wave of drinkers.