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

John Hanlin at Ecolab explores how companies can prioritise food safety across the board by examining their approach to attitudes, behaviours, leadership and engagement with techniques at every level of the business.

As 2025 nears its close, Pladis' head development chef, Robert Craggs, reflects on the priorities and key trends for snack producers to consider in the year ahead.

Stefan Welker shows how modern quality control can cut waste, boost efficiency, build brand trust, and create real competitive advantage.

Arsira Thumaprudti, head of business development at Acclym, explains how farmers can unlock the power of Regenerative Agriculture to avoid supply chain issues, create a more reliable food system and help the environment recover.

A year of incredible innovation and industry events concluded in the historic and picturesque city of Paris, France, at Food Ingredients Europe 2025.

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.

Yvette Pascua at Rubix Foods explores how manufacturers can use functional ingredients to create healthier, but still crave-worthy 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.

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.