As the European Commission moves to revise its Bioeconomy Strategy, France’s national agricultural and environmental research institute, INRAE, has issued a detailed set of recommendations urging policymakers to treat the bioeconomy as a complex socioeconomic system rather than a technical substitution exercise. The implications for the food and agri-food industries are profound – and the […]
Kerry, the Dublin-based global leader in taste and nutrition, has released its 2026 Global Taste Charts, providing food and beverage manufacturers with comprehensive flavour intelligence derived from extensive consumer research and product launch data. The annual report, unveiled on 14 January 2026, identifies dominant, emerging and accelerating flavour profiles across eight product categories, offering manufacturers […]
Luca Menassi, General Manager Asia at TNA Solutions, examines how advanced processing technologies enable confectionery manufacturers to balance traditional product repeatability with innovative formulations. The analysis explores the integration of plant-based gels, functional ingredients, and reduced-sugar formulations whilst maintaining textural integrity, supported by automated depositing systems and data-driven quality control mechanisms essential for modern confectionery […]
Global dairy ingredients supplier FrieslandCampina Ingredients has published its sixth annual trends report, identifying five major nutritional trends expected to shape product development throughout 2026. The report, aimed at food and beverage manufacturers, combines market research, consumer insights, and technical applications to address the growing demand for accessible, functional nutrition.
Griffith Foods, a global product development partner for food companies, has released its culinary trend predictions for 2026. Drawing on insights from its network of more than 50 chefs across six continents, Griffith Foods’ annual Food & Flavor Outlook identifies the most anticipated consumer trends through extensive culinary industry research and collaboration with trusted research […]
Food and beverage engineering experts have predicted that manufacturing agility and increasingly scalable plant-based protein manufacturing will be key trends shaping the sector in 2026.
Toni M. Niemi, Global Business Line Manager, ABB, examines how integrated motor-drive platforms address energy intensity and spatial constraints in food and beverage manufacturing. With F&B production contributing 26% of global greenhouse gas emissions, these solutions offer practical pathways to reduce operational costs, meet decarbonisation targets, and enhance reliability whilst maintaining stringent food safety standards […]
Five trends reshaping the sector The snack aisle is evolving. What was once dominated by indulgence is now defined by innovation and a growing demand for products that not only taste good, but also do good. The majority of consumers today want more from their snacks: more function, more flavour, more transparency. And they want […]
Jordan Turner, Marketing Coordinator, SGS Beta, examines how Carbon-14 testing provides food and beverage companies with accurate, third-party verification of biomass-derived content in packaging materials. As the bioplastics market grows rapidly – projected to reach US$44.77 billion by 2030 – manufacturers need reliable methods to authenticate sustainability claims and meet consumer expectations for eco-friendly packaging […]
Climate-driven disruptions are inflating food costs and destabilising supply chains, writes Kati Hermann, Sustainability Manager at SVZ. With crop yields projected to decline 8.3% by 2050, the financial and reputational risks of inaction are mounting. Hermann focuses on the commercial case for sustainability and the very real costof failing to act swiftly. She looks at […]
March 2026
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