March 2024 | Issue 55
This issue: Indulgence in spotlight / The role of the CSO / Hill’s Pet talks tech – and more
December 2023 | Issue 54
This issue: Cell-meat’s growth pains / The consumer in 2024 / COP28 preview – and more
September 2023 | Issue 53
This issue: Fighting food waste / US food-safety reform / Danish Crown’s automation – and more.
June 2023 | Issue 52
This issue: EU targets deforestation / Indoor farming’s problem / Mondelez on AI – and more.
March 2023 | Issue 51
In this issue: Tyson on automation / Ukraine: one year on / protein’s momentum – and more…
Issue 50 | October 2022
In this issue: Packaging and net zero, reusables in a rut, Nestlé interview – and more…
Issue 49 | July 2022
In this issue: Covid’s impact on work, industry’s labour pains, how tech can help, CEO pay debate – and more.
Issue 48 | April 2022
In this issue: balancing profit and ESG, the challenges on Scope 3 emissions, Ukraine highlights long-term climate challenges, and more.
Issue 47 | February 2022
In this issue: Weighing up the prospects for alternative protein, hooking consumers on alt-seafood, does animal-free dairy have legs, and more.
Issue 46 | December 2021
In this issue: The issues facing the UK food industry in 2022, what’s next for D2C, how companies can live up to their sustainability promises, and more.
Issue 45 | October 2021
In this issue: Emerging ingredients, Nature’s Fynd talks making protein from microbes, snack firms’ hopes for cacao fruit, the super-trends driving food innovation in China and more.
Issue 44 | August 2021
In this issue: new products aiming to help sleep and relaxation, the rise of nootropics, the benefits of seaweed as an ingredient, and much more.
Issue 43 | June 2021
In this edition: why vertical farms need to scale up to succeed, how CPG companies are using dark kitchens, new packaging formats combatting food waste, and more.
Issue 42 | April 2021
In this edition: China’s Clean Plate initiative addresses food waste, solving food emissions with taxation, establishing a standard for ESG reporting, and much more.
Issue 41 | February 2021
In this edition: we look into the nascent alternative-seafood market in Asia, the latest use of fermentation in plant-based food, the importance of driving down the cost of cell-based meat, and much more.
Special Edition | Yearbook 2020
The end of the year is upon us, and with it, we bring you the just-food and just-drinks yearbook, a round-up of the key articles we’ve brought you in the last 12 months.
Issue 40 | December 2020
In this edition: we look ahead to the next year – or years – and ponder what the short, medium, and perhaps more importantly, long-term impact of the coronavirus will be on the food industry.
Issue 39 | October 2020
In this edition: how the pandemic has sharpened focus on healthy ageing, a challenge to reduce sugar in chocolate, kefir’s prospects in the UK and collagen-enhanced food’s durability in the US.
Issue 38 | August 2020
In this issue: the next steps for sustainable palm oil, a look into chlorinated chicken, how Uber Eats and Kraft Heinz are planning for life after lockdown, and more.
Issue 37 | June 2020
In this issue: robotics in the QSR sector, Covid-19’s lasting impact on consumer attitudes to food, automation in US meat processing and much more.
Issue 36 | April 2020
In this issue: The key supplement and nutraceutical trends for 2020, vertical farming, the impact of Covid-19 on the food sector, and much more.
Issue 35 | February 2020
In this issue: We shed some light on the developments of cultivated meat, dairy and seafood, the uncertainty around CBD products, how climate concerns will top the sustainability agenda in 2020, and much more.
Yearbook Issue | December 2019
In this issue: The the biggest stories from across the year, from finding a sustainable way forward for palm oil to the expansion of the edible insect market, and more.
Issue 34 | December 2019
In this issue: The success story of meal replacements, nutrition trends shaking up the industry, 3D printing for meat alternatives, Danone’s CEO on social responsibility and more.
Issue 33 | October 2019
In this issue: The biscuits industry’s balance of health and indulgence, Grenade’s sports nutrition ambitions, the future of sugar alternatives and more.
Issue 32 | August 2019
In this issue: The growing appeal of lab-grown meat, a fresh approach to baby food, Arla’s blockchain-driven sustainability, and more.
Issue 31 | June 2019
In this issue: Indigenous food systems, the challenges of the cultured meat market, probiotics as a mental health aid, and more.
Issue 30 | April 2019
In this issue: The environmental impact of palm oil, what nanotechnology means for nutrition, examining edible insects’ sustainability, and more.
Issue 29 | February 2019
In this issue: How the industry is working to combat fruit waste, trends shaping the year ahead, the consumer desire for authentic brand engagement and comforting products, and more.
Yearbook 2018
The best of food and beverages in 2018.
Issue 28 | December 2018
Product transparency, hemp’s growing popularity, prebiotics and probiotics’ development as ingredients, and much more.
Issue 27 | October 2018
Managing protein in vegan diets, functional foods ‘added value’, the Pret a Manger inquest, and much more..
Issue 26 | August 2018
Innovation within the cheese snack category, smart technology, poultry packaging, consumer behaviour in the dining out sector, the world’s first chocolate with restructured sugar and more.
Issue 25 | June 2018
Microwave-assisted thermal sterilisation, hot trends in the free from market, ingredient focus on stevia, alternative packaging, the latest market insight and comment from GlobalData.
Issue 24 | April 2018
Keeping up with the growing demand for avocados, trends in plant-based desserts and meat alternatives, what’s new in savoury snacks, concerns about food additives and more.
Issue 23 | January 2018
The impact of the bee decline on the food industry, the organic food boom, why poultry recalls are on the rise, questions around cocoa sustainability, a global standard for date labels and more.