The year is coming to an end, but the silly season will soon be upon us – which means the food industry is busier than ever! We aim to bring you some insightful and practical articles and insights in our November issue.


Summer is around the corner and that means one thing: Cool beverages that pack a crisp and natural flavour punch! In this edition of FBR we ask the question: What will summer beverages smell like for your brand. We invite all suppliers of natural colour and flavour solutions, sweetener alternatives, functional ingredients that offer a pep and zing, and botanical elixirs that help focus the mind and body, to share their insights with us.


With healthfulness a key trend for consumers, we focus on dairy product solutions that offer a wellness positioning to consumers. We unpack the latest ingredient solutions, including pre-, pro, and postbiotics that can benefit gut health, fermented dairy beverages, and protein ingredients that can contribute to weight loss.


Undeclared allergens, particularly nuts and sesame are leading causes of food recalls globally. This affects consumer safety and health, as well as our profitability. In this edition, we unpack what testing steps you should take to make your facility safe, reduce recall and reputational risk while safeguarding the health of consumers.


With the ‘snackification’ trend now firmly entrenched with consumers, we are seeing a rise in interest in snacks and confectionery items with a healthier positioning – particularly as consumers get summer-ready.

So which ingredients can we expect to see transforming the snacks and category in line with consumer wellness goals?


In the food industry, flooring requires high-grade, non-porous materials like epoxy or urethane coatings to meet hygiene standards. The latest products integrate antimicrobial properties, ensuring a sterile environment. Drainage solutions, including fat traps and advanced surface systems, prevent biofilm buildup, crucial for maintaining cleanliness and safety.


Paper is emerging as an eco-friendly alternative to plastic in the food and beverage industry, offering biodegradability and sustainability without compromising functionality. A paradigm shift towards a greener future. Companies are investing millions to produce paper packaging that can do the job plastic does and, so they claim, leave a lighter footprint on the planet.


In the food and beverage industry, pumps and valves must meet strict sanitary and hygiene standards. They need to ensure contamination-free processing, withstand frequent cleanings, adhere to regulations, and maintain optimal operational efficiency for consistent and safe production. They also need to adapt to the unique challenges that come with different products.


Refrigeration and freezing technologies in the food and beverage industry have been evolving to improve performance, reduce environmental impact, and enhance product quality. Emerging technologies in this field include magnetic cooling, cryogenic freezing, high pressure assisted freezing, ultrasound assisted freezing, and radio-frequency assisted freezing.

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Wendy Breakey – Sales

Bridget Day – Editorial