Contents

Going to waste: making the most of fruit

Palm oil: will food companies find a sustainable way forward?

Indigenous food systems: providing local solutions for biodiversity and food security

Arla Foods’ sustainability drive, as powered by blockchain

The land before coffee: what will happen when the world’s most popular coffee species go extinct?

Waste not, want not: turning bread into beer with Toast Ale

Why craft brewers must turn up their ethical volume

Sweeteners: friend or foe of the food industry?

What is the outlook for the CBD consumables market in the US?

Could probiotics be a mental health aid?

Prayer of the refugee: how labour abuses are feeding the world

How youth culture is transforming the drinks industry 

Plant power: innovation in the rising plant-based foods sector

Plain and simple: water’s dominance of a growing non-alcoholic market

Matcha and mindfulness: tea answers the demand for wellness

Dairy 2.0: adapting the dairy industry to the changing market

Flying high: what will the future of cannabis-infused drinks look like?

Curiously sober: the rise of the non-alcoholic drinks sector

Exploring edible insect market expansion with Eat Grub 

"There will be a shakedown of brands in UK meat-free"- Meatless Farm Co. looks for an edge

"I want us to be the Red Bull of sports nutrition": Grenade's rise and ambitions 

Sugar taxes clearly work - but we must tackle the root cause of obesity too

"Africa is Asia in 15 to 20 years from today" – Pernod Ricard’s future growth

A vivid vision for the future of drinks

Swing low: industry experts weigh in on the state of alcohol
alternatives

Distell frees its premium wines with Libertas Vineyards

Why gin needs stricter definition rules - and fast