In this issue

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. 

In this issue, following the World Economic Forum, we highlight the efforts that drinks companies have been making to improve their impact on the environment.

Also, in the wake of the Black Lives Matter protests we've seen throughout the US and the wider world, we hone in on the world of wine, which has long had a diversity issue. We also look at whether Covid-19 will mean the investor community starts to ramp up pressure on food companies to do more on environmental, social, and governance criteria.

Comments from regulators in Europe earlier this year left some in the food industry worried about what's ahead for the region's nascent CBD food market. We delve into the matter, as well as asking if verticle farming could break into the mainstream, and efforts that companies are making towards sustainable palm oil production.

The plant-based trend in food and drinks has seen continued growth this year. We highlight the FDA's slow action to update its definition of dairy-alternatives, as well as speaking to long-term Quorn CEO Kevin Brennan following his departure from the company.

With the food and drinks industry rocked by the coronavirus pandemic this past year, we all witnessed an unprecedented change in consumer habits as well as business operations. We detail the shifting habits of mature drinkers compared to the younger generations and how the increased awareness around health issues has impacted consumer choices. 

Furthermore, we consider the use of nudge theory in tackling obesity, in light of the UK government's handling of the pandemic with similar tactics. We also consider the problems that confectioners face when attempting to reduce sugar quantities in chocolate.

We also take a glance at the use of new technology, highlighting how some distilleries have found success using AI and how robotics could potentially revolutionise the QSR sector, as well as asking if automation could be the saviour for meat processing in the US.

Peter Nilson, editor