After coming out on top in the category for the best functional drink at the 2016 World Beverage Innovation Awards, Vitness' Kate Boar talked about how winning the award help them gain recognition.

Kate also talks about how the award has helped in terms of aiding the company to get into major stores.

Terreform is a non-profit design group that push the boundaries of architecture with experimental materials such as living trees and engineered animal tissue — to design future cities that merge with nature.

Darren Wood spoke with co-founder Mitchell Joachim about the project.

Did you know that soy is one of the biggest commodities in the food chain - and that we use soy oil in products such as mayonnaise and spreads? Of course, in the majority of cases it is its hidden indirect use in animal feed that leads to such large volumes of consumption and production. 

Soy is undoubtedly a controversial topic with many believing it is desecrating Latin America, as forest is ripped up for new plantations. But the big companies involved are keen to put things right and major plans are in place to improve soy’s sustainability credentials.  So before you judge too harshly, listen to all that Lieven Callewaert, the European representative of the round table of Responsible Soy has to say in a recent interview with Claire Phoenix.

Harry Harrison and Josh Bentham met over five years ago while working for LEGO, bonding over a love of charity work the two then decided to enter the edible insect market and work out what the main psychological barriers stopping people in the west eating insects.

Harry and Josh explain that while doing their research into setting up Mophagy, they realised that the infrastructure in Europe wasn't in place to support the market. They explain how they overcame this.

Recorded, produced and hosted by: Darren Wood and Jess Gay

Donna Berry has been involved as a judge of the World Dairy Innovation Awards for the past three years and is the owner of Dairy & Food Communications, a company that specialises in b2b writing, speaking and consulting projects in the dairy, beverage and food industries.

Donna has a Bachelors Degree in Food Science and product development industry experience with Kraft Foods. She has been writing for the dairy trade since 1993 and currently writes an e-newsletter ‘Daily Dose of Dairy’ and has a website aptly named BerryOnDairy.com

In this podcast Donna talks about what she expects from entrants into the awards, stating that the for the past three years it's been great to see dairy company's 'thinking outside the box'.

The food and beverage industry is under massive pressure to reformulate and launch natural, healthier products with fewer calories and less sugar.

Douxmatok could be the answer to this issue. They have designed technologies to make sugars and enhanced sweeteness, enabling the use of less sugar in a variety of food and beverage products.

Darren Wood talks with Douxmatok's Eran Baniel about the company's latest developments and technologies.

Eran also talks about why public health care institutions should get on board with this product 

Packaging is a key part of the marketing plan for any business that makes or sells products. A product’s package can be the selling point for many consumers by delivering a sense of quality while also reflecting the product’s brand image. It is critical in retail sales, where the right packaging design can attract the consumer's eye and make their product stand out next to that of the competitor's.

FoodBev Media asked four professionals from various sectors of the food and beverage industry about key issues surrounding packaging and in this final episode of a three part series, Daphna Nissenbaum of TIPA Corp, which makes sustainable compostable packaging; Dr Gail Barnes, a technical expert on sustainability; Menashe Hazarie of Plastopil, which is a specialist in creating flexible packaging solutions; and David Wilson of Optima, creators of manufacturing and processing machines for the packaging sector, set out to answer issues about consumers influencing packaging.

Consumers are becoming more and more healthy conscious and this is leading to an increase in the popularity of natural low fat, low sugar foods. As such, food and drink brands are looking for ways to reduce their product’s sugar content without the use of artificial sweeteners.  Yacon, a sweet tuberous root from South America, could be the answer. Whilst very little research has been done into the potential of Yacon in the food and drink industry, some brands are already using it to add natural sweetness to their products.

To find out more about its health benefits and its potential Jessica Gay spoke with Nutrition expert, Sharon Palmer known as The Plant-Powered Dietitian.

Super premium vodka (SPV) is the segment driving growth in vodka both globally and in Europe. Grey Goose is the number 1 SPV with the majority of sales in the US, UK and Ireland.

Claire Phoenix spoke with Grey Goose Global Vice President Tom Swift about the launch of their signature summer serve – a long and refreshing drink that they foresee taking the cocktail market by storm. He also has some great views on the cocktail market in general.

Brand owners are ever-increasingly aware that they need to constantly keep innovating to stay up to speed with the changing demands and requirements of consumers, as well as to stand out in an increasingly competitive environment.

FoodBev Media asked four professionals from various sectors of the food and beverage industry about key issues surrounding packaging and in this first episode of a three part series, Daphna Nissenbaum of TIPA Corp, which makes sustainable compostable packaging; Dr Gail Barnes, a technical expert on sustainability; Menashe Hazarie of Plastopil, which is a specialist in creating flexible packaging solutions; and David Wilson of Optima, creators of manufacturing and processing machines for the packaging sector, set out to answer issues about technology in packaging.