| | | | | News & Analysis on Food & Beverage Development & Technology | | SPECIAL EDITION | | Special edition: How food-tech leaders are turning chaos into change |
| | | Stress from all sides is brutally bearing down on the food and beverage industry. Supply chains are strained. Ingredient costs are rising. Climate change and consumer expectations are forcing rapid reinvention. Add to that growing tariff uncertainty and a wave of regulatory reform in the US, and it’s clear the sector is facing unprecedented pressure. In short, we’re deep in a moment of change.
While that level of uncertainty can feel overwhelming, poly-crises such as these can be the crucible of creativity.
FoodNavigator editor in chief Jess Spiring suggests how we turn a moment of reckoning into a roadmap to renaissance.
One way to catalyse change is to lean into the challenge shoulder to shoulder with other food and beverage innovators. Spiring will play her part by attending Ingredients June 2-3.
She joins 400 thought leaders from 32 countries to forge partnerships, bridge supply gaps and discover the next generation of sustainable proteins and ingredients.
Speakers include Richie Gray VP & Global Head of Snackfutures Ventures at Mondelēz International who will be joining FoodNavigator’s Elizabeth Crawford to discuss how partnership models can help drive breakthroughs in food; Thomas Vincent,Deputy Director of Innovation, at the UK’s Food Standard Agency will talk about the organisation’s new innovation hub; Scale-up specialistssuch as Mark Warner the CEO of Liberation Labs who will join a panel to discuss which methods – gas, biomass, or precision – are leading the fermentation market; and investors including Peakbridge‘s Julian Voss who’ll answer burning questions such as how to succeed in the current investment landscape. | | | "Free Newsletters for Food, Beverage & Nutrition
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