Private equity tightens hold on Big Food
Private equity is reshaping food and beverage, but rising costs raise questions over just how far it can go
Archives for June 26, 2026
Why food scientists still can’t crack the perfect natural red
Creating a heat-stable natural red remains one of food science’s toughest colour challenges
Has processing become the industry’s most misunderstood tool?
The UPF debate has given ‘processing’ a bad rap, yet new technologies are helping manufacturers reduce oil, cut waste and improve product quality – without adding a single ingredient