Editor’s view

That festive feeling

It’s been a turbulent year. As we reemerged from the lockdown restrictions imposed by Covid-19, we then entered a series of other global crises – soaring energy prices, cost-of-living pressures, inflation, extreme weather conditions, war…

Reflecting on the past year enables us to acknowledge what we’ve been through, our strengths and achievements, what we’ve learnt and how we can apply those lessons in the year ahead. It also reminds us to show appreciation for the little things.

Despite these uncertainties, as we come to the final FoodBev issue of 2022, I can’t help but feel festive. December is traditionally a time of celebration, a chance to indulge and unwind, and spend time with family and friends – something many of us have missed out on these past couple of years.

Chocolate, wine and cheese seemed like fitting feature topics for the December edition, particularly as consumers will be rushing to the shops to stock up on these goods in time for the festive period. But while chocolate is often associated with celebration and indulgence, there is a side to the supply chain that we don’t see. Child and forced labour is still a problem, particularly on the ground in places such as Ghana and the Ivory Coast. FoodBev’s Phoebe Fraser investigates on page 28.

Wine is usually to hand when celebrating, and many of us will be raising a toast or two during this month’s festivities. Crafting the perfect tipple has long been the goal of winemakers, who are employing some innovative technologies in their cultivation methods. From grape hybrids and herbicide-reducing robots to covert tagging and artificial intelligence, we dive into the latest developments in the wine sector (p18).

On page 34, we explore the ever-popular cheese sector and the new formats that are driving its continued maturation. And with the colder months upon us, the flavour preferences of dairy consumers have changed notably. From pumpkin spiced lattes to s’mores-inspired liqueur, FoodBev samples the tastes of the season and examines the role of ‘nostalgia’ in driving product innovation (p38).

Other topics in this issue include: microfluidics and its role in the food and beverage industry (p40), food waste management (p46), and immuneboosting drinks (p16). We also hear from Joe Lake, CEO of the Canadian Food Innovation Network, who tells us about how innovation and digital solutions are future-proofing the country’s economy.

As well as reflecting on the past year, we’re also looking toward the future. Join us on page 22 and read all about the FoodBev Media team’s thoughts and predictions for the food and beverage industry in 2023.

As always, enjoy the issue.

See you in 2023.

Siân Yates, editor

FoodBev is published ten times a year by: FoodBev Media Ltd, 7 Kingsmead Square Bath BA1 2AB, United Kingdom Tel: +44 (0)1225 327890 Fax: +44 (0)1225 327891 E-mail: info@foodbev.com

EDITORIAL

Editor................................................................................... Siân Yates News editor......................................................Antonia Garrett Peel News reporter .............................................................Rafaela Sousa Editorial assistant ........................................................Phoebe Fraser News reporter ................................................................ Gwen Jones Design and production director .............................Jolyon Edwards Design and production executive ................................. Abi Davies Designer ................................................................ Megan Smethurst

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EDITORIAL ADVISORY PANEL

William Dermody American Beverage Association vice president, policy Alison Sharpe Campden BRI Group principal food law advisor Ms Hélène Simonin EDA director for food, environment and health policy Kate Lewis Fairtrade Association head of supply chain managment Mella Frewen FoodDrinkEurope director general Donald Moore Global Dairy Platform executive director Larry Hobbs International society of beverage technologists (ISBT) executive director

Mark Butcher Leatherhead Food Research VP science and innovation Olivera Medjugorac Nestlé Brussels EU relations European affairs manager Anneke Postema Nizo marketing manager Karin Östergren SP Technical Research Institute of Sweden senior researcher

Sam Rowe UNESDA communications manager

Every effort is made to verify all information published, but FoodBev magazine cannot accept responsibility for any errors or omissions or for any losses that may arise as a result. Opinions expressed in articles do not necessarily reflect those of FoodBev Media Ltd. FoodBev magazine welcomes contributions for publication. Submissions are accepted on the basis of full assignment of copyright to FoodBev Media Ltd unless otherwise agreed in advance and in writing. We reserve the right to edit items for reasons of space, clarity or legality. Printed in the UK by Holbrooks Printers Ltd on paper produced from elemental chlorine free pulp sourced from sustainable managed forests.

Print ISSN 2398-9653 Online ISSN 2398-9661