There’s a lot of talk about artificial intelligence (AI) as the next best thing since sliced bread. But what does AI really mean for the food industry and what are the implications, asks Stephanie Duvault-Alexandre?

In this feature, Dan Plimmer explores how businesses can overcome the current and future skills shortage in the FMCG sector

An innovative e-pod system is helping Bidfresh to shore up its supply and logistics

Phil Kaufman takes a look at improving energy management in food and beverage production – a strategy combining data and control can help manage energy-related costs

Rob Straathof highlights some key hospitality trends to look out for in 2018

Eric Winandy explains how, with the right systems, chilled logistics can save the planet

Brexit: the chance for a more sustainable food future? By Sue Dibb

Meet the innovators shaping the future of food, health and nutrition at London’s ExCeL, 20–22 November 2018

Refillable reservoir dispensers used to be the standard way to provide soap in washrooms – and many companies in the food manufacturing sector continue to hold on to these so-called bulk systems

As the old saying goes, ‘Time waits for no man’. This is also true for the hospitality industry where the need for regular refurbishment and rebranding is all the more important in an increasingly competitive world. By Will Daynes