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Estimates suggest that by 2030, the number of overweight and obese people will have increased from 1.33 billion in 2005 to 3.28 billion.

With more and more products available in a wider variety of flavors, food and beverage manufacturers find themselves charting new ways to stay competitive and reach their customers.

The coming year will be a year of extremes, from “ancient” products including grains, recipes, practices and traditions to the use of technology to create more and better tasting plant-enhanced foods.

Brand managers of top shelf liquors and champagne, fine chocolates, and other premium products have a powerful new tool to embolden shelf impact while raising sustainability scores: BillerudKorsnäs White.

When PepsiCo employees were looking for ways to make a meaningful impact in inner city communities, they wanted to help children that couldn’t access the nutrition they needed.

The leaders who produce pet food these days do it in plants that are just as sophisticated in their way of working as the leaders who produce food for you and me.

A look at what companies are currently doing and how some suppliers are making it a point to help processors reduce their footprints

"We were operating at 100 percent of capacity. Our bulk handling equipment, which consisted largely of inclined conveyor belts, was inefficient and very labor intensive," says Michael Smulders, owner of Bakery on Main.

The largest independent salty snack company in the United States and an investment firm are forming a new partnership.