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Cross-Functional Food Innovation explores the strategies, technologies, and best practices shaping modern food manufacturing across R&D, production, and distribution. This topic brings together insights on food safety, sustainability, digital transformation, and workforce development to help food and beverage companies break down silos, improve collaboration, and build smarter, more resilient operations. Articles in this collection highlight how integrated teams drive innovation, efficiency, and long-term growth across the food supply chain.
Bob Garrison, chief editor of Prepared Foods, Kelley Rodriguez, editor-in-chief of Refrigerated & Frozen Foods, and Alyse Thompson-Richards, editor-in-chief of FOOD ENGINEERING, discuss the biggest trends impacting the food industry in 2025 and beyond.
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