DECEMBER 20256EDITORIALDECEMBER 15, 2025, Vol - 05, Issue - 21 (ISSN 2836-1989)Published by ValleyMedia, Inc. Editorial StaffAva GarciaDavies MedowsJohnson Heller Joshua Parkersales@foodbusinessreview.comeditor@foodbusinessreview.commarketing@foodbusinessreview.comEmailVisualizersChris LynnManaging EditorFood Business Review Visit www.foodbusinessreview.comCopyright © 2025 ValleyMedia, Inc. All rights reserved. Reproduction in whole or part of any text, photography or illustrations without written permission from the publisher is prohibited. The publisher assumes no responsibility for unsolicited manuscripts, photographs or illustrations. Views and opinions expressed in this publication are not necessarily those of the magazine and accordingly, no liability is assumed by the publisher thereof.TO SUBSCRIBE TOVian IsaacStanley MartinStanley MartinManaging Editoreditor@foodbusinessreview.comDisclaimer: *Some of the Insights are based on our interviews with CIOs and CXOsRETHINKING SAFETY TO UNLOCK BETTER FORMULATIONS A new model of precision is emerging in food production; one where safety, transparency and customer responsiveness are no longer treated as isolated priorities. Companies are fast realizing that finding the right interventions does more than protect products. They create the conditions for better quality, cleaner formulas and stronger partnerships across the supply chain.Producers are increasingly turning to advanced, non-chemical treatments that neutralize pests and pathogens without affecting food texture or flavor. These tools stabilize entire supply networks. When shipments move across borders without fumigation delays or spoilage risk, exporters gain predictable timelines and ship fruit and vegetables at peak ripeness. At the same time, greater control over safety is accelerating the shift toward simpler, more transparent formulations. Clean-label strategies once focused on removing additives. Today, they emphasize engineering ingredients to perform consistently with less intervention. Natural antimicrobials, enzyme-based stabilization and minimal-processing techniques become more viable when microbial loads are tightly managed. The result is a cleaner ingredient deck. Once safety and formulation stability are predictable, producers can offer true customization-- texture adjustments, tailored stability windows or packaging formats designed for specific retail environments. Customer satisfaction becomes structural rather than reactive, because customization rests on controlled safety processes and clean, dependable ingredients.In this edition of Food Business Review, we explore how the industry is adopting a unified production model where safety, transparency and customization reinforce one another to deliver products that meet customer expectations with greater consistency. We have also curated thought-leadership articles from industry experts, including Monty Staggs, Chief Executive Officer, SFE- Southwest Foodservice Excellence, and Jim Beauregard, Director of Research & Development, The Mennel Milling Company.The publication also spotlights Gateway America as the cover feature, for pioneering phytosanitary irradiation for the safe transport of perishable goods and neutralizing pests and pathogens while keeping food clean, residue-free and environmentally responsible. We hope this edition of Food Business Review helps you find the right partner for your requirements.Let us know your thoughts!Celestial Jordan
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