DECEMBER 20256EDITORIALDECEMBER 1, 2025, Vol - 05, Issue - 20 (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 CXOsINNOVATION AND INTEGRITY REDEFINING THE MODERN FOOD INDUSTRYAcross kitchens, grocery aisles and restaurant tables, the food landscape is being reshaped by a rising demand for real flavors, honest nutrition and clear sourcing. In response, food producers are transforming what quality looks like through cleaner ingredients, advanced processes and transparent practices. This industry-wide shift is setting a higher standard for products, inspiring a new era of food experiences that reflect care and credibility along with taste.Building on this momentum, giardiniera and pepper manufacturers are bringing bold, handcrafted flavors to everyday meals through small-batch recipes made from quality produce. A dedication to cleaner, more intentional products defines the sparkling water category, where brands are increasingly focusing on natural infusions and low-calorie hydration. Supporting this progress are custom ingredient providers, who are developing blends that enhance texture, flavor and functionality. Fruit product companies are also supplying fresh purées, concentrates and fillings for beverages, snacks and prepared foods. The movement extends to pet nutrition, with natural cat food companies offering high-protein, grain-free meals made from real meat and essential nutrients. In this edition of Food Business Review, we highlight the people and ideas moving the food industry forward with their focus on better sourcing, cleaner formulations and smarter production methods.The edition features leaders who are shaping the future of food through science, responsibility and steady innovation. Dr. Adeniyi Odugbemi, Global Director, Quality and Food Safety, at ADM, stresses the importance of rigorous safety systems and shows how automation and AI reduce risk and strengthen global food security today. Jim Kappas, Vice President - Specialty Ingredients at ASR Group, highlights how strategic partnerships and sustainable ingredient development meet consumer expectations for cleaner nutrition and position the industry for its next era of growth.We hope this edition provides you more than mere glimpses into how science and innovative systems are guiding efficient and sustainable production and encourages fresh thinking about the future of food.Let us know your thoughts!Kevin Parker
< Page 5 | Page 7 >