SEPTEMBER 20256EDITORIALSEPTEMBER 2025, Vol - 05, Issue - 11 (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 CXOsFROM GUILTY PLEASURE TO CONSCIOUS CHOICEAcross the global food industry, indulgence is being redefined. Flavor, tradition, and pleasure are no longer enough on their own. Today's consumers are seeking choices that satisfy the palate while also aligning with health, sustainability, and transparency. From clean-label recipes to plant-based alternatives and sugar-conscious formulations, the sector is entering a new era where indulgence and intention must live side by side.This edition of Food Business Review examines how forward-looking companies are navigating this shift. As consumer expectations evolve and competition intensifies, food businesses are rethinking how they formulate products, engage employees, and build trust with customers. The path forward calls for agility, creativity, and leadership that understands both the science of production and the art of experience.Taking the spotlight in this edition is Bianco Gelato, a brand transforming one of the world's most beloved desserts into a health-conscious indulgence. By embracing plant-based ingredients, low-glycemic sweeteners, and sustainable sourcing, Bianco Gelato proves that gelato can remain luxurious while reflecting modern values of wellness and responsibility. Its clean-label approach represents a broader movement within the industry to show that pleasure and health do not need to be at odds.Also featured in this issue, Steve Hammond of Sandridge Crafted Foods explains why food safety culture must extend beyond written policies, emphasizing hazard analysis, training, and recognition as the foundations of trust. In parallel, Adeniyi A. Odugbemi of ADM shares how automation is reshaping safety practices by minimizing human error, boosting efficiency, and freeing employees to focus on higher-value work--an essential step toward more resilient and sustainable food systems.Throughout this issue, readers will see how innovation, responsibility, and consumer-driven trends are converging to reshape the food landscape. From redefining desserts to reinforcing safety culture and harnessing automation, the message is clear: the future of food is about delivering joy without compromise.We invite you to explore these stories and share your perspectives. The next chapter of food will be written by those who can balance indulgence with integrity--and ensure that every bite reflects both.Celestial Jordan
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