APRIL 20256EDITORIALAPRIL - 2025, Vol - 05, Issue - 03 ISSN 2836-1989Published by ValleyMedia, Inc. Editorial StaffAva GarciaDavies MedowsJohnson Heller Joshua Parkersales@foodbusinessreview.comeditor@foodbusinessreview.commarketing@foodbusinessreview.comEmailVisualizersAsher BlakeEdwin PaulManaging 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 CXOsServing Up the Future: Smarter Systems, Sustainable Bites From the upkeep of smart refrigerators and fryers to nutritional and sustainable oils and fats, innovation now flavors every link in the commercial food supply chain. Florida commercial kitchens are stepping into a new era of intelligence and sustainability. Real-time monitoring powered by IoT sensors is helping operators anticipate equipment issues before they snowball into costly breakdowns. At the same time, there's a growing appetite for eco-conscious upgrades--from low-emission burners to high-efficiency refrigeration units that trim energy usage and operating costs. Service isn't just reactive anymore--it's becoming predictive and performance-driven. On a parallel track, the world of fats and oils is quietly transforming its own. Tailored lipids that support better digestion and nutrient absorption are finding their way into everyday formulations. Algae-based oils rich in docosahexaenoic acid (DHA) are stepping in as cleaner, plant-based alternatives to fish oil. Lab-cultivated fat, grown from animal cells, is redefining the sensory experience of plant-based meats--delivering the sizzle and mouthfeel of real fat minus the ethical baggage.The global food industry is projected to reach $7,464.2 billion by 2027, growing at a CAGR of 5.9 percent. This convergence signals a future where performance and taste go hand in hand, powering every step of the modern food journey.This Food Business Review edition brings thought leadership articles from Emma Cahill, Global Strategic Marketing Director, at Kerry. She highlights the urgent global challenge of food waste and how consumer behavior and shelf-life extension can play pivotal roles in addressing it. Additionally, Dominique Mitial, VP of Food Safety, Quality and Regulatory Affairs at Goldbergs Group, stresses the critical need for sustainable food systems amid growing global challenges.The publication spotlights 4POTENTIA as the cover feature for Health Ingredients Product of the Year, recognizing its powerful natural compounds that promote health, happiness, and well-being. This edition features the Top Commercial Kitchen Equipment Repair Services in Florida, Health Ingredients Product of the Year 2025 and Oils and Fats Company of the Year 2025, we hope you find the right partner to meet your organization's needs. Let us know your thoughts!
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