JANUARY - FEBRUARY 20266EDITORIALJANUARY - FEBRUARY 2026, Vol - 06, Issue - 03 (ISSN 2836-1989)ValleyMedia, Inc. Editorial StaffAva GarciaDavies MedowsJohnson Heller Joshua Parkersales@foodbusinessreview.comeditor@foodbusinessreview.commarketing@foodbusinessreview.comEmailVisualizersRobert Grey SmithEdwin PaulManaging EditorFood Business Review Visit www.foodbusinessreview.comCopyright © 2026 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 CXOsDESIGNING SMARTER SUPPLY FLOWS FOR FOOD BRANDSFood and beverage operations are no longer defined only by production capacity or a single supplier contract. They now stretch across sourcing, processing, packaging and last-mile distribution, shaped by volatile input costs, sustainability pressure, tighter quality expectations and the need to keep shelves stable across regions. In response, many brands are moving from reactive buying to connected, risk-aware supply planning.The shift often starts at the shelf. Flexible food packaging is gaining traction as brands aim to extend freshness, cut transit damage, and meet new material needs without slowing down. With strong barrier performance, lightweight formats and faster changeovers, it improves shelf life, simplifies logistics and supports quicker launches and regional variants.That same need for consistency carries into what goes inside the pack. Coffee is highly sensitive to variability, so wholesale suppliers are expected to deliver more than bulk volume. Buyers look for steady availability, repeatable flavor profiles, clear origin documentation and formats ready for retail, HoReCa and subscription channels.Expectations for reliability and traceability are also reshaping protein supply. Protein production in Latin America is expanding to meet global demand, with a greater focus on processing efficiency, export readiness and quality controls that align with international standards. As production scales, brands are looking for partners that can prove compliance, maintain consistent specifications and support long-term contracting with fewer surprises.In this edition of Food Business Review Latin America, we spotlight Javier Carnevali, Chief Procurement Officer at Grupo Herdez, and Tamara Lopes, Corporate Executive Sustainability Manager at Minerva Foods, who show that sustainable supply is built by aligning procurement to stakeholder needs and using technology to strengthen traceability and supplier-risk control across the value chain.We hope the insights from industry leaders and the solutions featured here help you strengthen supply resilience, improve compliance readiness, and build long-term trust with customers and partners.Let us know your thoughts!
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