JULY 20256EDITORIALJULY 2025, Vol - 05, Issue - 06 (ISSN 2836-1989)Published by ValleyMedia, Inc. Editorial StaffAva GarciaDavies MedowsJohnson Heller Joshua Parkersales@foodbusinessreview.comeditor@foodbusinessreview.commarketing@foodbusinessreview.comEmailVisualizersTom HanksManaging 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 CXOsREDEFINING THE FOOD CULTURE OF THE FUTUREThe food and beverage industry is undergoing a quiet but powerful transformation. As global tastes evolve and consumer consciousness deepens, the industry's focus is shifting to the spaces, systems and strategies that support food production. This evolution is driving an uptick in demand for sustainably designed food facilities, mindfully sourced and produced wines and snacks made with wholesome ingredients. Be it restaurants, grocery stores, food manufacturing plants or storage warehouses, food facility designers are building high-efficiency, future-ready production and delivery spaces. Design firms are ensuring that food is processed, packaged, stored and prepared in facilities that are designed for transparency and greater operational accountability.In parallel, wine importers are curating portfolios with an emphasis on organic vineyards, biodynamic practices and low-intervention wines to align flavors with wellness and sustainability trends. Latin snacks are also enjoying a renaissance, fueled by a demand for bold, authentic traditional flavors made using cleaner ingredients and natural seasonings.This edition of Food Business Review presents expert opinions of thought leaders in the food & beverages industry, with a special focus on food facilities, wine and Latin snacks. It features insights from Jorge Paz Soldan, business operations and strategy director at Starbucks. He discusses how true digital transformation has more to do with building disruptive business models that are customer-focused than being over-reliant on AI technologies. Jorge Hernandez, quality assurance VP at The Wendy's Company [NASDAQ : WEN] highlights the increasingly crucial role digital technologies are playing in transforming modern food and beverage production and distribution processes and are influencing food safety and quality programs.It also features Jedrziewski Designs, a food service design provider with a difference. It reimagines spaces to design complex interiors for food facilities, culinary schools and luxury stays that delight the senses. We hope this edition gives you deep insights into how food and beverage companies and food facility designers are transforming the food culture for today's and tomorrow's consumers.Let us know your thoughts!Celestial Jordan
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