MARCH - APRIL 20266EDITORIALMARCH - APRIL 2026, Vol - 06, Issue - 04 (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 © 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 CXOsOPERATIONALIZING FOOD INNOVATIONCommercial viability now determines whether food innovation survives beyond the concept stage. Across Europe, companies are measured not only by scientific advancement or heritage positioning, but by their ability to convert formulation intelligence, vineyard stewardship, and quality governance into repeatable market execution.Leading this issue, Vivatra is recognized as Emerging Food Biotechnology Company in Europe 2026. Operating downstream of precision fermentation and synthetic biology, the company integrates formulation science, regulatory feasibility, processing realities, and sustainability into a single development workflow. Its AI-enabled Product Design Engine evaluates manufacturability, compliance pathways, and ingredient variability at the earliest stage--reducing pilot failures and minimizing scale-up inefficiencies. By narrowing development to solutions that are viable under production and regulatory constraints, Vivatra enables SMEs to convert functional ingredient innovation into scalable, market-ready food products.In premium wine production, Casa Ermelinda Freitas is recognized as Top Fine Wine Producer in Europe 2026. Producing 24 million litres annually across more than 550 acres, the winery sustains a vineyard-first philosophy anchored in terroir discipline and generational stewardship. With more than 2,500 awards and an internationally distributed portfolio, it demonstrates that consistent quality at scale depends on sustained vineyard investment, varietal expertise, and a consumer-first portfolio strategy.Industry insight broadens the discussion to capability and governance. Louise Gordon of Hand Picked Hotels underscores how structured wine training builds staff confidence and elevates guest experience through mastery of fundamentals. Meanwhile, Denis Vande Putte of BENEO frames modern quality leadership as a system-level function, integrating compliance, sustainability, and cross-functional coordination across global supply chains.Across biotechnology, viticulture, and quality management, a shared pattern emerges. Durable growth in Europe's food sector depends on early-stage design discipline, supply chain transparency, and execution aligned with evolving consumer expectations. Organizations that embed science, stewardship, and governance into coherent operating systems will define the next phase of competitive leadership in Europe's food economy.Let us know your thoughts!Celestial Jordan
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