MAY 20256EDITORIALMAY - 2025, Vol - 05, Issue - 04 (ISSN 2836-1989)Published by ValleyMedia, Inc. Editorial StaffAva GarciaDavies MedowsJohnson Heller Joshua Parkersales@foodbusinessreview.comeditor@foodbusinessreview.commarketing@foodbusinessreview.comEmailVisualizersAsher BlakeChris 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 CXOsBREAKING BREAD AND NEW GROUND What we eat and how we make it are no longer separate conversations. The modern food economy demands innovation in our chosen ingredients and the equipment that brings them to life. And it's this convergence between engineered heat and cultivated integrity that reshapes how food businesses operate, compete and grow.Start with heat. Commercial ovens have moved far beyond steel and fire. Today, they think, adapt and learn. Steam-injection systems preserve moisture for artisan bread. Induction ovens cut energy waste by heating cookware directly. Machine learning has entered the kitchen, with ovens adjusting airflow and temperature based on past cycles--turning repetition into consistency. In some kitchens, voice control replaces knobs and buttons, freeing up chefs in the rush of service. Then comes the harvest. The organic food movement, once a niche, is now a market force--driven by trust, traceability and environmental urgency. However, producing organic at scale means building systems that are as rigorous as the certifications. AI now predicts crop yields by analyzing weather patterns, helping farmers and distributors align demand and delivery. Edible packaging made from seaweed and rice replaces plastic, adding sustainability without compromising shelf life. With these advancements, the global commercial oven market is projected to grow at a CAGR of 6.7 percent through 2030. Organic food sales are rising even faster, topping 9 percent annually. The magazine features a thought leadership article by Hugo Gutierrez, Global Chief QSHE Officer at Kerry, who shares a five-year roadmap to building a world-class food safety culture. Another featured article by Eric Ciappio, Senior Manager, Nutrition Science at Balchem Human Nutrition & Health, explores the evolving science of protein intake and how developers can create balanced, high-protein products.We also spotlight the stories of companies turning nutrition into innovation. One of them is MicroSalt (LON: SALT), delivering full-flavour salty taste with 50 percent less sodium, helping brands meet rising health standards without sacrificing flavour.The magazine features Low Sodium Salt Technology of the Year 2025, Top Commercial Ovens Manufacturer 2025 and Top Organic Food Company 2025; we hope you find the right partner to meet your organization's needs. Let us know your thoughts!
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