We all love smelling it and eating it. Lots of us want to photograph it. Lady Gaga made a suit from it.
OK, you know we’re talking about food.
We need to eat to stay alive, of course, but gastronomical delights make up so much of our day. Many of us start thinking about lunch a few hours before midday, dinner from about 4 p.m., and during the holidays we constantly talk about eating.
Those in the food industry need to stay up to date with all the key market trends, technological revolutions in equipment and improvements to supply chain management. The more information available, the better their chances of finding traction in the market, nudging ahead of competitors and better meeting consumers’ needs.
Here’s a pick of 21 magazines and blogs to keep food industry professionals in the game.
Dairy Foods, as its name suggests, keeps abreast of all dairy news. This magazine deals with fun topics such as ice cream and health-focused topics such as organic yogurt and sustainable farming practices. There are web exclusives in the digital edition and a print offering packed full of insight. Columnists, industry reports, and supplier and processor news cover the full gamut of industry topics.
Food & Beverage Magazine operates from Las Vegas, but its reach is much broader. Paying attention to both drinks and eats — a wonderful combination — this publication talks desserts and starters as much as spirits and wine. It addresses the major trends in the F&B sector as well as stretching its reporting to include the hotel and restaurant industries, relevant books and the all-important awards section.
Food and Drink Technology is an editorially led magazine covering technical and business news, analysis, comment, interviews and product developments across Europe. It is published 10 times a year and enjoyed by more than 28,000 readers. Membership to the website is free and includes a weekly newsletter, but you need to pay if you want the full contents of the magazine.
The digital offering from Food Business News keeps readers sated with regular news and trending topics. For a more relaxed read, the print magazine offers insightful articles and in-depth features. A calendar of purchasing events and key industry dates will ensure you’re at the right event to take your business further. White papers, weekly newsletters and ample resources makes this publication a must for the industry.
With a section of the magazine dedicated to protein alone, Food Dive is a serious publication. It deals with hot topics and rigorous debate, such as the place of animal protein in a growing culture of plant-based diets. This is also the magazine to check out for industry news, jobs, and developments with brands and supermarkets.
Maximizing your kitchen’s output, optimizing the supply chain and capitalizing on the Internet of Things are the types of key topics under discussion in Food Engineering Magazine. The print edition comes out once a month, and the digital version is equipped with multimedia packages to supplement it. Find out all the news of regulatory changes and packaging breakthroughs to stay up to date with industry news.
The Food Institute’s goal is simple: Provide the most relevant news about the food industry from farm to fork. This publication provides multimedia packages to keep industry professionals up to date with important trends and news, including a weekly report. Membership is required.
Spending even a little time on the Food Newsfeed is going to make you hungry. The beautiful, mouthwatering photography is the culprit here, but if you can tie a knot in your cravings, there is plenty of information to glean.
Besides tackling news and trends across the food and beverage markets, this is the blog to give industry professionals tips on operational procedures for the front of house, kitchen and the admin channels in between. There’s a great blog, too, with bite-sized chunks to sink your teeth into.
Food Quality & Safety has a farm-to-fork focus. The magazine has close to 25 years of editorial experience, and has committed its pages and bandwidth to safety, hygiene and quality. It covers laboratory breakthroughs as well as pest control, distribution issues and important testing of products and ingredients.
This is vital reading for decision-makers in food manufacturing, service and retail, and regulatory and research institutions. It provides them with keen insight into the evolution of technology and philosophies in this important industry.
Illnesses tearing through livestock or crops and contamination in the supply chain doesn’t make for light-hearted reading. The Food Safety Magazine, however, provides vital information and discussions about these pressing topics. It publishes comprehensive studies about the health consequences of particular ingredients and food types, as well addressing important issues concerning sanitation and regulation. With six editions in the year, this publication is packed with information.
Food Technology Magazine, linked to the Institute of Food Technologists (IFT), puts science at the heart of its work. This isn’t just about providing nutritious food for hungry eaters, but offering sustainable solutions for the environment also.
With close to 80 years of operation, the IFT has committed itself to “feeding the minds that feed the world.” Through its magazine and other online and multimedia resources, IFT encourages debate in the industry so food science professionals can deliver social change.
Featured on Forbes, The Guardian, CBS and Huffington Post, Just-Food is the website to watch for news, industry analysis and market intelligence of packaged food and food retail sectors. This isn’t the publication to consult to find out five ways to slice a mango. Instead, it’s a serious read about predominant trends in the industry.
If it concerns the fowl of the air, fish of the sea or beast of the land, The National Provisioner is the magazine to tell you about it. Between the covers are exclusive interviews and market reports, as well as news and global regulatory shifts. The magazine even offers its own TV channel broadcasting great interviews with key players in the animal product markets.
New Food Magazine tackles the tough subjects, such as health issues and hygiene standards, brands and supermarkets expansion, and failures and changing processes. Based in the UK but taking a global approach, the magazine offers insight to industry professionals and platforms to debate the issues.
Organic Business is aimed at retail grocery buyers of real foods and natural products. With a free digital magazine available to readers, it goes for the tough topics such as legislation and policy as well as more market-related subjects such as new products on shelves, superfoods and vegetarian options. This is the magazine for the contemporary buyer for supermarkets, determining how best to deliver to a changing marketplace.
The Organic Report is published by the Organic Trade Association, a membership-based business association for organic agriculture and products in North America. Placing advocacy at its core, the magazine is committed to generating awareness and legislation to bring about a more organic farming and food culture. Well-researched articles backed up with detailed reports makes this the publication for those wanting the latest in organic knowledge.
Selling prepared foods is a science. Getting the flavors right while maximizing shelf life and minimizing preservatives requires a delicate balance. Fortunately, Prepared Foods brings the debate to you with insightful feature articles as well as essential happenings in the industry and the all-important R&D sector.
Refrigerated and Frozen Foods magazine deals with the pressing issues facing a $267 billion market. Reducing the industry’s carbon footprint while maximizing profits or minimizing toxicity in preservation techniques are some of the important topics addressed by the magazine. With seven editions a year, the not-quite monthly will keep you chilled and in the know.
In a world of fast talking and fast moving, we could all do with some slow eating. The Slow Food USA blog is committed to slow food ideals, which place health and community at the heart of all it does. Food should be about how people want to live. The blog is full of important information about the movement as well as recipes, news and initiatives to join.
The smell of freshly baked goods is like childhood, hope, comfort and warmth all baked into one. Snack Food and Wholesale Bakery magazine dedicates its pages to the business behind the nostalgia. The latest go-to ingredients for new snack trends as well as top-selling products in the bakery market are discussed to keep those who need to know fill of knowledge.
Specialty Food is a print and digital magazine by The Specialty Food Association. With food artisans, purveyors, importers and entrepreneurs at the heart of the community, this New York-based not-for-profit trade association has been around for over 60 years.
The official magazine of the Fancy Food Shows is committed to serving the association’s 3,000-plus members around the world. With the bulk of its readers in the food retail buying segment, the publication offers useful guidance to stock shelves with products that sell.