Jess Spiring
Editor in Chief at Dairy Reporter
Editor in Chief at BioPharma-Reporter
Editor in Chief at Confectionery News
Editor-in-Chief at Food Navigator
Editor-in-Chief at Outsourcing-Pharma
Editor-in-Chief at BakeryandSnacks
Jumper of buildings, builder of empires, founder of memes, lover of life, ocassional bon vivant and total fibber.
Articles
-
3 weeks ago |
foodnavigator-usa.com | Jess Spiring
Stress from all sides is brutally bearing down on the food and beverage industry. Supply chains are strained. Ingredient costs are rising. Climate change and consumer expectations are forcing rapid reinvention. Add to that growing tariff uncertainty and a wave of regulatory reform in the US, and it’s clear the sector is under unprecedented pressure. In short, we’re deep in a moment of change.
-
2 months ago |
foodnavigator-usa.com | Natasha Spencer-Jolliffe |Jess Spiring
Budget-conscious consumers are celebrating Easter with affordable festive chocolates and candies, with private label (i.e., store brands) offerings and seasonal favorites, like the iconic marshmallow treats Peeps and jelly beans, brightening holiday baskets. Most consumers (63%) are extremely concerned about inflation, the highest it has been since September 2024, according to 400 consumers surveyed in market research firm 84.51°’s March report.
-
2 months ago |
foodnavigator-latam.com | Jess Spiring
Hydrosome Labs – a Chicago-based start-up that uses a natural, chemical-free microbubble process to enhance fermentation performance – has taken the top spot in the first heat of the Global Food Tech Awards 2025. This innovative food tech start-up has developed a groundbreaking technology utilizing ultrafine bubbles and nanobubbles to improve precision fermentation capacity and accelerate cell growth.
-
2 months ago |
foodnavigator-usa.com | Jess Spiring |Deniz Ataman |Elizabeth Crawford
Hydrosome Labs – a Chicago-based start-up that uses a natural, chemical-free microbubble process to enhance fermentation performance – has taken the top spot in the first heat of the Global Food Tech Awards 2025. This innovative food tech start-up has developed a groundbreaking technology utilizing ultrafine bubbles and nanobubbles to improve precision fermentation capacity and accelerate cell growth.
-
2 months ago |
confectionerynews.com | Natasha Spencer-Jolliffe |Jess Spiring
According to McKinsey insights, generative AI – a more advanced version of AI that uses deep-learning models to aid more comprehensive learning – will create up to €4.4bn ($4.1bn) in global revenue within the next two years. Meanwhile, within the confectionery sector specifically, Gitnux Market data indicates thatAI’s use in confectionery will grow 25% annually over the next five years.
Try JournoFinder For Free
Search and contact over 1M+ journalist profiles, browse 100M+ articles, and unlock powerful PR tools.
Start Your 7-Day Free Trial →X (formerly Twitter)
- Followers
- 389
- Tweets
- 192
- DMs Open
- No
Never felt the need to follow @GaryLineker until now.
A rare sighting of a white squirrel at our home in Surrey. There are only 50 in the UK as squirrel albinism is very rare and they often get picked off by predators for being so conspicuous. @BBCSpringwatch https://t.co/ebbD1sq9x9
Icelandic artist and all round incredible human Kristjana S Williams @KSWstudio has created the artwork for @coldplay's new album #aheadfullofdreams. #coldplay #coldplayfilm #ColdplayBuenosAires #coldplaylive #albumartwork @coldplaying https://t.co/GkV4VfRu94 https://t.co/hQFzyYr96U