I've tried the larger distribution companies which all seemed to be on the acidic side, we are looking for something to compliment our dessert flavour ice coffee.

My name is Luke. I’m a content creator and strategist specialising specifically in the Food & Beverage sector 👍

I help brands bridge that gap by creating high-quality, engaging content that doesn’t just look good but actually understands the market trends and consumer psychology behind the plate (or bottle).

I’ve spent years immersed in the F&B world, covering everything from startup success stories to the latest in food-tech and robotics. Whether you are a brand looking to establish authority or a startup needing a voice, I’m here to help.

I’d love to chat. Drop a comment below or send me a DM, and let’s see how we can work together!

Cheers,

Luke

I'm finding nutrition manufacturing a challenge at the moment. Like ingredient sourcing gets complicated way faster than regular ingredients?

I'm wondering if anyone has a good supplier of #creatine for a beverage product I am devising?

We’re seeing a massive push for 100% natural ingredients, but it feels like we’re hitting a wall with shelf-stability and punchy flavour profiles. Every time we swap a synthetic for a 'clean' alternative, the cost doubles and the vibrancy drops by 30%.

Are we over-correcting? I'd love to hear from other formulators: have you managed to achieve a 'bold' profile using only natural extracts, or are we destined for a world of 'muted' flavours? #Formulation #CleanLabel"

AUSTRIA JUICE, a leading European producer of food and beverage ingredients, has unveiled a new proprietary fermentation technology designed to reduce the sugar content in 100% fruit juice by a minimum of 30%. The organisation is officially introducing an apple juice concentrate as its flagship reduced-sugar product at the PLMA trade show in Amsterdam this May.

www.fnb-x.com

AUSTRIA JUICE has launched a patent-pending fermentation technology, reducing sugar in 100% fruit juices by 30%

Nestlé’s latest research initiative in Côte d'Ivoire, the world’s third-largest Robusta producer, represents a significant pivot toward "scientific agriculture." The move from 50% yield increases (seen in Mexico) to 86% in Côte d'Ivoire signals an acceleration in agricultural technology. For the F&B professional, the message is clear: the future of coffee isn't just about where you source, but what specific genetics you are planting.

www.fnb-x.com

Nestlé’s latest research initiative in Côte d'Ivoire, the world’s third-largest Robusta producer, represents a significant pivot toward "scientific agriculture." The move from 50% yield increases (seen in Mexico) to 86% in Côte d'Ivoire signals an acceleration in agricultural technology. For the F&B professional, the message is clear: the future of coffee isn't just about where you source, but what specific genetics you are planting.

This is a collaborative space for Brand Managers, Marketers, Food Photographers, and UGC (User-Generated Content) Creators. Whether you are looking for a studio for a professional "hero" shoot, advice on TikTok video trends, or a specialist copywriter to nail your brand’s tone of voice, this is your creative hub.

We focus on the intersection of Aesthetics and Conversion. Share your latest campaigns for feedback, find creative partners, and stay ahead of the digital trends that are moving products off the shelves.

What to share here:

• Creative Briefs: "Seeking a photographer for a 'lifestyle' shoot in a gym setting for a protein water brand."

• Trend Analysis: "Is anyone seeing a higher ROI on lo-fi TikTok videos compared to high-production ads?"

• Portfolio Spotlights: Creators sharing their latest work for the community to see.

• Brand Voice: Discussions on SEO-optimised packaging copy and storytelling.

The Startup Launchpad is a dedicated space for early-stage founders and emerging brands to share their journey, seek feedback, and navigate the "valley of death" between a kitchen prototype and a retail-ready product.

This is a collaborative environment where you can stress-test your branding, discuss crowdfunding strategies, and get real-world advice on the hurdles of scaling an FMCG business.

What to share here:

• Pitch Feedback: "Here is my deck—does the value proposition for my keto-snack brand land?"

• Branding & Design: Share your packaging concepts for a community "blind test."

• Retail Wins (and Losses): Share your experiences pitching to buyers or getting that first local listing.

• Investor Readiness: Questions about SEIS/EIS, valuations, and finding the right angel investors.

Welcome to the technical heart of FNBX. This is a dedicated, professional space for Food Scientists, R&D Managers, Brand Founders, and Ingredient Suppliers to solve formulation challenges and source functional components.

Whether you are looking for the latest in sugar-reduction technology, searching for a stable plant-based emulsifier, or need a recommendation for a contract manufacturer (Co-Packer), this is the forum for technical exchange. No fluff, just science, sourcing, and solutions.

What to share here:

• Sourcing Requests: "Who is the best supplier for organic pea protein in the UK?"

• Technical Hurdles: "How do I maintain shelf-stability in a high-protein beverage without grittiness?"

• Innovation Spotlights: Suppliers sharing new-to-market functional ingredients.

• Co-Packing Leads: Finding the right facility for your specific product format.