Food and Beverages

The industry that produces, processes, distributes, and serves food and drinks, linking agriculture and manufacturing with retail, hospitality, and consumers.

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Agriculture: The practice and system of cultivating crops and raising animals for food, materials, and other products. It supplies many of the raw ingredients processed and sold by the industry.
Food manufacturing: The industrial production of food products from raw ingredients, often using standardized processes and equipment. It is the large-scale production arm that supplies packaged food and ingredients.
Food safety: The practices and conditions that prevent food from causing illness or injury when handled, prepared, and consumed. Safety controls must hold across processing, transport, storage, and service.
Nutrition: The study of how food and its components affect the body's growth, function, and health. Products and meals supplied by the industry shape diets and nutrient intake.
Food economy: The economic activities and relationships connected to producing, trading, preparing, and consuming food. It encompasses food-related economic activity beyond the firms and services grouped as an industry.
Food processing: The transformation of raw ingredients into food products through physical, chemical, or biological methods. It turns agricultural commodities into ingredients and products suited to storage, transport, or consumption.
Beverage industry: The businesses that produce, distribute, and sell drinks, including alcoholic and nonalcoholic beverages. It specializes in the drink products included in this industry's scope.
Hazard Analysis and Critical Control Points: A preventive system that identifies food-safety hazards and establishes controls at critical points in production. HACCP gives processors and food-service operators a structured method for controlling hazards.
Food waste: Food intended for human consumption that is discarded, lost, or left uneaten across the supply chain. Losses arise at multiple industry stages, from production and retail to food service.
Food policy: Public decisions and regulations that shape food production, trade, safety, nutrition, and access. Policy sets rules and incentives that influence industry decisions without being an industry segment itself.