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Inspiring food professionals with ingredient innovation, sustainable sourcing strategies and guidance on the upcoming EUDR regulations.
8-9 October
7 October
Learn more about the venue
Experience the latest ingredient innovations
Returning in 2025
26 & 27 November
New for 2024, a unique event focussing on ingredient innovation, sustainable sourcing and positive nutrition for food professionals across the Irish agri-food sector
5 & 6 November
Our aim is simple but ambitious – to optimise food for health and sustainability. To this end, we foster industry collaboration and incubate disruptive innovation
Discover
Clear
The science and craft of baking
Is gut health key to athletic performance? FrieslandCampina think so
Bridging the fibre gap, with Tate and Lyle
Could mycoforestry help feed the world and save the planet?
5 consumer trends in health and nutrition for 2023 and beyond
Bruce Friedrich interview: “Building a better and more sustainable food system is one of the most important challenges of our age.”
EIT Food and Blendhub announce winners of Affordable Nutrition Scale-Up Challenge
IFF: Where science meets creativity
UKRI research councils to fund development of £15M sustainable protein research hub
Kerry signs partnership with Unigrain to boost production of dairy alternatives in Asia-Pacific
Scottish company ENOUGH secures £34M to scale production of its mycoprotein
British Nutrition Foundation to coordinate research partnerships tackling UK diet and health challenges
Arla Foods Ingredients partners with Novozymes to create novel protein ingredients using precision fermentation
Nestlé’s unveils new technology that reduces intrinsic sugars in key food ingredients
First-ever regulatory approval application for sale of cultivated meat in Europe made by Aleph Farms
Going on a multisensory journey with Beneo
How new tech is striving to lower the price of allulose and bring it to a larger market
The magic of mushrooms: the versatility and sustainability of fungi
Scientists in Canada develop plant-based whole-muscle meat using corn protein
University of Nottingham students win EcoTrophelia 2023 food innovation awards with mealworm snack bites