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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
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The best vegan/plant-based fish taste test: fish fillets, fish cakes, tuna and smoked salmon
University of Sheffield discovers enzyme with potential to reduce reliance on non-renewable fertilisers
Ramadan: fasting, feasting and fighting food waste in the UAE
Green Pioneer interview: Giles Brook, Whitespace Ventures CEO
University of North Carolina launches one of the world’s first classes dedicated to cellular agriculture
The best vegan chocolate taste test: brands, bars, sweets and gifts
7 international start-ups join the latest ProVeg Incubator accelerator programme
New Zealand-based start-up Leaft Foods secures $15M to extract plant-based protein from leaves
Welcome from the editor: the history of food and drink
Selfridges to serve Redefine Meat’s 3D-printed plant-based meat in its restaurants
Why we eat chocolate eggs at Easter: the history and tradition behind the sweet treat
Eat Just’s plant-based egg one step closer to EU market following novel food approval
IntegriCulture reports first ever meat cultivation using animal-free growth medium
Welcome from the editor: waiting for Godot
From seaweed to coconut: sustainable packaging solutions fighting the war on plastic
VegTech Invest to launch the world’s first plant-based innovation index
Parmigiano Reggiano Consortium implements blockchain traceability labels for parmesan cheese
Israeli start-up BioBetter develops technology to create cell growth factors from tobacco plants for use in cultured meat production
Price parity for plant-based protein is on its way and will lead to huge growth, study finds
Scotland invests £7.3M into food and drinks industry as part of Scottish Rural Development Programme