Explore the latest podcasts, publications and newsletters
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
Essential soft skills for a career in food and drink
Sustainable food and drink careers: being part of a positive, fairer change in the industry
10 vegan food courses you should know about
Higher taxes on HFSS products needed to tackle UK obesity crisis, says Danone chief
Exploring the role of nutrition and antioxidants
Welcome from the editor: the future starts now
Foodomarket secures £9.5M to expand online B2B food marketplace for hospitality industry in UK and US
Feeding future generations: school meals from around the world
A drop of faith – religion’s influence on alcohol
Huel announces partnership with Tony Chocolonely’s Open Chain
University of Nottingham students win EcoTrophelia 2023 food innovation awards with mealworm snack bites
Global meat producer JBS starts construction of world’s largest cultivated beef plant in Spain
The little things that make a big impact
A question of good taste
Nutraceuticals: understanding the function and benefits of nutritional supplements
Vertical Future receives research grant to develop plant-based protein source from vertically farmed amaranth
Marginal gains – the growing role of nutrition in eSports
5 fascinating roles in Food Science and Technology
Quorn teams up with US start-up Prime Roots to boost plant-based, mycelium deli meats category
Flexitarian diets on the up in the US, but meat consumption is on the increase, survey shows