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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
Time’s up: reaching ‘peak meat’ and shifting to plant-based is no longer an option, but a need
Cases of diabetes in UK exceed 5 million for first time
Bel Group invests in Climax Foods to develop ‘new generation’ of plant-based cheese using AI
How strong is the link between processed food and obesity?
Meat consumption in Germany hits record low for first time in over three decades, report finds
Following the green – sustainability investment trends for 2023
“There’s no industry like it”: 5 food professionals share what they love most about the industry
Welcome from the editor: beyond the surface
UK-Australia Free Trade Agreement: competition or cooperation?
Start-up Better Juice completes successful pilot for technology that reduces natural sugars in fruit juice
Danone enters strategic investment agreement with Wilk to develop animal-free infant formula
Food as preventative medicine, with Dr Rupy Aujla
5 food insiders reveal what they would do differently in their careers
Tetra Pak unveils collaborative initiatives to improve recycling worldwide
Passover – telling stories with food
Podcast spotlight: why personalisation is the future of nutrition, featuring Tim Spector
Cows in the UK could be fed methane suppressants to help reach net zero targets
A joint approach? Exploring the links between nutrition and arthritis
Europe’s plant-based food sales up 22% since 2020 as category hits €5.7 billion market value
Welcome from the editor: it’s personal