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
Clear
Huel announces partnership with Tony Chocolonely’s Open Chain
Vertical Future receives research grant to develop plant-based protein source from vertically farmed amaranth
Pea protein project receives £1m to reduce UK reliance on soya
Alpha Foods and The EVERY Co. team up to improve and expand alternative proteins category
Revyve secures €8M for patented technology that extracts functional ingredients from brewer’s yeast
Quorn mycoprotein ingredient to be made available to food and drink manufacturers
Start-up Better Juice completes successful pilot for technology that reduces natural sugars in fruit juice
IFF expands Europe Innovation Hub with two new flavour labs
AAK opens Innovation Center of Excellence to develop plant-based foods and ingredients
A ‘phenomenal’ start to Tastes of Better
Link found between artificial sweetener erythritol and risk of cardiovascular events
Bread made from whole cell chickpea flour lowers blood sugar and increases fullness, research shows
Estonian start-up raises €1M to develop oils and fats from sawdust
Food Matters Live unveils Nutrition Month, featuring the Inspiring Nutrition event, the Nutrition guide and website takeover
Spanish start-up Väcka launches plant-based cheeses made from melon seed milk and olive oil
Genetically modified rice could tackle food shortages caused by climate change, new research finds
Scientists create edible plant-based ink from food waste which could reduce cost of cultivated meat production
Lubrication and fat location in chocolate determine its enjoyability, University of Leeds study shows
Last partner spot for Tastes of Better snapped up – guest tickets now available
The Food Matters Live podcast hits a record 200K listens