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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
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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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Food and drinks industry urged to back new Careers Passport to help ease critical labour shortages
Tesco and Sainsbury’s commit to HFSS food promotions ban despite Government delay
Impossible Foods debuts in the UK with plant-based sausage patties and chicken nuggets
Nearly half of young people in Britain avoid eating meat with 20% following a flexitarian diet
Supermarkets improve access to healthy food as M&S boss warns of further price hikes
ENOUGH and Peace of Meat partner to improve meat alternatives with cultured fat and fermented fungi mycoprotein
Natasha Ednan-Laperouse’s family launch clinical trial to ‘make food allergies history’
£11.4M innovation centre in Norfolk set to open in July to reignite county’s food sector
Biotech company BSF lists on London Stock Exchange as it starts production of UK’s first cultured meat
CellX becomes highest-funded cultured meat start-up in China following $10.6M Series A round
Food shortages and inflation will bring social unrest in coming years says World Food Programme’s director
Government accused of “playing politics with children’s health” as it delays HFSS advertising and multi-buy bans
Government confirms plans to allow gene editing of crops and animals
Queen’s University Belfast and University of East Anglia rank top in REF 2021 for agriculture and food sciences research
Chocolate made without cacao is coming to the UK
Sodexo launches plant-based behavioural change initiative in schools with help of WWF-UK
Marco Pierre White brings Redefine Meat 3D-printed plant-based meat to more menus in the UK
NASA Climate Scientist wins World Food Prize 2022
Oman and MycoTechnology partner to produce mushroom-based protein using dates
Scientists at University of Cambridge teach robot to taste as it cooks