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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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MycoTechnology discovers natural sweetener derived from rare honey truffle
Going on a multisensory journey with Beneo
Is the demise of the plant-based meat sector as hyped as its launch?
Melodea launches sustainable coating to increase recyclability of plastic food packaging
6 plant-based trends and innovations we’ve seen so far in 2023
The University of Nottingham launches the Food Systems Institute to study and improve the food landscape
European research project gets €10M to develop preventative childhood obesity measures using AI
How new tech is striving to lower the price of allulose and bring it to a larger market
New energy efficient supermarket launches in Denmark
Chinese scientists develop edible food packaging using soy protein isolate
Moolec Science develops technology that grows pork protein in soybeans
Remilk appoints industry executives from Danone, Nestlé, and PepsiCo to Board of Directors
From lupin to brassica: 6 novel crop innovations shaping the future of plant-based proteins
The magic of mushrooms: the versatility and sustainability of fungi
The US says yes: United States approve the sale of Upside Foods and GOOD Meat’s cultivated meat
Scientists in Canada develop plant-based whole-muscle meat using corn protein
Israel Innovation Authority invests NIS 50M to build fermentation labs for alternative protein production
Ice cream made from Solar Foods’ Solein launches in Singapore
Upside Foods receives USDA label approval for its cultivated chicken meat
Project using carbon dioxide to make sustainable proteins gets DDK 200M funding