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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
Clear
The secret to becoming a flavourist
Welcome from the editor: indulgence
Good Food Institute and EIT launch €100,000 Innovation Challenge to tackle costs of cultivated meat production
ENOUGH and Peace of Meat partner to improve meat alternatives with cultured fat and fermented fungi mycoprotein
£11.4M innovation centre in Norfolk set to open in July to reignite county’s food sector
How Israel became a world leader in food tech innovation
Welcome from the editor: living the good life
Tofu wine made from wastewater launches in restaurants and online
Green Pioneer interview: Giles Brook, Whitespace Ventures CEO
The best vegan chocolate taste test: brands, bars, sweets and gifts
Welcome from the editor: the history of food and drink
Why we eat chocolate eggs at Easter: the history and tradition behind the sweet treat
Welcome from the editor: waiting for Godot
Israeli start-up BioBetter develops technology to create cell growth factors from tobacco plants for use in cultured meat production
Israeli start-up Aleph Farms to develop cultivated collagen
Israeli start-up SimpliiGood creates plant-based smoked salmon from spirulina algae
Singapore start-up Probicient launches world’s first probiotic beer with national craft brewery Brewerkz
Unilever sets new targets to produce healthier food products and tackle obesity
The changing face of plant-based food in 2022
5 things we learned from the Table Talk podcasts in February
