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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
Jellatech raises $3.5 million to scale production of its animal-free collagen
Cooking in the world’s most challenging environments
In conversation with Dr Emily Leeming
Kerry signs partnership with Unigrain to boost production of dairy alternatives in Asia-Pacific
Scottish company ENOUGH secures £34M to scale production of its mycoprotein
British Nutrition Foundation to coordinate research partnerships tackling UK diet and health challenges
The science of taste and flavour
Welcome from the editor: progress
Germany to introduce mandatory animal husbandry labelling for meat products
Mondelēz partners with Amcor to develop advanced plastic recycling facility
Unpacking the complex drivers of “globesity”
Abi Aspen Glencross: ‘My career in food’
Southeast Asia and Asia-Pacific nations must shift to alternative proteins by 2030 to decarbonise, says report
Scientists create plant protein microgels which could replace fats in plant-based meat applications
The rise in eating disorders and the role of social media
Tesco receives SBTi’s approval for science-based emissions targets, with more retailers called on to set climate goals
The importance of soft skills in the workplace and how to develop them
Best bits: The big interviews
Welcome from the editor: a look back
Sea & Flour awarded patent for technology which processes seaweed for use in bread
