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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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3D-printed plant-based meat start-up Redefine Meat raises $135M in latest funding round
French plant-based pork start-up La Vie raises €25M in funding round backed by Natalie Portman
Israeli start-up Plantish develops 3D-printed plant-based salmon fillet
Veganuary 2022 sees the largest number of participants ever
First fully plant-based food delivery service ZEBRA launches in London
Britons are buying more ethically than ever before, says Co-op report
2021 in news: review of the year’s biggest headlines
Start-up Perfeggt to launch plant-based egg substitute after securing $2.8M in funding round
Naylor Farms set to open new factory to turn cabbage into protein for the plant-based meat market
Plant-based fish alternative brand Good Catch launches new products in the UK
Plant-based meats have a healthier nutrient profile than meat equivalents but still show a high salt content, says new study
Impossible Foods set to become fastest growing brand in plant-based sector as they secure $500M in their latest funding round
Sophie’s BioNutrients and Ingredion create their first dairy-free cheese from microalgae
COP26: leading climate scientists sign an open letter calling for governments to support the Plant Based Treaty
Nearly half of European consumers have noticeably reduced their meat consumption, Smart Protein survey reveals
Plant-based meat brand Future Farm secures $58M, making it a new competitor in US alternative protein market
New technology is enhancing plant proteins in plant-based drinks, says report
Plant-based cheese market expected to have value of $3.9B by 2031
The University of Nottingham and the University of Adelaide open new food flavour facility to research and improve sustainable plant-based food ingredients
Plant-based food company allplants secures £38M in Series B funding round