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In conversation with Paul Rooke, Executive Director at the British Coffee Association

Food Strategy Associates CEO Robert Lawson on the do’s and don’ts of launching a product to market

The Wonki Collective’s Dini McGrath on the battle to get more food to the shelf: “There’s seven times more waste at the food manufacturing level versus retail”

Sustainability Manager Cerys Jenkins-Lowe on plant-based innovation, regenerative agriculture and Heart with Smart’s journey to net-zero

Alt-protein expert Chris Bryant: “We may be on the verge of a tipping point towards plant-based products becoming the new normal”

Quorn’s Director of Culinary Innovation on UPFs, precision fermentation and the role of chefs in promoting sustainable food

Hilton Foods’ Sustainability Chief on EUDR: “I look forward to discussing how we can apply our learnings to other supply chains.”

Jamie Oliver Group’s CCO talks consumer trust, food culture and the veggie revolution

The science and craft of baking

A week in news: Netherlands welcomes a cultured meat milestone whilst the UK’s former food tsar launches green investment fund

Levers of change: 6 podcast episodes on sustainable food redesign

From AI recipes to in-store consultations: this is the future of food according to Mintel

Flavour and cuisine trends 2024: what’s new, what’s next and what’s here to stay?

Langdon: A diverse range of quality ingredients

Podcast rewind: 8 episode highlights from 2023 

Is gut health key to athletic performance? FrieslandCampina think so 

Deep dive: how women are left out of sports nutrition research

Bridging the fibre gap, with Tate and Lyle

Is ‘ultra-processed’ just another way to make us feel ultra-guilty about our food?

The microbiome–metabolism link