Sustainability in the food and drink sector is here to stay as a key issue, but what will drive it in the years to come?

A healthy gut is something that is increasingly on consumers’ minds, but where is the market heading and how much do we really know about how the food we eat impacts our gut?

Consumers are increasingly aware of their food choices and how those choices affect their health, so what will that mean for the food industry of the future?

How do we make our food systems more sustainable? It's a big question and it is a huge challenge. But we know that progress can be made.

Sourdough has taken off in recent years as the bread of choice for many consumers, but what does the future hold for the product?

Healthy ageing, and in particular heart health, are big concerns for consumers. So how is the food industry responding?

Health and wellbeing is big business, so what are the innovations the food and drink sector should be getting excited about?

How does a food product get from concept to market? What ingredients are needed to go from a spark of imagination to a purchase at the counter? How do new ideas get from chef to shelf?