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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
8-10 October
Learn more about the venue
Experience the latest ingredient innovations
21 & 22 May
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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The magic of mushrooms: the versatility and sustainability of fungi
A question of good taste
A holistic approach to customer satisfaction
Feeding the world, as well as the planet
Bread made from whole cell chickpea flour lowers blood sugar and increases fullness, research shows
Last partner spot for Tastes of Better snapped up – guest tickets now available
RMIT University scientists develop technology to add ‘invisible fibre’ to foods
The evolution of aroma: food and drink scents of the past, present and future
Givaudan, Bühler and Cargill to build food innovation centre in Brazilian tech hub of Campinas
The science behind hangovers, with Prof David Nutt
Aiming for holistic immune support: exploring the connection between gut health and immunity
Solutions for the future of nutrition, health and wellbeing: the role of science-based solutions