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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
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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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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
Arla Foods Ingredients partners with Novozymes to create novel protein ingredients using precision fermentation
Nestlé’s unveils new technology that reduces intrinsic sugars in key food ingredients
How new tech is striving to lower the price of allulose and bring it to a larger market
Scientists in Canada develop plant-based whole-muscle meat using corn protein
Vertical Future receives research grant to develop plant-based protein source from vertically farmed amaranth
Pea protein project receives £1m to reduce UK reliance on soya
Alpha Foods and The EVERY Co. team up to improve and expand alternative proteins category
Revyve secures €8M for patented technology that extracts functional ingredients from brewer’s yeast
Start-up Better Juice completes successful pilot for technology that reduces natural sugars in fruit juice
Bread made from whole cell chickpea flour lowers blood sugar and increases fullness, research shows
Estonian start-up raises €1M to develop oils and fats from sawdust
Spanish start-up Väcka launches plant-based cheeses made from melon seed milk and olive oil
Last partner spot for Tastes of Better snapped up – guest tickets now available
EvodiaBio raises $6.4M to produce aromas for non-alcoholic beer through precision fermentation
Univar and Kalsec announce distribution partnership for natural ingredient solutions in UK and Ireland
Mondelēz says it can reduce sugar and fat in chocolate by 75% using plant-based fibres
RMIT University scientists develop technology to add ‘invisible fibre’ to foods
‘World’s first’ protein-boosted alcoholic drink launches on the market