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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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UKRI research councils to fund development of £15M sustainable protein research hub
Kerry signs partnership with Unigrain to boost production of dairy alternatives in Asia-Pacific
Nestlé’s unveils new technology that reduces intrinsic sugars in key food ingredients
University of Nottingham students win EcoTrophelia 2023 food innovation awards with mealworm snack bites
Vertical Future receives research grant to develop plant-based protein source from vertically farmed amaranth
Alpha Foods and The EVERY Co. team up to improve and expand alternative proteins category
Heura unveils new patent-pending technology to develop scalable clean label plant-based meat
Start-up Better Juice completes successful pilot for technology that reduces natural sugars in fruit juice
Israeli start-up PoLoPo secures $1.75M to grow egg protein using potatoes
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
Horizon Europe announces €25M funding for sustainable proteins research
Mondelēz says it can reduce sugar and fat in chocolate by 75% using plant-based fibres
“A new era”: Upside Foods gets FDA green light for cultivated chicken
Bel Group teams up with Standing Ovation to develop animal-free casein protein for cheese
‘World’s first’ protein-boosted alcoholic drink launches on the market
Start-up Nutropy raises €2M to produce next generation plant-based French cheeses using precision fermentation
Food Matters Live launches Tastes of Better event series
Tokyo start-up develops vegan egg using konjac and enzymes