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19-05-22 / 10 min read
The ultimate vegan alcohol guide
The ‘start-up nation’: the ecosystem of Israel’s foodtech sector
Gut health explained: what it is and how to improve it
5 best books about food and travel around Europe
How the Russia-Ukraine war will impact global food security
Cooking with nostalgia: the comeback of traditional British foods of yesteryear
China’s alternative protein sector: rapid expansion and innovation
The truths and myths about red meat
10 must-read books about food, ingredients and nutrition
Slow Food: changing the way we eat and preserving traditions one mouthful at a time
Peasant to posh: how ‘poor’ food has become a delicacy for the wealthy
Sober fun: the history and rise of low and no alcohol drinks and social clubs
Dining Table Tales
Dining Table Tales with…Dan Saladino
Dining Table Tales with…Rachel Roddy
Dining Table Tales with…Patrick Holden
Dining Table Tales with…Monique Simmonds
Dining Table Tales with…Tim Lang
Why is wine not vegan? A guide to understanding wines
Is honey vegan? A guide to ethics, practices and alternatives
The best vegan/plant-based meat alternatives: from burgers and sausages to cold cuts and roasts
The best vegan/plant-based cheese: taste test
The best vegan chocolate taste test: brands, bars, sweets and gifts
The best vegan/plant-based fish taste test: fish fillets, fish cakes, tuna and smoked salmon
Is Quorn vegan friendly? What you should know if you’re vegan
Is tofu vegan? Everything you should know about tofu products
Is halloumi vegan? Everything you need to know about halloumi cheese
Is a plant-based diet healthy?
What are the best plant-based and vegan protein sources? Our top picks
The 9 best plant-based, non-dairy milk alternatives explained
Green Jobs: what does a Plant-Based Chef do?
Green Jobs: what does an Ethical Recruiter do?
Green Jobs: what does a Food and Drinks Buyer do?
Green jobs: what does a Food Stylist do?
Green Jobs: what does a Food Teacher do?
Eating with your eyes: how colour impacts our psychology and relationship with food
The evolution of ingredients, nutrition and consumer demand
How receptacles and cutlery affect our eating and drinking experience
A feast for the eyes: food in art, from table to wall
Plant-based ingredients of the past, the present and the future
A checkout-free future? How Trigo’s AI technology is changing the way we shop
Why we eat chocolate eggs at Easter: the history and tradition behind the sweet treat
Interview: cultivated salmon producer Wildtype CEO Justin Kolbeck on launching commercially and opening the world’s first cell-based fish plant
Inspired by nature: TIPA’s compostable packaging could put an end to the use of plastic in the food sector
Plant-based ingredients: market growth, investments and new product development
How restaurant brands have successfully taken over supermarket shelves
Mixing business with pleasure: successful food and drink companies founded by couples
The UAE’s new food strategy: reducing imports and investing in agtech
Women in business: the founders, investors and mentors changing the face of the food and drink industry
Grocery delivery apps: the psychology and costs of super fast dispatch
10 innovative food start-ups to look out for in 2022
Nusrat Kausar interview: my journey into the world of dietetics
Digital skills: tackling the food industry’s changing landscape
The Food Industry’s War on Plastic
10 things companies should know about Gen Z