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Innovation in food production processes is key to supporting the drive to a more sustainable food system: and sitting at its heart is the role of new product development and reformulation, and the very latest ingredients.
An event series showcasing ingredient innovation first-hand to help solve your formulation challenges
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Explore the research developments, market trends and key ideas shaping nutrition through our live conferences and expert editorial content
Connect, inspire and innovate with those shaping the future of nutrition
Explore testimonials, programmes and speaker line-ups from our previous Inspiring Nutrition events
Join our event series as we lay out a roadmap to feed 10 billion people by 2050 and empower the sector to deliver on its wider food security & sustainability agendas
Creating sustainable supply chains based on nature positive strategies and solutions
Explore key upcoming sustainability dates in 2023 and 2024
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Finding ways to make a more resilient food system
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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Jellatech raises $3.5 million to scale production of its animal-free collagen
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
MycoTechnology discovers natural sweetener derived from rare honey truffle
Ice cream made from Solar Foods’ Solein launches in Singapore
Project using carbon dioxide to make sustainable proteins gets DDK 200M funding
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
Start-up Better Juice completes successful pilot for technology that reduces natural sugars in fruit juice
IFF expands Europe Innovation Hub with two new flavour labs
A ‘phenomenal’ start to Tastes of Better
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
Scientists create edible plant-based ink from food waste which could reduce cost of cultivated meat production
Last partner spot for Tastes of Better snapped up – guest tickets now available
Mondelēz says it can reduce sugar and fat in chocolate by 75% using plant-based fibres
Clean-label chickpea-based ice cream unveiled by Israeli start-up
‘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