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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.
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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
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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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Jamie Oliver Group’s CCO talks consumer trust, food culture and the veggie revolution
Deep dive: how women are left out of sports nutrition research
Is ‘ultra-processed’ just another way to make us feel ultra-guilty about our food?
The microbiome–metabolism link
Could mycoforestry help feed the world and save the planet?
5 consumer trends in health and nutrition for 2023 and beyond
Why C3 Reduct is a powerful blend of the old and the new
In conversation with Miriam Ferrer: on consumer trust, “pixie dust” formulation and the food-mood connection…
In conversation with Qina CEO Mariette Abrahams: on artificial intelligence, health inequality and the future of precision nutrition
FDF’s Emma Piercy talks greenwashing, food waste, and Ukraine
In conversation with Alex Glover: on NOVA, the Kardashians, TikTok, and ‘mock meats’…
Food Matters Live reveals events schedule for 2024
In conversation with Dr Emily Leeming
British Nutrition Foundation to coordinate research partnerships tackling UK diet and health challenges
Unpacking the complex drivers of “globesity”
The rise in eating disorders and the role of social media
Tackling hunger in the UK and beyond
Arla Foods Ingredients partners with Novozymes to create novel protein ingredients using precision fermentation
Teenage nutrition: the importance of a healthy diet in adolescence
What’s next for lab-grown meat?