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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
Learn more about the venue
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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Is ‘ultra-processed’ just another way to make us feel ultra-guilty about our food?
Welcome from the editor: reflections
The science of taste and flavour
Unpacking the complex drivers of “globesity”
The rise in eating disorders and the role of social media
Optimising children’s nutrition for health and learning
Flexitarian diets on the up in the US, but meat consumption is on the increase, survey shows
Can front-of-pack labelling encourage healthier food choices?
Welcome from the editor: past and present
A ‘phenomenal’ start to Tastes of Better
Welcome from the editor: a plate of cobwebs
Is the baguette under threat? How UNESCO could save the French bread
Bournemouth University researchers develop app to help people consume their five-a-day
The Food Matters Live podcast hits a record 200K listens
The Netherlands pushes ahead with plans for HFSS advertising ban for kids
Welcome from the editor: new traditions
Colour of plates can improve taste of food for picky eaters, new research suggests
Over a third of Brits open to having a vegan Christmas dinner
5 must watch documentaries about the food system and its sustainability
Are superfoods really super?
