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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
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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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Alt-protein expert Chris Bryant: “We may be on the verge of a tipping point towards plant-based products becoming the new normal”
Quorn’s Director of Culinary Innovation on UPFs, precision fermentation and the role of chefs in promoting sustainable food
Welcome from the editor: behind the scenes
10 key trends in sustainable food
Bruce Friedrich interview: “Building a better and more sustainable food system is one of the most important challenges of our age.”
The rich past and promising future of fermentation
Meet the green pioneers leading a sustainable revolution
10 caterers in the Netherlands commit to going 60% plant-based by 2030
Scottish company ENOUGH secures £34M to scale production of its mycoprotein
Scientists create plant protein microgels which could replace fats in plant-based meat applications
From fat to fabulous
Saudi Arabia signs deals to boost local plant-based food production
Going on a multisensory journey with Beneo
From lupin to brassica: 6 novel crop innovations shaping the future of plant-based proteins
Scientists in Canada develop plant-based whole-muscle meat using corn protein
Vertical Future receives research grant to develop plant-based protein source from vertically farmed amaranth
Quorn teams up with US start-up Prime Roots to boost plant-based, mycelium deli meats category
Pea protein project receives £1m to reduce UK reliance on soya
Wicked Kitchen expands plant-based seafood range with acquisition of Current Foods
Sustainable diets: eating in harmony with the planet