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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 us 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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Explore key upcoming sustainability dates in 2023 and 2024
Creating sustainable supply chains based on nature positive strategies and solutions
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
The Good Food Institute launches search for its first ever Entrepreneur-in-Residence
Welcome from the editor: all ages
The beauty of food waste: how Professor of Sustainable Materials Richard Blackburn has turned fruit scraps into skincare
Tetra Pak and start-up Mycorena to open plant to produce alternative proteins using fungi fermentation
Responses to the Government Food Strategy: good intentions but no action plan for real change
Is collaboration the key to the future of food?
Co-op and Microsoft found food redistribution platform Caboodle to reduce food waste
Strella Biotechnology attracts $8M investment to tackle food waste by ‘listening’ to fruit
Footballer Chris Smalling launches VC consultancy ForGood to address global environmental challenges
Green jobs: what does a Food Lecturer do?
Four UK supermarkets to trial environmental labelling system
Researchers at the University of Tokyo develop edible ‘cement’ from food waste
Morrisons launches scheme to support sustainable beef and lamb farmers
What’s next in the evolution of plant-based dairy?
Seeding the Future Global Food Challenge is calling on start-ups to address global food security for $1M prize
George Monbiot: ‘Protein production must move from farm to factory’
Queen’s University Belfast opens Centre for Excellence in Agriculture and Food Integrity
Green Jobs: what does a Plant-Based Chef do?
Nearly half of young people in Britain avoid eating meat with 20% following a flexitarian diet
Do vegans eat eggs? ‘Vegganism’ explained