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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
8-10 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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Alpha Foods and The EVERY Co. team up to improve and expand alternative proteins category
Remilk secures regulatory approval in Israel
Heura unveils new patent-pending technology to develop scalable clean label plant-based meat
Majority of food and drink companies set to prioritise NPD investment in next 12 months, report finds
Bel Group invests in Climax Foods to develop ‘new generation’ of plant-based cheese using AI
Start-up Better Juice completes successful pilot for technology that reduces natural sugars in fruit juice
Spain sees huge growth in its agri-foodtech ecosystem, with investments of €268 million in 2022, ICEX report reveals
Israeli start-up PoLoPo secures $1.75M to grow egg protein using potatoes
IFF expands Europe Innovation Hub with two new flavour labs
GOOD Meat, Eat Just’s cultured meat division, receives ‘No Question’ letter from FDA
A ‘phenomenal’ start to Tastes of Better
Yellow Sticker Cookbook recipe app developed to inspire consumers to cook using discounted foods
FDF launches platform to help SMEs adopt innovative technologies
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
Horizon Europe announces €25M funding for sustainable proteins research
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