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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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The Food Matters Live podcast hits a record 200K listens
Veganuary celebrates 10 years with one person signing up every 2.4 seconds for this year’s pledge
Exeter Council votes to promote more plant-based food options in the city
Black Sheep Foods secures $12.3M in Series A to scale plant-based lamb
Imperial College London launches Sustainable Food and Drink Policy
Clean-label chickpea-based ice cream unveiled by Israeli start-up
Over a third of Brits open to having a vegan Christmas dinner
Beyond Meat and American Cancer Society partner to study links between plant-based meat and cancer prevention
University of Stirling students vote in favour of 100% plant-based menu on campus
More than 4 in 10 people believe animal-based diets will go ‘extinct’ in the next decade
Spain introduces new dietary guidelines recommending limited meat consumption
Quorn and Mycorena launch the Fungi Protein Association to further develop microbial protein
Plant-based food sales increase, but meat purchases still growing steadily, research shows
Los Angeles unanimously votes to endorse Plant Based Treaty
Redefine Meat announces partnership to boost distribution of its 3D-printed plant-based meat in Europe
Plant-based food to become the default meals in New York City’s public hospitals
13 global start-ups join ProVeg Incubator accelerator programme
Wicked Kitchen raises $20M to expand global plant-based offerings
Santander launches Global Challenge to support foodtech innovation with ‘lasting social and economic impact’
UKRI research council pledges £20M towards sustainable protein R&D