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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
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
Discover
7 international start-ups join the latest ProVeg Incubator accelerator programme
Career Conversations: “The food industry is a fantastic place to work”
Children less likely to see farm animals as food, new study shows
New Master’s course launches to teach culinary professionals how to build a better food system
Quick Commerce – is super-fast delivery here to stay?
Government publishes guidance on upcoming HFSS regulation
New Zealand-based start-up Leaft Foods secures $15M to extract plant-based protein from leaves
How food shapes our Easter celebrations
Increasing labour shortages could seriously harm British food sector, says EFRA
Welcome from the editor: the history of food and drink
Health organisations call out Government for continued delay to sugar reduction report as childhood obesity rates climb
Selfridges to serve Redefine Meat’s 3D-printed plant-based meat in its restaurants
New calorie labelling law for UK ‘out of home’ sector comes into force
Good Food Institute Europe urges investment in plant-based and cultivated meat following IPCC report
The turbulent history of gin – and where it’s heading next
Why we eat chocolate eggs at Easter: the history and tradition behind the sweet treat
Eat Just’s plant-based egg one step closer to EU market following novel food approval
Danish Government to invest DKK 675 million in plant-based fund
Green pioneer interview: Marc Coloma, Heura Foods CEO
Career Conversations: The architect turned food illustrator
