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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
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NotCo acquires new AI patents to create scents and aromas in plant-based foods that evoke ‘the smell of childhood’
University of Nottingham students win gold prize at Ecotrophelia 2022 food innovation awards
The Good Food Institute launches search for its first ever Entrepreneur-in-Residence
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
The secret to becoming a flavourist
Is collaboration the key to the future of food?
Non-alcoholic cider: how it’s made and the best products to try
The ultimate guide to non alcoholic prosecco
Good Food Institute and EIT launch €100,000 Innovation Challenge to tackle costs of cultivated meat production
Researchers at the University of Tokyo develop edible ‘cement’ from food waste
Parties, picnics and pubs: the ultimate guide to non-alcoholic drinks
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
Solar Foods’ Solein: the protein of the future made of hydrogen and carbon dioxide
ENOUGH and Peace of Meat partner to improve meat alternatives with cultured fat and fermented fungi mycoprotein
£11.4M innovation centre in Norfolk set to open in July to reignite county’s food sector
Biotech company BSF lists on London Stock Exchange as it starts production of UK’s first cultured meat
Foodvalley: ‘The global food system has to change’
