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28-09-22 / 9 min read
Food scarcity and civil unrest: what we can learn from the past
Cultured meat: the future of food is slaughter-free
How can Prime Minister Liz Truss help the food industry?
The evolution of aroma: food and drink scents of the past, present and future
Intensive farming can reach net zero but the solution lies in reducing animal protein consumption
The truth about sweeteners: the pros and cons of sugar substitutes
Back to the 80s: with food inflation nearing its highest level in 40 years, is the worst yet to come?
From food waste to fashion: fabrics made from discarded food are the next ready to wear
The evolution of taste: flavours of the past, present and future
Nutrition in pregnancy: foods to eat, foods to avoid and the truth about cravings
Peasant to posh: how ‘poor’ food has become a delicacy for the wealthy
What are micronutrients, and what do they have to do with healthy ageing?
From banana bread to baked feta: the psychology behind viral food
10 must-read books about food, ingredients and nutrition
Traditional British cuisine: a food map of the UK
China’s alternative protein sector: rapid expansion and innovation
Slow Food: changing the way we eat and preserving traditions one mouthful at a time
Improving British hospital food: why nutrition needs to be part of the cure
Sober fun: the history and rise of low and no alcohol drinks and social clubs
Cooking with nostalgia: the comeback of traditional British foods of yesteryear
The ‘start-up nation’: the ecosystem of Israel’s foodtech sector
Gut health explained: what it is and how to improve it
Where are they now? Products that have disappeared from the supermarket shelves
Seed banks: preserving biodiversity for the future of humanity
Dining Table Tales
Dining Table Tales with…Liam Charles
Dining Table Tales with…Dan Saladino
Dining Table Tales with…Rachel Roddy
Dining Table Tales with…Patrick Holden
Dining Table Tales with…Tim Lang
How many vegans are there in the UK?
Non-alcoholic wine: what makes it different to grape juice?
Is honey vegan? A guide to ethics, practices and alternatives
The best vegan/plant-based meat alternatives: from burgers and sausages to cold cuts and roasts
Is a plant-based diet healthy?
The ultimate vegan alcohol guide
The best vegan/plant-based cheese: taste test
Do vegans eat eggs? ‘Vegganism’ explained
The best vegan chocolate taste test: brands, bars, sweets and gifts
The best vegan/plant-based fish taste test: fish fillets, fish cakes, tuna and smoked salmon
Is Quorn vegan friendly? What you should know if you’re vegan
Why is wine not vegan? A guide to understanding wines
Is tofu vegan? Everything you should know about tofu products
Is halloumi vegan? Everything you need to know about halloumi cheese
What are the best plant-based and vegan protein sources? Our top picks
The 9 best plant-based, non-dairy milk alternatives explained
Green Jobs: what does a Sustainable Market Researcher do?
Green Jobs: what does a Plant Maintenance Engineer do?
Green Jobs: what does an Environmental Compliance Officer do?
Green Jobs: what does a Food and Drinks Sales Manager do?
Green Jobs: what does a Climate Scientist do?
Parties, picnics and pubs: the ultimate guide to non-alcoholic drinks
What is non-alcoholic prosecco?￼
Non-alcoholic cider: how it’s made and the best products to try
Divine delicacies: delectable foods and drinks born out of convents and monasteries
Eating with your eyes: how colour impacts our psychology and relationship with food
Exploring the world’s food and drink museums
5 best books about food and travel around Europe
The evolution of ingredients, nutrition and consumer demand
How receptacles and cutlery affect our eating and drinking experience
A feast for the eyes: food in art, from table to wall
Russia-Ukraine conflict: spiking prices and the threat to global food security
Plant-based ingredients of the past, the present and the future
A checkout-free future? How Trigo’s AI technology is changing the way we shop
Why we eat chocolate eggs at Easter: the history and tradition behind the sweet treat
Rude food: when brand names have a different meaning in other countries
The science of sugar: how the sweet stuff can impact physical and mental health
Interview: cultivated salmon producer Wildtype CEO Justin Kolbeck on opening the world’s first cell-based fish plant
Inspired by nature: TIPA’s compostable packaging could put an end to the use of plastic in the food sector
Plant-based ingredients: market growth, investments and new product development
How restaurant brands have successfully taken over supermarket shelves
How the Russia-Ukraine war will impact global food security
The UAE’s new food strategy: reducing imports and investing in agtech
Grocery delivery apps: the psychology and costs of super fast dispatch
Solar Foods’ Solein: the protein of the future made of hydrogen and carbon dioxide
Cell-based dairy and human breast milk: tackling sustainability and availability
Careers Passport launched to encourage young jobseekers into the food and drink manufacturing sector
Food Matters Live finds ‘perfect partner’ in national charity School Food Matters
Food Jobs: what does a Food Processing engineer do?
Food Jobs: what does a Flavourist do?