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Latest news, insights and podcasts
Gene editing bill read in Lords, but YouGov poll reveals low consumer confidence
Tomatoes and yoghurt to be launched into space as part of NASA food experiments
‘A new era’: Upside Foods gets FDA green light for cultivated chicken
There are thousands of plants which can give us what we need,…
Intensive farming can reach net zero but the solution lies in reducing animal protein consumption
“A clear and urgent public health need”: Professor Cathie Martin on her team’s vitamin D-rich gene edited tomatoes
The future of Africa: why women, technology and education are key to food security
The food industry is one of the world’s most innovative sectors, but…
How to inspire the next generation of alt protein scientists
Biodiversity in soil – why it matters to us all
Unsustainable fishing – is it too late to turn the tide?
Which crops might feed the world in 2050?
Masterclass | Six critical questions for successful product innovation
Trends panel | Sustainable food and ingredients in 2023
1 December 2022
Masterclass | How to integrate sustainability into your foodservice business
7 December 2022
Trends panel | Functional foods in 2023
15 December 2022
Masterclass | Is your alternative protein a novel food?
29 November 2022
The rapid growth of aquaculture and the innovations ensuring its sustainability
An insecure future: how can Africa strengthen its fragile food system?
Cultured meat: the future of food is slaughter-free
The Global Start-up Ecosystem Report names the top 10 cities for innovative start-ups
Bright Biotech raises $3.2M to drive down the cost of cultivated meat
Meatable joins forces with plant-based butcher to build ‘world’s first’ hybrid alt protein hub
Bel Group teams up with Standing Ovation to develop animal-free casein protein for cheese
Food product development explained: how to launch a brand