How many snack brands can claim creation by a Chef trained at Michelin Star restaurants, while tackling food waste?
Nives Arosio, head chef at Hendersons' of Edinburgh, reveals her secrets for the perfect vegan haggis, superb mix of tradition and innovation. Is plant-based the future of food?
Too Good To Go is the anti-food waste app connecting restaurants and consumers. Our interview.
Fast changing lifestyle, personal preferences and values of food and beverage customers play a role in driving companies towards sustainability.
Discover the top 3 (plus one) food tech trends for this 2017: from the automated supermarkets to 3D food printing, the future of food has never been more tech!
Our interview with Lynette Kucsma, Co-founder and CMO at Natural Machines.
The Good Food Institute and SCET launch the world’s first course on plant-based meats at UCLA.
Delivery-only "Ghost restaurants" with no physical storefront are (virtually) popping up all around us, changing the rules of takeout.
What would you say to always having a personal food shopper with you, 24/7? What if it were an app on your smartphone? It seems that the day has come when we have so little knowledge of our own fridges that we have to rely on new technologies to be able to do the good old weekly shop… but how did we get to this point?
DYK about 90m tons of food is wasted annually in Europe? #StopFoodWaste with food tech!