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Which summer staples to stock – and why
16 June 2026 AmbientOils, dressings and barbecue favourites are the linchpins of great summer dining -
Free Glasgow masterclass shines spotlight on Europe’s lesser-known cheeses
16 June 2026 InspirationsSpeciality food professionals will have the opportunity to discover some of Europe's hidden cheese gems this summer at a free masterclass exploring lesser-known varieties from across the EU -
Why Mediterranean is the cuisine of the season
16 June 2026 AmbientMediterranean food is always on the menu – and even more so when temperatures rise -
What’s trending in cheese in 2026?
15 June 2026 Cheese & DairyKeep your finger on the dairy pulse – join us as we reveal what’s hot on the cheese scene in 2026, from trending formats to eco production -
New flavours and classic treats: how to sell summer desserts now
11 June 2026 Bakery & ConfectionerySummer desserts have come a long way from the days of Mr Whippy and tubs of tri-striped Neapolitan. We speak to experts to find out what’s selling now -
Trendwatch: Why ‘honest indulgence’ is so big right now
11 June 2026 SnacksTreating yourself is no longer something to feel guilty about – so long as you’re tucking into quality -
Nominations now open: shine a light on a heritage brand
09 June 2026 ProducersCelebrate food and drink producers who champion regional specialities and preserve traditional skills by putting them forward for Speciality Food’s Heritage Brands 2026 showcase -
How the super spicy food trend is taking the UK by storm
09 June 2026 AmbientAs super spicy foods appeal to more and more Brits, here’s how retailers can sell them – and their all-important accompaniments -
Sweet success: the role of fine confectionery in 2026, from feeding nostalgia to inspiring innovation
08 June 2026 Bakery & ConfectioneryEurope’s rich, sugar-scented history has informed the confectionery industry in more ways than one -
Can indie retailers make AI work for their shops?
08 June 2026 MasterclassesIn 2026, smart businesses are straddling fine food philosophies with modern technology – to great effect