Change is not easy, innovation is always a challenge. It's far from easy. Yet that is precisely the world that food technologists and food designers dive into every day. The demands are great: food has to be more sustainable, healthier, safe and tasty. The protein transition offers plenty of opportunities. Who wouldn't want to benefit from them?
Read about it in this issue:
Unilever's Foods Innovation Centre in Wageningen 'Hive'.
A cathedral for plant-based food. Not a cathedral where mere words are circulated, but one where answers to the food questions of the next hundred years are worked on with dedication.
The challenges of product innovation
Tailored packaging machine for Luiten Food
De Kroes is standing out with a C-label
Cooling and freezing: not an easy job
Source: ©vakblad Voedingsindustrie
Magazine Voedingsindustrie has been made possible in part by:
© COPYRIGHT 2024 VOEDINGSINDUSTRIE | ALLE RECHTEN VOORBEHOUDEN
Powered by Wallbrink Crossmedia © 2024
