Almost all major challenges of our time are linked to our food system; the nitrogen debate, the climate crisis, the biodiversity problem, our health, the energy transition. Things have to change, everyone agrees. That calls for innovations. Three experts in product innovation in the food industry share their perspectives on the opportunities and challengAlmost all major challenges of our time are linked to our food system; the nitrogen debate, the climate crisis, the biodiversity problem, our health, the energy transition. Things have to change, everyone agrees. That calls for innovations. Three experts in product innovation in the food industry share their perspectives on the opportunities and challenges for the industry.
Innovating for food transition: ‘We could step it up a notch’
We interviewed taste professor Peter Klosse about how taste is a very important factor for product innovation.
And read how Mikel Pouw, owner of Nice to Meat, made a strong brand out of meat.
Also in this edition:
Jackit has renovated at Compaxo in Gouda: Processing meat deserves appreciation.
Goa Ventures makes renewable proteins and energy from seaweed.
Source: Vakblad Voedingsindustrie 2023
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