Online edition September 2023: New proteins

'The hype of meat substitutes seems to be over,' Rabobank reported in a June 2023 report. 'Get ready for boredom,' the bank warned further on in the report. Is that true? What does the actual market think about it? Will it get boring in the plant-based scene? Or is there room for innovation, surprises and improvement? How to proceed with this product group? We discuss it with four experts in the feature story 'plant-based the standard, meat the exception'.

Wim Soetendaal, CEO of Star Food explains how he breeds mealworms for human food in the interview. "The protein transition is urgent."

And taste, of course, is also an important factor in the protein transition: an important step has now been taken in better understanding taste: the 'mouthfeel model'. Better understanding of sensory properties of food can help bring more successful products onto the market. You can read about it in the article by T.A.S.T.E.

Also in this issue:

• Van Geloven: Lots of cheese, good crust and little dust
• Van Osch snacks gets a lifeline from Jackit
• Van der Zee packs with ProSeal Flatskin
• Olijck Foods: Thanks to seaweed, hybrid meat is genuinely tasty
• Used equipment immidiately available at Troostwijk Auctions
• Tsunami of new packaging legislation, Opackgroup explains
• Roodbonter: about cows and hares, but mainly about cheeses
• Hogeslag-Olst: Quality and added value