The demand for alternative proteins is high—and still growing. They're sought after as substitutes for costly animal proteins and as key ingredients in high-protein products. Protein experts Marijn van den Dikkenberg from Vaess, Loek Vesters from Aminola®, and Cesar Asselin from Magellan Food Ingredients discuss which proteins are gaining ground and how they're being used.
New protein sources only come to life through collaboration and innovation. Mary van Hoek-Hendriks knows all about what it takes to innovate. Lokus remains the only Dutch breeder licensed to supply the migratory locust for human consumption in Europe.
Precision fermentation is changing the game for the food industry. This technology allows for the production of proteins—such as whey proteins, caseins, and ovalbumin—with a lower environmental footprint than their animal-derived counterparts, while still offering the desired functionality and nutritional profile. However, production remains costly, which limits broader application. Scientists at Wageningen Food & Biobased Research are actively working on making this more viable.
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