New proteins and ingredients are developing rapidly. Manufacturers are looking for products that taste better, remain affordable and can be scaled up effectively. This requires smart choices in raw materials, formulations and processes. More on this topic in the feature article.
In this edition, Miriam Quataert talks about her work at WUR and SVO vakopleider food. Aliga Netherlands is working on scaling up production of its white algae. Researchers show how texture influences the taste experience of meat alternatives.
There is also coverage of scaling up protein production at Cosun Ingredients, Cono Kaasmakers and Omnomyco’s chicken of the woods mushroom. Van der Zee is investing in its own training programme. Marfo is taking further steps in sustainability with GEA, while renovation is approached with a practical focus. And Jackit is working with DRT flooring on seamless renovation projects.
The OSV network, the Wtta and the regular columns are also featured.
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