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Book presentation The Future of FOOD

In a setting that breathes innovation and future thinking, we proudly presented our book The Future of FOOD. Hosted by Koppert Cress, we gathered with our OSV network to not only hand over the first copy of the book, but..

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Archive Archive

Sustainable straws turn out to be unsustainable

02 August 2022

As an alternative to plastic straws, paper straws are mostly used nowadays. These straws are often advertised as 100% biodegradable, but are these plastic alternatives really sustainable and biodegradable? Two bachelo...

73.7 percent less pork to China

01 August 2022

In the first half of 2022, China's pork imports fell by more than half (73.7 per cent) compared to the same period in 2021. The main reason for the decline is China's higher domestic pork production. Chinese pork product...

SEA Water converts salt water into drinking water

29 July 2022

In August 2022, SEA Water will launch its first product in the Netherlands. SEA Water converts local seawater into drinking water. They do this using an innovative technique powered by solar energy. This makes SEA Water ...

Research into usable side streams for insect cultivation

28 July 2022

An alliance of insect breeders, consultancies, natural capital managers and an animal feed manufacturer will be investigating low-value side streams. These raw materials can be processed into substrate: the nutrient basi...

Number of pesticides on strawberries increased

27 July 2022

In a survey of pesticides in strawberries from supermarkets 2022, the average number of substances found per sample and the average content have increased slightly compared to 2021. Despite all the sustainability program...

The Dutch are willing to eat more insects

26 July 2022

Dutch people are very open to the idea of eating more insects. 1 out of 5 Dutch people (21%) have already eaten insects or insect-based food. This is shown in research commissioned by Ÿnsect. When the advantages in te...

Companies fail to comply with EU sustainability rules

25 July 2022

Despite the fact that large listed companies with more than 500 employees must provide insight into the impact of their activities on people, the environment and society in their annual reports from 2024 onwards, this ye...

NEN publishes international standard on WGS

25 July 2022

Recently, the international standard for the use of whole genome sequencing (WGS) to determine hereditary material of micro-organisms in food was published. NEN-EN-ISO 23418:2022 'Microbiology of the food chain - Whol...

KIDV makes packaging guidelines clear

25 July 2022

The corporate world faces many challenges in the area of packaging legislation and policy. The Sustainable Packaging Knowledge Institute (KIDV) has published a timeline in which many of these aspects are listed. The curr...

Cosun opens Nutrition Center for plant-based food

22 July 2022

On 20 July 2022, the Cosun Nutrition Center officially opened as a knowledge center on nutritional science for plant-based food products from cooperative agrofood organisation Royal Cosun. The Cosun Nutrition Center is d...

New cooperation opportunities with German food industry

21 July 2022

In recent years, the German food processing industry has been very self-centred and competitive. This has changed of late and the industry is becoming more open. Therefore, now is a very good time for Dutch companies to ...

Trend change: Decrease in number of meat offers

21 July 2022

The number of meat offers has decreased for the first time since 2015. This is evident from the Wakker Dier leaflet monitor. In the first half of 2021, the number of meat offers reached a record high, but has now returne...

Meatable reveals sausage made of cultured pork

21 July 2022

Meatable revealed images of its pork sausage for the first time. The cultivated sausage is the first product of Meatable which aims to create real meat that can serve the planet’s growing appetite without harming the env...

Bel and Superbrewed Food are entering a collaboration

18 July 2022

Bel Group and Superbrewed Food announce an exclusive strategic collaboration. This was negotiated by Bel Ventures as part of the Group’s strategy to pioneer the development of dairy and plant-based food innovations to me...

Givaudan, Bühler and Cargill open Food Innovation Lab

18 July 2022

Three global companies, Givaudan, Bühler, and Cargill, have formed a consortium in collaboration with the FoodTech HUB Latam and ITAL, Food Technology Institute, to build a food innovation centre in the city of Campinas,...