Protein transition
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Five schools collaborate for protein-rich Future

Five Dutch universities of applied sciences are collaborating with various companies and experts on a research project focusing on the cultivation and application of duckweed. This cooperation could open the door to a fu..

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Archive Archive

All we are saying, is give peas a chance!

14 September 2021

From high-quality extraction and processing of vegetable proteins to the production and cold storage of products, GEA has the specialist technology and experience. This is brought together in the New Food Team NL. Alt...

Judith Witte: Limitless

13 September 2021

I am training for a marathon again. Do you think the Rotterdam marathon will take place this autumn? Will I achieve a good result? During the long endurance runs, I experiment with sports gels. Which ones don't make me s...

The Netherlands: pioneer in the protein transition

13 September 2021

Halving animal consumption by 2040, that is the ambition of ProVeg Nederland in cooperation with LIVEKINDLY Collective, which has seven brands of meat substitutes and a global media platform. Veerle Vrindts of ProVeg Ned...

New protein options; where do we stand?

13 September 2021

The consumption of meat alternatives is increasing rapidly and sales value in the Netherlands is also growing. In the past two years by as much as 50% (Nielsen). Where are the opportunities? What are the challenges? We d...

Complex food company thrives on standardisation

13 September 2021

For a complex production company with a continuous flow of new food concepts, products and customers, an automation system for the control of information flows is extremely important. The Future Food Group found assuranc...

Zweistra on the way to a clean label

13 September 2021

Butcher Zweistra is testing a whole new vegan-blend for his product range. Like many other food producers, he wants a clean label for his products. Natural additives can make an important contribution to this.  K...

Pieter Vos: people don't trust anything they don't know

13 September 2021

Every culture has its own customs; food cultures differ too. Worldwide, the differences are enormous at first sight. Yet everywhere, the ingredients seem to provide enough nutrients, vitamins and minerals for a healthy l...

Protein from duckweed: from ditch to delicious

13 September 2021

Plant-based and sustainable is the diet of the future. Variety of plant-based proteins in products and ingredients increases. These plant-based proteins have their own unique properties that will help shape products in t...

A tasty vegan cheese

13 September 2021

Is it possible to make a tasty vegan cheese? It seems that the biggest hurdles have been overcome. The first vegan cheese products with natural flavours will be on the market this month.  Last year, a number of c...

Mindyourmeat; Product development with passion

13 September 2021

On October 4th, Leo van Etten, owner of 'De Nieuwe Slager', will start a new company specialised in meat substitutes for chefs and butchers. Pieter de Ruijter, commercial manager DEGENS (the butcher's branch of SOLINA-GR...

It's rush hour in protein land

13 September 2021

It cannot have escaped anyone's attention: proteins are, without exaggeration, the centre of attention. No wonder: the world population is growing, in many places prosperity is increasing, which goes hand in hand with in...

Roadmap Plant Proteins

08 September 2021

 Today, we are facing an unprecedented challenge to produce and distribute adequate protein to feed over nine billion people by 2050, in an environmentally sustainable and affordable way. Protein calories consumed by peo...

Pitfalls in a vegetarian or vegan diet

23 August 2021

In the production of meat substitutes, the emphasis for producers is mainly on replacing animal proteins with vegetable proteins and less on a healthy composition of the product, according to Ciaran Forde, professor at W...

Plant-based foods market to hit $162 billion in 2030

17 August 2021

The plant-based foods market could make up to 7.7% of the global protein market by 2030, with a value of over $162 billion, up from $29.4 billion in 2020, according to a new report by Bloomberg Intelligence (BI).  G...

Top 9 myths about plant-based food

10 August 2021

There are still many misconceptions about plant-based food in the Netherlands. This is evident from research commissioned by Upfield. Many people in the Netherlands incorrectly believe that vegetable alternatives to meat...