Protein transition

Technologies for structuring plant proteins

One of the biggest challenges in developing plant-based meat products is replicating the fibrous, ‘anisotropic’ texture of muscle tissue. Protein structuring technologies already offer a wide range of possibilities. Nume..

Consumers increasingly view bread as a protein source

15 June 2026

More and more consumers recognize bread as a source of plant-based protein. This is according to consumer research conducted by Profacts in March 2026 on behalf of the Nederlands Bakkerij Centrum (NBC). At the same time,...

First cultivated meat farm launches in Zuid-Holland

04 June 2026

On a farm in Zuid-Holland, something unusual has appeared among the dairy cows: the world’s first cultivated meat farm operating on an active agricultural business. RespectFarms installed the system at dairy farmer Corné...

Oatly sees opportunities for oats grown in Zeeland

02 June 2026

Arable farmers in Zeeland may gain a new market opportunity. Oatly, together with ZLTO and the Province of Zeeland, is investigating whether locally grown oats can be used at its production facility in Vlissingen. The am...

German market for meat substitutes declines

19 May 2026

The German market for meat substitutes is showing a slight setback for the first time in years. In 2025, production fell by 1.2 percent. At the same time, meat consumption increased slightly. This suggests that the rapid...

What harmful substances are found in meat substitutes?

08 May 2026

More and more consumers are swapping meat, milk and cheese for plant-based alternatives. Store shelves are packed with them. From oat drinks to vegetarian burgers. But that shift is also raising new questions for produce...

Veggie burgers healthier, but fat content remains high

29 April 2026

Veggie burgers are evolving rapidly within the Dutch market. Both nutritional value and taste are showing improvement. This is evident from a test by the Consumentenbond, conducted across private label and A-brands. Manu...

Beyond Meat taps into Korean BBQ trend

17 April 2026

Demand for Korean flavors is rising rapidly in the Netherlands, and these flavors are increasingly appearing in supermarkets. From K-pop to Korean barbecue, the influence is visible in both consumer behavior and product ...

Wissel ’ns Wat! campaign makes an impact

17 April 2026

Shortly after its launch, the Wissel ’ns Wat! campaign is already known to 11% of the Dutch population. This is evident from representative research by Norstat, commissioned by Stichting Week Zonder Vlees. The campaign i...

Nutrition in healthcare: less waste, more plant-based

16 April 2026

Healthcare institutions face a dual challenge: offering healthier food while reducing CO₂ emissions at the same time. Nutrition is playing an increasingly important role in this. The RIVM has mapped out which measures ar...

Hybrid meat products are gaining popularity

16 April 2026

The market is constantly evolving, and sustainability is a key theme. As sales of purely “traditional” meat alternatives level off and meat makes a modest comeback, hybrid meat products are gaining traction. Supermarkets...

Seafood performs strongly on climate and nutrition

08 April 2026

Seafood is gaining a stronger position in the discussion on sustainable food. New research by Wageningen University & Research (WUR) and the RIVM shows that many fish species have a relatively low climate impact. At ...

Improved product through ingredient toasting

07 April 2026

Creating vegan alternatives for meat and dairy is not easy. A major challenge is making common ingredients such as beans and grains taste like something they are not: meat, cheese, or milk. Texture and mouthfeel must als...

Hybrid meat gains ground in supermarkets

07 April 2026

Meat products with plant-based ingredients are no longer niche. Research by Foodvalley shows that hybrid products are widely present on supermarket shelves. Price and nutritional value play a clear role in this. Reint...

Foodvalley accelerates scaling of ‘Balanced Proteins’

01 April 2026

Foodvalley and Food System Innovations (FSI) are joining forces to scale up Balanced Proteins. These products, which combine animal and plant-based proteins, are gaining increasing international attention. Through a new ...

Note: this product contains animal ingredients

31 March 2026

Plant-based products are everywhere, yet often go unnoticed. It is not the assortment, but the way products are labeled that influences how consumers make choices. This is shown in research by PhD candidate Houkje Adema ...