Protein transition
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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..

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Archive Archive

Beyond Meat renews: packaging, recipe and appeal

20 October 2025

Beyond Meat is introducing a redesigned packaging concept and updated chicken-style products. The packaging has a more premium look, is easier to recycle and will be rolled out across Europe starting 17 October 2025. The...

Moving forward: the protein shift doesn’t stop at the border

17 October 2025

The alternative protein sector is gaining momentum — but it’s far from easy. Companies are eager to scale up but run into barriers. Fragmented policy, for instance. Or consumers who prefer to stick to what they know. At ...

EU debate on ‘meat names’ illogical and counterproductive

13 October 2025

The European Union finds itself in the middle of a linguistic tug-of-war over plant-based products. Earlier this month, the European Parliament voted in favor of restricting the use of terms such as “burger,” “sausage,” ...

Bean Deal continues in the plant protein chain

06 October 2025

The Bean Deal may have officially come to an end, but collaboration across the chain is far from over. That’s what Minister Femke Marije Wiersma of Agriculture, Fisheries, Food Security and Nature wrote in a letter to th...

Alternative proteins take priority in Germany

29 September 2025

Alternative proteins deserve just as much space on the table as meat and dairy. Not a “better” choice, but simply a logical one alongside. That is the message of the Scientific Advisory Board (WBAE) in a 400-page report ...

Protein innovation takes on a greater meaning

26 September 2025

The traditional protein bar is facing competition. Consumers increasingly expect protein not to be hidden in a shake or bar, but to be part of everyday food. Research by Innova Market Insights shows that health, convenie...

Ede building European hub for protein innovation

22 September 2025

Ede is stepping up its game in the world of sustainable proteins. The NIZO site will transform over the coming years into a vibrant food innovation park. Startups, scale-ups, researchers, and companies will join forces h...

Private-label meat substitutes gain ground on health

22 September 2025

Meat substitutes are getting healthier, and that’s good news. Supermarket private labels are showing it can be done: less salt, better nutrition. New data from ProVeg confirm the trend. Private labels perform remarkab...

Getting plant-based proteins to the consumer’s plate

17 September 2025

How do we make sure consumers actually buy and eat sustainable, protein-rich innovations? That’s the focus of the PLENTY project, which officially launched on 11 September with a hands-on event featuring product demos, c...

Online edition september 2025 | (New) Proteins

15 September 2025

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. Protei...

Product improvement using plant-based protein ingredients

15 September 2025

The demand for alternative proteins is high and continues to grow—both as a substitute for expensive animal-based proteins and as a key component in protein-enriched products. Protein ingredient specialists Marijn van de...

Van Koolen is GEA’s partner in plant-based production

15 September 2025

The transition toward alternative proteins is irreversible. GEA understands this, and as of 2025, offers fully integrated production lines for vegan, vegetarian, and fermented food products. Clients across the food indus...

Lokus and Bugman: from locust to inspiration

15 September 2025

In South Holland, Eysbrand Rozendaal and Peter Stam – founders of Lokus – work among the fluttering wings of migratory locusts. Their focus is the European migratory locust, a species that’s difficult to breed but unique...

Animal-Free Proteins: Navigating Challenges and Opportunities

15 September 2025

Precision fermentation is reshaping the food industry. This technology enables the production of proteins—such as whey proteins, caseins and ovalbumin—with a lower environmental impact than their animal-derived counterpa...

Column by Saskia Stender: Recharged… and moving on

15 September 2025

The moment schools are back in session and traffic jams return, you know summer is just about over. While some are still in holiday mode, others are already stepping into autumn with fresh energy and new plans. Calendars...