Ingredients
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Poster Meat, Fish and Fruit&Vegetable

Via the trade journal Voedingsindustrie we distribute the poster MEAT, FISH and  Fruit & Vegetable . Because of the great demand, we also have these posters available online. Download them here without any oblig..

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Archive Archive

Clean label: not so clean as claimed

01 July 2021

A warning to all producers who are busy making their food products 'clean label'. Food additives that have not been approved are not allowed to be sold or used in foodstuffs. The NVWA ('Dutch Food and Consumer Product Sa...

New vegetable fat improves products

23 June 2021

Olive oil and other unsaturated fats are liquid, but KU Leuven researchers have now developed an unsaturated fat that remains solid at room temperature. Their product Sterolife can help food companies develop healthy alt...

Forgotten treats

12 April 2021

Mum, do we have any treats left? Every day, this question echoes from the kitchen or living room to my home office. Treats' is a broad term for my three kids. Anything goes, as long as it is sweet or salty, creamy or cru...

Marc Laus: 'We can't sit back and relax'

12 April 2021

The potato. Known as a starch product, basic ingredient for Dutch stews, raw material for chips and crisps, source of inspiration for a world-famous painting by Vincent van Gogh. But the potato is much more than that. Ma...

Lifestyle is the future

12 April 2021

An oven croquette that splits when heated, a product that releases too much moisture during baking, reducing the salt, sugar and/or fat content, wanting better adhesion between layers in the product. The questions from t...

Threats as a source for decision parameters

12 April 2021

We are surrounded by potential dangers. Storm damage, flooding, a car accident, food poisoning, corona. If you think about it for too long, you would not dare to leave your house. Fortunately, there are risk analyses. It...

LEGISLATION and ingredients

12 April 2021

The growing demand for plant-based products, alternative protein sources and a more sustainable food system inevitably goes hand in hand with new and adapted legislation, also with regard to food labelling. In this artic...

More protein choice in product development

12 April 2021

The popularity of plant proteins increases. The demand for meat replacers is growing, and also other products like dairy or sport drinks are more often produced plant-based. Yoghurt based on soy, a shake from peas and al...

Food additives and their functionality

12 April 2021

Food products have a structure, colour, taste, smell and a certain shelf life. To make and/or improve these aspects, functional additives such as emulsifiers, stabilizers, thickeners and modified starches are used. Howev...

Tolerances

08 March 2021

During a Green Belt course, I was immersed in the statistics of tolerances on the production process and their impact on the final product. Conclusion: a better adjustment of your equipment ensures that less faulty produ...

An optimal food label for allergy information

08 March 2021

Communication experts from the Faculty of Humanities, experts from the UMC Utrecht and TNO researchers developed a proposal for an optimal food label where people with an allergy or intolerance can easily find the releva...

Cutting sugar and boosting protein in ‘better-for-you’ sweet treats

25 February 2021

The drive towards healthier choices in food and beverages has become so strong that it is even relevant to treating. Taste quality is essential to confectionery, sweet bakery, ice cream and desserts, however, formulating...

HAS: salt and sugar reduction workshop for the food sector

10 February 2021

HAS University of Applied Sciences will hold the Salt and Sugar Reduction Workshop for the Food Sector for the first time on Thursday, 4 March 2021, at the Delta Agrifood Business in Bergen op Zoom. It is a new step in t...

First vegan cheese from Dutch soil is a fact

17 December 2020

At Boermarke they are ready to go! The first production tests have been done and Boermarke will, as previously announced, deliver the first vegetable alternatives to traditional cheese in the Netherlands as well as withi...

HAK werkt aan ‘intelligent groentebord’

11 December 2020

HAK werkt aan het ontwerp en de productie van een ‘intelligent groentebord’ om kinderen op geraffineerde wijze en ongemerkt te verleiden dagelijks meer groenten te laten eten dan nu het geval is. De groentefabrikant wil ...