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From soft grippers to intelligent robotic hands

Picking up a croissant without damaging it. Harvesting a delicate crop. Or assessing a product’s quality simply by handling it. These are effortless tasks for the human hand, but far more challenging for robots. Wagen..

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Archive Archive

Researching and developing: Vision + Robotics Parcours

19 October 2026

Being immersed in the world of perception technology and robotics, sensors and camera systems, lasers and grippers. Seeing how advances in AI, which connects all this technology and enables the systems to communicate, ar...

Food Pioneers: three food startups each win €50,000

09 October 2026

Kokumi, Weijnschenk, and Eese each won €50,000 in growth capital at the Food Pioneers Pitch Event. Investors at the event selected them from 16 startups that presented their products and growth plans. In their view, the ...

Cultivated meat tasting pilot extended by two years

02 October 2026

The Dutch pilot for cultivated meat tastings has been extended by two years. Producers now have more time to organize controlled tastings. The process from dossier preparation to tasting takes almost a year. The Code of ...

WUR opens CIBIA: Food tech facility for product development

29 September 2026

Food companies can develop, test, and scale up new products at the CIBIA food tech facility. Researchers also study how consumers respond to them. Wageningen University & Research (WUR) opens the facility in Wagening...

These food companies made the KVK Innovation Top 100 2026

23 September 2026

From a plant-based fillet to crab meat: the food industry is also represented in the KVK Innovation Top 100 2026. Four finalists are developing food products or ingredients. Another company on the list develops technolog...

TERRAPATH: WUR searches for new flavor and fragrance compounds

22 September 2026

Menthol and citral are two well-known examples of terpenoids. Nature contains many more terpenoids and related compounds. Which of them might have potential as new flavor or fragrance ingredients? Wageningen University &...

Government plans put food industry investment under pressure

16 September 2026

The food industry faces another increase in costs, according to FNLI. Government plans introduce additional taxes, levies and new regulations. The trade association says this reduces room for essential investment. FNLI a...

Industrial bakeries seek room for growth

15 September 2026

Bread remains an important staple within the Dutch diet. Wholemeal, spelt and sourdough varieties retain a particularly healthy image. At the same time, industrial bakeries face significant economic and operationa...

Online edition september 2026 | New proteins and ingredients

14 September 2026

New proteins and ingredients are developing rapidly. Manufacturers are looking for products that taste better, remain affordable and can be scaled up effectively. This requires smart choices in raw materials, fo...

Column Judith Witte: On the road

14 September 2026

Anyone who has ever walked one of the routes – the Caminos – to Santiago knows that every day follows more or less the same rhythm, yet no two days are alike. The landscape, the people around you, and the places where yo...

Miriam Quataert: Protein transition in education and practice

14 September 2026

Miriam Quataert is a senior researcher at Wageningen University & Research (WUR). In addition, she spends two days a week as a practor and driving force behind the Protein Transition practorate at SVO vakopleider foo...

Product quality: the next phase of the protein transition

14 September 2026

As animal proteins become more expensive and price developments less predictable, attention is shifting to another question: how do you develop food products that offer better quality while remaining affordable and scala...

Cosun and Niras: ‘Scaling up protein production is an art’

14 September 2026

A plant-based protein developed at laboratory scale or a newly developed hybrid concept does not automatically translate into successful commercial production. Jeroen van den Boezem of NIRAS takes us through this and oth...

Cono Kaasmakers creates more value from cream streams

14 September 2026

Cono Kaasmakers and butter specialist Van de Koe have joined forces. The international cheese company plans to create added value from its cream streams. For Cono, this is an important step in strengthening its position ...

Aliga: from pioneering to scaling up patented white algae

14 September 2026

After the rapid rise of alternative proteins, the market has entered calmer waters. The focus is shifting from protein alone to ingredients with broader nutritional value. Aliga Netherlands sees significant opportunities...