Innovation
Ondernemers sociëteit voedingsindustrie
B2B Communications
Wallbrink Crossmedia
Check this out

Product quality: the next phase of the protein transition

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..

Read more

Shortlinks

Archive Archive

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...

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...

Omnomyco ‘Chicken of the Woods’: no fake meat or mega-factory

14 September 2026

Omnomyco wants to shake up the protein transition. Not with heavily processed meat substitutes, but by domesticating a unique mushroom. The idea did not originate in a corporate R&D lab, but around a student table in Wag...

Niverplast: 300+ employees without management layers

04 September 2026

No managers, more than 300 employees Some company visits stay with you and remain a topic of conversation long afterwards. Our visit to Niverplast on 1 September was one of them. Not just because of the technology or ...

Most new NGT rules to take effect in 2028

26 August 2026

The European regulation on New Genomic Techniques has officially entered into force. This gives plant breeders greater scope to develop new varieties. Crops can therefore be adapted more quickly to drought and plant dise...

Tenth Food100 list puts lasting impact first

24 August 2026

For the tenth time, one hundred Dutch food changemakers have earned a place on the Food100 list. This anniversary edition highlights professionals driving positive change throughout the food supply chain. Good ideas matt...

New plant-based plastic offers opportunities for food sector

23 July 2026

Biobased plastics are advancing rapidly, but practical use remains challenging. A material must be strong, resist moisture and break down after use. Researchers from Wageningen, Amsterdam and China have now taken a new s...

HAK adds extra fiber to classic applesauce

21 July 2026

HAK is expanding its range with Appelmoes Vezelrijk. The new variety contains additional plant-based fiber and no added sugar. It responds to growing interest in fiber-rich foods. HAK is also introducing fruit pouches an...

Netherlands risks losing its leading position in foodtech

09 July 2026

Foodvalley and a broad coalition of companies are sounding the alarm. Without swift action, the Netherlands will lose its strong position in food technology to foreign competitors. The sector is therefore urgently callin...