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Grant to upscale seaweed production and application

Researchers at Wageningen Economic Research are part of a consortium that has been awarded a prestigious €9 million Horizon Europe grant to upscale seaweed production and market applications across Europe. The consort..

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Smart biosensor detects bacteria

15 June 2022

How do you ensure that the risk of contamination of your smoothie is as minimal as possible? This was one of the reasons for startup Alberts to participate in research into the development of a biosensor with which food ...

Espera wins FT Meat Technology Award 2022

14 June 2022

At IFFA 2022 Espera won the Meat Technology Award in the Digitalisation/Process Control category with its digital machine platform 'THINK4INDUSTRY CARE'. This unique digital platform enables a production team to overs...

NoPalm Ingredients wins Rabo Sustainable Innovation Award 2022

20 May 2022

This year's Rabo Sustainable Innovation Award (RDI) 2022 in the food transition category went to NoPalm Ingredients, a sustainable alternative to palm oil. Rabobank rewarded the winner with a EUR 20,000 prize and partici...

Recyclable barrier packaging now a reality

16 May 2022

The food chain is facing major packaging challenges and is looking for more sustainable solutions. For example, for a new material with the same good properties as laminated versions, but which is recyclable.  Wh...

BEAT 'M All Slicer by Sleegers Technique starts a revolution

16 May 2022

The Beatle, the car with rounded shapes is known worldwide. Will the new Beat 'm All Slicer achieve the same fame? That is the aim of inventor Huub Sleegers. A road that took ten years, but became truth at LaBoucherie an...

DP&S is 'Futureproof' in every respect

21 April 2022

Dutch Protein & Services (DP&S) is all set for the sustainable market of the future. The Dutch family business has been a reliable name in the food industry for more than 50 years, as a supplier of total solution...

Government sets aside 60 million euros for cultured meat and dairy

19 April 2022

The Dutch government has announced that it will reserve 60 million euros for education, research and upscaling in the field of cultured meat and dairy (cellular agriculture). The aim is to further develop the Dutch cultu...

Hanneke Faber: 'Without robotics, we can't feed the world'

11 April 2022

Unilever's Foods Innovation Centre in Wageningen 'Hive', opened its doors at the end of 2019. As Hive strives for openness and transparency, the idea was to host many stakeholders and interested parties from the start, b...

The challenges of product innovation

11 April 2022

Change is not easy, innovation is always a challenge. It's far from easy. Yet that is precisely the world that food technologists and food designers dive into every day. The demands are great: food has to be more sustain...

Column Pieter Vos: Incorrect vision in Lean Management?

11 April 2022

In product improvement, you add value to your product. You focus on what your customers consider really important. That is the exact thing you are going to realise. You improve and control, because you strive for perfect...

3D food printing comes of age

11 April 2022

Experiments with 3D food printing have been going on for years in the catering and food industries. This is paying off. The technique finally seems to fulfil its promise. However, the development of suitable pastes and i...

Column Saskia Stender: Innovation or invention

11 April 2022

Recently, the term 'innovation' has been used more and more often. It is becoming as meaningless a term as 'sustainable'. Which is also used excessively. And sometimes companies completely miss the mark, when I read abou...

Subsidy for energy and climate innovation from April

03 March 2022

There are plenty of opportunities for subsidies for energy and climate innovation in the coming months. Four schemes are expected to open in early April for entrepreneurs, scientists and knowledge institutions. For finan...

Vivera launches vegetable salmon fillet

02 March 2022

Vivera launches 'the first tasty vegetable salmon fillet in Europe'. The fillet has a fatty bite and falls apart like a real salmon due to its flaky structure. By introducing the fish substitute, Vivera wants to offer a ...

Bakery Sweets Center makes bread spread from returned bread

22 February 2022

Every year, a lot of bread is returned. We are talking about thousands of tonnes of product. The bread is reprocessed for the cattle feed industry. But how nice would it be if the bread that was fresh on the shelves yest...