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Hybrid yogurt of cow's milk and plant-based dairy

Students from the Food Technology program at van hall larenstein have developed a new hybrid yogurt, consisting of a blend of cow's milk and plant-based dairy. Hilde Slaghuis, Anke Vos, and Mohammad Noman were assigned t..

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The Netherlands: pioneer in the protein transition

13 September 2021

Halving animal consumption by 2040, that is the ambition of ProVeg Nederland in cooperation with LIVEKINDLY Collective, which has seven brands of meat substitutes and a global media platform. Veerle Vrindts of ProVeg Ned...

New protein options; where do we stand?

13 September 2021

The consumption of meat alternatives is increasing rapidly and sales value in the Netherlands is also growing. In the past two years by as much as 50% (Nielsen). Where are the opportunities? What are the challenges? We d...

Complex food company thrives on standardisation

13 September 2021

For a complex production company with a continuous flow of new food concepts, products and customers, an automation system for the control of information flows is extremely important. The Future Food Group found assuranc...

Zweistra on the way to a clean label

13 September 2021

Butcher Zweistra is testing a whole new vegan-blend for his product range. Like many other food producers, he wants a clean label for his products. Natural additives can make an important contribution to this.  K...

Pieter Vos: people don't trust anything they don't know

13 September 2021

Every culture has its own customs; food cultures differ too. Worldwide, the differences are enormous at first sight. Yet everywhere, the ingredients seem to provide enough nutrients, vitamins and minerals for a healthy l...

A tasty vegan cheese

13 September 2021

Is it possible to make a tasty vegan cheese? It seems that the biggest hurdles have been overcome. The first vegan cheese products with natural flavours will be on the market this month.  Last year, a number of c...

Mindyourmeat; Product development with passion

13 September 2021

On October 4th, Leo van Etten, owner of 'De Nieuwe Slager', will start a new company specialised in meat substitutes for chefs and butchers. Pieter de Ruijter, commercial manager DEGENS (the butcher's branch of SOLINA-GR...

Sustainability: 5 key pillars you need to respond to

30 August 2021

Developments in the food sector are rapid. Consumers are changing, which has consequences for production and distribution. At the same time, the chain must become more sustainable and innovation is not standing still. Cu...

Cargill and AeroFarms research vertical cocoa production

17 August 2021

As part of ongoing efforts to build a more resilient and sustainable cocoa sector, Cargill has entered a multi-year research agreement with vertical farming pioneer and leader AeroFarms aimed at improving cocoa bean yiel...

Food100 of 2021 announced

16 August 2021

Every year, Food100 proudly presents 100 established leaders and up-and-coming talents who work hard every day for better and fairer food and drink for all. This is the list of the progressive and promising food changers...

Money for research and development of circular innovations

16 June 2021

Research and development of innovations for the circular economy will get a boost with the new TSE Industry: Circular Economy grant. The scheme focuses on new products, services and processes. The innovations must lead t...

Machine builder TAP with world class reputation

14 June 2021

Tap Machinebouw has been designing, building and maintaining machines for the food industry for 55 years. With great dedication, because the machines are sold all over the world. With the move to new premises in Zoeterme...

First Dutch 100% plant-based cheese launched

20 May 2021

Know how since 1936, no cow since 2020. This is the pay-off for the recently launched vegetarian brand WildWestLand. Dutch cheese makers Westland Kaas, known for Maaslander and Old Amsterdam, started the brand together w...

9 startups are ready to rock the food industry

16 April 2021

Nine pioneering companies from Mexico, Chile, India, and across Europe comprise the sixth cohort of the world’s leading incubator of plant-based and cultured food startups. This latest round of the accelerator program...

VanDrie Group opens research centre

01 April 2021

The VanDrie Group is expanding its innovation capacity with a brand new 'Drieveld' research centre in Uddel, Gelderland. The purpose of this research centre is to help the VanDrie Group's Research & Development (R&am...