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Book presentation The Future of FOOD

In a setting that breathes innovation and future thinking, we proudly presented our book The Future of FOOD. Hosted by Koppert Cress, we gathered with our OSV network to not only hand over the first copy of the book, but..

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Archive Archive

Supermarkets achieve significant energy savings

28 October 2021

Saving energy and reducing CO2 emissions has been at the top of the supermarket sector's agenda for years. And efforts to reduce energy consumption have borne fruit. In the period 2010-2020, an efficiency rate of 23.6 pe...

Major growth in number of food companies

26 October 2021

In the first nine months of this year the number of companies in the food industry rose by 11.7 percent to a total of 6,865. During this period 720 companies were added. The absolute growth in this period was strongest i...

Juicier and healthier vegan meat due to heated soya-protein

25 October 2021

The production industry uses a standard method to extract proteins from soybeans. PhD student Yu Peng from Wageningen University altered this industrial process, making vegetarian meat juicier and healthier. Juicy veg...

Nutreco and Mosa Meat to lower costs of cultivated meat

25 October 2021

Nutreco and Mosa Meat announce on 21 October that the European REACT-EU recovery assistance programme awards their joint ‘Feed for Meat’ project with a grant of almost EUR 2M to advance cellular agriculture and bring cul...

UK food allergy labelling laws tightened

21 October 2021

Since 1 October, the UK Food Information Amendment, better known as Natasha's Law, has been in force, requiring the labelling of pre-packaged food for immediate sale to include a full list of ingredients with the 14 most...

Adding value to waste from onion processing

21 October 2021

Onion growers and the processing industry, together with colleges Inholland and Van Hall Larenstein, have developed a process to add value to the large amount of residual flow generated by onion cultivation and processin...

EU Parliament supports Farm to Fork strategy

20 October 2021

Healthier food for consumers, a fairer income for farmers and less impact from the food industry on the environment. This is what the European Parliament wants to achieve in the coming years by embracing the so-called 'F...

Opposition Farm to Fork strategy

20 October 2021

As part of its Green Deal Roadmap, the EU Commission has launched the Farm to Fork (F2F) and Biodiversity (BD) Strategies to cope with the environmental and climate challenges. In recent months, several key reports and s...

Food prices rise due to high gas price

19 October 2021

Businesses are suffering from the sharp rise in gas and electricity tariffs. Companies that pay variable energy tariffs are directly affected by the sharp increase in tariffs. Especially companies that use a lot of energ...

Supermarkets take major strides in ICSR

19 October 2021

Three years after the international corporate social responsibility (ICSR) Food Covenant was signed, supermarkets affiliated to the CBL are well on their way to implementing their policies in full compliance with the OEC...

Innovative cucumber growers

15 October 2021

Innovative cucumber growers provide cucumbers from their own land all year round, thus making the market less dependent on imports from Southern Europe. They are participating in a research programme to develop the optim...

Vital food sector even after turbulent corona year

14 October 2021

The food industry remains a stable factor for the Dutch economy. This is despite the fact that the Brexit and the corona pandemic made 2020 an unprecedented turbulent year.This is evident from the Food Industry Monitor 2...

New sensors improve the quality of fresh produce

14 October 2021

To truly improve the quality of fresh produce and reduce food waste, you need real-time access to supply conditions and product information at every stage of the supply and production chain. But how do you achieve this? ...

Experts wanted for plant-based foods standards committee

14 October 2021

Following an initiative by NEN, the ISO working group 'Plant-based Foods' was recently established. With the development of a new standard, the working group wants to offer clarity to what consumers and food-produci...

Fermentation can improve taste of plant-based proteins

14 October 2021

A new research project, partly funded by the Dutch government’s Top Sector Agri & Food initiative, aims to develop new fermentation processes to improve the quality and flavour of plant-based proteins.  Plant...