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Three in five Dutch people ready for cultivated meat

Recent research from Good Food Institute Europe reveals that three out of five Dutch people are willing to try cultivated meat. This innovative solution, produced in cultivation facilities, has the potential to make the ..

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Archive Archive

TLR newcomer to Dutch Fresh Port

12 September 2022

Is that organic tomato really organic? Do these strawberries, raspberries or berries carry the hepatitis-A virus or norovirus, or is a full pesticide screening with retail specification required? Questions that TLR, newc...

Column Saskia Stender: 'I can't take it anymore'

12 September 2022

To be honest, summer is the most dangerous period of the year. In terms of staff, that is. I hear people around me getting burnt out more and more often. It may sound like a trendy word, but it's certainly food for thoug...

Packaging is the new raw material

09 September 2022

Whether we like it or not, very strict laws and regulations are coming our way in the field of packaging. We find ourselves in the calm before the storm. Warning: DO NOT READ THIS ARTICLE if you are a fan of short-sighte...

HAS University College becomes HAS Green Academy

08 September 2022

HAS University of Applied Sciences is celebrating its 75th anniversary this year. Since 1947 the institution has grown from a higher agricultural school into a versatile university of applied sciences where students and ...

4 out of 10 Belgian food companies in danger zone

08 September 2022

For 2 out of 3 Belgian food companies, the financial warning lights have gone on in recent months, and 4 out of 10 companies are even at risk of going under when faced with a new economic blow. These are the worrying con...

Food 13.1 percent more expensive in August

07 September 2022

Foodstuffs were 13.1 percent more expensive in August 2022 than in the same month last year. In July, the year-on-year price increase was 12.3 percent. Pasta products in particular contributed to this development, accord...

A veggie burger out of the printer

07 September 2022

Researchers at WUR have developed a process for printing a vegetarian burger. The burger is made up of spaghetti-like threads of protein. In the process hall of the Axis campus building stands a Burger Extrusion Print...

NVWA pleads for structural changes in the fish chain

07 September 2022

Structural changes are necessary to make the fish chain in the Netherlands sustainable and future-proof. This is evident from the analysis 'De Visketen in Beeld' (The Fish Chain in view). In it, the Dutch Food and Consum...

Effective energy savings in steam production

06 September 2022

How do you save energy in the production process? As much as 75% of the potential energy savings in the industrial sector are related to steam installations and engines. This is partly because steam is a very common ener...

FAO: food price index down 1.9% in August

06 September 2022

The Food Price Index of the United Nations Food and Agriculture Organisation (FAO) fell by 1.9% in August compared to July. It is the fifth consecutive month that the average index has fallen. The index was still 7.9% hi...

Consumer price awareness increases dramatically

06 September 2022

The pursuit of a healthier diet is on the wane now that the threat of COVID-19 has been temporarily averted. There is more carefree enjoyment of food. But price awareness has increased dramatically. Six out of ten consum...

New lactic acid bacteria change plant-based foods

05 September 2022

A new type of lactic acid bacteria, developed by researchers at DTU (Technical University of Denmark), can form natural butter flavor when grown in plant-based drinks such as soy and oat milk. Now researchers from DTU...

First national ZERO Food Waste challenge launched

05 September 2022

HAS University of Applied Sciences and a number of partners are organising the first national ZERO Food Waste Challenge. The challenge will start on 13 September 2022. The aim of the ZERO Food Waste Challenge is to ra...

NTU develops fungi-based food product

02 September 2022

Scientists from Nanyang Technological University, Singapore (NTU Singapore) have developed a technique to cultivate a fungi-based food product that could serve as a healthier, better tasting, and greener alternative to p...

The 100 most important food changers of 2022

31 August 2022

For the sixth time, Food100 presents the list of the 100 most important Dutch food changers of the moment.  Dialogue within the food chain Sharing knowledge and connecting is more important than ever. It is no...