Protein transition
Ondernemers sociëteit voedingsindustrie
B2B Communications
Wallbrink Crossmedia
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Posters Meat, Fish, Fruit and Vegetables and Dairy

Through the trade magazine Voedingsindustrie we distribute the poster MEAT, FISH, FRUIT & VEGETABLES and DAIRY.  These posters show the structure of various processing industries. Due to high demand, they are al..

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Archive Archive

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...

Product quality: the next phase of the protein transition

14 September 2026

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...

Manon Houben: Proteins are more than the sum of their parts

14 September 2026

Proteins are receiving a great deal of attention. They are essential for muscle development, recovery and numerous other bodily functions. In the debate, the focus is mainly on ‘protein’, but ultimately it is the buildin...

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...

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...

Column Saskia Stender: Done with replacing

14 September 2026

Finally. The hype is over! Not the meat substitute itself, but the frenzy surrounding it. As far as I’m concerned, it was about time. Why make products that look like a hamburger, sausage or chicken, only to then explain...

Plant-based burgers: how do you control texture and flavour?

14 September 2026

Making a high-quality meat substitute that also tastes good is not easy. The fact that these substitutes are also trying to replicate an entirely different product category makes the challenge even more complex. The i...

Call on Dutch government to support more plant-based food

14 September 2026

A broad coalition from across the Dutch food and agricultural system is calling on the government to take action. The parties are asking for an Action Plan for More Plant-Based Food. The plan should encourage the product...

European protein autonomy faces economic limits

10 September 2026

Europe wants to reduce its dependence on imported soy. Expanding the cultivation of legumes appears to be a logical solution. However, new research shows that achieving self-sufficiency remains difficult. Economic incent...

Meat & Minds Summit: the future of meat processing

03 September 2026

From October 27 to 29, MULTIVAC, TVI and Handtmann will host the Meat & Minds Summit. The event focuses on the future of the meat and protein industry. Experts will discuss current developments, new technologies and ...

High-protein soups: HAK and XXL Nutrition team up

19 August 2026

High-protein products are gaining a more prominent place in the mainstream food market. HAK and XXL Nutrition are responding with two meal-sized soups. The brands combine HAK’s vegetables and legumes with XXL Nutrition’s...

Plant-based groceries up to 30 percent cheaper

18 August 2026

Choosing plant-based products is increasingly saving shoppers money at checkout. At all nine supermarkets surveyed, plant-based staples cost less than comparable animal-based products. The average price difference is 18 ...