Protein transition
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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

Taking a closer look at the protein hype: is it really necessary?

26 May 2025

Protein water, high-protein puddings and fortified dairy – the range of protein-packed products on supermarket shelves is expanding rapidly. But anyone who thinks all those extra grams are truly needed may want to think ...

Foodservice quietly shifts toward plant-based

26 May 2025

There’s a quiet transformation happening in the foodservice sector. Butter, cream, mayonnaise? They’re gradually disappearing from the kitchens of caterers and fast-service providers. In their place: plant-based alternat...

AI model aims to improve plant-based texture

26 May 2025

The taste of plant-based alternatives often falls short. Texture in particular proves problematic for consumers, according to researchers at Wageningen University & Research. With a $50,000 grant from the Bezos Earth...

Five French companies launch InterVeg coalition

22 May 2025

France is now home to a coalition for plant-based food. Five industry players have established InterVeg, aiming to steer policy, consumers and the sector as a whole towards sustainable proteins. Hari&Co, Accro, Hap...

Seagrass bread as a future-proof food source

19 May 2025

As sea levels continue to rise, agricultural land across the globe is coming under pressure. But where land disappears, a new type of crop could take root: seagrass. Environmental scientist Marieke van Katwijk sees poten...

Farm Dairy and PlanetDairy launch dairy blend

16 May 2025

One produces private label dairy in the Netherlands, the other is making strides with plant-based cheese in Scandinavia. Now, Farm Dairy and PlanetDairy are taking the next step together: a new dairy blend in which milk ...

The Future of Food 2025

12 May 2025

Before food ends up on our plates, it goes through a long and complex journey — and that journey is changing rapidly. Will the “Ozempic-isation” of society continue until obesity is a thing of the past? Will each city ha...

Column Saskia Stender: Another certificate? Yes, for AI

12 May 2025

The smell of freshly baked cookies still lingers in the factory when we’re informed that yet another certificate is required. As if HACCP, BRC, and IFS weren’t enough already. Now there’s one more that you can’t ignore: ...

Beyond Meat revenue drops as it secures 100 million funding

12 May 2025

Beyond Meat zag zijn omzet in het eerste kwartaal van 2025 dalen met 9,1% tot $68,7 miljoen. De brutowinst was negatief: een verlies van $1,1 miljoen tegenover een winst van $3,7 miljoen in dezelfde periode vorig jaar. D...

Replicating milk fat using plant-based lipid droplets

09 May 2025

Plant-based dairy alternatives with improved mouthfeel and texture are the focus of HARMOny, one of six research projects launching in April 2025 under the Dutch Research Council's (NWO) Open Technology Programme. The in...

Jumbo and WUR aim to accelerate plant-based eating habits

01 May 2025

Six companies, including Jumbo, HAK, and Alpro, are joining forces with Wageningen University & Research (WUR) to examine how consumers can be encouraged to choose plant-based proteins more often while shopping. The ...

EU approves fermented rapeseed cake as a novel food

29 April 2025

A by-product that was previously off-limits for use in food is now finding its way onto the plate. FERM FOOD ApS is the first company in the EU to receive approval to use fermented rapeseed cake as a food ingredient. The...

Lekker Lupine finds partner in Van der Westen

16 April 2025

Lekker Lupine has entered into a partnership with Van der Westen organic family bakery. The bakery will start working with organic lupin flour sourced from Dutch soil, with potential expansion to other products. This col...

BENEO opens facility for fava bean processing

16 April 2025

With the opening of a new facility in Obrigheim, BENEO strengthens its position in the market for plant-based ingredients. At the German site, locally grown fava beans are processed into high-quality raw materials for bo...

Handtmann and Marlow showcase power mycoprotein

14 April 2025

Forty years ago, consumers got their first taste of it: Quorn, made from mycoprotein. The protein-rich ingredient is supplied by Marlow Ingredients, which is now bringing this versatile base material to the global market...