Protein transition

Millions more in subsidies for meat and dairy advertising

The subsidies for advertising campaigns within the European food sector reveal a notable shift towards animal products, as shown by the most recent funding round of the European Union. Nearly half of the total budget of ..

First area pilot on plant proteins launched

27 January 2023

The North Brabant municipality of Altena is the scene of the first Dutch area pilot on plant-based proteins. Interventions are being tested at supermarkets, schools and restaurants to encourage local people to make the p...

Safe preservation of meat and meat substitutes without nitrite

17 January 2023

The technologists of TOP bv from Wageningen have licensed a patent on a process that prevents the growth of the ‘botulism bacteria’ Clostridium botulinum in meat, meat substitute and hybride products without having to us...

Beans & Fermentation: a winning combination?

17 January 2023

The 'Further with protein-rich crops from nearby' project delves into the potential of fermentation, for processing protein-rich crops from the Netherlands. A regional project to process and market locally grown beans vi...

Schouten Europe introduces vegetable fish fillets

16 January 2023

Substitutes for fish are booming. The number of introductions in supermarkets in Western Europe has grown exponentially in the last two years. This is why Schouten Europe is introducing a vegetable fish fillet in January...

Alternative proteins constitute a quarter of all food by 2040

16 January 2023

At least a quarter of all food could be produced from alternative proteins by 2040. This was one of the findings of a survey commissioned by machinery and plant manufacturer GEA of 1,000 chefs in eleven countries. These ...

EU approves new plant-based protein

06 January 2023

The European Commission has granted Novel Food status to two of MycoTechnology’s innovative and highly functional natural plant protein ingredients. FermentIQ™ ingredients are produced using a patented mycelial fermentat...

Soil bacteria produce proteins from carbon dioxide

27 December 2022

The soil bacterium Cupriavidus necator can grow on a mixture of carbon dioxide, oxygen, and hydrogen can be persuaded to produce various useful products, such as amino acids, milk proteins, and building blocks for pharma...

Sales of meat and dairy substitutes could double by 2030

16 December 2022

After several years of robust growth, sales of meat and dairy substitutes through the supermarket channel are stagnating this year. For further growth, there are opportunities for producers in terms of innovation, econom...

Low nutritional quality in vegan meat big problem

12 December 2022

There are many challenges regarding the nutritional value of meat substitutes. A study from Chalmers now shows that many of the meat substitutes sold in Sweden claim a high content of iron – but in a form that cannot be ...

Rabobank: Animal protein companies face an inflection point

07 December 2022

Animal protein companies face an inflection point with a need to respond to structural changes in the market even with production levels and prices likely to remain elevated next year, according to Rabobank Producers ...

Cosun introduces new meat substitute ingredient

05 December 2022

Cosun Beet Company introduces a new innovative and functional ingredient for meat substitutes: Fidesse®, the only raw material of this 100% vegetable product is Dutch sugar beet pulp. Sugar beet pulp is a side stream ...

WUR: We should not replace meat but reduce it

30 November 2022

The shift to consuming more plant-based protein is an essential aspect of the protein transition. “The responsibility lies not just with the individual consumer, and the solution lies not just in innovative food products...

WUR: Farmed insects fit in the food system

26 October 2022

Edible insects can use the organic residual streams from agriculture and the food sector and make new food or feed from them. In this way they may make food systems more sustainable. Alejandro Parodi studied how sustaina...

Foodvalley helps frontrunners in food transition

17 October 2022

Every intermediate step in the transition to a different food system is one, is the motto at Foodvalley. Thanks in part to an impressive network and the ability to join forces across sectors, CEO Marjolein Brasz and her ...

Eating plant-based: We want to, but we don't

11 October 2022

Dutch people are open to replacing dairy, meat and eggs with plant-based alternatives, but their behaviour does not always show it. So in this case too, wanting is not automatically doing, according to the Agrifood Monit...