Protein transition

Boermarke expands plant-based range to Foodservice

Boermarke, known for its dairy products, made a significant shift in mid-2023 by fully transitioning to plant-based alternatives. This decision has proven successful, with their plant-based yogurt, cheese, and ice cream ..

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...

Fungi take over the food industry

29 August 2022

A retail report by product discovery and purchasing platform RangeMe has explored CPG (Consumer Packaged Goods) trends in the second quarter of 2022. A key finding is that demand for mushrooms is rapidly increasing. The ...

Fonterra and DSM join forces on precision fermentation

26 August 2022

Fonterra and Royal DSM are establishing a new start-up company to accelerate the development and commercialisation of fermentation-derived proteins with dairy-like properties. The new start-up company will enable the ...

From fruit stones to tasty food

19 August 2022

Kern Tec GmbH has developed a range of technologies that turn the fruit stones that normally end up in the rubbish into tasty food. More than half a million tonnes of apricot, cherry, plum and peach stones are thrown awa...

Plant-based meat now cheaper on average than meat

15 August 2022

Meat, dairy products, vegetables, fruit, bread, petrol… everything has become more expensive due to inflation and high raw material prices. Everything, except plant-based meat alternatives. While meat prices have incr...

Research into usable side streams for insect cultivation

28 July 2022

An alliance of insect breeders, consultancies, natural capital managers and an animal feed manufacturer will be investigating low-value side streams. These raw materials can be processed into substrate: the nutrient basi...

The Dutch are willing to eat more insects

26 July 2022

Dutch people are very open to the idea of eating more insects. 1 out of 5 Dutch people (21%) have already eaten insects or insect-based food. This is shown in research commissioned by Ÿnsect. When the advantages in te...

Cosun opens Nutrition Center for plant-based food

22 July 2022

On 20 July 2022, the Cosun Nutrition Center officially opened as a knowledge center on nutritional science for plant-based food products from cooperative agrofood organisation Royal Cosun. The Cosun Nutrition Center is d...

Meatable reveals sausage made of cultured pork

21 July 2022

Meatable revealed images of its pork sausage for the first time. The cultivated sausage is the first product of Meatable which aims to create real meat that can serve the planet’s growing appetite without harming the env...

Bel and Superbrewed Food are entering a collaboration

18 July 2022

Bel Group and Superbrewed Food announce an exclusive strategic collaboration. This was negotiated by Bel Ventures as part of the Group’s strategy to pioneer the development of dairy and plant-based food innovations to me...

Cooperation Max & Bien and Vandersterre

08 July 2022

Vandersterre is going to cooperate with Max & Bien; the vegetarian alternative for cheese. The cooperation will give Max & Bien the opportunity to market the brand more widely. This way, consumers both in the Net...

The province of Gelderland is working on local protein

07 July 2022

Lupin, field beans and Nederquinoa contain a lot of protein and fit in with the goal of eating more vegetable protein and less animal protein. The crops are perfectly suited to cultivation in the Netherlands. That is why...

The world can be fed with only plant-based food

23 June 2022

Sufficient plant proteins are produced in the world to feed todays world's population, says Dr. Stacy Pyett, Program Manager Proteins for Life at WUR. She investigates the protein transition, which includes a shift to a ...

Mycorena and Tetra Pak open alternative protein plant

21 June 2022

Tetra Pak collaborates with Mycorena to build a greenfield production facility for fungi fermentation towards alternative protein-based food applications. The new plant, located in Falkenberg, Sweden, will produce a me...

WUR obtains Rubisco protein from tomato leaf

20 June 2022

Researchers from Wageningen are the first in the world to have succeeded in extracting the high-quality Rubisco protein from tomato leaf, an important residual flow in greenhouse horticulture. The method they used is sim...