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 ..

Week Without Meat & Dairy more impactful than ever

12 May 2022

1 in 5 Dutch people (19%) took part in the fifth edition of the National Week Without Meat & Dairy 2022. This is the highest number of participants since the start of the annual campaign in 2018. New this year was th...

Protein transition: lack of focus on equity

10 May 2022

Protein transition is not just about eating less meat. It is also about equal distribution around the world. ‘Right now the focus on equitability is missing’, says Stacy Pyett, Program Manager Proteins for Life. Pyett...

GEA's first mobile test centre for New Food

01 May 2022

Do you want to generate proof-of-concept without investing in your own pilot plant? This is now possible with the complete, mobile and modular industrial test units from GEA. For testing various products in cultivation a...

ValuSect helps 18 SMEs with insect production

25 April 2022

The ValuSect consortium is glad to announce the attribution of €460.000 worth of services to 18 SMEs to boost their edible insect business. The selected SMEs will get help from our expert partners to develop their innova...

DP&S is 'Futureproof' in every aspect

21 April 2022

Dutch Protein & Services (DP&S) is all set for the sustainable market of the future. The Dutch family business has been a reliable name in the food industry for more than 50 years, as a supplier of total solution...

Government sets aside 60 million euros for cultured meat and dairy

19 April 2022

The Dutch government has announced that it will reserve 60 million euros for education, research and upscaling in the field of cultured meat and dairy (cellular agriculture). The aim is to further develop the Dutch cultu...

UMC Utrecht does allergy tests with novel foods

19 April 2022

UMC Utrecht will coordinate an international study that will develop methods to assess the allergic potential of so-called "novel foods" (such as insect burgers). The food allergy research project is called 'Allergenicit...

EC rejects proposal to promote European plant-based food

15 April 2022

The European Commission (EC) is again allocating €38.1 million to the promotion of animal products under the scheme for information provision and promotion for agricultural products. The Green Protein Alliance (GPA) subm...

Price gap meat and meat substitutes is shrinking

12 April 2022

The price differences between animal and vegetable products are becoming smaller. Some vegetable products are even cheaper than their animal counterparts. This appears from research by Questionmark on behalf of ProVeg. I...

36% of the Dutch eat meat substitutes every week

22 March 2022

The level of meat consumption continues to decline. One in three Dutch people (35%) say they eat less meat now than they did 12 months ago. Familiarity with meat substitutes remains extremely high, with 94% of the Dutch ...

Vivera launches vegetable salmon fillet

02 March 2022

Vivera launches 'the first tasty vegetable salmon fillet in Europe'. The fillet has a fatty bite and falls apart like a real salmon due to its flaky structure. By introducing the fish substitute, Vivera wants to offer a ...

Third insect approved as food

14 February 2022

On 10 February 2022, the European Commission has authorised the placing on the market of a third insect, Acheta domesticus (house cricket), as a food. The term ‘house cricket’ refers to the adult of Acheta domesticus,...

TOP-BV invests in a vegan egg alternative

11 February 2022

Protein transition and veganism are here to stay. Therefore TOP-BV is investing in the coming period in the development of ingredients, products and systems to create a vegan alternative to the egg. The expectation is to...

3D printed protein paste mimics animal fat

10 February 2022

In the search for the perfect vegetarian burger or steak, fat plays a major role. The animal fat in meat has a certain creaminess and mouth feel that seems difficult to replace. Researchers at Wageningen University &...

Edwin Bark: "The sweetspot lies with diehard carnivores"

07 February 2022

It has been done: making vegetable meat with the structure of a bavette, including blood, fat and muscle tissue. If you want to taste the vegan steak from the Israeli start-up Redefine Meat, you still have to go to a top...