Protein transition

Packaging: sustainable versus political gain

The European Commission is 'through with it': the EU's packaging waste policy has failed. That is why the EU is intervening with new legislation. Which is SO detailed that it is going to have a lot of impact on the food ..

RIVM: The Dutch eat a lot less red and processed meat

13 February 2023

The Dutch eat more vegetable products such as fruit and vegetables, unsalted nuts and legumes and less red and processed meat. We also drink fewer sugary drinks. This is according to the new Food Consumption Survey (VCP)...

How to make insect food mainstream?

09 February 2023

How do consumers react to insect food? And can their opinion change if there is more awareness of its sustainable and circular benefits? Wageningen University & Research conducted research into it. The study consi...

Meat substitutes based on protein from grass

07 February 2023

Using protein from grass to develop meat substitutes. That is the goal of the cooperation between Schouten Europe and Grassa. Grass protein is a suitable alternative to soy, an ingredient now often used in meat substitut...

Beans in bread: a revolutionary idea?

31 January 2023

Researchers and chefs at the University of Reading aim to encourage British consumers and food producers to switch to bread containing faba beans (commonly known as broad beans), making it healthier and less damaging to ...

No cricket flour in your food for now

30 January 2023

The European Union has authorised the use of some insects in food. In doing so, if a product contains insects, it must be clearly stated on the label. But the chances of you coming across products containing insects righ...

Alternative proteins a key to rapid decarbonisation

30 January 2023

Alternative proteins are one of three ‘super-leverage points’ that could help the world to rapidly decarbonise, a report presented at the end of January 2023 at the World Economic Forum in Davos, Switzerland states. T...

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 ...