Protein transition

Plant-based eating: half of Dutch people need help

Swapping ground meat for lentils, or cow’s milk for a plant-based alternative. Through small swaps like these, Wissel ’ns Wat! aims to encourage Dutch people to eat plant-based foods more often. The approach focuses on o..

Call on Dutch government to support more plant-based food

14 September 2026

A broad coalition from across the Dutch food and agricultural system is calling on the government to take action. The parties are asking for an Action Plan for More Plant-Based Food. The plan should encourage the product...

European protein autonomy faces economic limits

10 September 2026

Europe wants to reduce its dependence on imported soy. Expanding the cultivation of legumes appears to be a logical solution. However, new research shows that achieving self-sufficiency remains difficult. Economic incent...

Meat & Minds Summit: the future of meat processing

03 September 2026

From October 27 to 29, MULTIVAC, TVI and Handtmann will host the Meat & Minds Summit. The event focuses on the future of the meat and protein industry. Experts will discuss current developments, new technologies and ...

High-protein soups: HAK and XXL Nutrition team up

19 August 2026

High-protein products are gaining a more prominent place in the mainstream food market. HAK and XXL Nutrition are responding with two meal-sized soups. The brands combine HAK’s vegetables and legumes with XXL Nutrition’s...

Plant-based groceries up to 30 percent cheaper

18 August 2026

Choosing plant-based products is increasingly saving shoppers money at checkout. At all nine supermarkets surveyed, plant-based staples cost less than comparable animal-based products. The average price difference is 18 ...

Livekindly plans to acquire Dalco Food from Hilton

06 August 2026

Dalco Food is set to become part of Livekindly Collective. The company is acquiring the Dutch producer from Hilton Food Group. This will give the established vegan and vegetarian product manufacturer a new owner. Dalco o...

Is more protein always better?

03 August 2026

High-protein products are becoming increasingly common in supermarkets. In the United States, 61 percent of consumers increased their protein intake in 2024. In 2019, that figure was 48 percent. Manufacturers responded b...

Dutch-grown quinoa heads to supermarket shelves

29 July 2026

Starting in August, Jumbo will sell quinoa grown in the Netherlands. The product will appear under its private label in stores. GreenFood50 supplies the quinoa, which is produced by Dutch growers. Jumbo has made a multi-...

How do you reach the flexitarian with plant-based innovations?

08 July 2026

How do you successfully expand plant-based market share to the flexitarian? Project PLENTY is sharing its initial findings on the buying behavior of this target group. With these results, HAS green academy and Hogeschool...

Flavor first: A roll with a purpose

29 June 2026

A sausage roll, but different. Lighter, just as flavorful, and built on an unexpected foundation. With their Zwamcijsje and Baasbroodje, Mendelt Tillema and Rick Houtepen show that change can sometimes start with somethi...

Schouten Europe acquires Bobeldijk Food Group

24 June 2026

Schouten Europe, producer of plant-based meat and fish alternatives, is acquiring fellow industry player Bobeldijk Food Group from Deventer. With the acquisition, the family-owned company is expanding its production capa...

When will cultivated meat find its place in the food chain?

19 June 2026

Cultivated meat is seen as a potential link in the protein transition. Researchers, start-ups, and agricultural entrepreneurs are working on applications that could eventually become part of the food chain. Interest is g...

Foodvalley updates guide for food product reformulation

17 June 2026

Developing a healthier product without compromising on taste or texture remains a challenge. To support companies in that effort, Foodvalley has released an updated edition of the Practical Guide for Reformulation and In...

Caterers make no progress in protein transition

16 June 2026

Dutch contract caterers have voiced their support in recent years for shifting toward more plant-based and fewer animal-based proteins in their offerings. In doing so, they aim to contribute to climate goals and a more s...

Consumers increasingly view bread as a protein source

15 June 2026

More and more consumers recognize bread as a source of plant-based protein. This is according to consumer research conducted by Profacts in March 2026 on behalf of the Nederlands Bakkerij Centrum (NBC). At the same time,...