Protein transition
Ondernemers sociëteit voedingsindustrie
B2B Communications
Wallbrink Crossmedia
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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 ..

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Archive Archive

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...

Marjolein Brasz - CEO Foodvalley

21 November 2022

We are on a journey, towards a new balance. In 2050, we want healthy, affordable and delicious food. Sustainably produced, of course. And for the people who will be living then: a world population of no less than abou...

Foodvalley - Join the journey

21 November 2022

A typical journey with Foodvalley starts with preparatory work so that innovations can land. We identify opportunities and build perspective towards the food transition towards 2050. Sometimes it's a winding road, to ...

Foodvalley connects insect supply chain

21 November 2022

Insects can play an important role in the circular food system. To make (products from) insects end up on consumers' plates more often, Foodvalley is setting the chain in motion with, among other things, a workshop, as a...

Foodvalley Shared Facility Finder

21 November 2022

An important tool with which Foodvalley wants to give the food transition a big push forward is the Shared Facility Finder: a platform on which all kinds of organisations can find and share facilities. Already some 350 r...

Foodvalley - international partnerships

21 November 2022

People around the world are working on similar themes to Foodvalley. It is crucial to pick up what is relevant, start the right collaborations to accelerate, and export concepts where appropriate. Jeroen Wouters Lea...

Foodvalley up to the plate

21 November 2022

Getting healthy, sustainable and efficiently produced food on our plates. Our experts identify promising opportunities at an early stage. With their sights set on 2050, but with application possibilities for today. To do...

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...

The Zwamcijsje, an HAS idea going to market

06 October 2022

The Zwamcijsje is the modern sausage roll. The smell, colour and taste that make your mouth water, but plant-based and with a lot less fat. Mendelt Tillema devised the Zwamcijsje with fellow student Rick Houtepen duri...

ENOUGH produces non-animal protein in new plant

29 September 2022

ENOUGH will open a production facility in Sas van Gent, Zeeland, from October, adding additional capacity to the protein market. One year after construction of the plant began, the Glasgow-based food technology company (...

Fantastic new proteins …and where to find them…

21 September 2022

The protein transition is in full swing. Product developers and food technologists develop innovative ingredients and sustainable products: fantasy becomes reality. But ... how fantastic are they really? How can you keep...

Optimising aroma and taste of meat substitutes

21 September 2022

The demand for meat, dairy and fish replacement products is growing steadily. Producers are investing heavily to improve their range. Aroma and taste are the main challenges, because vegetable proteins from soya or peas,...