Protein transition
Ondernemers sociëteit voedingsindustrie
B2B Communications
Wallbrink Crossmedia
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Van Geloven: Lots of cheese, good crust, little dust

A tasty snack is partly characterized by a nice crispy crust. But applying a good, even breadcrumb layer while limiting dust formation and waste is no easy task. Van Geloven Cuijk therefore purchased the latest CrumbMast..

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Exhibition shows dilemmas related to protein transition

31 July 2023

The exhibition 'Digestible,' which sheds light on the issue of protein transition, is on display for the coming period at art gallery Artphy in Wessinghuizen, Groningen. The central theme of the exhibition is the current...

New research into animal-free dairy proteins

25 July 2023

The SAFERMENT project was recently launched, this project explores the production of dairy proteins without the use of animals. Using precision fermentation technology, microorganisms are genetically modified to produce ...

Snack to the future: The revolutionary food trends of 2040

17 July 2023

Breath-Prints, Me-ganism Diets, Foodgasms, Edible Beauty, 3D Printed Meal Plans, VR Dinner Parties, and Restorative Restaurants: experts predict revolutionary advancements that will transform our food in 2040. Deliver...

Soybean platform as pig protein plant

11 July 2023

Moolec Science SA, a scientific food ingredients company focused on animal protein production in plants, has achieved a remarkable breakthrough in its Meat Replacements Program. The new "Piggy Sooy" soybean platform prod...

Plant4Texture: choice for meat lovers and flexitarians alike

07 July 2023

KNS introduces Plant4Texture, an innovative hybrid product that allows butchers to offer high-quality artisanal products to flexitarians. By using Plant4Texture, consumers can enjoy the taste and texture of butcher's mea...

Meat vs. Vegan: a battle between tradition and change

07 July 2023

A pilot by supermarket chain Lidl, placing meat substitutes alongside their meat variants on the shelf, has triggered a wave of reactions among consumers. While some customers welcome the opportunity to discover vegetari...

Schouten Europe introduces Pops without Chicken

06 July 2023

Schouten Europe introduces the "Southern Fried Pops without Chicken." With this fully plant-based product, Schouten is responding to the growing demand for plant-based snacks and the need to reduce meat consumption due t...

Top scientists offer advice to EU on food transition

03 July 2023

A working group of leading scientists from across Europe has made recommendations to the European Commission on how to make food consumption in Europe healthier and more sustainable. These recommendations relate to the p...

Symposium prompts food system change

03 July 2023

Wageningen University & Research (WUR) recently organized the symposium "The environmental impact of food systems," where nearly 600 participants reflected together on a new design of our food system. Researcher Hann...

Lidl aims for 50% plant-based protein by 2030

23 June 2023

Lidl has announced that it has set a concrete target for the protein transition by 2030. The supermarket chain aims for 50% of proteins sold to be of plant origin, with no more than 50% coming from animal protein. Curren...

From disillusion to innovation: plant-based meat in transition

22 June 2023

The plant-based meat alternative (PBMA) market is coming to terms with a more realistic growth perspective. European meat alternative manufacturers and food retailers are rationalizing both production capacity and their ...

Proteins fermented by fungi win ReThink Waste

21 June 2023

Team Afterlife won first prize in the ReThink Waste Challenge with their idea to convert food waste into proteins using fungi. The judges praised their approach to a waste stream that is difficult to ferment. The team re...

Spreadability will make food production more sustainable

20 June 2023

Anouk Lie-Piang has developed a model to predict the influence of "enriched ingredients" on the structure of foods. Thinking from the functionality of ingredients opens new possibilities for more sustainable food product...

Jorg Brouwer - Iglo: 'Transforming frozen food section'

19 June 2023

Jorg Brouwer has only been in the position of general manager Iglo Netherlands for a few months. Even so, he has a plan. Brouwer - an FMCG beast at heart - has been with parent company Nomad Foods for about five years an...

Food innovation unraveled: Hype versus real impact

14 June 2023

The consumer food industry has experienced a surge of disruptive innovation in food products over the past decade. From plant-based meats to insect protein bars and precision fermented milk proteins, these products have ...