Protein transition
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Book presentation The Future of FOOD

In a setting that breathes innovation and future thinking, we proudly presented our book The Future of FOOD. Hosted by Koppert Cress, we gathered with our OSV network to not only hand over the first copy of the book, but..

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Archive Archive

Week Without Meat & Dairy 2025 takes a regional approach

03 March 2025

On March 3, 2025, the eighth edition of the National Week Without Meat & Dairy will begin. This year, the campaign is taking a regional approach, based on research conducted by Norstat on behalf of Stichting Week Zon...

How language can make veganism more appealing

28 February 2025

Eating plant-based is often seen as a sacrifice. “Don’t you really miss cheese?” or “Do you only eat salad now?” are common questions. But behavioral scientist Esther Papies wants to shift the focus to what you gain: a h...

Dutch insect sector makes significant progress

28 February 2025

The Dutch insect sector has made great strides in professionalization, innovation, and sustainability over the past five years. This is evident from the results of the Sector Plan 2020–2024. With these developments, the ...

Brandt & Levie puts vegetables first with their new sausage

24 February 2025

Brandt & Levie is taking another step in the protein transition. After their hybrid and plant-based sausages, the makers are now introducing the vegetarian Groenteworst. Three culinary sausages where vegetables take ...

Lidl expands vegan range and reduces salt content

24 February 2025

Lidl has improved its range of meat alternatives. The taste, texture, and nutritional values have been optimised, with over two-thirds now meeting the Dutch nutrition guidelines of the Schijf van Vijf. The packaging has ...

Less meat? Citizens expect government action

19 February 2025

Dutch citizens are open to reducing meat consumption—as long as governments and supermarkets take the lead. This was the key takeaway from the citizen panel on sustainable protein consumption, organized by the Ministry o...

Food waste puts pressure on climate goals

19 February 2025

Food waste continues to have a significant impact on the climate. According to the report Climate footprint of food waste in the Netherlands by Wageningen University & Research (WUR), food waste accounts for 5% to 9%...

Jumbo introduces plant-based yogurt made from Dutch soybeans

13 February 2025

Jumbo is the first nationwide supermarket chain to introduce plant-based yogurt made from Dutch-grown soybeans. Starting February 17, three varieties are available in more than 300 stores and through Jumbo.com: Natural, ...

This is how plant-based chains get stronger

10 February 2025

This story highlights the power of combining forces. Bart, Jeroen, and Jaimy have three very different professions but share a common mission: advancing plant-based, locally grown proteins with and for Dutch protein farm...

Mycelium: more than a meat substitute

10 February 2025

Mycelium has been successfully used as an ingredient in meat substitutes for years. It makes sense—it's sustainable, packed with proteins and fibers, and easily adapts to desired flavors. But the potential of mycelium go...

SNX’s mission: Guilt-free snacking

10 February 2025

Have you also been to the OSV winter barbecue? Chances are you sunk your teeth into a burger from SNX Food. This company from De Bilt aims to be the new, healthier snack brand for everyone in the Netherlands. Enjoying...

Duckweed officially recognised as a food product in the EU

04 February 2025

Duckweed, commonly known as water lentils, has been officially approved for consumption within the EU by the European Food Safety Authority (EFSA). This approval marks nearly ten years of research conducted by Wageningen...

Zwarte soldatenvlieg: krachtpatser in de eiwittransitie

30 January 2025

Een kwart van de wereldbevolking kampt met ijzertekorten, maar uit onderzoek van promovendus Tomer First (Food Quality and Design) blijkt dat insecten mogelijk een deel van de oplossing bieden. Door ze te laten groeien o...

New opportunities for duckweed as a protein source

23 January 2025

The research project ‘Duurzame eiwitten: Eendje meer’ is exploring the potential of duckweed as a protein source. Five Dutch universities of applied sciences are collaborating with companies and experts to optimize the c...

Mosa Meat submits EU approval request for cultivated fat

22 January 2025

Mosa Meat has reached a significant milestone by submitting its first application for market approval under the European Novel Foods regulation. With this application, the company focuses on cultivated beef fat, which ca...