Protein transition
Ondernemers sociëteit voedingsindustrie
B2B Communications
Wallbrink Crossmedia
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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

More variety in meat substitutes in demand

21 September 2020

In March, Distrifood reported that sales of meat substitutes never grew as much as in 2019. Data and research agency Nielsen calculated a growth of 30%. This trend, which will continue, will also lead to the demand for a...

New vegan alternatives to cheese

18 September 2020

Onder de naam This is Not Parmesan en This is Not Classic Cream Cheese, introduceert plantaardige kaasmaker Willicroft twee nieuwe veganistische alternatieven voor kaas. De producten zijn te koop bij Picnic, Crisp en via...

Sustainable and innovative ME-AT

16 September 2020

ME-AT wakkert de transitie naar een duurzamere voedingsindustrie aan door zich te richten op innovatie en duurzaamheid. Het assortiment bestaat uit plantaardige burgers, gehakt, schnitzels, kipstukjes, spekjes en worstje...

The first vegan spareribs worldwide

15 September 2020

The popular, Dutch restaurant chain Vegan Junk Food bar is the first restaurant worldwide to be selling the Heppi® Ribs in a collaboration with meat alternative producer Ojah, who launched “The World’s First Vegan Ribs” ...

Vivera invests 30 million in meat substitutes

15 September 2020

Vivera, the largest producer of meat substitutes in the Netherlands, expects the market for meat substitutes to continue to grow in the coming years. That is why the company will invest 30 million euros in expanding its ...