Protein transition
Ondernemers sociëteit voedingsindustrie
B2B Communications
Wallbrink Crossmedia
Check this out

Millions more in subsidies for meat and dairy advertising

The subsidies for advertising campaigns within the European food sector reveal a notable shift towards animal products, as shown by the most recent funding round of the European Union. Nearly half of the total budget of ..

Read more

Shortlinks

Archive Archive

'Eating insects? The world can't wait!'

11 September 2023

"Such a white mealworm has just moulted, deliciously soft. Try it," says Star Food CEO Wim Soetendaal. In addition to countless insects for animal feed, he now grows mealworms for human food. "The protein transition is u...

Plantbased the standard, meat the exception

11 September 2023

'The hype of meat substitutes seems to be over,' Rabobank reported in a report published in June 2023. 'Get ready for boredom' the bank warned further on in the report. Is that true? What does the market itself think abo...

Van Geloven: Lots of cheese, good crust, little dust

11 September 2023

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...

Opportunities China's alternative protein sector

11 September 2023

Researchers value China's market for plant-based, protein-rich foods at €10.7 billion, witnessing an annual growth rate of 14.1% from 2019 to 2023. This presents a golden opportunity for Dutch companies. Several facto...

Column Pieter Vos: No pain, no push

11 September 2023

The protein transition is stagnating. The tipping point, crucial for a greener society, seems to be receding further and further into the future. The Central Government, in its campaign to nudge the public, suggests, “Gi...

Thanks to seaweed, hybrid meat is genuinely tasty

11 September 2023

Starting with cured sausages flavored with liquor, Remko Hol, the head of Olijck Foods, took his first steps in the food industry. Upon discovering that the pigs used for his sausages consumed seaweed, it sparked a thoug...

New Proteins: What's on the Menu?

11 September 2023

In my family, there are two flexitarians and two vegetarians. That makes us quite typical. Here in the Netherlands, we're not indulging in meat every day of the week. It's a different story abroad. On a recent trip to Ma...

Column Saskia Stender: Perfect time for innovation

11 September 2023

How many times in the food industry have we said, ‘We're waiting for the right moment to launch that innovation’? The opportune moment to roll out a new plant-based product, adopt a novel technique, or engage in a sustai...

Mosa Meat earns B Corp Certification

07 September 2023

Mosa Meat, driven by its mission to better the world, proudly announces its B Corp certification. This isn't just an accolade; it's a pledge to adhere to superior ethical and environmental standards. This certification u...

Microalgae as tomorrow's food: Phycom gets financial boost

07 September 2023

Phycom recently received an investment of €9 million to secure the production of top-quality microalgae on an industrial scale. This Dutch microalgae producer in Veenendaal sees this funding as recognition of the role of...

Are meat substitutes healthier than comparable meat

06 September 2023

Meat substitutes generally have a healthier nutritional profile compared to their animal counterparts, according to a recent study by ProVeg Netherlands (Dutch). The study analyzed the nutritional value of 130 plant-base...

King No Crab plantaardige variant King Crab

04 September 2023

Vegan Zeastar, a Rijswijk-based company specializing in plant-based fish alternatives, has launched King No Crab: the first vegan alternative to king crab, a species threatened with extinction due to climate change and o...

Influence processing on digestibility of plant proteins

04 September 2023

Ruth Boachie's recent dissertation dives deep into the world of plant proteins, particularly the effects of processing conditions such as thermal treatments and their interaction with other food components. As the core o...

Plant-Based Meat Alternatives: Back to the Drawing Board

31 August 2023

After a period of intense growth, plant-based meat alternatives now face challenges. Consumer engagement is declining, leading to reduced production and diminished offerings in supermarkets. This suggests that manufactur...

Plant-Based Pioneers: 15 Years of TOP-inside Technology

30 August 2023

The team at TOP b.v. has focused on developing innovative meat substitutes and plant-based products over the past 15 years. Their primary aim was to mimic the texture and taste of meat. From this effort, three prominent ...