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Increasingly positive interest in cultured meat

Cultured meat is in full swing and receiving positive attention from consumers, according to research by ABN AMRO. However, there are still major obstacles to be overcome before cultured meat really finds its way to the ..

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Archive Archive

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 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...

Cold plasma: Interesting for the food industry?

21 November 2022

Current chemical and thermal processes used to ensure the hygiene and safety of products have their disadvantages. Cold plasma can be a mild alternative in controlling micro-organisms, microbial spores and viruses. What ...

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...

Posters Meat, Fish, Fruit and Vegetables and Dairy

20 November 2022

Through the trade magazine Voedingsindustrie we distribute the poster VLEES, VIS, FRUIT & VEGETABLES and since 2022 also the poster DAIRY. On the posters you will find the structure of the various processing industries. ...

ING: High energy prices new test for food producers

17 November 2022

Are food producers able to absorb the high input costs, including energy, now that they remain high for the time being? In addition, companies also have to deal with large differences in compensation measures from nation...

Food producer struggles to charge through higher costs

11 November 2022

An accumulation of higher costs at various links in the chain is causing a historic increase in output prices in the food industry. In the coming period, some of these costs are expected to decrease slightly. For instanc...

NVWA: extra sampling at slaughterhouses

10 November 2022

From September 2022 to the end of 2022, the NVWA is taking extra samples at slaughterhouses of cattle, pigs, horses, goats and sheep. This was prompted by the results of a trial of a new detection method. These showed un...

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...

Cultivated meat production Mosa Meat to new level

19 October 2022

Mosa Meat is celebrating taking the next step in the scaling up of their facilities for the production of cultivated beef. The company is expanding to a total of 7,340 m2 facilities (77,000 sq ft.), making it the largest...

Industry vulnerable to cybercrime

17 October 2022

Robotising and broadly digitising businesses has a down side: cyber risks are on the rise. At 1 in 5, the risk of a cyber attack is many times higher than the risk of fire (1 in 8,000) or burglary (1 in 250). Yet mitigat...

Big data takes food safety to higher level

17 October 2022

New and powerful algorithms and bioinformatics tools are enabling the development of models that make it much easier to predict outbreaks of food-borne diseases. Nestlé and Mars are among the first to invest in HTS infra...

99.6 per cent slaughterhouses comply with regulations

21 September 2022

"In 2021, the NVWA carried out as many as 88,000 inspections at Dutch slaughterhouses. The NVWA's new Compliance Monitor shows that no less than 99.6% of the companies complied with laws and regulations. The companies an...

Major problems for the food industry

19 September 2022

Sharply rising costs and high uncertainty on the sales side are creating extraordinary times in the food industry. In the short term, inflation and a possible recession are the main strategic issues for many food entrepr...

Mycoprotein for optimal texture and taste

12 September 2022

Current meat replacements mainly use vegetable ingredients as a basis, such as soya, peas or wheat. The intrinsic product properties, including side effects and specific texture properties, are not always to the consumer...