RESEARCH

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 ..

Detecting bacteria with smart sensors

13 July 2021

Maastricht University, together with the Belgian universities of Leuven and Hasselt, has developed a sensor technology that can detect harmful bacteria on the spot during the production process. Researcher Rocio Arreguin...

Ageing population leaves its mark on food sector

02 July 2021

An aging population deserves a higher place on the agenda of food producers. ABN AMRO's consumer research shows that older generations have a different need for the type of product and the location where food is purchase...

Poster Meat, Fish and Fruit&Vegetable

02 July 2021

Via the trade journal Voedingsindustrie we distribute the poster MEAT, FISH and Fruit & Vegetable . Because of the great demand, we also have these posters available online. Download them here without any oblig...

Clean label: not so clean as claimed

01 July 2021

A warning to all producers who are busy making their food products 'clean label'. Food additives that have not been approved are not allowed to be sold or used in foodstuffs. The NVWA ('Dutch Food and Consumer Product Sa...

Plantaardig geen bedreiging dierlijke sector

29 June 2021

De markt voor alternatieve eiwitten voor vlees en zuivel zal tot 2035 flink doorgroeien. Maar hoe hard gaat deze transitie nou echt? Met het verwachte consumptieaandeel van 4% resp. 9% blijft het een niche en hebben de v...

Entrepreneurs on the food sector after corona

22 June 2021

The Netherlands is slowly opening up again. What has changed in the past year due to the pandemic? What is still in store for us? Food entrepreneurs talk about the most striking changes in the market. What will rem...

New dipping solution turns the whole fish into valuable food

10 June 2021

When herring are filleted, more than half their weight becomes a low-value ‘side stream’ that never reaches our plates – despite being rich in protein and healthy omega-3 fatty acids. Now, scientists from Chalmers Univer...

Follow-up study on health effects of microplastics started

04 June 2021

On 3 and 4 June, the new MOMENTUM consortium will be officially launched. This launch starts with a two-day online kick-off meeting. This new consortium was already announced during the presentation of the knowledge a...

Sales market for food companies fundamentally changed

27 May 2021

Food companies often strive for a mix of customers in order not to be too dependent on one market or one country. The coronapandemic has shown in an extreme way that access to alternative sales channels can be of great i...

Chitin from shellfish residues via biological method

18 May 2021

Enzymes and bacterial fermentation can extract the useful substance chitin from shrimp shells and crab shells just as well as more aggressive chemical-based processes, according to research conducted by ILVO-UGent resear...

Self-test for allergens in food

17 May 2021

If someone with a peanut allergy accidentally ingests traces of peanut, it can have serious or even fatal consequences. Wageningen researchers have developed a simple test that consumers can use to test food for certain ...

Anticipating unknown hazards

10 May 2021

'Improving the understanding of emerging risks should lead to a more robust food safety system, in which companies and authorities are less likely to be surprised and consumers experience less health damage', the Dutch S...

Safe by design approach for food safety

10 May 2021

Food Business Operators are responsible for the safety of their products. Compromised food safety may lead to severe consequences. In time, food production processes are subject to change, driven by new ingredients, cons...

Mini-organs reduce the need for animal testing

26 April 2021

Science and industry are constantly striving to end the use of animal testing in toxicological research. As part of these efforts, researchers at Wageningen have worked with Unilever to develop tiny, three-dimensional or...

More protein choice in product development

12 April 2021

The popularity of plant proteins increases. The demand for meat replacers is growing, and also other products like dairy or sport drinks are more often produced plant-based. Yoghurt based on soy, a shake from peas and al...