Scientific

Electrify your business with thermal energy storage

With ENERGYNEST, your company can store generated electricity, excess heat, or surplus steam and use it as heat at a later time—precisely when you need it. This tailored solution for the food industry ensures more effici..

Feed determines fatty acid profile of beef

26 March 2025

What a cow eats plays a major role in the nutritional value of its meat. That’s the outcome of new research from Michigan State University (MSU), where scientists have been working on a method to more accurately identify...

The Future of Food 2025

17 March 2025

Our food does much more than simply nourish us. How we produce, distribute, and consume it will shape the future of our planet, our culture, and our health. How exactly? You’ll find the answers in the more than 300-page ...

Mandatory use of recycled content in plastic packaging

10 March 2025

New European legislation requires that, from 2030 onwards, all plastic packaging must contain recycled content derived from post-consumer packages. At present, this is only feasible for PET packaging. To meet these new r...

Column IJsbrand Velzeboer: Protein facts

10 March 2025

Egg whites are hot. Or rather, proteins—the trendy name for this essential building block—are good for you! It gives you tight muscles, at least, that’s what the countless social media influencers would have you believe....

WUR introduces course on precision fermentation

12 February 2025

Starting March 10, Wageningen University & Research will offer a new master's course: Precision Fermentation. Over eight weeks, students will learn how to use microorganisms and cells to produce functional proteins f...

Column IJsbrand Velzeboer: Starch tricks

10 February 2025

When you add 5% cornstarch to 1 liter of water in a pan and bring this mixture to a boil (heating is essential to trigger the process), you can flip the pan upside down once it’s cooled—without making a mess. I have no c...

Data to impact: sustainability in chains and processing

10 February 2025

Your company is fully committed to sustainability. That’s great, of course. But how do you make your efforts visible to the outside world? Which measures contribute the most to reducing emissions? And how do you know whi...

European biotech gets a boost with new support hub

31 January 2025

The European Commission has taken a significant step in supporting innovative businesses by launching the Biotech and Biomanufacturing Hub. This new hub, launched on January 30, focuses on start-ups and small to medium-s...

Licorice as a weapon against bacteria

09 January 2025

Compounds derived from plants present interesting possibilities as natural agents for combating bacteria in food. One example is glabridin, a compound found in licorice, which is being studied for applications in the foo...

New insights into the risks of perchlorate in food

19 December 2024

The European Food Safety Authority (EFSA) has published a draft opinion on the health risks of perchlorate in food. This opinion, open for public consultation, responds to a request from the European Commission to reasse...

New insights improve the texture of plant-based meat

13 December 2024

The mouthfeel of plant-based meat alternatives remains a challenge for the industry. Consumers demand products with a structure closer to real meat, particularly for whole-cut alternatives. Recent research by Wageningen ...

Circular food production crucial for biodiversity

11 December 2024

Circular food production and a shift towards more plant-based proteins offer significant opportunities to combat biodiversity loss and climate change. This approach could reduce land use and greenhouse gas emissions in E...

Dutch biotech accelerates towards tangible results

26 November 2024

The Dutch biotech sector has received a significant boost with €17.6 million in funding from the National Growth Fund. This amount has been allocated to 54 promising projects through the Biotech Booster program, designed...

Ine van der Fels-Klerx: Smart monitoring for food safety

25 November 2024

The title ‘prof.dr.ir.’ immediately reveals that Ine van der Fels-Klerx has an impressive academic background. However, anyone expecting a stuffy, academic professor across the table would be mistaken. Van der Fels speak...

ICoMST: The science behind responsible meat production