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Allergen risks and cross-contamination in water reuse

Food manufacturers increasingly reuse water during washing, processing and cleaning. This approach reduces consumption, but creates a new food-safety question. Researchers see possible allergen transfer through reused pr..

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Archive Archive

Online edition september 2026 | New proteins and ingredients

14 September 2026

New proteins and ingredients are developing rapidly. Manufacturers are looking for products that taste better, remain affordable and can be scaled up effectively. This requires smart choices in raw materials, fo...

Miriam Quataert: Protein transition in education and practice

14 September 2026

Miriam Quataert is a senior researcher at Wageningen University & Research (WUR). In addition, she spends two days a week as a practor and driving force behind the Protein Transition practorate at SVO vakopleider foo...

Product quality: the next phase of the protein transition

14 September 2026

As animal proteins become more expensive and price developments less predictable, attention is shifting to another question: how do you develop food products that offer better quality while remaining affordable and scala...

Manon Houben: Proteins are more than the sum of their parts

14 September 2026

Proteins are receiving a great deal of attention. They are essential for muscle development, recovery and numerous other bodily functions. In the debate, the focus is mainly on ‘protein’, but ultimately it is the buildin...

Cosun and Niras: ‘Scaling up protein production is an art’

14 September 2026

A plant-based protein developed at laboratory scale or a newly developed hybrid concept does not automatically translate into successful commercial production. Jeroen van den Boezem of NIRAS takes us through this and oth...

IJsbrand Velzeboer: Sawdust, the new miracle ingredient

14 September 2026

When we start to feel hungry, it is partly the hunger hormone ghrelin that draws us towards the snack bar. Once the stomach is full, the satiety hormone leptin helps keep us away from snacks. If you listen to this simple...

Aliga: from pioneering to scaling up patented white algae

14 September 2026

After the rapid rise of alternative proteins, the market has entered calmer waters. The focus is shifting from protein alone to ingredients with broader nutritional value. Aliga Netherlands sees significant opportunities...

Column Pieter Vos: a different route of thought

14 September 2026

In our search for answers and smart solutions to today’s major challenges and transitions – the protein and energy transitions, climate change, the nitrogen issue and shortages of raw materials, to name just a few – we s...

Plant-based burgers: how do you control texture and flavour?

14 September 2026

Making a high-quality meat substitute that also tastes good is not easy. The fact that these substitutes are also trying to replicate an entirely different product category makes the challenge even more complex. The i...

AI identifies 787 proteins with emulsifier potential

07 September 2026

Finding a plant protein that can work as an emulsifier sounds easier than it is. The range of options is vast, while laboratory research requires considerable time and resources. Researchers are therefore using artificia...

Most new NGT rules to take effect in 2028

26 August 2026

The European regulation on New Genomic Techniques has officially entered into force. This gives plant breeders greater scope to develop new varieties. Crops can therefore be adapted more quickly to drought and plant dise...

Wallonia aims to become a leader in agrifood biotechnology

21 August 2026

Wallonia aims to become a European reference region for agrifood biotechnology by 2035. The region is focusing on areas including fermentation, functional ingredients, and health-driven nutrition. Companies such as Purat...

Vegetable diversity important for future cultivation

20 August 2026

Greater variation in vegetable species can make agriculture more climate-resilient. Traditional varieties and wild relatives in particular offer opportunities for breeding. An international research team is therefore cal...

Puratos maps flour variability more accurately

10 August 2026

Flour may seem like a predictable staple ingredient, but conditions are changing. Harvests do not always deliver the same quality and characteristics. Climate change, new farming practices, and supply chain developments ...

Netherlands risks losing its leading position in foodtech

09 July 2026

Foodvalley and a broad coalition of companies are sounding the alarm. Without swift action, the Netherlands will lose its strong position in food technology to foreign competitors. The sector is therefore urgently callin...