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Book presentation The Future of FOOD

In a setting that breathes innovation and future thinking, we proudly presented our book The Future of FOOD. Hosted by Koppert Cress, we gathered with our OSV network to not only hand over the first copy of the book, but..

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Archive Archive

The Future of Food 2025

12 May 2025

Before food ends up on our plates, it goes through a long and complex journey — and that journey is changing rapidly. Will the “Ozempic-isation” of society continue until obesity is a thing of the past? Will each city ha...

Column Pieter Vos: Time for action and subtainable choices

12 May 2025

Parkinson’s. I’m witnessing firsthand how devastating this disease can be through my father-in-law. In France, it’s officially recognised as an occupational illness for agricultural workers. In the Netherlands, it’s incr...

Column Saskia Stender: Another certificate? Yes, for AI

12 May 2025

The smell of freshly baked cookies still lingers in the factory when we’re informed that yet another certificate is required. As if HACCP, BRC, and IFS weren’t enough already. Now there’s one more that you can’t ignore: ...

Meatable expands internationally with TruMeat

01 May 2025

Leiden-based Meatable is joining forces with TruMeat to produce cultivated meat faster, at lower cost, and on a larger scale. The collaboration focuses on process optimisation and the construction of a new production fac...

CO₂ emissions mean little without nutritional context

01 May 2025

One kilo of meat produces more CO₂ than a kilo of beans — that much is clear. But how meaningful is such a comparison if it ignores the nutrients that food provides? A new calculation method shifts the perspective. Resea...

The Netherlands aims for biotech leadership

18 April 2025

Biotechnology supports efforts to tackle challenges in health, food production, and the circular economy. To stay competitive on the global stage, the Dutch government aims for the Netherlands to be among the world leade...

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...

Electrify your business with thermal energy storage

11 March 2025

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...

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...