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Enzymit and NIZO scale up enzyme production

A step forward for those aiming to produce enzymes in a sustainable and efficient way. NIZO and Enzymit have successfully enabled the large-scale production of novel enzymes—without using living cells. This technology of..

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Archive Archive

Food Matters Live comes to Rotterdam

23 June 2025

For the first time in its history, the highly successful UK and Ireland-based event ‘Food Matters Live’ will set foot on the European mainland — and it’s chosen no less than the Netherlands: a global frontrunner in food ...

Recalls due to metal or plastic? Microscopy offers a solution

23 June 2025

Foreign particles in food remain a sensitive issue—especially when it involves metal or plastic. These types of findings can quickly lead to recalls, headaches, and reputational damage. Getting clarity fast is essential....

Jesus walked on water. (And so can you!)

23 June 2025

Take 45 grams of starch powder and mix in 25 ml of water to create a gooey paste. This sludgy substance is also known as “Oobleck.” You’ll notice: the starch doesn’t dissolve, it forms a suspension. We call this a “dilat...

Faster PFAS detection and better removal

16 June 2025

PFAS are now found everywhere; in products, in the environment, and even in living organisms. Because these substances hardly break down, global concerns are mounting. Wageningen Food & Biobased Research (WFBR) is le...

This is how much ultra-processed food people really eat

10 June 2025

The amount of ultra-processed food someone consumes can be traced in their body. U.S. researchers have developed a so-called ‘poly-metabolite score’ that estimates UPF (ultra-processed food) intake based on blood and uri...

New fermentation facility for the food industry

06 June 2025

The future Biotechnology Fermentation Factory (BFF) in Ede offered a first look on 6 June at what is set to become the national open-access scale-up centre for (precision) fermentation. More than 180 invitees attended th...

More health risks in plant-based substitutes than expected

05 June 2025

The vegan section in supermarkets continues to grow rapidly. But eating plant-based doesn't automatically mean fewer health risks. Research from the University of Antwerp shows that meat and cheese substitutes can someti...

Avebe, TNO and WUR join forces on 3D-printed food

04 June 2025

Royal Avebe is working with TNO and Wageningen University & Research on an innovative method for producing plant-based meat alternatives: 3D food printing. Using potato starch as a base, the cooperative is exploring ...

Preference for sweet doesn't fade so easily

04 June 2025

Six months of reduced sugar intake, yet the craving for sweet food remains. That’s the striking outcome of a large-scale study by Wageningen University & Research into taste preferences. PhD candidate Eva Čad conclud...

Foodvalley launches guide for healthier food products

03 June 2025

How do you make food products healthier without compromising on taste or texture? Foodvalley now offers a practical tool to support this: the Practical Guide for Reformulation and Innovation. Launched on 3 June 2025, the...

AI model aims to improve plant-based texture

26 May 2025

The taste of plant-based alternatives often falls short. Texture in particular proves problematic for consumers, according to researchers at Wageningen University & Research. With a $50,000 grant from the Bezos Earth...

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...