Scientific
Ondernemers sociëteit voedingsindustrie
B2B Communications
Wallbrink Crossmedia
Check this out

New proteins, what are they worth?

Proteins: we cannot do without them. But how well are new proteins capable of covering our nutritional needs, and what about when they have undergone all kinds of processing? Protein is an essential macronutrient in o..

Read more

Shortlinks

Archive Archive

Intestinal flora healthier due to waste streams

14 February 2019

According to research by Carlota Bussolo de Souza, residual flows from the food industry appear to be very suitable for making the intestinal flora of obese people healthier. Fruit and vegetable peelings contain fibres t...

Preventieakkoord ook voor levensmiddelen

03 December 2018

Het Nationaal Preventieakkoord, is door Marian Geluk ondertekend namens de Nederlandse levensmiddelenindustrie. De levensmiddelensector committeert zich met deze handtekening aan concrete maatregelen om minder calorieën ...

Lab meat: meat from a test-tube

13 November 2018

Five years ago in London, Mark Post, pharmacologist and professor in the vascular physiology at Maastricht University, and his team were the first to demonstrate in vitro meat. The costs: 250,000 Euros for an in vitro bu...

Looking for functional proteins

13 November 2018

Product developers of food producing companies are continuously looking for new flavors, unique textures and solutions to improve the product structure. The use of proteins can provide solution to these challenges. Prote...

Fish events & trends

13 November 2018

Important events Heavy metals: 149 +39% vs. 2016 Mercury in swordfish from Spain 47 events (-13%) Mercury in shark form Spain 24 events (+380%) Mercury in swordfish from Vietna...

TiFN delivers 200 PhD’s in food sector

16 October 2018

12 oktober 2018 slaagde TiFN haar 200ste promovendus kandidaad. Mariya Tarazanova is, net als al deze jonge innovatoren, opgeleid om de kloof tussen wetenschap en industrie te overbruggen. Het proefschrift dat Mariya Tar...

Yuck, disgusting!

09 October 2018

A customer calls about a problem: 'It's possible that a small amount of hydrochloric acid entered our production process during cleaning activities. We cannot be sure. What do we have to do?'. Certified Institutions (...

Meat in a healthy diet

11 September 2018

The consumption of (red) meat and meat products is often under debate. Points of discussion are “not sustainable” (high CO2 emission) and not healthy (increased risk of colorectal cancer). But meat also has good nutritio...

Slecht in water oplosbare plantaardige eiwitten

14 August 2018

NIZO food research heeft een eerste stap gezet om inzicht te krijgen bij het stabiliseren van emulsies, zoals plantaardige eiwitten die niet oplossen in water. Tijdens deze studie volgen wetenschappers een individueel de...

Clean label and improving shelf life

08 May 2018

Consumers are demanding for healthier foods: food that is guaranteed to be food safe and have a clean label. Preventing food waste is high on the priority list as well, which is almost diametrically opposed to ...

Sharper focus on Listeria monocytogenes

08 May 2018

The NVWA (Netherlands Food and Consumer Product Safety Authority) established new guidelines in the updated information sheet 85 for controlling the growth of hazardous micro-organisms during the shelf-life period. It is...

Cold plasma in the meat industry

06 February 2018

A relatively new method for preventing infection by germs and product deterioration is the use of cold, atmospheric-pressure plasma. With this plasma, meat and meat products can be pasteurised non-thermally, creating new...

3D: Hype or reality?

11 September 2017

What will we be eating in 30 years from now? And how will our food be produced? During the 3D Food Printing Conference, which formed part of the Innovative Food-Agri Event in Venlo, the Netherlands, researchers and entre...

How can you ensure that your new product is safe?

13 June 2017

Bad news sells more newspapers than good, and that’s especially true in the case of food safety. The media have a field day when any shortcomings are discovered. In that respect, it’s better to keep your company out of t...

Food preservation methods

06 March 2017

The discovery that food could be preserved for long periods of time was truly revolutionary! It enabled humans to travel and to survive harsh winters and food shortages. Heating, freezing, drying, pickling, fermenting an...