Scientific

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..

New genetically modified potato

06 June 2024

A new genetically modified potato, developed by potato breeder Dave Douches from Michigan State University, has been granted exemption from biotechnology regulations in the United States. Known as Kal91.3, this potato of...

Scientists discover fungus that breaks down plastic

06 June 2024

A marine fungus, Parengyodontium album, has been found to break down plastic. This was recently announced in the journal Science of the Total Environment. The fungus lives on plastic waste in the ocean and breaks down po...

Radboud: sustainable plastic is not a silver bullet

05 June 2024

Sustainable plastic turns out not to be the solution it appears to be. Despite the annual production of hundreds of millions of tons of plastic and the search for alternatives, turns out that so-called sustainable plasti...

Food companies urged for stricter lifestyle prevention

30 May 2024

The battle against overweight and obesity is progressing slowly. The Centraal Bureau Levensmiddelenhandel is calling on supermarkets and food companies to take lifestyle prevention more seriously. More action needed ...

New AI technology enhances crop resistance

15 May 2024

Michael Schon from Wageningen University & Research has designed an advanced AI tool. This innovation enables the analysis of non-coding RNA in plants. With his work, supported by a Veni grant, Schon is making signif...

Online edition May 2024 | Food Safety

13 May 2024

On January 1, 2026, new allergen policy will take effect in the Netherlands. The Dutch directive is the result of close consultation between the Ministry of Health, Welfare and Sport, FNLI, CBL, NVWA ...

Research on even more sustainable mycoprotein

13 May 2024

The daily consumption of meat, eggs, and dairy is increasingly under scrutiny. For a variety of reasons, more people are turning to alternative protein sources. Mycoprotein is one such alternative. By default it is froze...

Insects as protein source: calculation model provides insights

07 May 2024

Wageningen University & Research has developed an innovative calculation model that assesses the economic viability of insect farming as a protein source. This model determines whether large-scale insect production i...

New breakthrough in the taste of plant-based products

15 April 2024

After more than two years of collaboration, research institutions and companies within the food industry under the banner of the Flavor and Texture Consortium have achieved promising results. These outcomes could signifi...

Online edition April 2024 | Innovation

08 April 2024

The climate for innovation in the Netherlands is facing challenges. This is the primary conclusion of the Dutch Innovation Monitor 2023 and headlines a recent urgent letter sent by FME – supported by ot...

Measuring pH in food: theory and pitfalls

08 April 2024

The pH value is one of the units of measurement used to characterize a food product. Usually, this value is considered simple to measure and is added to the list of analyses to be performed. However, don't be misled: thi...

Meatable cuts cultivated meat production time in half

25 March 2024

Meatable has achieved a breakthrough in meat cultivation technology. This development promises to halve production time and reduce costs, marking a significant step forward in the commercialization of cultivated meat. ...

Wageningen University opens new Microbiome Center

26 February 2024

Wageningen microbiologists have recently established the Wageningen Microbiome Center (WMC). This initiative, led by Thijs Ettema, highlights the extensive research into micro-organisms at Wageningen University & Res...

New insights in protein production by Bacillus subtilis

22 February 2024

Dutch researchers from the University of Groningen have made significant strides in understanding the protein secretion processes of Bacillus subtilis. These findings could change the biotechnological industry, spanning ...

Fungi: the Unsung Heroes of Sustainability

12 February 2024

Fungi don't just grow on old loaves of bread; they also hold potential for large-scale sustainable applications such as construction materials, mushroom leather, and meat substitutes. Professor Arthur Ram from Leiden Uni...