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Packaging: sustainable versus political gain

The European Commission is 'through with it': the EU's packaging waste policy has failed. That is why the EU is intervening with new legislation. Which is SO detailed that it is going to have a lot of impact on the food ..

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Archive Archive

More protein choice in product development

12 April 2021

The popularity of plant proteins increases. The demand for meat replacers is growing, and also other products like dairy or sport drinks are more often produced plant-based. Yoghurt based on soy, a shake from peas and al...

Food additives and their functionality

12 April 2021

Food products have a structure, colour, taste, smell and a certain shelf life. To make and/or improve these aspects, functional additives such as emulsifiers, stabilizers, thickeners and modified starches are used. Howev...

Increasingly positive interest in cultured meat

06 April 2021

Cultured meat is in full swing and receiving positive attention from consumers, according to research by ABN AMRO. However, there are still major obstacles to be overcome before cultured meat really finds its way to the ...

Accreditation of organic acids Normec

31 March 2021

Normec Foodcontrol in Belgium, part of Normec Foodcare, is one of the first laboratories in the Benelux accredited for the enzymatic determination of the three main food acids that are active against Listeria monocytogen...

The contamination risks of plant-based ingredients

30 March 2021

The market for plant-based ingredients and dairy alternatives is growing at a fast pace. But little is known about the potential microbial contamination risks of plant-based proteins, compared to more familiar dairy prod...

NIZO predicts Listeria growth in cheese

24 March 2021

To safely market and export cheese, you need to comply with food safety criteria and determine the risk of L. monocytogenes growth. For some products, this is easy: for instance, if the pH is below 4.4 or the water activ...

A science base for better meat analogues

19 March 2021

Using a new method to measure the texture of materials, scientists of Wageningen University & Research are helping the food industry to improve the texture of meat-replacing products. The acceptance and success of...

Cost price of cultured meat can be cut greatly

17 March 2021

Numerous innovative companies are currently exploring and developing methods to produce cultivated meat. Clearly, an advantage of cultivated meat (CM) is that it avoids holding animals with the associated risks related t...

Pack with Impact

08 March 2021

The quest for sustainable food packages is complex and can only succeed with an integrated approach. And although the use of plastic packages is increasingly questioned, it is often still the best option to keep many foo...

Micro-organisms convert organic waste into fatty acids

22 February 2021

From peanut butter and chocolate to shampoo and detergent: many products contain fatty acids and oils. Usually these are produced from non-sustainable sources such as fossil fuels or palm oil. In a new public-private pro...

HAS: salt and sugar reduction workshop for the food sector

10 February 2021

HAS University of Applied Sciences will hold the Salt and Sugar Reduction Workshop for the Food Sector for the first time on Thursday, 4 March 2021, at the Delta Agrifood Business in Bergen op Zoom. It is a new step in t...

Cheating

08 February 2021

The Dutch and 'sticking to the rules': it doesn't seem to be a good match. We are 'corona tired', but is that also the reason why half of the Dutch people with complaints do not get tested? And that a quarter of the peop...

Plantbased: A 'sexy' market area, full of innovations

08 February 2021

Producers of plant-based meat replacements have the wind in their sails. Consumer demand is growing, research at universities and R&D departments is yielding new techniques and products, and the government is stimula...

Structure plant protein matrices

08 February 2021

Taste perception is a complex interplay between several factors, from what your senses perceive and previous experiences. The expectation for meat substitutes is therefore high: consumers who decide to eat less meat want...

100% herbruikbaar plastic op basis van natuurlijk molecuul

08 February 2021

Groningse en Chinese wetenschappers van het Feringa Nobel Prize Scientist Joint Research Center, een gezamenlijk project van de RUG en de East China University of Science and Technology (ECUST), hebben van het natuurlijk...