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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..

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Archive Archive

OneGrain® mineral salt wins MFC Innovation Trophy

10 June 2014

AkzoNobel was announced as winner of the MFC Innovation Trophy for the meat category with its OneGrain® mineral salt on 22 May during the inaugural MFC Event in Rosmalen, The Netherlands. Having been prepared using the m...

3D food printing

10 June 2014

Nowadays, 3D printers can produce shapes using many different kinds of materials. From silver earrings to iPad covers, and from chocolate bars to toys printed from recycled plastic – the list of products that can be 3D p...

Veilig voedsel van boer tot bord

13 May 2014

One of the basic principles of the current food safety policy is the ‘from farm to fork’ approach, based on risk analysis and traceability from raw materials through to end products. For all critical phases in the food p...

There are limits to food safety testing

03 January 2014

The development and use of reliable test methods has undoubtedly contributed to the progress made so far in microbiological food safety, but a saturation point has been reached. “Food safety cannot be increased signif...

Agreement on improved food product composition

03 January 2014

The current levels of salt, saturated fat and sugar in food products must be reduced: in late January, several parties signed an Agreement that extends far beyond the existing Covenant on the reformulation of food. What ...

CPF: Vloeistoffen strooibaar maken

03 January 2014

Concentrated Powder Form (CPF) technology makes it possible to turn liquids into powders and opens up new processing opportunities for the food industry. Transforming liquids into powders is not a new idea. So far, th...

The power of meat

02 January 2014

Last year (2013), Izmir in Turkey hosted the Internal Congress of Meat Science and Technology. The theme of the congress was ‘The power of meat in the 21st century’, and it attracted close to 400 researchers from all ove...

Tailor made meat substitutes

02 January 2014

Shear cell technology offers the potential for a new generation of  meat substitutes to be produced which are more closely aligned with  consumer preferences in terms of their texture. This technology, which &n...