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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 Experience moves closer to reality

16 November 2023

Ede, a city committed to growth and development, is on the brink of making significant progress with its plans for the Food Experience. The Ede municipal council has expressed its positive outlook on this new initiative,...

Lab-grown meat not yet for humans, but already for pets

16 November 2023

A significant step forward in the European food industry has been taken with the introduction of lab-grown meat into pet food. The Czech company Bene Meat has received approval from the European Union to include lab-grow...

Sustainable advancements in animal feed

14 November 2023

At their annual congress in The Hague, Nevedi unveiled an important initiative, Sustainable Animal Feed 2030. This project aims to quantify the sustainability efforts in the animal feed industry and set tangible goals fo...

Vision + Robotics: WUR's Robotica Program Enters New Phase

14 November 2023

Wageningen University & Research (WUR) has embarked on an exciting new chapter with its Agro Food Robotics programme, now rebranded as "Vision + Robotics". This strategic move aligns more closely with the core missio...

Unilever shares ice cream reformulation patents

14 November 2023

In a notable move towards environmental sustainability, Unilever announced 9 November 2023 its decision to provide a free, non-exclusive license for 12 ice cream reformulation patents to the global ice cream industry. Th...

Consumer behaviour lab: bridging the gap between intention and action

08 November 2023

Bamboo Brands and HAS green academy are proud to announce the launch of the Consumer Behaviour Lab (CBL), a groundbreaking initiative aimed at developing reliable methods for predicting actual food choice behaviours rath...

Improve hygiene in cold storage areas with UVC Light

07 November 2023

Evaporators in the cooling, freezing, and production areas of the food industry pose an underestimated contamination risk. These systems, which cool and circulate air, may appear clean from the outside but are often cont...

Fish Guide Color Codes Updated

02 November 2023

In the ever-evolving world of sustainable fishing, a significant shift has recently been observed in the Netherlands. This change is reflected in the latest updates to the Viswijzer, a tool that assesses the sustainabili...

ICoMST: From Tradition to Green Innovation

16 October 2023

Every year, just before the start of the academic year, the 'International Congress of Meat Science and Technology (ICoMST)' takes place. This year, over 500 scientists from 44 countries gathered to discuss the progress ...

Ancient fermentation meets modern plant-based cheese

12 October 2023

Imagine biting into a cheese that's not only delicious but also sustainable, made entirely from plants. Thanks to the innovative techniques adopted by scientists at the University of Copenhagen, this dream is becoming a ...

SIMBA™: The next step in intestinal insight

05 October 2023

The gut microbiome, the universe within our bellies, is central to our health, influencing everything from immunity to brain function. Yet, much of its depth remains uncharted, a mystery that scientists are racing to dec...

Reverse design: the future of food production

26 September 2023

How do you bring a food product to the market that tantalizes the taste buds while also being sustainable, healthy, and affordable? Experts from Wageningen offer an answer with an innovative approach: reverse design. ...

Making taste and mouthfeel objectively measurable

11 September 2023

An important step has been taken in better understanding taste and taste composition: the 'mouthfeel model' turns out to be a useful basis for measuring taste. This is an important conclusion from the thesis: 'Unraveling...

Influence processing on digestibility of plant proteins

04 September 2023

Ruth Boachie's recent dissertation dives deep into the world of plant proteins, particularly the effects of processing conditions such as thermal treatments and their interaction with other food components. As the core o...

New technology for innovative precision fertilization

31 July 2023

The Technical University of Munich (TUM) announced the development of an innovative new technology that combines biosensor test strips and satellite-based remote sensing data to revolutionize fertilization practices in a...