Scientific
Ondernemers sociëteit voedingsindustrie
B2B Communications
Wallbrink Crossmedia
Check this out

Mosa Meat conducts first tasting of cultivated beef

The Dutch pioneer in cultivated meat, Mosa Meat, has organized the first official tasting of their Mosa Burger. This marks the first time a cultivated beef product has been tasted in the EU since the introduction of a ‘c..

Read more

Shortlinks

Archive Archive

Protein from duckweed: from ditch to delicious

13 September 2021

Plant-based and sustainable is the diet of the future. Variety of plant-based proteins in products and ingredients increases. These plant-based proteins have their own unique properties that will help shape products in t...

It's rush hour in protein land

13 September 2021

It cannot have escaped anyone's attention: proteins are, without exaggeration, the centre of attention. No wonder: the world population is growing, in many places prosperity is increasing, which goes hand in hand with in...

RIDLV pleit voor gezondheid in drievoud

13 September 2021

Landbouw heeft enorm bijgedragen aan de voedselzekerheid, de levensverwachting en de welvaart van de sterk gegroeide wereldbevolking. Maar ze berokkent in haar huidige vorm en omvang ook steeds meer schade aan de planeet...

Roadmap Plant Proteins

08 September 2021

 Today, we are facing an unprecedented challenge to produce and distribute adequate protein to feed over nine billion people by 2050, in an environmentally sustainable and affordable way. Protein calories consumed by peo...

Detecting bacteria with smart sensors

13 July 2021

Maastricht University, together with the Belgian universities of Leuven and Hasselt, has developed a sensor technology that can detect harmful bacteria on the spot during the production process. Researcher Rocio Arreguin...

New dipping solution turns the whole fish into valuable food

10 June 2021

When herring are filleted, more than half their weight becomes a low-value ‘side stream’ that never reaches our plates – despite being rich in protein and healthy omega-3 fatty acids. Now, scientists from Chalmers Univer...

Follow-up study on health effects of microplastics started

04 June 2021

On 3 and 4 June, the new MOMENTUM consortium will be officially launched. This launch starts with a two-day online kick-off meeting. This new consortium was already announced during the presentation of the knowledge a...

Chitin from shellfish residues via biological method

18 May 2021

Enzymes and bacterial fermentation can extract the useful substance chitin from shrimp shells and crab shells just as well as more aggressive chemical-based processes, according to research conducted by ILVO-UGent resear...

Self-test for allergens in food

17 May 2021

If someone with a peanut allergy accidentally ingests traces of peanut, it can have serious or even fatal consequences. Wageningen researchers have developed a simple test that consumers can use to test food for certain ...

Anticipating unknown hazards

10 May 2021

'Improving the understanding of emerging risks should lead to a more robust food safety system, in which companies and authorities are less likely to be surprised and consumers experience less health damage', the Dutch S...

Safe by design approach for food safety

10 May 2021

Food Business Operators are responsible for the safety of their products. Compromised food safety may lead to severe consequences. In time, food production processes are subject to change, driven by new ingredients, cons...

Mini-organs reduce the need for animal testing

26 April 2021

Science and industry are constantly striving to end the use of animal testing in toxicological research. As part of these efforts, researchers at Wageningen have worked with Unilever to develop tiny, three-dimensional or...

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 ...