Scientific

2025 Trend Report for the Food and Beverage Industry

2025 promises to be a transformative year for the food and beverage sector. Strengthen your business strategy and gain a lasting competitive edge with this practical guide to the industry’s most significant challenges an..

mEATquality studies whether tastes differ

17 March 2022

mEATquality is a new European project that will study all aspects of pork and broiler meat production. The main ambition of mEATquality is to provide consumers with better-quality meat and the animals with a high level o...

Does sustainable packaging exist?

07 March 2022

Plastic is lightweight, has good protective properties and is therefore a widely used material for packaging in the food industry. Unfortunately, current plastic packaging is far from circular. Packaging that causes the ...

New standard for counting yeasts and moulds

04 March 2022

Several international standards exist for the counting of yeasts and moulds in food and feed. Laboratories have to obtain the necessary information from several sources. Therefore, it has been decided to revise these sta...

TOP-BV invests in a vegan egg alternative

11 February 2022

Protein transition and veganism are here to stay. Therefore TOP-BV is investing in the coming period in the development of ingredients, products and systems to create a vegan alternative to the egg. The expectation is to...

3D printed protein paste mimics animal fat

10 February 2022

In the search for the perfect vegetarian burger or steak, fat plays a major role. The animal fat in meat has a certain creaminess and mouth feel that seems difficult to replace. Researchers at Wageningen University &...

New centre for microbial teamwork

09 February 2022

Mankind has used micro-organisms since time immemorial. To make beer or cheese, for example. In biotechnology, this discipline has been elevated to an art form. But this often involves one type of bacteria or fungus that...

Arla develops technology to extract protein from milk

26 November 2021

Arla Foods created a technology to separate milk into its different protein components, opening the door to infinite innovation possibilities. The patented method, called milk fractionation, enables scientists, nutrition...

Cleaning; starting point of every production process

15 November 2021

It is always raining reports at the Dutch Food and Consumer Product Safety Authority (NVWA): Salmonella in meatloaves, smoked sausages and in basil spice spreaders, Listeria monocytogenes in frozen corn, allergens in pro...

Nutreco and Mosa Meat to lower costs of cultivated meat

25 October 2021

Nutreco and Mosa Meat announce on 21 October that the European REACT-EU recovery assistance programme awards their joint ‘Feed for Meat’ project with a grant of almost EUR 2M to advance cellular agriculture and bring cul...

Juicier and healthier vegan meat due to heated soya-protein

25 October 2021

The production industry uses a standard method to extract proteins from soybeans. PhD student Yu Peng from Wageningen University altered this industrial process, making vegetarian meat juicier and healthier. Juicy veg...

Innovative cucumber growers

15 October 2021

Innovative cucumber growers provide cucumbers from their own land all year round, thus making the market less dependent on imports from Southern Europe. They are participating in a research programme to develop the optim...

Fermentation can improve taste of plant-based proteins

14 October 2021

A new research project, partly funded by the Dutch government’s Top Sector Agri & Food initiative, aims to develop new fermentation processes to improve the quality and flavour of plant-based proteins. Plant...

WUR produces kerosene from bio-based side streams

12 October 2021

Wageningen University & Research has developed a new type of aviation fuel that is produced using bio-based waste streams from the agriculture industry. One of the targets of the Renewable Energy Directive II (RED...

TNO research basis for WHO/FAO advice on allergen limits

27 September 2021

The WHO/FAO has recommended standards for warning of the possible unintended presence of allergens in food. These standards could help prevent potentially life-threatening situations for food-allergic consumers and signi...

DSM gets into cultured meat with Meatable

16 September 2021

Innovative food company Meatable has entered into a joint development agreement with Dutch multinational Royal DSM to co-develop growth media for cultivated meat. Growth media is a nutrient-rich liquid which contains the...