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Construction: Important considerations for food entrepreneurs

You want to expand or renovate. So, you decide to build! Once you’ve made that decision, questions start arising. What materials will you choose? Are they sustainable? How does this choice affect fire safety? What about ..

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Archive Archive

‘Too much focus on food safety’

12 May 2020

Improving food quality means finding a good balance between food safety and quality, argues Tiny van Boekel, emeritus professor of Product Design & Quality Management, and his co-authors in an opinion piece published...

GfK: 95% buys organic

12 May 2020

More households (95.1%) bought organic products in 2019, according to new GfK research (2020) commissioned by Bionext. In particular, the group of consumers who choose organic from time to time is increasingly buying an ...

New investment fund for WUR startups

06 May 2020

Start-ups, who work under the wing of Wageningen University & Research, can apply for crucial funding from a new fund: SHIFT III. This is a so-called multi-stage fund, which startups can use for a longer period of ti...

Deposit on small plastic bottles for less litter

30 April 2020

1 July 2021 a deposit will be introduced on small plastic bottles. State Secretary Stientje van Veldhoven has agreed this with the packaging industry. Per bottle (< 1 liter) will soon be 15 cents deposit. For large bo...

The Dutch eat less and less meat

21 April 2020

More than 5 million Dutch people eat no or only occasionally meat. This is 36% of the whole of the Netherlands. This group has grown by 7% since 2016. This is evident from the second edition of the Smart Food Monitor, a ...

NVWA: Handbook of regulations on food for specific groups

21 April 2020

The Dutch Food and Consumer Product Safety Authority (NVWA) has compiled and published a manual of regulations for specific groups. The handbook focuses on nutrition for specific groups such as infants, young children, s...

People will pay more for cultured meat with right information

17 April 2020

If people are properly informed about cultured meat, most are willing to pay nearly 40 percent more for it than for regular meat, according to research at Maastricht University (UM), where Professor Mark Post created the...

Hogeslag invests in sustainable employee policy

06 April 2020

"Our people are the company's capital asset. When we stop investing in our people, all other expenses will be a waste", says Rudi Holleboom, director of operations at Hogeslag Olst BV.  Beef producer Hogeslag Ols...

Ultra-efficient new micro sieve technology

06 April 2020

Do you want to purify food, or detect contaminants in water at breakneck speed? Then microfiltration is extremely useful. The Dutch company Aquamarijn has developed a new type of micro sieve, 90 percent more economical t...

Fabriek voor eiwit uit eendenkroos geopend

10 March 2020

Eiwitten uit waterlinzen (eendenkroos) vormen een goed alternatief voor dierlijke eiwitten. In Raalte opende op 5 maart de proeffabriek van Rubisco Foods (voorheen ABC Kroos) waar ze hoogwaardig eiwit uit eendenkroos win...

Energy transition

09 March 2020

Do you remember? Working in groups on a project at school; that often caused a lot of stress. There were always one or more lazy students among them who didn't do anything, didn't keep appointments, leaned back comfortab...

New techniques help make industry more sustainable

09 March 2020

According to Elies Lemkes, food processing companies have a key position when it comes to making the chain more sustainable. This requires close cooperation with suppliers and customers, as well as the implementation of ...

Sustainable entrepreneurship affects all core processes

09 March 2020

Heterotrophic cultivation instead of autotrophic cultivation. A sense of responsibility from 'grass to glass'. Specially developed water saving systems; sustainable entrepreneurship is widely embraced and implemented in ...

Sustainable ambitions of Van Oers United

09 March 2020

Cees van Diest, Facility and HSE manager at Van Oers United wants to work smarter. So does Ronnie Schiltmans, director and owner of Prodoor in Apeldoorn. Together, they are already well on their way when it comes to the ...

Bolscher: Butcher of the future

09 March 2020

We have to be more careful with our planet. For example, by taking a larger part of our proteins from vegetable sources and opting for sustainable energy. The brothers Roy and Chiel Bolscher, owners and directors of the ...