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New food ingredients: the Netherlands is open to them

An innovative ingredient in a food product does not necessarily put Dutch consumers off. Among Dutch respondents, 74% say they would be willing to buy such a product. This puts the Netherlands at the top of the European ..

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Archive Archive

Fish can be as climate-friendly as legumes

28 October 2026

Comparing the climate impact of protein sources takes more than emissions figures alone. What do you include in the calculation? And are you comparing a kilogram of caught fish with a kilogram of edible product? Research...

One in three employees sees AI as a threat

27 October 2026

AI is gaining a foothold on the production floor, but employees have concerns. More than a third (34%) see the technology as a threat to their skills and expertise. In addition, 58% feel that decisions about digitalizati...

Column Judith Witte: Hallucinating

19 October 2026

Food production in factories isn’t the only thing getting ‘smarter’. On a smaller scale, our homes and kitchens are gradually becoming thoroughly digital environments too, with ever-smarter appliances. I say ‘our’, bu...

ARIE regulation in the food industry: do you know the risks?

19 October 2026

The ARIE regulation has been in force in the Netherlands since January 2023. Its purpose is to prevent major workplace accidents involving hazardous substances and protect employees’ safety. Employers bear most of the re...

Researching and developing: Vision + Robotics Parcours

19 October 2026

Being immersed in the world of perception technology and robotics, sensors and camera systems, lasers and grippers. Seeing how advances in AI, which connects all this technology and enables the systems to communicate, ar...

From soft grippers to intelligent robotic hands

19 October 2026

Picking up a croissant without damaging it. Harvesting a delicate crop. Or assessing a product’s quality simply by handling it. These are effortless tasks for the human hand, but far more challenging for robots. Wagen...

What is well preserved retains its value

19 October 2026

'What’s in the barrel won’t turn sour,' an acquaintance said to me recently. He wanted to reassure me that he would still keep his promise, despite the delay. I repeated the saying to myself and realized what utter nonse...

Technologies for structuring plant proteins

19 October 2026

One of the biggest challenges in developing plant-based meat products is replicating the fibrous, ‘anisotropic’ texture of muscle tissue. Protein structuring technologies already offer a wide range of possibilities. Nume...

Column Saskia Stender: Is your back door open?

19 October 2026

We do a lot of automating in the food industry. Robots take over the mind-numbing work, and machines talk to each other. AI takes it a step further. It makes processes faster, smarter, and often more efficient. But th...

New model calculates carbon footprint of food side streams

15 October 2026

How much does selling surplus food reduce emissions? Wageningen Food & Biobased Research and foodservice wholesaler InstockMarket developed a calculation model to answer that question. It calculates the carbon footpr...

Food export value falls by 8.7%

14 October 2026

Dutch exports are growing, but the value of food exports is falling. In the first seven months of 2026, it was 8.7 percent lower than a year earlier. These findings come from ABN AMRO’s ‘State of the Food Sector’ report....

Dutch meat consumption declines further in 2025

14 October 2026

Less red meat, more poultry: Dutch meat consumption continues to shift, according to the annual meat consumption report from Wageningen Social & Economic Research. Meat consumption is also lower than previous calcula...

Rabobank: chilled convenience foods call for a local approach

13 October 2026

Demand for chilled convenience foods is growing in Europe. But what succeeds in one country does not automatically determine the approach elsewhere. For food manufacturers, the focus is therefore on what local consumers ...

Plant-based eating: half of Dutch people need help

13 October 2026

Swapping ground meat for lentils, or cow’s milk for a plant-based alternative. Through small swaps like these, Wissel ’ns Wat! aims to encourage Dutch people to eat plant-based foods more often. The approach focuses on o...

Top 10 food trends 2027: from fermentation to gut health

12 October 2026

Economic pressures, climate concerns, and global uncertainty are making consumers more discerning than ever about food and drink. What a product offers needs to match their expectations. Health needs are becoming more sp...