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Staff shortages continue to weigh on food industry

The Dutch food industry has been hitting a solid wall for years: a shortage of people. Despite rising wages and significant investments in automation, the lack of staff continues to be the main brake on growth. ING Resea..

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TOP BV develops plant-based braised meat

24 February 2023

TOP BV has succeeded in developing a fully vegan version of braised meat. With some minimal modifications, the technology is also suitable for producing vegan boeuf bourguignon and rendang. "When we started this proje...

France embarks on protein transition with AlinOVeg project

23 February 2023

Six French companies have announced the launch of a collaborative project: AlinOVeg "Innovating in plant-based food". For the next five years, these companies will work together on the challenges of innovation in plant-b...

Master plan for protein transition as economic engine

20 February 2023

Farmers growing plant proteins on a large scale and consumers eating twice as much legumes may seem like a distant prospect, but it is feasible within six years. This is according to the five initiators of the master pla...

Gemak drijft fooduitgaven naar nieuwe records

16 February 2023

Nederlanders geven steeds meer geld uit eten en drinken. De foodmarkt groeit in 2023 naar een omzet van €68,9 miljard, een stijging van 3,9%. Deze omzetstijging is niet alleen te danken aan prijsverhogingen, maar ook aan...

RIVM: The Dutch eat a lot less red and processed meat

13 February 2023

The Dutch eat more vegetable products such as fruit and vegetables, unsalted nuts and legumes and less red and processed meat. We also drink fewer sugary drinks. This is according to the new Food Consumption Survey (VCP)...

30% of consumers opt for unhealthy food

10 February 2023

Elke Godden (Antwerp University) investigated the motivations and strategies behind our choices in the supermarket - and also took a closer look at the usefulness of the Nutri-Score, her research shows that it does not h...

How to make insect food mainstream?

09 February 2023

How do consumers react to insect food? And can their opinion change if there is more awareness of its sustainable and circular benefits? Wageningen University & Research conducted research into it. The study consi...

Fresh produce consumption under pressure

08 February 2023

The outlook for consumption of fresh fruit and vegetables remains under pressure in the European union. A conclusion from the latest Freshfel Europe Consumption Monitor. Despite a very positive momentum for consumption g...

Meat substitutes based on protein from grass

07 February 2023

Using protein from grass to develop meat substitutes. That is the goal of the cooperation between Schouten Europe and Grassa. Grass protein is a suitable alternative to soy, an ingredient now often used in meat substitut...

Baking bread and making chocolate with fermentation

07 February 2023

The Vrije Universiteit Brussel has started brewing beer, baking bread and making chocolate, three key pillars of a major fermentation pilot project. The brand-new microbrewery, microbakery and microchocolatery are now op...

Winnaars HAS Food Experience 2023

06 February 2023

Op 31 januari 2023 werden de felbegeerde FoodmanShip Awards uitgereikt aan negen veelbelovende jonge talenten die (bijna) klaar zijn om de arbeidsmarkt te betreden. Deze studenten van HAS green academy bedachten allemaal...

Beans in bread: a revolutionary idea?

31 January 2023

Researchers and chefs at the University of Reading aim to encourage British consumers and food producers to switch to bread containing faba beans (commonly known as broad beans), making it healthier and less damaging to ...

Alternative proteins a key to rapid decarbonisation

30 January 2023

Alternative proteins are one of three ‘super-leverage points’ that could help the world to rapidly decarbonise, a report presented at the end of January 2023 at the World Economic Forum in Davos, Switzerland states. T...

No cricket flour in your food for now

30 January 2023

The European Union has authorised the use of some insects in food. In doing so, if a product contains insects, it must be clearly stated on the label. But the chances of you coming across products containing insects righ...

Renewi converts food waste into volatile fatty acids

30 January 2023

Renewi Organics focuses on processing organic waste streams including expired products. Together with IHE Delft Institute for Water Education, Renewi Organics published a scientific article on the production of volatile ...