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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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Archive Archive

Bakery Sweets Center makes bread spread from returned bread

22 February 2022

Every year, a lot of bread is returned. We are talking about thousands of tonnes of product. The bread is reprocessed for the cattle feed industry. But how nice would it be if the bread that was fresh on the shelves yest...

Upcycling spent grain is promising

14 February 2022

Upcycling Brewers spent grains for food is very promising, is the conclusion of the event 'Brewer's spent grain: moving forward!'. In order to make the upcycling of this enormous worldwide waste stream possible and to co...

Third insect approved as food

14 February 2022

On 10 February 2022, the European Commission has authorised the placing on the market of a third insect, Acheta domesticus (house cricket), as a food. The term ‘house cricket’ refers to the adult of Acheta domesticus,...

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 &...

The IFFA Contactor industry search engine goes live

09 February 2022

The exhibitor search of the leading trade show IFFA is transforming into a permanent industry search engine for technologies related to the processing and packaging of meat and alternative proteins. Starting with IFFA 20...

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...

Edwin Bark: "The sweetspot lies with diehard carnivores"

07 February 2022

It has been done: making vegetable meat with the structure of a bavette, including blood, fat and muscle tissue. If you want to taste the vegan steak from the Israeli start-up Redefine Meat, you still have to go to a top...

Expansion of largest food-grade pilot plant in EU

07 February 2022

Many start-ups, scale-ups and SMEs in the food sector are developing new products and innovative techniques for extracting proteins from raw materials on a laboratory scale. NIZO helps them bring these innovations to the...

Internet of Food

07 February 2022

Preventing food waste, the protein and energy transition, a nitrogen crisis: there are major challenges ahead for the food sector. Digitalisation can help face these challenges and speed up innovations. But it is also a ...

Esbro exploits every change in temperature

07 February 2022

Innovation and quality are leading for Esbro, 'Brand new' is an important spearhead. Littel technical installations (Lti) from Lopik helps Esbro - with the latest technology in refrigeration - to take big steps towards s...

Carl Siegert: It's about sustainability and innovation

07 February 2022

The bakery of Carl Siegert is located in Harmelen. Here, a wide variety of bread and buns are made according to traditional methods, and baked using the latest techniques. Sustainability and innovation; that is what it i...

FSIN: Battle for convenience consumer has begun

03 February 2022

In the next ten years, traditional food service channels such as the hotel and catering industry will face fierce competition from supermarkets, which are plunging into the field of direct consumption. This is evident fr...

Five innovative concepts win FoodmanShip Award

03 February 2022

Hybrid sausages that help reduce meat consumption. Meal packages for families with lower incomes and health issues. A fairtrade system for Dutch farmers. Luxury chocolate with dried coffee grounds. And a special beer as ...

Ÿnfabre: The first industrial plan for insect breeding

02 February 2022

ŸNFABRE is the first industrial genetic selection programme for large-scale insect breeders. The programme is designed to provide concrete answers to food safety challenges and to alleviate environmental pressures in lin...