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Book presentation The Future of FOOD

In a setting that breathes innovation and future thinking, we proudly presented our book The Future of FOOD. Hosted by Koppert Cress, we gathered with our OSV network to not only hand over the first copy of the book, but..

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Archive Archive

Cooling and freezing: not an easy job

11 April 2022

Cooling and freezing are methods that have been known for centuries to extend the shelf life of food. A lower temperature slows down the chemical reactions in the product and reduces microbiological growth, but it also c...

Clarity about mustard allergens

11 April 2022

Nutrilab has expanded the LC-MSMS method for allergen screening. This in response to requests from the market. A reference method for the identification of allergenic proteins from mustard was lacking and existing test k...

Column Saskia Stender: Innovation or invention

11 April 2022

Recently, the term 'innovation' has been used more and more often. It is becoming as meaningless a term as 'sustainable'. Which is also used excessively. And sometimes companies completely miss the mark, when I read abou...

Downturn in economic climate expected

04 April 2022

At the beginning of March, entrepreneurs in the food industry were much more pessimistic about the development of the economic climate than in the first two months of this year. In fact, the only time entrepreneurs were ...

Meat consumption in Germany drops by 2.1 kg in 2021

04 April 2022

Per capita German meat consumption fell by 2.1 kilograms compared to 2020 and is thus at a new record low since consumption was calculated in 1989. This is according to preliminary data from the Federal Agricultural Info...

36% of the Dutch eat meat substitutes every week

22 March 2022

The level of meat consumption continues to decline. One in three Dutch people (35%) say they eat less meat now than they did 12 months ago. Familiarity with meat substitutes remains extremely high, with 94% of the Dutch ...

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...

Subsidy for energy and climate innovation from April

03 March 2022

There are plenty of opportunities for subsidies for energy and climate innovation in the coming months. Four schemes are expected to open in early April for entrepreneurs, scientists and knowledge institutions. For finan...

Vivera launches vegetable salmon fillet

02 March 2022

Vivera launches 'the first tasty vegetable salmon fillet in Europe'. The fillet has a fatty bite and falls apart like a real salmon due to its flaky structure. By introducing the fish substitute, Vivera wants to offer a ...

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...