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Facts over fiction: new reference guide on E numbers

Folkert Fennema, owner of Fennema Food Development, has launched Het complete E-nummer handboek – Van E tot Z. The guide brings together current, factual information on E numbers for professionals in the food industry. T..

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Archive Archive

Jan-Willem Grievink: 'The supermarket is facing a revolution'

12 July 2022

Jan-Willem Grievink, founder and former director of Food Service Institute Netherlands (FSIN), spoke at the ‘Retail meets Foodindustrie’ event on 16 June about the changing retail landscape and the many opportunities it ...

Cooperation Max & Bien and Vandersterre

08 July 2022

Vandersterre is going to cooperate with Max & Bien; the vegetarian alternative for cheese. The cooperation will give Max & Bien the opportunity to market the brand more widely. This way, consumers both in the Net...

The province of Gelderland is working on local protein

07 July 2022

Lupin, field beans and Nederquinoa contain a lot of protein and fit in with the goal of eating more vegetable protein and less animal protein. The crops are perfectly suited to cultivation in the Netherlands. That is why...

Grant to upscale seaweed production and application

30 June 2022

Researchers at Wageningen Economic Research are part of a consortium that has been awarded a prestigious €9 million Horizon Europe grant to upscale seaweed production and market applications across Europe. The consort...

The world can be fed with only plant-based food

23 June 2022

Sufficient plant proteins are produced in the world to feed todays world's population, says Dr. Stacy Pyett, Program Manager Proteins for Life at WUR. She investigates the protein transition, which includes a shift to a ...

Mycorena and Tetra Pak open alternative protein plant

21 June 2022

Tetra Pak collaborates with Mycorena to build a greenfield production facility for fungi fermentation towards alternative protein-based food applications. The new plant, located in Falkenberg, Sweden, will produce a me...

WUR obtains Rubisco protein from tomato leaf

20 June 2022

Researchers from Wageningen are the first in the world to have succeeded in extracting the high-quality Rubisco protein from tomato leaf, an important residual flow in greenhouse horticulture. The method they used is sim...

Storage technology optimisation in fresh produce chain

20 June 2022

New building and renovation of refrigeration systems offers users the opportunity to reformulate product (quality) requirements and apply energy optimisation; for example, by using the system data that will become availa...

A bit of insect in your pasta, why not?

17 June 2022

Insects are a good alternative to high-quality proteins. In the European SUSINCHAIN (Sustainable Insect Chain) project WUR researcher Teun Veldkamp explores the options for incorporating insects in animal feed and food d...

Smart biosensor detects bacteria

15 June 2022

How do you ensure that the risk of contamination of your smoothie is as minimal as possible? This was one of the reasons for startup Alberts to participate in research into the development of a biosensor with which food ...

Espera wins FT Meat Technology Award 2022

14 June 2022

At IFFA 2022 Espera won the Meat Technology Award in the Digitalisation/Process Control category with its digital machine platform 'THINK4INDUSTRY CARE'. This unique digital platform enables a production team to overs...

Dairy processors hit hardest by pandemic

14 June 2022

In a dairy trend report of A-INSIGHTS, the company looked at the financial data of the top 300 dairy companies in Western Europe. What stands out is that dairy processors are the most affected by the pandemic. This is ma...

Ongoing inflation blocks growth in food sector

14 June 2022

Inflation remains the main strategic theme in the Dutch food chain. And the end of the price increases is not yet in sight. Higher consumer prices are still not in proportion to the higher costs that many food producers ...

Young people eat less meat when they live on their own

07 June 2022

Certain life events may cause young adults (18-35 years) to eat less meat. Especially leaving the parental home to live on their own or with roommates can influence their meat consumption, according to them. This is due ...

Ojah launches vegetable pork tenderloin

07 June 2022

In Ochten, in the province of Gelderland, just a stone's throw from the Dutch Foodvalley, a dedicated effort has been made over the past three years to develop a vegetable 'pork tenderloin'. Sander Meeuws - Product De...