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Fantastic new proteins …and where to find them…

The protein transition is in full swing. Product developers and food technologists develop innovative ingredients and sustainable products: fantasy becomes reality. But ... how fantastic are they really? How can you keep..

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Archive Archive

Optimising aroma and taste of meat substitutes

21 September 2022

The demand for meat, dairy and fish replacement products is growing steadily. Producers are investing heavily to improve their range. Aroma and taste are the main challenges, because vegetable proteins from soya or peas,...

Posters Meat, Fish, Fruit and Vegetables and Dairy

13 September 2022

Through the trade magazine Voedingsindustrie we distribute the poster VLEES, VIS, AGF and since 2022 also the poster ZUIVEL. On the posters you will find the structure of the various processing industries. Because of the...

Column Pieter Vos: Functional, fast, easy

12 September 2022

Food, water and air are primary necessities of life; we cannot exist without them. But there is more to food than its functional aspect. We regularly celebrate its sensory, emotional and cultural components. Eating and d...

Column Jos Hugense: Down-to-earthness

12 September 2022

In recent months, there has been some hesitation in the abundant stream of euphoric reports about growth and even greater growth in the market for vegetarian and vegan products. McDonalds withdrew its vegetarian burger f...

Learning, innovating and developing for a new market

12 September 2022

GEA supports startups, ingredient suppliers, and food processors in developing, scaling, and producing the nutritious new foods consumers are looking for. How do they do that? With years of expertise, specialised 'New...

Coding, labelling or inspecting meat substitutes?

12 September 2022

'Your success gives us pleasure'. At De Koningh they go out of their way to help you. With their reliable products and optimal service they make the difference every day. "For over 50 years small and large food companies...

Mycoprotein for optimal texture and taste

12 September 2022

Current meat replacements mainly use vegetable ingredients as a basis, such as soya, peas or wheat. The intrinsic product properties, including side effects and specific texture properties, are not always to the consumer...

Plant-based meat now cheaper on average than meat

15 August 2022

Meat, dairy products, vegetables, fruit, bread, petrol… everything has become more expensive due to inflation and high raw material prices. Everything, except plant-based meat alternatives. While meat prices have incr...

Cosun opens Nutrition Center for plant-based food

22 July 2022

On 20 July 2022, the Cosun Nutrition Center officially opened as a knowledge center on nutritional science for plant-based food products from cooperative agrofood organisation Royal Cosun. The Cosun Nutrition Center is d...

Meatable reveals sausage made of cultured pork

21 July 2022

Meatable revealed images of its pork sausage for the first time. The cultivated sausage is the first product of Meatable which aims to create real meat that can serve the planet’s growing appetite without harming the env...

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...

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...

Meat substitutes from Dutch field beans

19 May 2022

Most producers of plant-based meat replacements use soy imported from South or North America as a source of protein. ME-AT the Alternative, a subsidiary of Vion, is the first company in the sector to opt for a local appr...