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What is well preserved retains its value

'What’s in the barrel won’t turn sour,' an acquaintance said to me recently. He wanted to reassure me that he would still keep his promise, despite the delay. I repeated the saying to myself and realized what utter nonse..

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Archive Archive

Technologies for structuring plant proteins

19 October 2026

One of the biggest challenges in developing plant-based meat products is replicating the fibrous, ‘anisotropic’ texture of muscle tissue. Protein structuring technologies already offer a wide range of possibilities. Nume...

Cultivated meat tasting pilot extended by two years

02 October 2026

The Dutch pilot for cultivated meat tastings has been extended by two years. Producers now have more time to organize controlled tastings. The process from dossier preparation to tasting takes almost a year. The Code of ...

NIZO and partners aim to cut precision fermentation costs

01 October 2026

ECOFERM is investigating how continuous fermentation can reduce the cost of producing alternative proteins. The new consortium aims to retain microorganisms in the reactor. This should increase productivity and reduce en...

WUR opens CIBIA: Food tech facility for product development

29 September 2026

Food companies can develop, test, and scale up new products at the CIBIA food tech facility. Researchers also study how consumers respond to them. Wageningen University & Research (WUR) opens the facility in Wagening...

TERRAPATH: WUR searches for new flavor and fragrance compounds

22 September 2026

Menthol and citral are two well-known examples of terpenoids. Nature contains many more terpenoids and related compounds. Which of them might have potential as new flavor or fragrance ingredients? Wageningen University &...

Allergen risks and cross-contamination in water reuse

17 September 2026

Food manufacturers increasingly reuse water during washing, processing and cleaning. This approach reduces consumption, but creates a new food-safety question. Researchers see possible allergen transfer through reused pr...

Online edition september 2026 | New proteins and ingredients

14 September 2026

New proteins and ingredients are developing rapidly. Manufacturers are looking for products that taste better, remain affordable and can be scaled up effectively. This requires smart choices in raw materials, fo...

Miriam Quataert: Protein transition in education and practice

14 September 2026

Miriam Quataert is a senior researcher at Wageningen University & Research (WUR). In addition, she spends two days a week as a practor and driving force behind the Protein Transition practorate at SVO vakopleider foo...

Product quality: the next phase of the protein transition

14 September 2026

As animal proteins become more expensive and price developments less predictable, attention is shifting to another question: how do you develop food products that offer better quality while remaining affordable and scala...

Manon Houben: Proteins are more than the sum of their parts

14 September 2026

Proteins are receiving a great deal of attention. They are essential for muscle development, recovery and numerous other bodily functions. In the debate, the focus is mainly on ‘protein’, but ultimately it is the buildin...

Cosun and Niras: ‘Scaling up protein production is an art’

14 September 2026

A plant-based protein developed at laboratory scale or a newly developed hybrid concept does not automatically translate into successful commercial production. Jeroen van den Boezem of NIRAS takes us through this and oth...

IJsbrand Velzeboer: Sawdust, the new miracle ingredient

14 September 2026

When we start to feel hungry, it is partly the hunger hormone ghrelin that draws us towards the snack bar. Once the stomach is full, the satiety hormone leptin helps keep us away from snacks. If you listen to this simple...

Aliga: from pioneering to scaling up patented white algae

14 September 2026

After the rapid rise of alternative proteins, the market has entered calmer waters. The focus is shifting from protein alone to ingredients with broader nutritional value. Aliga Netherlands sees significant opportunities...

Column Pieter Vos: a different route of thought

14 September 2026

In our search for answers and smart solutions to today’s major challenges and transitions – the protein and energy transitions, climate change, the nitrogen issue and shortages of raw materials, to name just a few – we s...

Plant-based burgers: how do you control texture and flavour?

14 September 2026

Making a high-quality meat substitute that also tastes good is not easy. The fact that these substitutes are also trying to replicate an entirely different product category makes the challenge even more complex. The i...