When it comes to food packaging, the top priority is sustainable use of materials. But what is the m...
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Change is not easy, innovation is always a challenge. It's far from easy. Yet that is precisely the world that food technologists and food designers dive into every day. The demands are great: food has to be more sustainable, healthier, safe and tasty. The protein transition offers plenty of opportunities. Who wouldn't want to benefit from them? ...
When it comes to food packaging, the top priority is sustainable use of materials. But what is the m...
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Preventing food waste, the protein and energy transition, a nitrogen crisis: there are major challen...
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It keeps raining reports at the NVWA: Salmonella in meatloaves, smoked sausages and in basil spice s...
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Onze voedselproductie moet duurzamer en in 2050 volledig circulair zijn, maar ook gezonder, veiliger...
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The consumption of meat, fish and dairy alternatives is increasing rapidly and sales value in the Ne...
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Anyone who wants to build or renovate in the food industry has to deal with many wishes and even mor...
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Consumers must be able to trust that the food on their plates is safe. But managing food safety is b...
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Attention to a healthy lifestyle is sometimes called 'the forgotten corona'. Fortunately, there are ...
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