New proteins, meat, fish and dairy substitutes 2023
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Hogeslag-Olst: Quality and Added Value

At Hogeslag-Olst, quality is a cornerstone, both in product and partnership. This dedication is not just for customers, but also for suppliers and team members. Their mantra? "It's a collective effort." This beef prod..

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Column Judith Witte: Changing (food) patterns

11 September 2023

Is it due to climate change? Was the wind a tad different this year? Or is it just sheer coincidence? This late summer, there’s an unusual number of grasshoppers in our garden. And it’s not just there; they’re just as co...

Online edition September 2023: New proteins

11 September 2023

'The hype of meat substitutes seems to be over,' Rabobank reported in a June 2023 report. 'Get ready for boredom,' the bank warned further on in the report. Is that true? What does the actual market thi...

'Eating insects? The world can't wait!'

11 September 2023

"Such a white mealworm has just moulted, deliciously soft. Try it," says Star Food CEO Wim Soetendaal. In addition to countless insects for animal feed, he now grows mealworms for human food. "The protein transition is u...

Plantbased the standard, meat the exception

11 September 2023

'The hype of meat substitutes seems to be over,' Rabobank reported in a report published in June 2023. 'Get ready for boredom' the bank warned further on in the report. Is that true? What does the market itself think abo...

What bacteria want - versus what you need

11 September 2023

The most common bacteria in the food industry require proteins, moisture, and oxygen to multiply. These 'ingredients' are abundant in the food industry, including in the production of new meat, fish, and dairy substitute...

Van Geloven: Lots of cheese, good crust, little dust

11 September 2023

A tasty snack is partly characterized by a nice crispy crust. But applying a good, even breadcrumb layer while limiting dust formation and waste is no easy task. Van Geloven Cuijk therefore purchased the latest CrumbMast...

Van Osch Snacks gets a lifeline from Jackit

11 September 2023

Fire in your business is cause for panic. How do you make sure you can resume production and supply customers as quickly as possible? At Van Osch Snacks in Zaltbommel, they kept their cool and called Jackit. In five days...

Opportunities China's alternative protein sector

11 September 2023

Researchers value China's market for plant-based, protein-rich foods at €10.7 billion, witnessing an annual growth rate of 14.1% from 2019 to 2023. This presents a golden opportunity for Dutch companies. Several facto...

Van der Zee packs with Proseal flatskin

11 September 2023

Artisan butcher Van der Zee in Twello has, since May 2023, a space of 8,600 m2 to process, package, and distribute meat. Van der Zee plant manager Willy Grooters: "The new flatskin packaging is a business card of the qua...

Column Pieter Vos: No pain, no push

11 September 2023

The protein transition is stagnating. The tipping point, crucial for a greener society, seems to be receding further and further into the future. The Central Government, in its campaign to nudge the public, suggests, “Gi...

DenDoor: specialist in industrial doors

11 September 2023

DenDoor-GTS is distinguished by its expertise in industrial door solutions and providing service for the food producing and processing industries. Whether it is vegetable, meat or fish processing, production, storage, co...

Thanks to seaweed, hybrid meat is genuinely tasty

11 September 2023

Starting with cured sausages flavored with liquor, Remko Hol, the head of Olijck Foods, took his first steps in the food industry. Upon discovering that the pigs used for his sausages consumed seaweed, it sparked a thoug...