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..
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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...
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...
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...
DRT Flooring Group and Jackit found each other during a renovation project carried out under considerable time pressure. The two companies turned out to share the same DNA: getting things done, responding quickly, delive...
Omnomyco wants to shake up the protein transition. Not with heavily processed meat substitutes, but by domesticating a unique mushroom. The idea did not originate in a corporate R&D lab, but around a student table in Wag...
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