(Nieuwe) eiwitten en ingrediënten 2026
Ondernemers sociëteit voedingsindustrie
B2B Communications
Wallbrink Crossmedia
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Product quality: the next phase of the protein transition

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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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...

Wtta 2027: stricter staffing rules for the food industry

14 September 2026

Many companies in the food industry work partly or entirely with temporary agency workers, seasonal workers or their own employees who are also temporarily deployed at other companies. What many business owners do not re...

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...

Column Saskia Stender: Done with replacing

14 September 2026

Finally. The hype is over! Not the meat substitute itself, but the frenzy surrounding it. As far as I’m concerned, it was about time. Why make products that look like a hamburger, sausage or chicken, only to then explain...